KAZUYA

18/20

Cuisine - Good Food Guide - - Auckland -

Kazuya con­tin­ues to im­press with its abil­ity to in­fuse tra­di­tional Ja­panese cook­ing tech­niques with con­tem­po­rary flair. Chef Kazuya Ya­mauchi and his team of pol­ished pro­fes­sion­als un­der­stand that din­ing is more than what sim­ply ap­pears on the plate, it’s about show­ing care in the kitchen and con­sid­er­a­tion for the ex­pec­ta­tions of the diner. Kazuya suc­ceeds in all as­pects. The din­ing room is small and in­ti­mate, the wel­come is warm and the ser­vice is at­ten­tive. The de­gus­ta­tion-only menu of­fers dishes that are in­spir­ingly cre­ative in their at­ten­tion to vis­ual and tex­tu­ral pre­sen­ta­tion and their de­liv­ery of su­perb bal­ance and fresh flavours. A re­cent high­light was a dish of Cam­bridge duck with but­ter beans that had won­der­ful tex­tu­ral va­ri­ety, with mush­room and lotus root flavours run­ning through it. In­no­va­tion is con­stant, en­sur­ing din­ers al­ways have some­thing new to ex­cite them.

193 Sy­monds St, Eden Ter­race, 09 377 8537, kazuya.co.nz Lunch Fri, din­ner Tues-sat; de­gus­ta­tions $90-$150 Ja­panese-in­spired dishes of con­sum­mate qual­ity, served with in­ter­na­tional style IN BRIEF

Man­darin, chamomile, crys­tallised mint, Val­rhona candy & whey bub­bles

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