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Christchurch will soon have a new sake and yakitori joint. Sally and Sam Hooper, the team behind Sister Kong and formerly Pot Sticker Dumpling Bar, have joined forces with former All Black Andy Ellis, to launch Bar Yoku.

They plan to prepare chicken yakitori skewers and other meats on a modern version of a traditional charcoal grill to give them the flavour and heat that pairs perfectly with sake, Japan’s rice wine.

With the Hoopers’ Christchurch hospitality expertise, and Ellis’ knowledge of Japanese cuisine gleaned from eight years spent living there, Bar Yoku is aiming to bring the city something memorable. Expect the same dimly lit, down-an-alley-and-up-a-few-flightsof-stairs feel that Japan’s hidden eateries are well known for.

The ambience will be completed by traditional Japanese tables and an upcycled wood interior. Ellis’ involvement with Canterbury-based Waitaha Wagyu will give Bar Yoku a link to high-quality wagyu beef.

Bar Yoku will be counting on its combination of well-known names, connections and suppliers to make a lasting mark on the city dining scene.

20 Welles St

Akaroa’s Ma Maison team has recently launched a new restaurant in the town, called Mandala, where head chef Shomika Krishna is showcasing her Fijian roots and the cuisines of the greater Asia Pacific region.

Mandala is claiming that its menu is anything but ordinary, including such offerings as pani puri, flaky puff pastry that encapsulates curried potato, and tamarind chutney with special mint water;or wild goat curry using meat sourced from the Canterbury hills. 40F Rue Lavaud, Akaroa

Also in Akaroa, Rona’s Cafe has reopened at a new location. Caroline Cooper-Dixon and her team promise