Kazuya, Auckland, New Zealand, April 2025

Another post about Kazuya, a Japanese French fine dining restaurant in Auckland. One of my favourite places to go in Auckland for good food and when I miss fine dining in Japan. I come for dinner every few months, as they update their menu around every month or so.

Tonights menu was $190, and for me personally one of the best I’ve had in a while. Service was smooth as expected, the Chef’s wife whose the hostess is always friendly and I always enjoy catching up.

Menu featured:
1. Amuse bouche: two dishes, a Gazpacho sphere soup and potato churro with a little dill cream sauce. Vegetable sphere soups have been a staple on the menu for a while, first time having gazpacho i thought it had a good subtle flavour. Often accompanied is a fried dish, the potato churro was like a french fry but the texture was very soft and chewy almost mochi like which was great.

1. Octopus bubbles: slow cooked octopus with octopus dashi foam. Another staple menu item is their seafood bubble foam dish, octopus had a nice soft chew and got to taste the star of the dish in two ways. Good but not my favourite version.

2. Corn panna cotta, confit duck, cauliflower chip: fantastic pairing, duck flavour was excellent and the combination of textures was a standout.

3. Housemade ciabatta and mochi breadroll served with honey, butter, salt and olive oil. Has to be my favourite bread out of any fine dining experience I’ve had. I asked for seconds and often buy the bread to take home.

4. Braised spare ribs wrapped in pasta with rocket served on squash sauce. First time having pasta here, chef Kazuya previously worked in Italian restaurants in Tokyo so it was great to see him bringing something new. Ribs were tender, pasta cooked well and the squash soup complimented the dish nicely.

5. Texture: 30 kinds of vegetables and sauces, prosciutto and onion ice cream. The signature dish of the restaurant, most of the vegetables are grown in a community garden near the restaurant, i like to mix it up so every bite is different from the previous. Consistent across the many times I’ve had it, never disappoints

6. Tarakihi, wonbok, soy milk sauce, chrysanthemum powder and fried shrimp garnish. My favourite dish of the night, beautifully cooked fish, sauce flavour was subtle and together with the chrysanthemum really elevated the fish. The little seeds and shrimp garnishes gave a bite if crunch which I really enjoyed.

7. Angus beef, shiitake and oyster mushroom served with a red wine jus and beetroot puree. Very classical combination with phenomenal execution. Beef was tender and full of flavour, i love the meat here everytime as it never disappoints.

8. Caramelised apple, croissant ice cream and almond/macademia brownie. Probably my favourite dessert I’ve had, I’m biased to the ice cream and brownie flavour. Ice cream pairs so well with each component.

Drinks: had a few mocktails, pictured is the Calpico. They also have a ruby mojito and Umeshu soda.

Left happy and full, while its not the best meal I’ve ever had nor the best service I enjoy the consistency over the years and will continue to visit whenever I can. When we left Chef Kazuya greeted at the door as usual