Jun 30, 2017 Restaurants
For the latest review, see the 2018 review of Masu .
Masu
Smart Dining—Modern Japanese
How lucky we are that expat chef Nic Watt decided to take a break from running the kitchens of some of the world’s finest contemporary Japanese restaurants abroad and open one here instead. With no expense spared, Masu’s interior glows with soft amber-yellow light that reflects off the natural surfaces, from the polished alpine grey granite pass to the private dining table, carved from a single piece of suar wood. There’s literal warmth emanating from the restaurant’s hearth — a robata grill for traditional charcoal cooking of prime cuts of meat, vegetables and seafood. Translucent, gem-like raw fish masterpieces make up extravagant sashimi platters, while kitchen dishes such as the king-crab hotpot provide comfort. For all its opulence, the vibe’s not at all precious, thanks to cheerful service that’s just the right level of formal.
A great family place.
A favourite dish
King crab leg with smoked wasabi and lime butter.
What it offers
Shared-plate options / Semi-private room for 18 / Eki Ben express lunch / Takes large groups / Chef’s table for 12 / Nichiyo buffet Sunday brunch (especially but not exclusively for families: kids under 5 dine free and there’s a kids’ activity room) / Fixed-price meals / Good for vegetarians / Takes large groups / Bar / Craft beer selection / Good for kids
Hours—L D 7 Days
Bookings—Yes
Price—$$$
Seats—120
Chef—Nic Watt
CENTRAL CITY
90 Federal St
Ph 363-6278
skycityauckland.co.nz
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