Review Kazuya - Auckland Central

My best fine dining in Auckland, I highly recommend it. They serve Japanese-inspired cuisines with high-sense dishes the beautiful presentation of the food is excellent. All the menus are of course very tasty, but the level of detail in the bread and garnishes is truly astonishing. First-timers should order the seven-course menu.

One of the best dining experiences Ive had in NZ. The food tasted great but what made it really special was the whole experience and the detail put into the course. You can tell that the chef is very passionate about what he is doing. Food great, service great, interior/environment is clean and honestly the detail put into making the experience really special was really memorable. Thanks Kazuya team.

The best Japanese food experience we've ever had in Auckland. Delicate, beautiful presentation and amazing flavours to boot. Service is meticulous and friendly. Very reasonable pricing for such a wonderful experience.

This is easily one of the top fine dining restaurants in Auckland. Every dish was fresh, mostly made with local produce, flavour profiles were so on point. We had the premium 7 course and the extra add on (scampi, paua and wagyu) was definitely worth the money. Their signature ‘Texture’ dish was phenomenal and so beautiful to look at. They paced the whole dining experience really well. We never felt like we were waiting too long for the next dish, nor rushed to finish. Service was great, the chef even greeted us out and gave us mini cookies as we headed out. Such a cute finish!

Kazuya was one of the finest dining experiences I’ve ever had. Although the Michelin Guide has not made it’s way to New Zealand/Australia yet, I have no doubt that this would be a contender for one or more stars. The service was outstanding and staff was very attentive. The food was delicious and the courses were delivered at an excellent pace. The portion sizes varied, felt appropriate for each dish, and together made for a meal that did not leave you hungry or overly full, as some prex fixe menus can. Of particular note, the wagyu dish was simple yet elegant and may be one of the best things I’ve ever eaten. I would definitely recommend this as a must-try stop in Auckland!

Kazuya restaurant is the absolute best restaurant. Although the winner of Metro top restaurants changes every year, for me, Kazuya is always number 1. Many great restaurants are great because of the quality of their food, but but Kazuya stands out because of their creativity on top of the great food. Some restaurants are too creative and ended up with some weird tasting dishes. Kazuya has the right balance, so every dish gives you surprise and joy. Service is perfect as well, as you would expect from Japanese. I'm lucky enough to go to Kazuya three times over these years (twice paid by others too!) and their quality is always consistently 5-star. Fancy restaurants are pricey for sure, but it's not just the ingredients themselves. It's the effort the chef put in. Just like a Van Gogh's painting costs more than the paint and the canvas, Kazuya's dishes is the best art your tongue can taste.

World class restaurant right here in Auckland. Definitely one of the best dining experiences I've ever had. A bit on the pricey side but completely worth it. Amazing staff and food. You can see that a lot of thought and expertise goes into each dish. Thank you to the chef and staff.

Well deserved 5 stars. Fine dining that actually is worth the money. Kazuya really impressed us with their delicious courses and attention to detail. Full of flavour with every bite. Endulge in wonderful surprises to the pallette! We left very full and happy. Highly recommended!

Have always been and still is one of the best fine dining experiences in Auckland. They’ve kept the same standard of food quality and service all these years, still serving delicious food with outstanding presentation delivering an outstanding experience. Quite a stand out compared to the move to bistro styled dining in most other restaurants. A real MUST try if you love food.

Kazuya is amazing of course, but this review is for Kozzy Ricebox - the single best takeaway lunch spot in Tāmaki. Perfect, artful, reasonably priced. Thank you x

Had a lovely anniversary dinner here recently. We both really like Japanese and degustation menus so were very eager to try eating here. <br/>Its a real mix so less like traditional japanese which was nice and they were able to alter the raw fish for me which i appreciated greatly !! <br/>Some really lovely courses like the prawn and scallop risotto and the 30 textures of veg . I also loved the dessert of creme brulee really reminded me of france. <br/>they have a really good selection of drinks which we took advantage of <br/>I thought the staff were very attentive , friendly and really great for answering all my many food questions <br/>Lovely spot for a special occasion dinner <br/>

I had heard good things abou Kazuya and then I went there...... MIND blown!!! This place is amazing, fine dining Japanese food with a twist... it will not disappoint!!

It was a special occasion, we need to shout our big boss. We had a 7 courses signature dish which is recommended by the restaurant, The food was horrible taste like nothing, they trying to do a fusion style but it was very poor, every single dishes is tiny tiny with pretty average presentation. We also paired matching wine 🍷 and it was pretty average, Nothing like recommended by the chef as mentioned. Definitely will not go again, and overpriced that’s for sure!

Amazing service and great food. We’ll definitely come back for sure. Thanks to all the staffs and chefs of Kazuya ^_^

I had my birthday dinner with my friend there. Good service, very friendly~ The food is really nice, beef is one of my favorite, really tasty and soft which is just right~ the mochi is also quiet nice, I love sticky texture things~ <br/>Very good environment ~ <br/>Really enjoyed have dinner here

It is a fantastic journey through Japanese European food.<br/>

One of the best places for a degustation in Auckland. Kazuya is renowned for their amazing food and service and they did not disappoint.<br/><br/>Each dish was intricate and the ingredients perfectly matched. The dishes came out without too much delay between plates and the attentive service is world class.<br/><br/>Highly recommend!

Came here for my birthday yesterday and ordered the 10 course deguststion meal with a sparkling sake to start and a warm sake to finish. The food was decent and well seasoned, the whitebait pasta was the highlight of my evening. Service was friendly but not as attentive as I expected it to be for a restaurant of this calibre. It took the waiters ages to notice and clean the crumbs left on the table ( they were there since the second course of the meal) and they only cleaned it just before serving the desserts. Nevertheless, apart from that, I enjoyed my experience with Kazuya.

Superb service, quick meals, extensive drinks list. We had the premium course. Very good overall.

Was a lovely experience. A man thanked us as we left, I think he was the chef perhaps? And gave us a little cake/cookie thing in a little bag. Was a really nice touch! Would be the perfect place to take your date if you want to impress them.

Such nice service and great taste as well. Fanciest Japanese fusion food you can find in Auckland! If you know the chief you will get a special treat (the last pic).✌😉

One of the best dining experiences I’ve had in my 13 years in Auckland. Everything was faultless from flavours to presentation to the quiet and efficient service. I recommend this place to all my friends. Love it!

Went here for the set menu lunch option. Probably one of the best lunches I have been to. Had the pork , and the beef. The beef was cooked to perfection . I can’t remember what was in the glass except that it tasted great! The desert was very refreshing

For this restaurant you will have to make a booking online from their website before at least 1 day. They have a very beautiful food and art decoration style. Small portion We go with 7 course menu and that enough for us.

Honestly the best dining experience I have had. The layout and food were beyond perfection! The staff were incredibly friendly and made the dining experience incredible!

Absolutely incredible. The service, atmosphere, presentation and food are all fantastic and hard to beat. Each dish has it's own story and the chefs go gone above and beyond.

Kazuya is one of the finest restaurant in Auckland. Been there once and had the full tasting menu. 90% of it was amazing, ingredients were fresh and managed skillfully. <br/><br/>The wagyu was memorable, one of the best dishes I've ever had, the duck was perfect and crispy, and the desserts were also outstanding.<br/><br/>Not a place to come everyday cos all of that comes for a price, but it's worth every single penny.

Another place to tick off the degustation list and I have to say it is my favourite degustation so far.<br/><br/>The ambience is sophisticated, modern and discrete. Service is outstanding with incorporated Japanese politeness and care, they made it feel like a really special occasion.<br/><br/>We had the upgraded chef's degustation which was incredible. If I'm really honest, the only thing we didn't like was 2 out of the 3 amuse-bouche but in saying that you could tell there was a lot of technique used in their creation, I would like to say it was just a personal taste is all. Everything else was delectable, well timed and intelligent. <br/><br/>To drink, the mrs had the Hibiki 12y which she loved while I gave their cc dry a go and it did not disappoint. I have to say it's the best cc dry in the city, it was delicious and perfectly blended, I had 4 of them and I could of had them all night long. <br/><br/>My particular favourites were the "Textures", pulled lamb shank and the wagyu beef. The textures was intriguing with all of the colours, tastes, shapes and of course, textures. It was art and it was also a very generous portion for fine dining but that is something I liked. The pulled lamb shank was the most delicious interpretation of a sandwich I've ever had. The wagyu was amazing, who doesn't like wagyu?<br/><br/>Being so happy with the evening, I left a generous gratuity but the waiter didn't give any acknowledgement for it, I found that to be a bit annoying. <br/><br/>To top off the evening though, Mr. Yamauchi himself gave us a farewell at the door with a couple of Japanese cookies, it really was a great dining experience. I highly recommend and will be back again. <br/><br/>*Updated* - We came back with friends for a special occasion and with the same team they still have consistently outstanding food, service and ambience. Thank you very much.

We enjoyed the chefs dinner and were delighted with the food. Beautifully presented and delicious. Duck was among the best we've ever had. Wine matching was not offered but there's a great selection by the glass. Very special dining experience.

7 course degustation. AMAZING service. So polite, so friendly. Food came out in a timely manner. Beautiful plating, the food tasted incredible. Eating each dish was an experience of discovery and delight. It made me excited and happy, flavour combinations I would never have guessed. I didn't know what to expect with any of these dished even having been given a menu. <br/><br/>I was delighted and amazed with every meal. Great food. Great experience. And the service was A+. Best I've ever experienced. Our food exemptions had been taken into account. I never felt like an inconvenience.

High quality and amazing delicious food- everything was fresh and good quality. However it didn't fill me up and I don't know whether that's just because I eat a lot or if it's the same with everyone. The chef caters to your needs and allergies and all the waiters are extremely polite and attentive.

Delicious food that is creative and beautifully presented. The degustation is amazing but I prefer the 5 course meal- great value for the quality and experience.

Another jem! We have celebrated many special occasions here at Kazuya and this place is always consistent with their delivery in amazing food! We have tried the degustations many times and the chef always caters for various allergies as well! The service here is exactly what you get in Japan which I really respect and love - including an exit good bye from the head chef. In summary - high quality food, careful arrangement, experiment flavors that always work, amazing service and consistent!

Came here to enjoy the 7 course degustation with 2 other friends.<br/>We were all very pleased with the experience, a great use of textures, presentation and flavours.<br/>The highlight dish for us was the gnocchi with prawn and squid. The disappointing dish was the snapper it was very bland and needed more flavour. I was disappointed with the size of the apple crumble it was a spoonful. <br/>We all left full but but not too full. <br/>Pictured is the last dish petit fours (serving for 3) and the 30 veges with prosciutto.

Kazuya was definitely enjoyable - great service and very well cooked food. I had the 7-course degustation and the portions were just nice. I could even enjoy dessert. <br/><br/>My favourite was the steak dish (which of all things, I forgot to take a photo of). A perfect medium and full of flavour. I wouldn't say their dishes were exceptionally unique (except for their creative use of the agar agar (also known as the raindrop, and was also a craze not too long ago), but the food was definitely well thought through. <br/><br/>Their signature dish (probably for this season) is a 30 seasonal vegetable presented in various way with various sauces. I'm not a vegetable lover myself (I cry at the thought of eating a whole salad), but I managed to finish most of it, which says a lot for the flavours they put on the plate. <br/><br/>Another highlight for me was their extra soft bread (with extra gluten). It was really tasty but perhaps I'm just a simpleton. <br/><br/>Overall, a good mixture of techniques incorporated to make things a little bit more exciting (agar agar, foam, ceviche, sorbet). The setting is not spectacular, but you will definitely have had a good meal here. <br/><br/>

Typical high-quality Japanese service bring me back to Japan. really nice warm Sake for winter. My favourite bread bakers are always Japanese. They make the most beautiful bread with chewy soft bread with nice crumb. They control the yeasts and dough perfectly. Every dish was elegant and clean，simply bring out all the flavours from the fresh ingredients. A dinner without any guilt. The salad with so many texture and thirty something veggies was amazing. everything cooked well. But maybe because I prefer the more traditional way of Japanese food，I found it a little bit too modern to accept.

Absolutely amazing!<br/><br/>This hidden gem and I say hidden because if you were to look outside you would be forgiven to walk right past it without noticing. Outside is a simple white building wedged between a bunch of takeaway shops and convenience stores. It's only when you take a moment and look in the window that you see the name Kazuya.<br/><br/>Inside is a warm inviting atmosphere that draws you in and gives you a sense of homeliness, with very attentive staff who cater to your every need. I can't speak highly enough of the overall customer service that Kazuya's staff brings to the restaurant, it gives you a sense of being a guest in someone's house rather than just another customer.<br/><br/>I highly suggest choosing the seven course degustation menu as you get a well-rounded mix of what Kazuya has to offer. My personal favourite dishes on our last visit was a tie between the Swordfish with burdock, cavolo nero, vin blanc sauce and yuzu shavings, and "texrure" their signature dish which features 30 different seasonal vegetables with prosciutto.<br/><br/>If you're in Auckland and want to experience something exciting then make a booking at Kazuya, we can't wait for our next visit

A friend and I tried Kazuya on a quiet Tuesday night. We had the 8 course set menu (see photo) and a couple of bottles of very reasonably priced Italian wine. The food and the service was sublime and and interesting twist on some traditional Japanese dishes that borders on art. Total cost $373 - I will be back!

I came here for dinner. Lovely interior. We ordered the 7 course degustation. The food was tasty and looked beautiful. The staff were very lovely. The only downside was that I left hungry even after ordering the cheese platter.

Amazing food and presentation. My second time here for their 7course degustation. Service is tip top! Kudos to all the front of house and kitchen staff! Keep up the good work!

Went there with my friend for her birthday. None of us had degustation before and as a first time experience Kazuya totally blew our minds!<br/>The staff were very friendly and helpful. They explained every dish and gave us thoughtful services. <br/>The environment and atmosphere was nice as well. Not a very spacious place but quiet, private and comfortable. <br/>The food was simply amazing! We had the 7 courses meal and it does not include the appetizer and the three desserts. All the courses tasted heavenly. I cannot really choose a favorite one. The appetizers were so surprising. The main dishes especially the beef was really awesome. The desserts were divine. I really love the last little pieces with the sticky rice and custard. It was so cute. One thing I was not so crazy about was the raw beef in the vegetables plate. I'm just not a raw meat fan. <br/>Unfortunately, we had to leave as soon as we finished because of the classes tomorrow so we did not get to meet the chef. I am really looking forward to meet the person who made these wonderful dishes next time. And yes, there will be a next time!<br/>If you are thinking about trying Kazuya, you should. Just remember to clear out the whole night for this experience because you will be there for at least 3 hours.

An amazing experience.  We couldn't fault the food, the service or the ambiance.  Our 7-course degustation was perfectly paced and offered a fine balance of tastes and textures, combined with the 'wow' factor.  The food is probably best described as fusion of European flavours and ingredients, crafted with a Japanese approach. Highly recommended - we'll be back!

Amazing food and service!!scallop dish was best ever i had!! <br/> ''Texture"dish was bit oily but nice present and tasty<br/>Spanner crab !! My favorite!!

Food is awesome , especially the Salmon confit. Strongly recommend. Price is quite high. Spent more than 300 include wine. But worth to go once

This was my first ever degustation and I was totally blown away. Fine dining at its very best with every nibble a taste sensation! It was as if my mouth was going on a journey of self discovery. Seriously folks, this is proper, proper art on a plate. (Or bowl, or spoon, or dish...) The service was totally brilliant. Knowledgeable yet approachable wait staff with beautifully precise cutlery and tableware placement made me feel like we were part of some sort of elegant movement art! Everything was precise. Perfect. Delicious. Enchanting. At the end of the meal when my husband asked how long did I think we had been there, I estimated an hour to an hour and a half. We had been there THREE HOURS! Three of the best hours I have ever spent in Auckland city. If you are thinking about going, go.

Kazuya is a superb dining establishment. I have eaten here many times, taken many guests and friends all of whom have been highly impressed.I have always opted for the degustation. The wine selection is varied with many renowned  NZ and international labels.This is not just food but works of art on a plate. Presentation is world class.Service is great and with only a few tables makes this place intimate. The decor is dark and grungy, almost a funky industrial look. Very cool.Do try it out....you will be impressed.

Food was fantastic, had the full chefs degustasion, 14 courses. Smoked salmon, pasta and roast duck were all top notch, and the signature salad was up there too. Oddly, service was average - They interrupted us talking a lot, and we had to order our first round of drinks twice because they forgot the drinks order the first time. Our waiter changed 3 times throughout the dinner and fortunately towards the end we got a new waitress who was much more polite and friendly

This was simply amazing, Kazuya is not your normal Japanese restaurant. It pushes the boundaries as to what you thought you knew of Japanese food. We were simply blown away by this experience. This is simply the most ultimate form of Japanese fine dining you will come across. The chef even escorted us out when we were done and gave my wife a "treat bag" of sweets which was a great touch to end a wonderful 9 course degustation.<br/><br/>If you want to experience something a little bit extra special and love Japanese then look no further. Highly recommended!

I came here for a friend's birthday and requested for a surprise, and they were so nice to prepare something special for him! <br/><br/>The wine list was extensive and different. We managed to get a really nice bottle of red! <br/>We decided on the 5 course degustation, and given this is a fine dining restaurant we were not expecting large portions. With that in mind, we indulged slowly in our meal. The server explained each dish as it came and we savoured all the interesting flavours! One of my favourite dishes was a japanese pasta that was made perfectly. I wish I could have it as a whole main instead of just a teaser!! There was also a beautifully plated up dish that had over 40 types of vegetables! Amazing.<br/>You could see different experimental technique going into the dishes which made every dish interesting.  <br/><br/>The dessert at the end was just the right finish and we were just right at the end the meal! <br/><br/>Ambience: From the outside, you cannot see in which makes the place quite exclusive. However inside, it does not feel too formal which is a good thing! <br/><br/>Service: Staff were knowledgable, professional and friendly.

upon entering thought I was in for an amazing experience. unfortunately the waiter knocked a glass of wine over me so not a great start. we chose the 9 courses which ended up being being too much and we had to refuse the desert!

I went here with a group for dinner and was a little disappointed. It took quite a while for our drinks to come and no water was provided for about 20minutes. The portion sizes are very small but the food was tasty and presented beautifully. After 5 courses I was still a little hungry which was disappointing. Overall the food looked lovely and tasted nice but just not enough.

My friends & I were at Kazuya on a Tuesday for the 9-course degustation menu dinner. We were guided through a narrow staircase to a table on the second floor. For a change, we went for Sake to go with our dinner. The trio amuse bouché was a shot of soup, tuna sashimi & char-coal choux pastry stuffed with chicken - very special. The first course was "bubbles" with prawn, carrot & orange caramel - again, special. 3 different kinds of bread were then offered. The first entrée was fish Carpaccio with clam, pear, mullet roe & soy vinegar - went well, apart from the thin slice of pear. Then came the 2nd entrée which salmon, leek, won bok & pork crackling - very delicious; crackling was not obvious. The 4th course was "texture" - a match & mixture of specially picked veggie, to be precise. The first main was fish with daikon, Yuzu (Jap citrous fruit)...(what I liked best was the daikon - sweet & with light vinegar). Next was Cambridge duck with Shiitake... & brioche with fois gras - very tasty duck breast. For the 3rd main, I had beef, while my friends had venison & lamb cutlet, all came with mushroom purée - superb. Then came sorbet for refreshing the palette & trio cheese . The dessert was chocolate cake, apple & pastry ice-cream. The dinner ended with petite fours. We were farewelled by the chef at the door.<br/><br/>It was a nice dinner full of imagination & surprises. To be picky, what I didn't like was the professionalism of the waiter who took care of us. At one point, his communication skills annoyed me. The best part of the dinner was seeing the chef's passion for nice food. (Food - 5/5; Service - 4/5; Ambience - 4.5/5)

I've been meaning to sample Kazuya for a while now - and the wait was worth it. If ever an establishment reminds you of the attention to detail and quality like a Savile Row tailor, this is it. I have very high standards for price tags this big, but boy did I feel like I got my money's worth.The edible charcoal will stand out as one of THE dishes of 2015. It's so well made, that the waitress must tell you which piece is food and which pieces are real charcoal. Foam flavours are exactly as they should be; distinct yet fleeting. The Wakanui beef will remind you of Kobe, and the sauces accompanying are flavoured to perfection. Not to mention, the most interesting dish of the night was the venison in truffle - never, ever have I seen such detail go into a carpaccio style dish. Kazuya is profoundly more French than Japanese - until you ask yourself; "Why isn't the use of truffle and olive oil Japanese?". The answer is they are; the techniques are what is on display here. A masterful mix of the two, Kazuya sets new standards to the word 'fusion'.

What a person prefers in food, or indeed, what a person prefers in a restaurant is highly subjective. Thus offering my opinion on such matters as they relate to Kazuya seems to me to be, a waste of time.<br/><br/>So instead of commenting on the food, ambiance and so on, all I would like to say is that last night we spent a rich four hours experiencing what I perceive as the pinnacle of human achievement. A lifetime of passion, technique and creativity is presented, with plate after plate of amazing food delivered to diners offering continuing opportunity for comfort, challenge and delight.<br/><br/>I am not a wealthy person, but the reason why I love to eat at places like Kazuya is because the singular pursuit of creative perfection as demonstrated by chefs such as Kazuya, is in my view, representative of the uniqueness of the human condition. It is something to be cherished.<br/><br/>This was my 4th time eating at Kazuya, and I will be back before the year is out.

This place has the right idea but doesn't quite reach my expectations for a fine dining experience. The food is very creative, fun and daring however the flavor isn't quite there. The service was good, however improvements on articulation of English would be nice so the diner knows what they are eating. The layout of the drinks menu was a huge let down and was hard to navigate and not very good English. Looking at the menu starts the experience so this was a huge put off for us. Also the location, it was hard to see and in amongst varying shops which down played the classiness, we felt. We wouldn't return here as we have had better experiences for this price range else where.

I was very impressed with Kazuya, the quality and inventiveness of the food as well as the level of service makes this one Auckland's best restaurants. I highly recommend it.

A.M.A.Z.I.N.G!! So few restaurants in Auckland which can deliver this calibre of food and service. Often we find that when we go back to a restaurant after a great first experience, that it never really lives up to the memory. Our second time was perhaps even better than the first (both times we did the 10 course degustation). The chef takes such care and uses such advanced techniques in bringing all the flavours together to tantalise the tastebuds, who would have thought onion icecream could taste so good or how you could get such amazing strong ginger soy flavour into a foam! Because I'm pregnant, I had my own special menu which looked and tasted great. Service is next to none and such care is taken with every single aspect from the moment you walk in to the moment you leave. Life is too short to leave experiences like this just for special occasions, go now!

Me and my partner went for her birthday dinner. This was the best fine dining restaurant I have ever been to. We were amazed by their level of attention to detail in both food and services. Had a 7 courses degustation menu, every dish was very tasty and there was a dish called texture which is consist of 30 types of vege in one dish, just simply amazing. Staff members were really attentive, polite and professional. When we were ready to leave the restaurant, the head chef / owner, Kazuya was standing next to the door and thanked us for dining at his restaurant. The way how Kazuya treats his customers with respect has impressed me. This restaurant is delivering top notch food and services and we really had a good time which makes me feel like I am obligated to write a review of my delightful experience in this restaurant. Definitely recommend this place to the others.

I went here for the first time Friday night. From the time I arrived till the time I left I was blown away by the level of service, the ambiance and the food which just has to be tried as it is simply the best restaurant I have ever eaten at.

Definitely a place for your special occasion. We came here since the restaurant first opened and at first we were worried that Aucklanders may not be accepting and recognise the detail and effort that goes into each of the small proportioned dishes but glad we were wrong.<br/><br/>Each dish are small but by the end of the meal you are reasonably full. The attention that goes into each of the food is just amazing and I don't think the uniqueness of the dishes can be matched anywhere else. It's just one of those places where you have to go yourself and be amazed by it.<br/><br/>The staff were so friendly and were very knowledgeable on each of the dishes and took time in explaining each one of them (like where the ingredients came from, how it was cooked etc.) which was very nice. <br/><br/>It's so rare to have a restaurant like this in Auckland with such talented chief and I would recommend this restaurant to anyone looking for a nice, fancy place to eat.

As the most praised newcomer in Auckland's fine-dining scene, Kazuya had stoked my curiosity for a long time, so I settled in for a 9 course innings here, hoping that left-of-the-field delights from its Euro-Japanese menu would emerge and surprise my jaded palate. An appetizer of marine meat tasted so resoundingly of crab that my eyes widened and remained so.While I congratulate Mr.Kazuya for rustling up the fey thicket of their "Signature dish" which has "30 vegetables"(inspired by Michel Bras' 'Gargouilliou') I have enjoyed much smaller salads with much more joy. Snapper with spinach puree and a mediocre-tasting stunt of "sushi rice" sauce was too minimalistic in taste, while glossy and stylish Kingfish with sweet corn puree and basil gave a better account. The ambience is that of a first-class lounge while service is gracious and considerate. Duck was enhanced with a slice of foie gras and aubergine consomme, and the lamb in appetite-arousing pink came with fine purees of potato and cabbage, but neither will devastate your culinary memory. The pick of the dessert was a Valrhona chocolate cake that lusciously filled the mouth with warm richness,and blended harmoniously with mango.NZ$130 for a 9 course meal in a refined ambience with keen service is undoubtedly reasonable, especially with a cheese service that's so rare in Auckland. Kazuya's cuisine needs more depth of flavour and higher imagination if this restaurant is to be called world-class, but it cannot be denied that it offers good value for money. <br/><br/>For photos, you may see http://www.upnworld.com/restaurant/view/id/43/title/Kazuya+

Ate here on my friend's birthday!!!<br/><br/>It is fricken fantastic!!!<br/><br/>Some dishes were a little average, but some surprises you like crazy!<br/><br/>I wish I talked to the chef that night! Great experience, very classy. very nice :)<br/><br/>Interior looks stunning. Completely unexpected.<br/><br/> Service: 5/5<br/> Wait time: 4/5<br/> Environment: 5/5<br/> Food Quality: 5/5<br/> Food Quantity: 4/5<br/> Price range: $80+ pp

My family and I came for the Short Course, which was basically five courses of deliciousness plus amuse-bouche and house-made breads. And then because we came for birthday celebrations, they even brought out a small dish of birthday cake and took a poloroid for us! It's small touches like this which make Kazuya so excellent.<br/><br/>All the courses were top notch in terms of presentation and flavour, and the technique and precision which goes into making each dish is fantastic. They even tailored the courses for my brother, who is dairy-free. For me the stand-out dish was the eye-fillet beef- very tender yet lean, subtle smokey flavour and served with sauces/purees which matched it perfectly. Not too heavy or rich either, which I like.<br/><br/>Staff are attentive and friendly and very knowledgeable about their menu- they could answer my many questions about the cooking process and where their ingredients were sourced. Right at the end the chef came out and I was able to thank him in person for such an awesome experience and he was so nice. If only one could dine like this every day...

Our experience from the second we walked in the door to the moment we stepped out was just amazing! My partner and I went for the 7 course degustation menu with oysters three-ways (natural, 30sec poached and tempura), we felt this reflected the character of Kazuya the best since it had their signature dish, 'Textures', and every mouthful was a culinary delight! I am a non meat eater and the chef catered to that amazingly. We were so impressed by the attention to detail, from the complimentary flavours on the dish to the choice of accompanying sides, everything about the experience of dining at Kazuya was perfect! I can definitely see why Kazuya won 'Best Service' in the Metro Restaurant awards; the staff were knowledgeable, friendly and very attentive. <br/><br/>This is definitely DEFINITELY my new favourite restaurant! Can't wait to go back again!

We had the $85 tasting menu two nights ago and it was a feast for all senses. The dining room is small but beautifully formed, the staff were attentive and knowledgeable. All of the courses were exquisitely presented, standouts for me were the scallop/prawn dish (I could bathe in that puree), the cambridge duck was wonderful, and the Winter salad was like a work of modern art. Great value at this price, and well worth a visit

Just came back from a dinner for two at Kazuya and felt compelled to get on here as soon as I got home and drop my thoughts. Had the 8 course tasting menu. Not one dud course from start to finish. Everything that's been said about this restaurant by all the glowing reviews preceding mine couldn't be more accurate. In fact I implore you to find any other fine dining restaurant in Auckland on this site that has scored 5 stars across every single one of its reviews. Totally deserved.<br/>From the amuse bouche to the petit fours, just a brilliantly balanced dining experience with the hokkaido scallops and the cambridge duck, for us anyway, the killer standouts. $85 for the tasting menu? What fantastic value for money. I think the really nice thing about Kazuya is that it all comes as a bit of a surprise - on so many levels. Perhaps because it is still relatively new on the fine dining scene? That surprise will soon start diminishing as word gets round, but I can say this - there is a humbleness about this place which is so lovely and warm and I genuinely hope (and believe) that they'll keep that as they grow in popularity. The final touch with chef coming to thank you as you exit the restaurant is such an apt example of what I'm referring to. It's the perfect way to end a great meal.

One hundred percent the best restaurant in Auckland. I can't believe what a secret this has been kept, we love dining out and have our fave restaurants around the city but this absolutely tops them all. The service is outstanding, but you feel completely welcome the whole time (not out of your comfort zone as other restaurants make you feel!) The food was stunning... presentation and taste wise. The wine is amazing, and the hosts know their wine down to a tee. This place is one amazing wee secret!

Nothing short of fantastic.<br/><br/>A hidden gem in the top of Symonds St that you would never know existed. The service from the door could not be faulted and remained the same all evening.<br/><br/>My recommendation is the seven course menu with matching wines. Some of the wine choice is left field but it gets you thinking and trying different options.<br/><br/>Best summed up as a Japanese TriBeCa.<br/><br/>Saving up to head back.

Faultless experience. Beautiful service, outstanding attention to detail. We were a table of 4, and all ordered the 5 course tasting menu. Interestingly, this 5 course meal is actually more like 7 courses, which speaks to the generosity of this place (probably stemming from the Japanese cultural influence). <br/><br/>The highlights for me were the warm "instant" smoked salmon, served in a glass jar, with the all 4 lids simultaneously removed with great flourish to reveal the wisp of smoke that created the "instant" effect, and the Paradise Prawn &amp; Hokkaido Scallop.<br/><br/>Overall we had a fantastic evening and I personally rate this place above Merediths and Sidart (which is saying a lot). At $410 for four people it was not cheap, but in my view this represents excellent value for money.<br/><br/>The generosity of this place is amazing. The chef even met us at the front door as we were leaving and gave out small gifts to the female members of our party. <br/><br/>We will be back. Soon.

Perfect dining experience! The attention to detail, the atmosphere, the fantastic service, the exquisite food, all this make Kazuya a stand out restaurant in Auckland. It was a meal I will never forget, for all the right reasons.

Kazuya was FANTASTIC! From the warm greeting on our arrival to the final delicious mouthful, my partner and I had a smiles on our faces. The service was just right, the presentation and flavour of the food was spot on. Loved it. <br/>I recommend this place unreservedly. We will be back.

My wife and I came here last night for dinner, to celebrate her 30th birthday.<br/>Amazing. We consider ourselves foodies, and are fans of Clooney, Sidart and Merediths. Kazuya is up there with the best of them.<br/>The food was creative, fun, and delicious. The service and atmosphere were great.<br/>We both had the 7 course tasting menu, and loved it. Especially the scallop dish, and the 'Texture' dish. I've never had so much fun eating a salad!<br/>It was a lovely evening, and will definitely return. What we got, food, drink and enjoyment, was incredible value. Highly recommended, just make sure you go with an open mind.<br/>Thanks for an amazing night, Kazuya!!!

I've heard KAZUYA's great reputations by word of mouth,so we've visited there as a couple lately. The food was exceptional, every single dish or bite was just amazing. I can't express my fabulous experiences well. Just "Seeing is believing", I strongly recommend to book this restaurant for a special occasion, then you will know how wonderful they are! <br/>Probably one of the best I've ever been to in NZ. <br/>I look forward to visiting there soon again.

5 of us dined on the 5 course tasting plates. Absolutely fantastic, the food fabulous, and the service we could not fault either. Every attention to detail was met. It's worth the $65 each. Would love to eat that all over again.

came in with my wife for our anniversary - wow can honestly say one of the best meals we have had in a long long time. we had the 7 course set menu and the attention to detail, the subtlety of the textures/flavors and the obvious amount of thought and care that had gone into the design and preparation of each dish was refreshing. An interesting mixture of Japanese/French elements and highly recommended. Service was just right too, highly recommended for a special occasion

Kazuya Restaurant on Auckland's Symonds Street is Auckland latest addition to fine dining. The surroundings are intimate and elegant. There are three main styles of menu selection. A five or seven course degustation menu or a small seasonal a la carte selection. Chef Kazuya, serves contemporary European cuisine, with influences of Japanese and Italian. One of the dishes 'Texture' is a tasting plate featuring over 30 styles of vegetables and is gorgeous. The wine list is extensive with a strong French influence. The degustation menus are the way to go. Matched with hand selected wines from Somellier/Manager MOJO, this is an amazing evenings dining. Kazuya is possibly Auckland's top intimate fine dining experience.

My daughter and I felt like Japanese and found a voucher in the entertainment book which led us to this area, we stumbled into this place and the staff and atmosphere was so nice we decided to stay and have the degustation. Was empty mostly and the food was great with private booths different to the shared tables of cocoro.

For those that are not familiar, Kazuya is a restaurant near the corner of Symonds Street and Khyber pass in Auckland. It serves contemporary French cuisine with Japanese influence (I think it is slightly more French than Japanese, but the Japanese part is pretty dominant too).<br/><br/>We had the full degustation with matching wines.<br/><br/>First of notes on food.<br/><br/>Amuse Bouche – Hot smoke salmon with salmon caviar and cold spherified green bean soup with parmesan.<br/>- The soup was an amazing experience. For those that are not familiar, spherification is a process where a liquid is contained within a solid skin of that liquid. The clarity of flavour of the soup was excellent. The experience of biting into the sphere and getting the liquid of soup rushed through the mouth with the crunch of the Parmesan was euphoric.<br/>- The smoked salmon was great too, lovely flavour and the contrast to the soup was pleasant. The salmon was warm, but not hot and the soup cold. This would in some ways set the tone for the evening, an emphasis on seafood and vegetables, often served just above room temperature.<br/><br/>Diamond Clam with Coconut foam and lime jelly.<br/>- Simple, clean of flavour and delicious. The lime jelly was powerful and the coconut foam balanced this. The reference to raw fish salad was strong for me. The clams were chewy, but I liked the texture in context. This was served cold. In some ways this was a simple course, three basic components, served together, jelly, foam and clam. In reflection if I consider the shape of the meal as a whole, we can see that the flavours begin the develop and become more robust and complex. At this stage however there was an emphasis on texture and clarity, which would contrast with the next course.<br/><br/>Hokkaido Scallops – Broad bean puree, green tea and seaweed flakes, turnip, pea shoots and Scallop Tataki.<br/>- This was probably the most challenging and thought provoking dish of the night. First off the scallops. I’ve never had scallops quite like these, having them raw in the middle and served just above room temperature was revelation. They were superb. So unlike a New Zealand scallop, earthy and almost smokey in nature. The flavour match of the broad beans, turnip and green tea flakes was intense, but stimulating. It was served in a glass that kept the aromas in. So when you put your nose to it, it smelled of sea, in all its fullness. The scallop had no roe sack, but was still intensely flavoured in a way that frankly I struggle to describe. All I can say is the Hokkaido scallop is a wonder. To me the dish had aspects of its ingredients, but a deep rich complexity to it, like being at the beach and not just getting the salt air, but the seaweed washed on shore, the smell of old fish, even garbage and other things. It was visceral, real and almost profoundly emotional. Somehow it had a deep earthly intensity. The dish was not easy, but it was complex and I still can recall it now.<br/><br/>Red King Crab – Red crab and parsley sauce.<br/>The crab itself was so so. I’m not sure how it was prepared, perhaps poached or boiled and then roasted or maybe just roasted. It was good, but not quite there. Again hard for me to put my finger on, but I’d personally guess that it was slightly over cooked and so a little stringy. It didn’t quite have the flavour I’d hope for. However, this was made up for frankly, by the sauce. The parsley sauce was so delicious, we couldn’t stop eating, sopping it up with some lovely bread provide, if I wasn’t in a nice restaurant I probably would have eaten it with my fingers. I’m not sure what was in it, other than some stock make from the crab, parsley and maybe cream. I suspect the green colour came from extracted chlorophyll, but I could be wrong. Perfectly skimmed with a small amount of oil added. I think if the crab had worked a little better, it would have been one of the best dishes of the night. In contrast to the previous dish, this was relatively easy on the palate.<br/><br/>Texture – 30 vegetables all prepared individually with prosciutto.<br/>- This is the chef’s signature dish and you can see why. It is quite simply astounding. Anyone who has tried cooking things with multiple components, will know how even 6 is a real challenge. This dish has more than 30. It is in some sense ridiculous. It is a challenge to describe the dish and what it is like to eat. I think the easiest way to think of it, is like a story, where you get to choose what happens. You can start with the asparagus or lentils or maybe the beet puree, then move onto the next thing, like the salad with olive oil powder. The dish climaxes as you work you way through, flavour building on flavour, texture on texture and in the end a profound experience. The prosciutto frankly seemed almost unnecessary, although I enjoyed the saltiness of it to contrast the vegetables. Individual highlights for me were the lentils (I wish I knew what they were flavoured with), the pickled cucumber skin, chioggia beets, lotus root, salad, and carrot puree. I remember sitting there fifteen minutes after finishing the dish, with my mouth still buzzing with the flavour. Simply superb.<br/><br/>Paradise Prawn – Paradise Prawn, Morel, White asparagus, prawn and cauliflower foam and crispy snapper.<br/>- This dish was a little more accessible than some of the previous ones. I really liked it, although it suffered from a slight flaw. The Prawn, quite simply superb. It was cooked so that it was just turning red, there were streaks of black on the belly as it wasn’t quite finished in the usual sense, but I actually think this did the prawn absolute justice. As a result the prawn was rare, but succulent, flavoursome and just delicious. I would have thought the prawn would be under cooked, but thanks to its quality and the superb technique behind the cooking it worked flawlessly. The foam was delicious and rich, it reminded me of mayonnaise almost. The white asparagus was great, cooked so it was still crunchy, with some bits shaved into thin curls. I am very partial to white asparagus, so it is a real treat. The morels provided a great accompaniment. I particularly liked how this referenced the classical french technique of poaching fish in mushroom liquor. The crispy snapper was decent, but I think firstly unnecessary and secondly very slightly over done. I mean this in context, some of the seafood cooking, especially the prawn the scallop were perfect. The snapper on another plate might have been fine, but with the underdone style of seafood, the snapper felt out of place to me. Having said this, that prawn, with morel and foam was just to die for. Almost nothing could ruin that.<br/><br/>Wagyu Beef – Charcoal grilled Wagyu with truffle potato puree, Jus and some asian green I’m not familiar with.<br/>- This was probably the easiest of the courses in many senses and also maybe the least interesting. It was perfectly good, wagyu was tender, potato puree was not over truffled and smooth, and the greens were superb (probably my favourite part of the dish). I don’t really have any complaints, but I do feel I did not need this and it seemed really ordinary compared to everything that we had just had. So it was not a let down, but maybe it helped settle the meal and give the menu shape. I also think the need to have red meat or something that wasn’t vegetable or fish perhaps drove this on the menu. I might just note, the wagyu was cooked in a more western style, so it was warmed through, my understanding is often Japanese cook it seared like a piece of tuna. I suppose for most people it would have been good. Solid, nothing to complain about, but also other than the wonderful vegetables in it, I didn’t really make me think about it too much.<br/><br/>Cheese Board – We got a massive selection of cheese. 2 Blues Roquefort and another, a washed rind, an ash rind cheese, a hard cheese from nelson, and couple other soft cheeses.<br/>- The cheese board probably had 300+ grams I’d say of cheese on it, at least for three people, maybe more. It also had baby fig compote and honey with crackers. It was over the top. One thing I will discuss later is the generosity of the restaurant, this course was the epitome of that. So many different kind of cheese, of excellent quality. It was served with 2 glasses of wine (one sherry and one red wine). It was over the top generous, delicious, and wonderful.<br/><br/>Strawberry Tart – Pastry Flavoured ice cream, strawberry jelly, yoghurt mousse, fresh strawberry and a strawberry sugar thing.<br/>- In some ways best of all were the desserts. This one in particular was good. It wasn’t what we were expecting, but it was delicious. The pastry ice cream, was surprising and simply tasted of pastry. Every time you took a bite, you would swear you were eating pastry not ice cream. The jelly was a wonderfully pure expression of strawberry and somehow, inconceivably it all tasted like a strawberry tart.<br/><br/>Valrhona Chocolate cake – Chocolate cake straight out of the over, salted caramel ice cream, mascarpone cream with gold leaf, foam of some kind.<br/>- Another inspired dessert, a beautiful chocolate “cake” (I am not sure how it was made, it was kind of a hot mousse, that was melting over the plate, could have used gellan perhaps), which was bitter and richly flavoured. This was contrasted by the wonderful salted caramel and smooth mascarpone cream. The combination of sweet, bitter and salty was intense, but satisfying. A really wonderful dessert. At this stage the food was starting to get over the top, I think, so we were relieved we were at the end or so we thought.<br/><br/>Petit Four – Green Tea marshmallow, Chocolate Macaron and white chocolate pop rocks sphere.<br/>Just to finish the evening they brought us a few petit four. All were good, it was hard to get much of a feel as the food had overloaded us at this stage I think.<br/><br/>Gift to go home with – Meringue cooking of some kind. They also gave us some cookies to go home with. I didn’t actually try this, as only the women got it.<br/><br/>The wine -<br/>I won’t go into an in depth breakdown of the wine, as I only had a sip of each glass, as I was driving, but I’ll make a few notes. We had the sommelier match the wine with our meal. The matches quite frankly, are probably the best I have ever had. The wine was so consonant with the meal that it felt organically part of each dish. Particular highlights for me were the rose sake, which on its own was odd, but wonderfully complemented the scallop. The red with the cheese was an inspired match as well. The sommelier started us with champagne that he served with a cherry blossom that he had pickled himself the year before. The attention to detail in the wine was first rate. They were also very generous with the wine, offering to top up one of the glasses on occasion and we paid a flat fee. The wine match seemed a very good deal, if you are planning on going. The sommelier was excellent and very helpful.<br/><br/>The service -<br/>The service was pretty good. Because all the staff are Japanese there is an element to Japanese formalism in their service. They are friendly and very hospitable and very adept at knowing when to serve and ask questions. They never intruded on conversation. I found the service top notch. The service was very methodical, although I felt they rushed the first few courses, I suspect because we were the only people there and they wanted to get as many courses through before other people arrived.<br/><br/>The room and everything else-<br/>I the room was nice, the dining spaces were relatively private. The music and space though have a particular Japanese sensibility. I think to a western eye we might see it as a little on the cheesy side. I personally have no problem with it, but in a country where we are generally not known for our formalism, I think this side of things stick out. I don’t think it is a bad thing mind you.<br/><br/>Overall -<br/>I loved the meal. It is interesting to think back on it. I woke up in the middle of the night and wanted to reflect upon each dish. Overall I felt the menu was challenging and took no prisoners. It had a definite goal in mind and was going to take you kicking and screaming to the end. It was emotional and powerful food. As an example to illustrate this point, the food was almost always served on what we might think of as the cold side. Many of the dishes were cold and those that were hot, were generally not that hot. Now this might seem like a problem, but food served not hot, has (to our senses at least) more flavour. Our palate is able to better recognise all the flavours. This I think is better for the food, but often hard if you aren’t used it. Some of flavour combinations, especially in the scallops for example were challenging. Everything tended to be served raw in the centre, this again is challenging for a western palate. The desserts, I think though were probably the easiest to appreciate in this sense. Anyway it didn’t pull many punches.<br/><br/>The food though was not quite like anything I’ve had before, probably the most similar experience I could point to is Coi in San Francisco, but Kazuya leaned on classical French cuisine more and less on California cuisine. It certainly sits apart from the comparable restaurants in Auckland like The French Cafe, Sidart, Merediths, etc… I loved that it wasn’t pandering too much to the need for meat, almost the entire meal was seafood and vegetables, with only the wagyu placating the red meat eaters. What I enjoyed most was that it was a meal I could think about, with layers flavour and meaning. I’ve had two very good meals in the last few months, one at O’connell Street Bistro and one at Kazuya.They are quite different restaurants. In some ways the food at O’connell street was at least as good in an objective cooking sense (although Kazuya was nothing to be scoffed at), but I would much rather go to Kazuya.<br/><br/>It is worth noting that it is not all about the food. The whole experience was wonderful. The wine matching, service and sheer generosity of spirit displayed at Kazuya is not to be under appreciated. While Such a meal is expensive, it was also extremely generous, from the wine pours to the amount of cheese, to the little touches (sending us home with gifts). Everything felt very reasonably priced for what you got and the attention to detail was great. In the end it is a meal I have continued to reflect upon and for me that is a good sign. It was a pleasure to eat there and I hope it will continue to improve. I strongly recommend saving your pennies and going if you can.<br/><br/>For those interested the full degustation was $120 per person and wine match for us was $75 per person.