Skewers, smoke and one more round.
A lantern-lit Auckland izakaya: charcoal off the binchotan, sashimi cut to order, and sake by the carafe.
Small plates, cold drinks, loud tables. An izakaya is not a restaurant so much as a good night that happens to serve food.
The menu
Order in rounds and share it all. Prices in NZD; the specials board changes nightly with the market.
- VVegetarian
- GFGluten free
- SpicyHas heat
Kushiyaki
off the binchotan- $7 a stickChicken thigh yakitoriTare glaze, spring onion
- $8 a stickPork belly kushiyakiSpicySalt, lemon, shichimi
- $8 a stickTsukuneChicken meatball, raw egg yolk dip
- $16 a stickWagyu rump capGFWasabi salt, one big cube of char
- $11 a stickKing prawnGFGrilled in the shell, yuzu kosho
- $6 a stickShiitakeVWhole cap, soy butter, seven spice
- $6 a stickLeek and asparagusVGFCharred hard, ponzu
Small plates
kobachi- $16KaraageTwice-fried chicken, yuzu mayo
- $15GyozaPork and cabbage, five, crisp bottom
- $14TakoyakiOctopus, bonito, kewpie, six
- $17Ebi tempuraThree prawns, tentsuyu dip
- $14Agedashi tofuVDashi broth, ginger, bonito
- $15Miso eggplantVBlistered, sweet den miso
- $9EdamameVGFSpicySea salt, or garlic and chilli
Sashimi and raw
kept cold, cut to order- $19Ora king salmonGFFive pieces, fresh wasabi
- $21Kingfish crudoGFSpicyYuzu, chilli oil, radish
- $22Tuna tatakiGFSeared rare, ponzu, fried garlic
- $14Scallop nigiriGFTwo pieces, yuzu kosho
- MarketSashimi moriawaseGFChef's selection, whatever landed
Rice and noodles
to fill the table- $21Chashu donBraised pork belly, rice, soft egg
- $22TantanmenSpicySesame chilli ramen, pork mince
- $20Yaki udonWok noodles, pork, cabbage, katsuobushi
- $23Ten donPrawn and vegetable tempura on rice
- $19OkonomiyakiOsaka cabbage pancake, the lot
- $12Garlic fried riceVButter, chives, torn nori
Sweets
amai- $10Matcha soft serveVGFBlack sesame crumb
- $11Kurogoma puddingVBlack sesame, kinako
- $10Warabi mochiVKinako, brown sugar syrup
- $9Yuzu sorbetVGFClean, sharp, cold
Sake and drinks
nomimono- House junmai, carafeGFServed warm or cold, your call$28
- Daiginjo, by the glassGFFragrant, poured for the sashimi$16
- Nigori, cloudyGFSoft and a little sweet$14
- Asahi, cold and fastThe one everyone orders first$12
- Whisky highballJapanese whisky, soda, one big cube$17
- Yuzu sourShochu, yuzu, a lick of honey$18
- Cold barley teaVGFNo alcohol, always on$6
It all comes off the binchotan
We burn binchotan, a dense white charcoal that runs hot and clean with almost no smoke of its own. It is expensive and slow to light, and it is the whole reason a skewer here tastes the way it does.
The chef turns every stick by hand and salts by eye. Nothing waits under a lamp; it goes from the coals to your hand.
Twelve seats at the counter
The best seats face the grill. Watch every skewer turned, argue with the chef about the rugby, and let him choose your next sake. He is right more often than not.
Behind the counter it is close, warm and loud, exactly as it should be. Tables line the far wall for groups who want to spread out.
Book a table
Tables of two to six, any night we are open. Pick a time, tell us who is coming, and we will hold your spot.
Sittings from 5pm. Last kitchen orders 11pm, and 1am on Fridays and Saturdays.
The twelve counter seats are walk-in only. Turn up early for the best view of the coals.
Groups of seven or more, phone us on 09 555 0129.
How a night runs
From 5pm
The counter fills
Grab a stool at the binchotan and let the chef send skewers as they come off the coals.
7pm
Rounds and plates
Order in waves, share everything, keep the sake carafes coming.
Late
One more round
The kitchen runs till close and nobody is rushing you out the door.
Gallery
What regulars say
“Smoke, chatter, cold Asahi and skewers that keep arriving. It feels like Osaka on a Friday.”
“We came for one round of yakitori and stayed four hours. The okonomiyaki is dangerously good.”
“Sat at the counter, let the chef choose, and every skewer was better than the last.”
Good to know
- How do bookings work?
- Tables of two to six can book through the form on this page. The twelve counter seats are kept for walk-ins, first in, first served.
- Can we sit at the counter?
- Yes, and it is the best seat in the house. Turn up early, especially on weekends, and watch every skewer cooked in front of you.
- Do you cater for dietaries?
- Plenty of vegetarian and gluten-free options are marked on the menu, and we can steer you around common allergies. Note it in your booking.
- How late is the kitchen open?
- Charcoal runs until 11pm Tuesday to Thursday and 1am Friday and Saturday. Drinks go a little longer.
- Can you do a big group?
- Up to fourteen at the long table on a shared feed menu. Phone us and we will sort it.