In recent times Auckland’s Federal Street has been steadily building a reputation as a premier dining destination. This interest was undoubtedly helped with Japanese restaurant Masu’s arrival on the scene last October.
Owner Nic Watt’s time in London has prepared him for the spotlight. Working as chief operating officer for acclaimed Japanese restaurant group Roka, his fans included celebrities Chris Martin and Kate Moss and chefs Heston Blumenthal and Michel Roux Jr.
Nic’s return to New Zealand means he can now concentrate on one establishment. Now, with the debut of Masu, work is just 15 minutes down the road from the family home. And, with high acclaim and crowded tables, his labour of love is already proving worth the investment.
Along with head chef Darren Johnson (formerly from Roka) and restaurant manager Matthew Aitchison (formerly at The French Café) Nik’s work at Masu focuses on natural, traditional preparation and “simple, elegant purity of flavour”.
The robata cooking hearth at the heart of the restaurant provides a highly visible symbol of this approach. Here, diners can watch as chefs prepare skewers of food to be slowly rotated over hot coals. This fireside cooking echoes the cooking culture of 18th century Japan.
It’s one that certainly appreciated in the modern age too. Popular dishes include gochujang hot pepper, tartar of salmon and tuna with house made rice cracker and tempura yellow belly flounder with chilli ponzu and lamb cutlets.
Diners have taken the signature dishes to heart – and the success of the restaurant is thanks in no small part to the intelligence with which it combines unique flavours in simple, innovative ways.
Owner Nic Watt’s time in London has prepared him for the spotlight. Working as chief operating officer for acclaimed Japanese restaurant group Roka, his fans included celebrities Chris Martin and Kate Moss and chefs Heston Blumenthal and Michel Roux Jr.
Nic’s return to New Zealand means he can now concentrate on one establishment. Now, with the debut of Masu, work is just 15 minutes down the road from the family home. And, with high acclaim and crowded tables, his labour of love is already proving worth the investment.
Along with head chef Darren Johnson (formerly from Roka) and restaurant manager Matthew Aitchison (formerly at The French Café) Nik’s work at Masu focuses on natural, traditional preparation and “simple, elegant purity of flavour”.
The robata cooking hearth at the heart of the restaurant provides a highly visible symbol of this approach. Here, diners can watch as chefs prepare skewers of food to be slowly rotated over hot coals. This fireside cooking echoes the cooking culture of 18th century Japan.
It’s one that certainly appreciated in the modern age too. Popular dishes include gochujang hot pepper, tartar of salmon and tuna with house made rice cracker and tempura yellow belly flounder with chilli ponzu and lamb cutlets.
Diners have taken the signature dishes to heart – and the success of the restaurant is thanks in no small part to the intelligence with which it combines unique flavours in simple, innovative ways.
This popularity highlights an ever-growing sophistication amongst Auckland diners. Masu is an important part of this change, the restaurant’s debut marking the dawn of new era for high-end yet accessible dining in the city. It makes sense that the land of the rising sun would help provide the inspiration for this era.
At Masu it’s about delivering equal parts spectacle and substance – both on the menu and in the kitchen. While the robata approach provides an impressive spectacle for diners, the kitchen also boasts a large variety of equally important cooking tools.
With The Obi Room, the private dining area seating 18, the restaurant 100 and the open charcoal heath another 16, meals need to be delivered in quantity and quality. The Waldorf range delivers comprehensive coverage here. A gas oven range, commercial deep fryer, griddle and pasta cooker provide the means with which to make even the most simple of tastes incredibly memorable.
IN THE KITCHEN
- 1 x Waldorf Bold BTB8450-CB - 450mm Bench Top - Cabinet Base
- 1 x Waldorf Bold BTB8600-CB - 600mm Bench Top - Cabinet Base
- 1 x Waldorf Bold FNB8226G - 450mm Twin Pan Gas Deep Fryer
- 1 x Waldorf Bold GPB8900E-CB - 900mm Electric Griddle - Cabinet Base
- 1 x Waldorf Bold PCB8140G - 450mm Gas Pasta Cooker
- 1 x Waldorf Bold RNB8410G - 600mm Gas Range Static Oven
At Masu it’s about delivering equal parts spectacle and substance – both on the menu and in the kitchen. While the robata approach provides an impressive spectacle for diners, the kitchen also boasts a large variety of equally important cooking tools.
With The Obi Room, the private dining area seating 18, the restaurant 100 and the open charcoal heath another 16, meals need to be delivered in quantity and quality. The Waldorf range delivers comprehensive coverage here. A gas oven range, commercial deep fryer, griddle and pasta cooker provide the means with which to make even the most simple of tastes incredibly memorable.
