Precision sits quietly at the centre of everything Akihiro Nakamura does. At Kureta, the intimate Japanese restaurant within JW Marriott Auckland, his omakase and teppan-led menus unfold with studied restraint, where each ingredient is handled with the sort of reverence that only comes from decades behind the knife. Premium wagyu and New Zealand seafood arrive prepared with calm confidence. Nakamura understands that the loudest thing on the plate should usually be the flavour itself.
Originally from Gifu in Japan, Nakamura began his culinary career in Tokyo at eighteen, drawn early to the discipline and deep respect for ingredients that define Japanese cuisine. Over thirteen years in the city, he trained across Japanese fine dining while also absorbing influences from Italian, French and Mediterranean kitchens, experiences which broadened both his palate and perspective as a chef. One of the most formative influences was an early mentor in Tokyo, a master chef who taught Nakamura the importance of freshness, restraint, and respecting the natural flavour of ingredients, principles that continue to underpin his cooking today.
Moving to New Zealand in 2008 marked another significant chapter. Auckland’s produce and seafood offered Nakamura an entirely different palette to work with, allowing him to merge traditional Japanese methods with exceptional local ingredients. Before joining Kureta, he further refined his reputation at Katsura Japanese Cuisine, becoming particularly known for his mastery of premium wagyu and elevated Japanese dining experiences.
For Nakamura, hospitality is ultimately about connection. His live teppan and omakase service allows him to interact directly with guests, guiding them through the story of each dish in real time while creating a deeper sense of occasion. Being able to see diners’ genuine enjoyment is the most rewarding part of his work.
Nakamura is equally passionate about mentoring younger chefs and building a kitchen culture grounded in continual learning, discipline and a shared respect for the craft.
After Hours — Akihiro Nakamura
Chef de Cuisine, Kureta
When I do get the chance to switch off, I rarely go out to restaurants. Instead, I prefer escaping somewhere peaceful, perhaps a beach in summer or a cosy house with a woodfire in winter, bringing along a homemade Japanese-style lunch box, good New Zealand wine and a few simple snacks. For me, that quiet time is the ultimate luxury.
One indulgence I can never resist, however, is golden shoestring fries with truffle salt and cracked black pepper dipped into rich vanilla ice cream, particularly late at night.
When dining out, Pici consistently impresses me. Italian cuisine is probably my second favourite after Japanese, and I admire the simplicity of what they do. The menu is small and constantly changing, with freshly made pasta that feels thoughtful, restrained and deeply satisfying.
For atmosphere and overall experience, I often return to Hare and the Turtle. There’s a calmness and warmth to the space that I really appreciate, and it’s the kind of place where you immediately feel comfortable settling in for the evening.
Akihiro Recommendations
