After honing their careers in fine dining kitchens across New Zealand, the team behind Hocho Eathouse set out to bring accessible, simple Japanese food to Auckland. The focus is on using high-quality ingredients and cooking them well, producing dishes that are high in flavour but feel rooted in a sense of elegance. The clear chicken-broth ramen, topped with oyster mushrooms, is a nourishing example of simplicity done well, rich in depth yet light enough to enjoy any day of the week. While matcha daifuku ice cream, infused with salted sakura blossoms, is delicate and quietly surprising, offering a subtle floral sweetness that lingers.