Auckland’s dining scene has waited a long time for an elevated teppanyaki of a calibre, that’s far removed from the clattering spatulas and theatrics many are familiar with. Kureta, now open within JW Marriott Auckland, marks the arrival of a sophisticated new dining experience. A modern, exacting interpretation of teppan mastery shaped by New Zealand’s elemental landscape, delivered with restraint and extraordinary skill.

At the helm is Chef de Cuisine Akihiro Nakamura, who began his training in Tokyo at eighteen and brings more than twenty years of Japanese culinary discipline to the grill. His approach draws on omakase principles, where ingredients lead and technique follows. Here, the heat, steel and precision of traditional teppan cooking meet the southern oceans and volcanic lands of New Zealand, resulting in a menu that feels both authentic and distinctly localised.

Premium wagyu sourced from New Zealand, Australia and Japan anchors the offering, alongside prized cuts aged and displayed in Kureta’s dry-ageing fridges. Relationships with local fishermen, farmers and artisans inform each changing menu for a repertoire of dishes that are grounded in seasonality and flavour. Kureta sets out to embrace the global shift toward authentic and experience-led dining. The new offering will pay homage to the core teppanyaki techniques of flame and heat, while elevating the concept with locally sourced ingredients, refined presentation, and a deep connection to nature and craft.

Four marble teppan tables shape the room, each surrounded by seating that affords guests a front row seat to the craft and artistry at play. The experience is intimate without tipping into spectacle,
allowing the food and the chef’s technique to speak for themselves. Kureta’s interiors parley this confidence. The room is wrapped in burnt yakisugi timber, its charcoal tones offering warmth, while hammered bronze introduces subtle movement and light. Marble, leather and patinaed surfaces create a tactile environment. With seating for just thirty, the restaurant feels purposeful rather than crowded, inviting both quiet dinners and celebratory gatherings, as well as being able to be booked out for private events.

The beverage offering leans toward Japan, with a curated selection of sake, aperitifs and distinctive pours supported by standout New Zealand wines. Every detail has been considered, every choice intentional. An exciting new addition to Auckland’s dining landscape, Kureta sets the benchmark for Japanese culinary skill on display.

Opening Hours:
Tuesday — Saturday, 5 pm — late

kureta.co.nz