From panko-crumbed dumplings to new-style sashimi, meet the delicious new additions to Ebisu’s beloved menu

There is a very good reason why Britomart’s Ebisu is such a stalwart. Not only does it offer a sleek, sophisticated vibe and a prime, waterfront location, its food is just about the best example of contemporary Japanese fare you’ll find in Auckland. Here, finely-balanced flavours, unique takes on classic dishes and plenty of expertise in the kitchen make any culinary experience feel deeply authentic, keeping us (and everyone else in this City) coming back time and time again.

Now, the much-beloved menu at this dining mainstay is being given a shake-up, with Savor Group’s Japanese Executive Chef Darren Johnson adding a raft of delicious new dishes to the offering — a rare occurrence. Johnson brings his expertise from years working at the likes of Zuma and Roka in London and other Japanese restaurants around the world to introduce new flavours to Ebisu without taking away from its essence. “The menu at Ebisu has firm favourites and dishes that are too good to take off,” Johnson says, going on to explain how he has retained the stalwart’s classics while designing new dishes with a vision to establish them as future favourites.

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As for what to expect from the new cohort, we’ve got our eyes firmly on the prawn Ebi-Shinjo (a panko-crumbed dumpling) as well as the ‘New Style’ sashimi and tataki. Speaking to the latter, expect bites like Big Glory Bay salmon sashimi with black sesame, karashi miso, yuzu cucumber, daikon, ginger and tosazu, as well as snapper sashimi with a yuzu truffle dressing, green chilli, shallot, pickled garlic and coriander cress. There’s also a new seared yellowfin tuna tataki, served with nanbanzuke onion, citrus ponzu, spring onions, red chilli and garlic chips.

Available on Ebisu’s menu now, these delicious new dishes are the perfect way to switch up your classic order. Who knows? You might discover a new favourite.


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