Sashimi sanshu mori - chef’s 3 sashimi selection

From its delicious new menu to its new evening hours, why Masu should be your next dinner booking

The announcement that MASU by Nic Watt, the Japanese robata restaurant and bar in Auckland’s SkyCity, is soon to be open seven days a week for dinner may seem like just another blip on the radar of the City’s dining scene. But for those in the know, the restaurant’s newly-launched seasonal Tokusen menu really is something, making these extended hours all the more enticing.

Left: se ebi no taco – Crayfish spicy miso taco. Right: Tai nigiri – Snapper nigiri, shiso salt, lemon balm, ume

With 13 dishes to be devoured, the Masu Tokusen is a premium tasting menu that is designed to showcase the finest ingredients from both New Zealand and Japan. This season, the menu includes a range of dishes such as grilled oyster with Japanese mayo, beef tataki with pickled daikon and carrot, and wagyu sumibiyaki, featuring Lake Ohau wagyu sirloin with shallot miso. The menu is meant to be shared, with a minimum of two orders required, and for those looking to elevate their dining experience, a discerning beverage match can be added to keep everyone perfectly satiated.

Yaki-gaki – grilled oyster with Japanese mayo, tobiko

From our perspective, where Masu truly makes the mark is its commitment to sustainability. SkyCity is Toitū carbon zero certified, which means that they have taken the necessary steps to offset their carbon footprint and achieve net-zero carbon emissions. It’s refreshing to see, and honestly is something that we think makes the food taste just that much better.

In Nic Watt’s inimitable fashion, this next evolution of Masu embodies his passion for flavour and dedication to detail. Here, he brings a simple philosophy to the restaurant’s cuisine: use fresh local ingredients, enhance the natural flavours of each dish, and let the food speak for itself. The result is a bold and unique style of Japanese dining that is both natural and uncomplicated.

Left: Wagyu tsukune – wagyu tsukune, spring onion powder, burnt chilli & Gyu tataki – beef tataki, pickled daikon & carrot, oriental dressing. Right: Yaki gani – King crab leg shio koji tofu mayo, ponzu butter

As such, for those seeking an unforgettable dining experience this season, it is evident that Masu reigns supreme. With its premium ingredients, carefully crafted dishes, and a commitment to sustainability, Masu’s Tokusen menu really is one of the City’s finest and should be booked without hesitation.

Masu will be adding dinner service for Sundays and Mondays as of the 1st of May making it easier than ever to indulge in some of the best Japanese in Auckland, every day of the week.

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