Westmere’s West End Road continues its quiet transformation into a local dining destination, now welcoming Hōchō Eathouse, an intimate new Japanese eatery that’s already drawing in curious locals. Helmed by chef and knife specialist Kenta Kawano, Hōchō brings its own authenticity to Westmere’s neighbourhood dining scene. Here, culinary craft and community meet over a bowl of ramen or a unique scoop of matcha ice cream.

Having spent years leading kitchens around New Zealand, most recently as head chef at Soho Thai Kitchen, Kawano is also one of the country’s few professional knife sharpeners. “I use traditional Japanese natural whetstones,” he says. “I restore broken knives and even turn gyuto chef’s knives into sashimi knives.” The restaurant’s name, Hōchō, takes its cue from the Japanese word for “knife,” a nod to the precision and respect for craft that defines Kawano’s philosophy.

Hōchō’s food philosophy stems from a collective of chefs with fine-dining pedigrees who sought to strip things back. “Rather than doing another high-end concept with fancy garnishes and $40 plates with tiny portions, we wanted to create something homely, approachable, and affordable,” says Kawano. “A place where anyone can walk in and enjoy genuinely good Japanese food.”

The menu reflects that ethos with refined yet comforting dishes. 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. “We use our fine-dining experience to make simple ingredients shine,” explains Kawano. “Real Japanese food should be delicious, beautiful, and nourishing. We don’t rely too much on salt; it’s all about balance and the natural flavour of the ingredients.”

A simple drinks menu will soon give way to an impressive sake selection once the liquor licence comes through, including a collaboration with a new local sake brewery serving sake on tap. He hints at a collaboration with a new local sake brewery serving on tap from kegs, in another first for Auckland. “Once that happens,” Kawano laughs, “it’s going to be sake, sake, and more sake.”

The space itself mirrors the food: minimal, clean, and relaxed, with an atmosphere that invites regular visits. Soon, Hōchō will introduce Japanese rice imported by Wakka Japan, the same supplier used by top restaurants globally. “We’ll mill it fresh the day before cooking and prepare it in a traditional hagama pot,” says Kawano. “The pot lets the rice absorb heat evenly, giving it a delicate aroma and chewy texture. Even in Japan, most people don’t get to eat rice like this.”

For Kawano, it all comes back to simplicity and sincerity. “We don’t expect anything fancy,” he says. “We just want people to come, eat, and leave saying, ‘That was really good.”

Opening Hours:
Monday — Sunday, 11 am — 9 pm

hocho.co.nz