The slow march of time can do wonders for fish. When left in a temperature-controlled cabinet, the enzymatic breakdown of proteins and connective tissues in the dry-ageing process produces a richer, more complex umami taste with more intense flavours and tender flesh.
Like the fish that’s been through this process, the same improvement with age can be said for Katsura Japanese Restaurant, which has reopened its premium buffet helmed by new head chef, David Foo, with plenty of new offerings.
The dry-aged sashimi, which Chef Foo says has a firmer texture and melt-in-your-mouth feel, is but one of many changes and improvements made to help customers rekindle their love for Japanese cuisine and seafood.
Tucked away on the upper floor of the Grand Millennium Hotel in Auckland CBD, Katsura has been around for decades. It has the reputation of serving up some of the city’s finest Japanese fare with a grand buffet that offers everything from sashimi, sushi, tempura, to beef tataki and ramen.
At the bar, there are bottles of Japanese whisky and sake, and the Japanese lanterns and art just transport you to Japan.
New to the Katsura buffet is the yakitori live station, which involves skewered meat seasoned with tare sauce or salt, vegetables and even rice balls, grilled over charcoal fire.
The teppanyaki station is always one of its most popular, where diners can witness the artistry and experience the interactive teppan dining where seasonal ingredients are cooked on teppan griddles.
The teppan station is a stage for Katsura’s skilled chefs to perform their culinary magic in front of the diners, who more often than not are seen snapping away with their mobile phone cameras.
“The whole idea of our teppanyaki station is to facilitate an interactive session,” Chef Foo said.
“Let our chefs entertain you with their teppanyaki skills as they flip, toss and juggle ingredients. The fire is also quite a dinner showstopper.”
Following Katsura’s tradition of showcasing the best of nature and the ocean’s bounty, Chef Foo says he personally sources the freshest ingredients from top suppliers.
Post-Covid, the spiralling cost of seafood meant the popular scampi is now off the menu, but Chef Foo said the focus now is on improved quality.
Familiar favourites, like unlimited oysters, crabs, sashimi selection, and prawn tempura, along with a wide selection of Japanese cooked food, remain.
End the feast on a sweet note with a bite at Katsura’s dessert station, which will have a rotation of favourites ranging from Japanese delights to tiramisu and fresh seasonal fruits.
From the raw bar that’s brimming with freshly shucked oysters, sashimi and sushi, the abundance of seafood, beef tataki, yakitori and teppanyaki, the Katsura grand all-you-can-eat dinner costs $125 per person.
It runs from Wednesday to Sundays, with a session at 5-7pm and the second from 7-9pm.
EXCLUSIVE CHOWLUCKCARD OFFER
For ChowLuckCard-plus holders, enjoy 20% off the bill for your table. Diners will also enjoy free parking. This promotion period runs from now until 30 November 2025.
KATSURA JAPANESE CUISINE Grand Millennium 71 Mayoral Drive, Auckland Central. katsurajapanesecuisine.com Book now Ph: 09 366 3000
