Ebisu

Utterly meticulous, great attention to details in all the dishes that were presented to us. The teriyaki chicken was voted by the kids the best chicken ever. Mine was the lobster and spanner crab dumplings and the Hokkaido seared scallops, to the extent that double portions had to be reordered as others helped themselves to it! Ambience of this place was relaxing.

Food was amazing. Greeted with a smile, food was outstanding and service was fantastic. Cant wait to go back

I LOVE Japanese food and have been wanting to try out this place for a very long time, especially after all the great reviews. I finally found a special occasion to do so... And boy I do not understand what all the hype is about at all! There was three of us and we ordered the set menu and the food was coming out so fast that there was literally no room on the table. We had to ask them to slow down a couple of times so that we could actually enjoy it. We were told that we had to be out for the next reservation.... Had we known this we would have never ordered the set menu as honestly you have to speed through it. The food was nice but there was no wow factor. I'm glad I've tried it, but for the price and quality of service I have no desire to go back. There are so many other great Japanese restaurants in Auckland.

Great menu and atmosphere. The bento boxes is good value for a nice mid range lunch.

We were very fortunate to walk in and get a table for 90 minutes which then extended to 2 hours and instantly I was impressed by the sleek black interior. Staff was exemplary and offered exceptional service from our main waiter to servers of every dish.

We enjoyed a couple of bottles of Montessu, a Sardinian red wine and Antipodes to accompany the Taster Menu.

It was breaktaking as each dish was presented before us starting with the Chatham Islands paua with kina mayo, salmon roe, unami glaze and wakame, followed by a platter of seared king salmon tataki with jalapeño dressing, hamachi sashimi and treffle beef roll, and then scampi kataife with wasabi tatare and then a seared Hokkaido scallop with yuzu kosho butter and mango pomegranate salsa.

The second half of the symphony of flavours opened with salty citrus sorbet and then continued with miso glazed tooth fish, broccolini, seared duck breast with Kina mayo and an assortment of housemade pickles, wagu scotch fillet on wafu sauce and furikake rice balls. The crescendo of the menu was a dessert of a yuzu bombe Alaska.

Every single dish and morsel or mouthful of food was exquisite and transported me on a Ebisu food journey. We were highly impressed and moved by such an elevated dining experience of excellence! Highly recommended with distinction!