At Azabu Mission Bay, the essence of Japanese culinary heritage meets contemporary elegance. And now, as the restaurant welcomes its new world-class chef Darren Johnson, diners are in for a compelling new experience. Johnson brings a robatayaki-style approach to cooking, an ancient technique of fireside cooking over a charcoal grill, poised to elevate Azabu’s offering even further.
Spending over half of his career honing his skills over a robata grill, Johnson is a seasoned expert in this art. Cooking over charcoal imbues dishes with an almost primal BBQ flavour, and controlling the fire and adjusting the height of the cooking is a delicate balancing act that requires discipline, focus, and precision. As Johnson tells me, a kitchen without a robata grill is almost unfamiliar to him, and the flavour imparted by charcoal is unmatched.
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With the unique flavours of expertly prepared meats, seafood and vegetables cooked to perfection over live fire, Azabu’s indulgent menu will showcase this traditional cooking method and offer diners an authentic taste of Japanese culture — anyone who’s tasted the results will guarantee the payoff is worth it.
Situated in an iconic spot by the water, Azabu Mission Bay is truly a hub for Japanese cuisine with a modern touch. The restaurant strongly emphasises fresh ingredients, high-quality products, and traditional cooking methods that complement the robata, offering a trifecta of indulgent food, flavourful cocktails and heavenly views.
To celebrate the launch of the new robata menu at Azabu Mission Bay, we have the chance for one lucky Denizen to win* a dining experience for four people, valued at $500. Visit our Instagram post below to enter. *Ts&cs apply.
This competition is now closed.
Azabu Mission Bay
44 Tamaki Drive
Mission Bay
Auckland 1071
09 930 7360
