Every Sunday From 5pm to 7pm

A hosted buffet is available Wednesday to Friday with the first seating from 5.00pm to 7.00pm, Please note that seating times are final and tables need to be vacated by 7.00pm

Book a table now and order at the restaurant.

The Tasting room is an exclusive private dining experience.
Chef Aki will take you an an adventure with a curated tasting menu with luxurious ingredients.
Glen MacLean our Sommelier pair's Aki's food to a mix of beautiful sake, exquisite wine and custom made cocktails.
all bookings are to be confirmed via phone or email to allow us to curate the experience.

A hosted buffet is available Wednesday to Saturday with the first seating from 5.00pm to 7.00pm, and the second seating from 7.30pm to 9.30pm. Please note that seating times are final and tables need to be vacated by 7.00pm or 9.30pm respectively.

A hosted buffet is available Wednesday to Saturday with the first seating from 5.00pm to 7.00pm, and the second seating from 7.30pm to 9.30pm. Please note that seating times are final and tables need to be vacated by 7.00pm or 9.30pm respectively.

A hosted buffet is available Wednesday to Saturday with the first seating from 5.00pm to 7.00pm, and the second seating from 7.30pm to 9.30pm. Please note that seating times are final and tables need to be vacated by 7.00pm or 9.30pm respectively.

Katsura Christmas Eve Buffet, first seating from 5.00pm to 7.00pm, and the second seating from 7.30pm to 9.30pm.
Please note that seating times are final, and tables need to be vacated by 7.00pm or 9.30pm respectively.

Includes a glass of bubbles on arrival.


Cold selection
NZ prime Beef tataki with citrus ponzu (DF)
Market fish poke with house made apple soy dressing (DF)
“Nanban-zuke” Marinated deep fried fish (DF)
Seaweed salad (GFO, DF, V, VE)
Spicy seaweed salad (DF, V, VE)
Mushroom salad (GFO, DF, V, VE)
Jelly fish and scallop salad (DF)
Chili bamboo shoots (DF, V, VE)

Salad bar
Cherry tomato / Cucumber / Onion / Red radish / Carrots / Fresh green / Edamame
And more seasonal fresh vegetables
House-made onion dressing (DF, V, VE)

Sushi counter
Seared salmon Philadelphia roll (GFO)
Christmas roll (Tuna & avocado roll) (GFO, DF)
Cheesy teriyaki chicken roll
Inferno (spicy prawn katsu) roll
“Wabi-sabi” vegetable roll (GFO, DF, V, VE)
Assorted canapé style sushi
Aburi “shime-saba” sushi (DF)
Grilled eel sushi (DF)
Chef’s choice assorted nigiri sushi (GF, DF)

Raw bar (GFO, DF)
Mt. Cook Alpine king salmon (Canterbury, New Zealand)
Blue fin tuna (Southern Pacific Ocean, Fiji)
Ruakaka king fish (Ruakaka, New Zealand)
Line caught fish (Leigh, New Zealand)
Japanese cuttlefish (Miyazaki, Japan)
Pacific oyster (Coromandel, New Zealand)
Deep-sea scampi (South island, New Zealand)
Argentine red prawn (Santa Cruz, Argentine)
Blue swimming crab (NSW, Australia)
Australian tiger prawn (Queensland. Australia)
NZ green lipped mussel (West coast, New Zealand)

Hot selection
Japanese flavor infused Christmas ham on carving station
Grilled fish head (DF)
Chili crab with ginger (DF)
Japanese infused potato cup with salmon mouse
Prawn tempura (DF)
Vegetables tempura (DF, V, VE)
Mixed vegetable kakiage tempura (DF, V, VE)
K.F.C (Katsura fried chicken) (DF)
“Chawan-mushi” Savory egg custard (DF)
“Takoyaki” octopus ball
Pork and chive gyoza (DF)
Vegetable and mushroom gyoza (DF, V, VE)
Japanese style prawn shao-mai
“Oden” Japanese hot pot
Oyster chowder with cheesy baguette
Soba noodle with hot & cold dashi broth and condiments (DF)
Miso soup with condiments (GFO, DF)
Live teppanyaki station (GFO, DF)
NZ prime beef
Free-range chicken breast
West coast lamb rack
Prawn cutlet
Mt. Cook Alpine salmon
NZ arrow squid
NZ Green lipped mussel
Organic tofu (V, VE)
Sweet corn cob (V, VE)
Summer asparagus (V, VE)
Seasonal vegetables (V, VE)
Seafood “Yakisoba” (NOT GF)


Sweets
Something special treat for Christmas
Signature sake cream brulee
Deep-fried “Mochi” with sweet red bean paste
Rice ball with sweet sesame paste
Panna cotta
Black & white sesame cheesecake
Macaron platter
Assorted Donuts basket
Mixed slice tower
Coconuts jelly
Seasonal fresh fruits
Fruits salad
Chef’s choice ice cream

Menu might be changed slightly depends on seasonal ingredients

Katsura New Years Eve Buffe, the first seating from 5.00pm to 7.00pm, and the second seating from 7.30pm to 9.30pm.
Please note that seating times are final, and tables need to be vacated by 7.00pm or 9.30pm respectively.

Includes a glass of bubbles on arrival.

“Kuroge-wagyu” Amuse on Arrival
“Kuroge-Wagyu” tartar with miso baguette and shio-koji sauce (DF)
“Kuroge-Wagyu” aburi sushi with fresh wasabi (DF)

Cold selection
NZ prime Beef tataki with citrus ponzu (DF)
Market fish poke with house made apple soy dressing (DF)
“Nanban-zuke” Marinated deep fried fish (DF)
Seaweed salad (GFO, DF, V, VE)
Spicy seaweed salad (DF, V, VE)
Mushroom salad (GFO, DF, V, VE)
Jelly fish and scallop salad (DF)
Chili bamboo shoots (DF, V, VE)

Salad bar
Cherry tomato / Cucumber / Onion / Red radish / Carrots / Fresh green / Edamame
And more seasonal fresh vegetables
House-made onion dressing (DF, V, VE)

Live sushi counter
“Toro-taku roll” Tuna belly and daikon pickles roll (GFO, DF)
Seared salmon Philadelphia roll (GFO)
Cheesy teriyaki chicken roll
Inferno (spicy prawn katsu) roll
“Wabi-sabi” vegetable roll (GFO, DF, V, VE)
Aburi “shime-saba” sushi (DF)
Grilled eel sushi (DF)
Chef’s choice assorted nigiri sushi (GFO, DF)
Raw bar
Mt. Cook Alpine salmon (Canterbury, New Zealand)
Blue fin tuna (Southern Pacific Ocean, Fiji)
Ruakaka king fish (Ruakaka, New Zealand)
Line caught fish (Leigh, New Zealand)
Japanese cuttlefish (Miyazaki, Japan)
Pacific oyster (Coromandel, New Zealand)
Deep-sea scampi (South island, New Zealand)
Argentine red prawn (Santa Cruz, Argentine)
Blue swimming crab (NSW, Australia)
Australian tiger prawn (Queensland, Australia)
NZ green lipped mussel (West coast, New Zealand)

Hot selection
Japanese infused roast pork belly on carving station
Steamed whole market white fish with soy broth
Chili crab with fresh ginger (DF)
Japanese infused potato cup with salmon mouse
Prawn tempura (DF)
Vegetables tempura (DF, V, VE)
Mixed vegetable kakiage tempura (DF, V, VE)
K.F.C (Katsura fried chicken) (DF)
“Chawan-mushi” Savory egg custard (DF)
“Takoyaki” octopus ball
Pork and chive gyoza (DF)
Vegetable and mushroom gyoza (DF, V, VE)
Japanese style prawn shao-mai
“Oden” Japanese hot pot
Oyster chowder with cheesy baguette
Soba noodle with hot & cold dashi broth and condiments (DF)
Miso soup with condiments (GFO, DF)
Live teppanyaki station (GFO, DF)
NZ prime beef
Free-range chicken breast
West coast lamb rack
Prawn cutlet
Mt. Cook Alpine salmon
NZ arrow squid
NZ Green lipped mussel
Organic tofu (V, VE)
Sweet corn cob (V, VE)
Summer asparagus (V. VE)
Seasonal vegetables (V, VE)
“Kuroge-wagyu” garlic fried rice (Not GF)


Sweets
Something special treat for New Year’s Eve
Signature sake cream brulee
Deep-fried “Mochi” with sweet red bean paste
Rice ball with sweet sesame paste
Panna cotta
Black & white sesame cheesecake
Macaron platter
Assorted Donuts basket
Mixed slice tower
Coconuts jelly
Seasonal fresh fruits
Fruits salad
Chef’s choice ice cream

Menu might be changed slightly depends on seasonal ingredients

Includes a Japanese Kuroge-Wagyu tasting experience with steak tartare with shallots, caper, gherkin, chives, poached quail egg, “Shio-koji” sauce & miso baguette, rib eye with Argentina red prawn & Blue Swimming Crab, smoky eggplant puree, teppanyaki vegetables, “Aosa” wedge & seaweed butter, miso caramel ice cream to finish.

ENTRÉE
Edamame with flaky salt
Seaweed salad with sesame seed
Mixed mushroom salad
Chili bamboo shoots
Market fish poke with avocado
“Nanban-zuke” (Marinated deep fried fish)
Beef tataki with garlic citrus ponzu
Miso soup with condiments
Chef’s choice salad with homemade onion dressing

SASHIMI & SHELLFISH
Colomandel oyster
New Zealand deep sea scampi
Argentine red prawn
Nelson Ora king salmon
Pacific tuna
Market white fish
Today’s line caught fish from Leigh

SUSHI
Seared salmon Philadelphia roll
Cheesy meat lover roll
Inferno roll
Wabi-sabi roll (Vegetable roll)
Chef’s choice roll
Aburi “shime-saba” sushi
Assorted nigiri sushi

HOT SELECTION
Sous vie beef katsu with tonkatsu sauce
Steamed green lipped mussel with sake, ginger and fish sauce
Simmered snapper with light soy broth
Prawn tempura
Vegetables tempura
K.F.C (Katsura fried chicken)
“Chawanmushi” (Steamed Japanese egg custard)
Udon noodle with hot dashi broth and condiments
Pork and chive gyoza
Vegetable and mushroom gyoza

LIVE TEPPANYAKI
NZ prime beef
Free range chicken thigh
Prawn cutlet
Market fish
Organic tofu
Seasonal vegetables
Egg fried rice

SWEETS
Cream puff with green tea cream
Sake cream brulee
Almond and orange tea cake
“Daigaku-imo” Candied sweet kumara
Miso and white chocolate cheese cake
“Dorayaki” Japanese sweet pan cake with red bean
Assorted ice cream

Menu might be changed slightly depends on seasonal ingredients.

Book a table now and order at the restaurant.

Every Sunday From 5pm to 7pm