Auckland's New Omakase Proved Me So Wrong — Total Game-Changer ✨

A while back, a friend told me about a new Omakase spot in Auckland and insisted on taking me. I stubbornly brushed it off: "Isn’t it just fried rice cooked in front of you on an iron griddle?" But after visiting Kureta (クレータ) yesterday, I finally understood what "cooking with dedication" truly means. 🐟 Dry-Aged White Fish × Scallion Oil × Pickled DaikonPaired with Shirakabegura Kimoto Junmai Sake. The first course set the tone for authenticity: the fish was firm with a natural sweetness, the scallion oil was delicate, and the pickled daikon perfectly balanced the richness. One sip of sake and I was hooked. 🍉 Spicy Watermelon Cold Soup (Tiger Prawn)I expected a weird fusion disaster, but it was a delightful surprise! The spicy + fruity combo screamed summer — the tiger prawn’s umami was amplified, the seaweed added a savory kick, and the icy texture was perfect for Auckland’s heat. 🥣 Chawanmushi (Truffle Cream × Hokkaido Scallop × Scorzonera)Paired with 2025 Takahiro K Riesling. Pure comfort in a bowl! Silky smooth and bursting with umami, the truffle and scallop pairing was absolute perfection. 🐟 Kombu-Aged Sashimi × Shio-Koji × OkraA favorite for detail lovers. Kombu aging enhanced the fish’s sweetness and firmness, the shio-koji added a mild fermented aroma, and the okra’s slight viscosity elevated the dish subtly — a quiet standout. 🥩 Wagyu Shabu-Grilled × Uni Sauce × CaviarPaired with 2024 Folium Sauvignon Blanc. The highlight of the night! Thinly sliced wagyu sizzled with rich fat, the uni sauce was creamy and sweet, and the caviar added a luxurious pop. The Sauvignon Blanc cut through the richness beautifully — couldn’t stop eating. ❄️ Yuzu Granita × Heiwa Yuzu SakeTangy, refreshing, and totally cleansed the palate of the wagyu’s richness. As someone who eats a yuzu a day, I couldn’t resist this "intermission" course. 🐟 Crispy Fish Skin + Daily Fresh FishServed with whole wheat wasabi, charred onion puree, and mizuna. The fish skin was crispy yet non-greasy, the fish tender, and the onion puree added depth. The ginjo sake’s rice aroma rounded out the flavors perfectly. 🥩 Wagyu Tasting PlatterServed with yuzu pepper, pink salt, garlic yuzu sauce + 2020 Manns Wine Merlot. The teppanyaki finale that made us gasp! The three seasonings stole the show: pink salt for pure wagyu flavor, yuzu pepper for an aromatic kick, and garlic yuzu sauce for balanced richness. 🍲 Akadashi Miso Soup & Charred Rice BallThis rice ball deserves all the praise! Chef Aki infused it with wagyu fat during grilling — the aroma was incredible. The Japanese pickles and shellfish soup were the soulful finishing touches. 🍵 Matcha Cheesecake × Sea Salt Cream × Sparkling WineThe matcha was clean and bright (not bitter at all), and the cheesecake was light and non-cloying. The final sparkling wine was crisp and elegant — a perfect end to the meal. 📍 22-26 Albert Street, Auckland CBD #AucklandFood #AucklandOmakase #AucklandFoodHunt #NewZealandLife #NewZealandJapanese #OmakaseExperience #AucklandEats #Teppanyaki #Wagyu #Kureta