Taisho

About Taisho

Established in 2009 along Jervois Road in Herne Bay, Taisho is an authentic, neighbourhood Japanese yakitori bar grounded in traditional charcoal cooking and hospitality. Led by Chef Taka—who grew up in his family’s restaurant kitchen in Hiroshima before bringing decades of experience to Auckland—the restaurant continues culinary traditions closely connected to his family's craft at Mamefuku in Japan.

At the core of the dining room is an open kitchen anchored by a glowing binchotan grill. Skewers of chicken, seafood, vegetables, and meats are prepared to order over traditional Japanese white oak charcoal, turned carefully by hand, and brought to the table as soon as they reach peak flavour. Alongside charcoal-grilled yakitori, the kitchen serves fresh sashimi cut from premium Ora King salmon, tuna, and snapper, as well as house-made dumplings and regional small plates designed for sharing.

Beneath its distinctive red-and-black lantern, Taisho offers an intimate and unfussy atmosphere where guests can settle in near the grill, pair plates with curated sake or Japanese whisky, and experience the warmth of genuine izakaya dining in the heart of Herne Bay.

Taisho Herne Bay: Binchotan Fire and Hiroshima Heritage in Auckland

Along Jervois Road in Herne Bay, the soft glow of a red lantern signals one of Auckland’s most authentic neighbourhood Japanese izakayas. Established in 2009, Taisho has spent well over a decade perfecting the understated art of the yakitori bar. Step inside, and you are immediately drawn to the heart of the room: an open kitchen radiating warmth from a glowing charcoal grill, where skewers are tended by hand and dishes arrive fresh off the fire.

Culinary Roots from Hiroshima to Herne Bay

Taisho’s culinary foundation rests on the lifelong experience of Chef Taka. Growing up in the kitchen of his family’s restaurant in Hiroshima, Taka learned the delicate balance of Japanese seasoning, knife work, and respect for seafood from an early age. His brother and parents continue that culinary trade today at Mamefuku in Japan, maintaining an unbroken connection between the family craft and the dining experience created in Auckland.

After spending more than two decades in New Zealand, Chef Taka designed Taisho as a welcoming haven where guests can gather over honest food. The philosophy here is straightforward: clean flavours, meticulous discipline, and no unnecessary frills. Whether preparing pristine cuts of local fish or grilling over intense heat, the focus remains firmly on quality ingredients prepared with patience.

The Art of the Binchotan Grill

At Taisho, the grill dictates the rhythm of the evening. The kitchen uses authentic binchotan—traditional Japanese white oak charcoal renowned among chefs for burning at a steady, fierce, and remarkably clean heat. Unlike ordinary cooking methods, binchotan seals in natural juices without smoke taint, producing a delicately crisp exterior and succulence within.

Skewers are cooked to order and delivered to the table the moment they leave the coals. Guests can sample the Chef's Selection—a curated board spanning chicken thigh, Angus beef scotch, pork belly with sweet onion, salmon, prawn, and bacon-wrapped scallops—or build their own progression. Favourites range from classic chicken yakitori brushed with tare or seasoned with salt to rich specialities like grilled ox tongue and chicken hearts.

Fresh Raw Fish, Small Plates, and Izakaya Drinks

Beyond the smoke of the charcoal pit, Taisho presents an extensive lineup of fresh seafood and comforting izakaya staples. Knife work is on full display with sashimi platters featuring Ora King salmon, tuna, and snapper, as well as delicate seared beef tataki dressed in citrus ponzu. Pan-fried pork and chive gyoza, crispy squid tentacles (gesoage), karaage fried chicken, and cabbage-packed Osaka okonomiyaki round out a menu built for sharing.

To complement the meal, Taisho pours draft Asahi beer alongside an authentic drinks list featuring regional Japanese cold sakes such as Hiroshima Soul, Kubota, and Dassai. Warm carafes of Ozeki sake, Japanese whisky highballs, and umeshu plum wines offer effortless pairings, while curated New Zealand wines from Central Otago, Hawke's Bay, and Waiheke Island bridge local terroirs with Japanese flavours.

Signature items

• Chef's Selection
• Sashimi Three Kinds
• Hotate Bacon
• Gyoza
• Beef Tataki
• Okonomiyaki

Menu

Beer

• Asahi Tap — Available in small 300ml or regular 400ml
• Asahi Black — Bottled dark lager
• Kirin Lager — Bottled Japanese lager
• Asahi Zero — Alcohol-free beer
• Batch Brew IPA — Alcohol-free IPA

Wine

• Amisfield Sauvignon Blanc — Central Otago white wine by the glass or bottle
• Te Kano Pinot Gris — Otago white wine by the glass or bottle
• Craggy Range Chardonnay — Hawke's Bay white wine by the glass or bottle
• Kumeu River Chardonnay — Kumeu white wine by the bottle
• Syrah — Red wine selection by the glass or bottle
• Saddleback Pinot Noir — Central Otago red wine by the glass or bottle
• Soho Rosé — Westwood, Waiheke Island rosé by the glass or bottle

Fresh

• Salmon Sashimi — Fresh raw Ora King salmon available in 10 or 17 pieces
• Sashimi Three Kinds — Ora King salmon, tuna, and snapper in 10 or 17 pieces
• Beef Tataki — Finely sliced seared scotch with ponzu

Salad

• Green Salad — Garden salad with homemade soy and olive dressing
• Tofu Salad — Deep-fried tofu salad with creamy sesame

To Begin

• Edamame — Salted green beans
• Soramame — Roasted broad beans
• Takowasa — Raw octopus with wasabi sauce
• Junk & Healthy — Crispy fries and edamame

Yakitori

• Mi Chicken — Chicken thigh prepared with teriyaki or salt
• Cheese Mi — Chicken thigh topped with cheese
• Yuzu Wasabi — Chicken thigh with hot wasabi and yuzu citrus
• Tebasaki — Grilled chicken wing
• Liver — Grilled chicken liver
• Kokoro — Grilled chicken hearts
• Salmon — Ora King salmon skewer
• Hotate Bacon — Scallops wrapped in bacon
• Ebi — Grilled prawns
• Butabara — Pork belly with onion
• Beef Scotch — Angus beef scotch skewer
• Lamb Rack — Lamb rack served with ponzu sauce
• Gyu-Tongue — Grilled sliced ox tongue

Vegetables

• Teriyaki Tofu — Tofu with ginger and spring onion
• Zukki-ni — Grilled courgette
• Kumara — Grilled red kumara
• Shiitake — Grilled shiitake mushroom
• Broccoli — Broccoli served with carrot dip

Small Plates

• Karaage — Marinated fried chicken with mayonnaise
• Kaniashi — Fried soft-shell crab, four pieces
• Gesoage — Crispy, chewy skewered squid tentacles
• Shiitake Gyoza — Pan-fried mushroom dumplings
• Takoyaki — Osaka-style octopus balls
• Agedashi Tofu — Tempura tofu served in light soy sauce

Non-Alcoholic

• Virgin Mojito — Lime and mint mocktail
• Ramune — Traditional Japanese soda
• Kids Beer — Fizzy apple beverage
• Sencha Green Tea — Traditional hot green tea
• San Pellegrino — 500ml sparkling mineral water
• Soft Drinks — Coca-Cola, Coca-Cola No Sugar, Ginger Beer, Lemon Lime & Bitters, Apple or Orange Juice

Rice & Sweets

• Yakionigiri — Grilled rice balls
• Rice — Premium short-grain rice
• Miso — Dashi miso soup
• Ice Cream — Choice of vanilla or matcha ice cream
• Crème Brûlée — Caramelised dessert custard

Sake & Umeshu

• Hiroshima Soul — Cold sake, 300ml bottle
• Dry AS — Cold sake, 300ml bottle
• Kyoto Junmai — Cold sake, 300ml bottle
• Hiyashibori — Cold sake from Hyogo, 300ml bottle
• Kubota — Cold sake from Niigata, 300ml bottle
• Dassai — Cold sake, 300ml bottle
• Ozeki Hot Sake — Served warm in 140ml or 280ml carafes
• Sarari Umeshu — Japanese plum wine, optionally served with soda
• Yuzu Umeshu — Yuzu citrus plum wine, optionally served with soda

Sushi & Donburi

• Aburi Mayo Salmon Avocado Roll — Eight pieces of seared mayo salmon and avocado roll
• Salmon Avocado Roll — Eight pieces of fresh salmon and avocado roll
• Avocado Roll — Eight pieces of avocado roll
• Spicy Fresh Tuna Roll — Five pieces of spicy fresh tuna roll
• Salmon Don — Teriyaki salmon served over rice
• Yakitori Don — Three teriyaki chicken skewers served over rice

Taisho Signatures

• Gyoza — House-made pork and chive dumplings, seven pieces
• Lettuce Maki — Crisp lettuce with sweet soy pork mince
• Spicy Wing — Fried peppered chicken wings
• Chef's Selection — Six skewers including chicken thigh, beef scotch, pork belly, salmon, scallop, and prawn

From The Hot Plate

• Okonomiyaki — Osaka savoury pancake with prawn and cabbage
• Yakisoba — Stir-fried noodles with vegetables, optional pork or prawn

Cocktails & Spirits

• Roku Gin & Tonic — Japanese craft gin with tonic
• Roku Gin & Soda — Japanese craft gin with soda
• Haku Vodka & Ginger Ale — Japanese craft vodka with ginger ale
• Kaku Whisky Highball — Classic Japanese whisky highball
• Suntory Toki Whisky — Japanese blended whisky
• Don Julio Reposado — Served with lime and salt
• Chu-Hi Peach — Fizzy fruit cocktail
• Chu-Hi Red Grape — Fizzy red grape cocktail

Frequently asked questions

What type of food does Taisho serve?

Taisho specialises in authentic Japanese yakitori grilled over binchotan charcoal, fresh sashimi including Ora King salmon and tuna, sushi rolls, donburi, and traditional small plates like gyoza and okonomiyaki.

Do I need to make a reservation?

Reservations are recommended as Taisho is an intimate neighbourhood room, particularly on Friday and Saturday evenings. Bookings can be made online via their website booking link.

What are Taisho's opening days and hours?

Taisho is open Wednesday through Sunday from 5:00 pm to 10:00 pm. It is closed on Mondays and Tuesdays.

Can I order food for takeaway or pickup?

Yes, online ordering for pickup is available directly through Taisho's website for their sashimi, charcoal skewers, and hot dishes.

Are there vegetarian or gluten-free options on the menu?

Yes, Taisho offers vegetarian items such as vegetable skewers, edamame, and agedashi tofu, as well as no-added-gluten menu options. Guests are encouraged to check with staff regarding specific dietary needs.

What drinks are available to pair with the food?

The drinks menu features Japanese tap and bottled beers, warm and chilled regional sakes, umeshu plum wine, Japanese whisky highballs, cocktails, New Zealand wines, and non-alcoholic options.

Tips

• {"body":"Dishes are served as soon as they come off the charcoal grill or prep counter, so order a few skewers and small plates at a time to enjoy them at peak temperature.","title":"Order in Waves"}
• {"body":"Book a table near the open kitchen or beneath the red lantern to watch the chefs turn skewers over the glowing binchotan coals.","title":"Sit Close to the Grill"}
• {"body":"If you are new to the menu, the six-piece Chef's Selection provides a balanced overview of chicken, meat, and seafood skewers.","title":"Try the Chef's Selection"}
• {"body":"The dining room is cosy and fills quickly, so secure your table ahead of time when visiting on Friday or Saturday nights.","title":"Book Early for Weekends"}

Good to know

• {"dietary":"Vegetarian and no-added-gluten menu options are available upon request."}