KAZAGURUMA Japanese Dining

About KAZAGURUMA Japanese Dining

KAZAGURUMA Japanese Dining brings contemporary Japanese cuisine to Cuba Street in Wellington, offering a cosy dining experience built around 'genuine' Japanese food and drink. The menu covers classics like sashimi, sushi, tempura, teriyaki and wagyu sukiyaki, alongside original dishes with a twist of Asian and European culinary influence, all served alongside a wide range of premium Japanese whisky, sake, shochu, umeshu and carefully selected local and international wines.

The restaurant is led by Director/Chef Shojiro Takasu, for whom opening his own restaurant in Wellington was a long-held dream — he describes New Zealand as a country where he can enjoy the diversity of food culture from around the world, and hopes KAZAGURUMA can make Japanese dining more familiar to Wellington diners. Manager Madoka Takasu, describing herself as Shojiro's biggest fan, focuses on introducing more people to his creations and offering a warm welcome to the world of Japanese food, sake and hospitality.

Beyond the main menu, KAZAGURUMA's dessert list draws on Japanese elements like matcha, yuzu and red bean paste, paired with a selection of Japanese and New Zealand-grown herbal teas. The team places a strong emphasis on being a warm, comfortable place, hoping guests return not just for the food but for the whole experience of the food, ambience and friendly hospitality.

KAZAGURUMA: Contemporary Japanese Dining on Wellington's Cuba Street

Tucked into Cuba Street in the heart of Wellington, KAZAGURUMA Japanese Dining offers a cosy, contemporary take on genuine Japanese cuisine and drinks. It's the realisation of a long-held dream for Director and Chef Shojiro Takasu, who describes it as a true honour to work as a chef in New Zealand — a country he says appeals to him for the diversity of food culture on offer. KAZAGURUMA is his way of bringing an entirely new style of Japanese dining to the city, and of making that dining more familiar to Wellington's diners.

A Menu Built on Balance, Not Reinvention

KAZAGURUMA's approach to its menu is deliberately understated: rather than chasing novelty for its own sake, or sticking rigidly to Japanese culinary tradition, the kitchen focuses on adding dishes that earn a confident yes from the team first — with the hope that guests come to love them just as much. That philosophy runs through a menu spanning Japanese classics like sashimi, sushi, tempura and teriyaki, alongside original dishes shaped by a touch of Asian and European culinary influence.

Set Menus and the KIWAMI Omakase

For a fuller experience, KAZAGURUMA offers a KIWAMI three-course menu — a seasonal, chef-designed omakase course built around a variety of seafood and premium A5 wagyu beef, changing twice a year and requiring a day's advance booking. It opens with Hassun, a selection of sashimi, sushi and snack bites, moves through a delicate grilled Ora king salmon dish, and finishes with an A5 wagyu shabu shabu hotpot, with an optional sake pairing served alongside.

For those after something more casual and shareable, the Kaze and Umi set menus offer a curated spread of sashimi, sushi, tempura and grilled dishes designed for sharing between at least two people, with a gluten-free option available for the whole table on request.

Wagyu at the Centre

A5 wagyu beef — the highest grade of Japanese wagyu, prized for its fine marbling and buttery texture — features throughout the à la carte menu, from torched wagyu sushi topped with sea urchin or daikon and ponzu, to a BBQ grilled wagyu mini rice bowl, right through to the full sukiyaki and shabu-shabu hotpots. Alongside the wagyu, the à la carte list covers tempura, sashimi, nigiri, grilled fish, lamb cutlets and a vegetarian silken tofu hotpot, with most dishes marked for gluten-free or dairy-free options.

Sake, Wine and Dessert

Drinks are treated with the same care as the food. KAZAGURUMA's sake list is extensive, drawing on styles from across Japan and New Zealand, and the team encourages pairing sake with dishes to explore the differences between producing regions, rice and water. The wine list runs from approachable Marlborough Sauvignon Blanc through to rare, limited-stock bottles from Martinborough producer Kusuda and Japan's Château Mercian, alongside champagne, sparkling and dessert wine options. Whisky, beer and a range of 0% alcohol drinks round out the list for non-drinking guests.

Dessert leans into Japanese flavours — matcha, yuzu and red bean paste feature throughout a not-overly-sweet dessert menu, paired with a selection of Japanese and New Zealand-grown herbal teas, from a native kawakawa and lemongrass blend to a honeyed camomile brew with New Zealand lemon.

The Team and the Experience

Manager Madoka Takasu, who describes herself as chef Shojiro's biggest fan, focuses on introducing more diners to his cooking and to the wider world of Japanese food, sake and hospitality. Above all, the KAZAGURUMA team says they value being a warm and comfortable place — hoping the combination of food, ambience and friendly hospitality is what brings guests back.

Signature items

• KIWAMI Three Course
• A5 Wagyu Shabu Shabu
• A5 Wagyu Sukiyaki
• Torched A5 Wagyu Sushi with Uni
• Hassun
• Sake Pairing

Menu

Sides

• Edamame — Boiled soybeans with flaked sea salt.
• Slow-Steamed Soft Egg — Cold, with flavoured soy sauce; can be enjoyed as a topping or dip.
• Miso Soup — Vegetable broth miso soup.
• Steamed Japanese Rice — Plain steamed rice.

Dessert

• Yuzu Sorbet — Made from fresh Japanese yuzu juice.
• Green Tea Ice Cream — Topped with roasted pistachio and fried thin pastry.
• Crème Brûlée — Made with Heilala vanilla.
• Black Sesame Cream Caramel — Served with kuromitsu cane sugar caramel sauce.
• Monaka — Puff-sand green tea ice cream with strawberry confiture, red bean paste and mascarpone cream.
• Baked Cheesecake — Crushed biscuit base, yuzu curd and almond slices.

Set Menus

• KIWAMI Three Course — Seasonal chef's omakase course featuring seafood and premium A5 wagyu, changing twice yearly; includes Hassun, Shio Yaki Salmon and A5 Wagyu Shabu Shabu.
• Kaze Set Menu — Shared set menu with sashimi, sushi, tempura prawn and cauliflower, flame grilled tuna, fried chicken thigh and grilled lamb cutlets.
• Umi Set Menu — Shared set menu with sashimi, sushi, tempura, flame grilled tuna, crumb fried white fish and teriyaki salmon.
• Sake Pairing (KIWAMI) — Three types of sake served 80ml each to match the KIWAMI course.
• Sake Pairing (Set Menus) — Four types of sake served 80ml each to match the Kaze or Umi set menu.

Wine - Red

• Corofin '23 Pinot Noir — Marlborough; organically grown, medium-bodied red berry notes.
• Clevedon Vineyard Munros Road '21 Syrah — Clevedon; pairs with lamb or wagyu sukiyaki.
• Impression Red '23 Blend — Marlborough; barrel-aged Merlot, Cabernet Sauvignon and Cabernet Franc blend.

Dessert Drinks

• Peach Sake — 8% sake with smooth texture and refined peach sweetness, straight or with ice.
• Yuzu Sake — 7% sake with whole yuzu citrus soaked in, fresh and pleasantly bitter.
• Folium Late Harvest Sauvignon Blanc — Dessert wine with orange peel, honeycomb and almond notes.

Tea And Coffee

• Sencha Organic — Everyday green tea with a flowery aroma and sweet aftertaste.
• Genmaicha Matcha — Roasted brown rice and sencha green tea blend with Shizuoka matcha.
• Sakura Rose — Rose blossom on a sencha base flavoured with sakura cherries.
• Kawakawa Fire — Native NZ kawakawa leaf blended with lemongrass and ginger.
• Restful — Peach-flavoured ayurvedic blend of tulsi, green rooibos and relaxing herbs.
• Honeyed Camomile — Honey, camomile, lemongrass, NZ Yen Ben lemon and native kawakawa.
• Filter Coffee / Supreme — Filter coffee option.

A La Carte - Small

• Tempura Cauliflower — Served with aosa-nori seaweed salt and sweet miso dip.
• Tempura Jumbo Black Tiger Prawn — Served with aosa-nori seaweed salt and tentsuyu dipping broth.
• 3 Varieties Sashimi — Ora king salmon, Haku kingfish and yellowfin tuna, varieties may vary daily.
• 3 Varieties Nigiri Sushi — Aburi salmon, Haku kingfish and Leigh snapper, varieties may vary daily.
• Deep Fried Ginger-Soy Marinated Chicken Thigh — Free-range chicken with creamy egg-mayo tartare sauce and green salad.
• Torched A5 Wagyu Beef Sushi (Daikon/Ginger) — Topped with grated daikon and ponzu, or grated ginger and sweet soy.
• Torched A5 Wagyu Beef Sushi with Uni — Topped with sea urchin, wasabi, chive and soy sauce.
• BBQ Grilled A5 Wagyu Beef Mini Rice Bowl — Served with green salad and sweet garlic soy sauce.

Wine - White & Rosé

• Folium '23 Sauvignon Blanc — Marlborough; pairs with seafood and tempura.
• Abel Tasman '23 Chardonnay — Nelson; citrus notes, savoury nuances, pairs with seafood.
• Dragon Bones '25 Pinot Gris — Waitaki Valley; pairs with sashimi, sushi and fried foods.
• Schloss Lieser '22 Riesling Feinherb — Mosel, Germany; pairs with raw fish dishes.
• Peregrine '24 Rosé — Central Otago; pale pink with a rich, fresh aroma.

A La Carte - Mid To Large

• Japanese Silken Tofu Hotpot — Asian vegetables cooked in organic soymilk broth with house-made ponzu.
• Flame Grilled Rare Tuna Slices — Black pepper, fried garlic, daikon onion salad, coriander and ponzu sauce.
• BBQ Grilled Marinated Lamb Cutlets — Woked vegetables, garlic sansho-miso sauce and shichimi spice.
• Teriyaki Ora King Salmon — Creamy truffle potato salad, sautéed spinach and namasu pickles.
• A5 Wagyu Sukiyaki — A5 wagyu, Asian vegetables, udon noodles and soft egg in sweet soy hotpot.
• A5 Wagyu Shabu Shabu — A5 wagyu slices and Asian vegetables cooked in hotpot, served with sesame ponzu sauce.

Wine - Limited Stock & Rare

• KUSUDA '24 Riesling (Dry) — Martinborough; lime zest, green apple and white peach notes.
• Château Mercian Yamanashi Koshu '19 — Japan; native Koshu grape, pairs with sashimi and sushi.
• ATA RANGI Masters '20 Chardonnay — Martinborough; complex mineral and stone fruit character.
• Pegasus Bay Prima Donna '16 Pinot Noir — Waipara; rich, generous style with 30% whole-bunch fermentation.
• KUSUDA '21 Pinot Noir — Martinborough; floral, red cherry and redcurrant flavours.
• ATA RANGI Célèbre '21 — Martinborough; Syrah, Merlot and Cabernet blend.
• KUSUDA '18 Syrah — Martinborough; peppery, smooth and delicately balanced.

Wine - Champagne & Sparkling

• Hunters MiruMiru Brut — Marlborough sparkling.
• Larmandier-Bernier Latitude Blanc de Blancs — Champagne.
• Billecart-Salmon Brut Rosé — Champagne.
• Quartz Reef Méthode Traditionnelle — Central Otago; half bottle.
• Louis Roederer Brut Premier — Champagne; half bottle.

Frequently asked questions

What are KAZAGURUMA's opening hours?

Wednesday and Thursday 5pm–9.30pm (last seating 8pm), and Friday and Saturday 5pm–10pm (last seating 8.30pm). Closed Sunday to Tuesday.

Do I need to book in advance?

Yes, especially for the KIWAMI three-course menu, which requires booking one day in advance, and set menus, which require booking on Saturdays.

Can they cater for dietary requirements?

They ask guests to let them know about special dietary needs and will try to accommodate them, though some requests can't be met as food is processed in the same kitchen.

Is the food safe for serious allergy sufferers?

They note that due to their small kitchen they cannot fully prevent food contamination, so under council guidance they are unable to serve guests with serious allergies from the kitchen.

What is the KIWAMI menu?

A seasonal three-course chef's omakase menu featuring a variety of seafood and premium A5 wagyu beef, changing twice yearly.

Are the set menus good for groups?

Yes, the Kaze and Umi set menus are designed to be shared and require a minimum order for two people, making them suited to groups, families or couples.

Do they offer gift vouchers?

Yes, gift vouchers are available through the website.

Tips

• {"body":"The KIWAMI three-course omakase requires booking at least one day in advance.","title":"Book the KIWAMI a day ahead"}
• {"body":"If you want the Kaze or Umi set menu on a Saturday, it needs to be booked in advance, with a minimum of two people.","title":"Set menus need a Saturday booking"}
• {"body":"Last seating is 8pm on Wednesday/Thursday and 8.30pm on Friday/Saturday, so plan your arrival accordingly.","title":"Mind the last seating time"}
• {"body":"Both the KIWAMI course and the set menus offer a curated sake pairing to match the food.","title":"Try a sake pairing"}

Good to know

• {"family":"Kaze and Umi set menus are shared-style, with a minimum order of two people, suited to groups and families","dietary":"Most à la carte dishes offer GF/DF options; ask about dietary needs, but severe allergies can't be fully accommodated as food is prepared in a shared kitchen"}