KAZAGURUMA Japanese Dining is an unusually intimate Cuba Street restaurant, with just 16 seats and a deliberately warm style of hospitality. Chef Shojiro Takasu and manager Madoka Takasu frame the experience around Japanese food, sake and welcome rather than formality for its own sake. The cooking respects sashimi, sushi, tempura and other familiar forms, then allows Asian and European ideas to enter where they genuinely improve a dish. Its compact scale makes an advance reservation part of the experience, especially for groups and set menus.
The shared Kaze and Umi menus offer a guided introduction to that approach. Both begin with sashimi and sushi of the day before moving to black tiger prawn and cauliflower tempura with seaweed salt, sweet miso and dipping broth. Flame-grilled rare tuna follows with garlic, daikon-onion salad and ponzu. From there, one path takes in fried chicken and marinated lamb cutlets, while the other pairs crumbed white fish with teriyaki Ora King salmon, truffled potato salad and pickles.
For a more concentrated meal, the seasonal KIWAMI course is booked in advance and served as individual dishes. Its opening hassun gathers sashimi, sushi and small bites into a composed first course. Snapper then appears with fine somen noodles in a clear dashi fragrant with yuzu, mushrooms, greens and sesame. The final course turns to thinly sliced A5 wagyu, lightly grilled with yakiniku sauce and served with rice, seasonal vegetables, brown-rice-vinegar dressing and Japanese condiments.
Drinks are treated as part of the menu's rhythm. Sake is available by the glass and in pairings that explore different rice, water and producing regions; Japanese whisky, shochu and umeshu sit alongside selected New Zealand and international wines. Desserts bring in flavours such as matcha, yuzu and red bean without pushing sweetness too far, and Japanese herbal tea provides a gentler closing note. That careful progression suits a small room where the details of each course can hold attention.
Address: 272 Cuba Street, Te Aro, Wellington 6011, New Zealand
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KAZAGURUMA Japanese Dining Menu
KIWAMI Three Course Menu
Special three course $115 per person. Each dish is served individually. Booking required 1 day in advance. Contents may change due to seasonal products. Dietary options: GF, DF, No Meat.
Hassun 八寸
A selection of sashimi, sushi and snack bites. Sashimi 刺身 | Ora king salmon|Leigh snapper | Pacific oyster ponzu | NZ bluefin tuna | Hokkaido Scallop. Sushi 寿司 | New Caledonian paradise prawn | ‘Haku’ kingfish | ‘Kabayaki’ grilled eel. Hitokuchi 一口 | Yaki brussels sprout | Potato salad | Atsuagei tofu
Shio yaki salmon
焼き鮭と枝豆、クマラのご飯. A delightful combination that highlights the simple preparation of salmon. Grilled Ora king salmon, Sauteed kale and mushrooms, scallion sauce, edamame kumara rice, salmon roe, ginger, black pepper, olive oil
A5 Wagyu Shabu Shabu
A5 和牛とお野菜のしゃぶしゃぶ鍋. A classic Japanese hotpot featuring melt-in-mouth Wagyu beef that will warm you up. A5 wagyu shabu shabu hotpot, katsuo dashi broth, Asian vegetables, Japanese soft tofu, udon noodles, side sesame ponzu sauce, ume paste and yuzu kosho
SAKE pairing
Three different types of sake are served 80ml each to match the food
Kaze 風 Set Menu
$87 per person. *GF DF g. Please choose one set menu for the same group. All set menus are designed to be shared and minimum order from two persons. Booking required on Saturday. Gluten-free option available; The whole group will be changed to a gluten-free option, extra $1/ per person.
Four varieties Sashimi and Two varieties Sushi of the day
Tempura black tiger prawn and cauliflower
‘Aosa-nori’ seaweed salt, sweet miso, ‘ten tsuyu’ dipping broth
Flame grilled rare tuna slices
black pepper, fried garlic, side daikon onion salad, coriander, ponzu sauce
Deep fried free-range chicken thigh
creamy egg-mayo tartare sauce, green salad w/ orange kurozu dressing
Grilled marinated Lamb cutlets
‘Yasai-itame’ woked vegetables, garlic-sansho miso sauce, shichimi spice
Umi 海 Set Menu
$89 per person. *GF DF g. Please choose one set menu for the same group. All set menus are designed to be shared and minimum order from two persons. Booking required on Saturday. Gluten-free option available; The whole group will be changed to a gluten-free option, extra $1/ per person.
Four varieties Sashimi and Two varieties Sushi of the day
Tempura black tiger prawn and cauliflower
‘Aosa-nori’ seaweed salt, sweet miso, ‘ten tsuyu’ dipping broth
Flame grilled rare tuna slices
black pepper, fried garlic, side daikon onion salad, coriander, ponzu sauce
Crumb fried white fish
creamy egg-mayo tartare sauce, green salad w/ sesame dressing
Teriyaki Ora king salmon
creamy truffle potato salad, sauteed spinach, ‘namasu’ pickles
SAKE pairing
Four different types of sake are served 80ml each to match the food
A la carte – Small
V = Vegetarian/ Vegan. GF = Gluten Free. *GF = Gluten Free Option available. DF = Dairy Free. g = some garlic or garlic oil is used in the preparation process. *Gluten-free May contain traces of gluten. All deep-fried dishes are cooked in the same fryer.
Tempura Cauliflower
“Aosa-nori” seaweed salt and “Dengaku” sweet miso dip. *Gluten free – extra $1. V *GF DF
Tempura Jumbo black tiger prawn
“Aosanori” seaweed salt and “Tentsuyu” dipping broth. *Gluten free – extra $1 per piece. *GF DF. min order 2 pcs
3 varieties Sashimi
Ora king salmon, Haku kingfish, Yellowfin tuna (Varieties and prices vary depending on daily availability). GF DF
3 varieties Nigiri Sushi
Aburi salmon, Haku kingfish, Leigh snapper (Varieties and prices vary depending on daily availability). GF DF
Deep fried ginger-soy marinated free-range chicken thigh
creamy egg-mayo tartare sauce, green salad w/ orange kurozu dressing. GF DF
Torched A5 wagyu beef sushi
topped with grated daikon and ponzu sauce or grated ginger and sweet soy sauce. GF DF
Torched A5 wagyu beef sushi topped with ‘Uni’ sea urchin
wasabi, chive, soy sauce. GF DF
BBQ grilled A5 Wagyu beef mini rice bowl
green salad, sweet garlic soy sauce. GF DF g
A la carte – Mid – Large
Japanese silken Tofu
Asian vegetables cooked in organic soymilk broth hotpot, made-in-house ponzu sauce and “Yakumi” condiments. V GF DF
Flame grilled rare tuna slices
black pepper, fried garlic, side daikon onion salad, coriander, ponzu sauce. GF DF g
BBQ grilled marinated Lamb cutlets
“Yasai-itame” woked vegetable, garlic sansho-miso sauce, shichimi Japanese spice. GF DF g
Teriyaki Ora king salmon
creamy truffle potato salad, sautéed spinach, “namasu” pickles, goma-ae vegetable. GF DF g
A5 Wagyu Beef (90g)
Asian vegetables, udon noodles and soft egg, cooked in “Sukiyaki” sweet soy hotpot. *GF DF
A5 Wagyu beef (4 slices) and Asian vegetable “Shabu-Shabu” hotpot
side sesame ponzu sauce. GF DF. Shabu-shabu is a Japanese dish where very thinly sliced beef is cooked in a traditional hot-pot full of boiling broth. The meat is cooked by gently dipping and waving it around in the broth and is ready to eat as soon as its colour changes.
A la carte – Side
Boiled “Edamame” Soybeans
with flaked sea salt. V GF DF
Japanese style slow-steamed soft egg (Cold)
with flavoured soy sauce. This is delicious to eat as is, or can be crushed and enjoyed as a topping and dipping for various dishes. GF DF
Miso soup (vegetable broth)
V GF DF
Steamed Japanese rice
V GF DF
Dessert
Kazaguruma’s dessert menu features Japanese elements such as matcha, yuzu and red bean paste, and is not overly sweet.
Yuzu sorbet
Made from fresh Japanese yuzu juice. V GF DF
Green Tea Ice Cream
Topped on roasted pistachio, fried thin pastry. *GF
Crème Brûlée
Rich “Heilala” Vanilla flavour. GF
Black Sesame cream caramel
“kuromitsu” cane sugar caramel sauce. GF
Monaka
puff-sand green tea ice cream with strawberry confiture, red bean paste and mascarpone cream
Baked cheesecake
Crushed biscuit, Yuzu curd, almond slices. *GF
Tea and Coffee
All tea $6.
Sencha organic
A delicious everyday green tea. This leafy Chinese tea brews to a golden liquor with a flowery green aroma and sweet aftertastes
Genmaicha Matcha
A warm, nutty blend of roasted brown rice and sencha green tea, elevated by vibrant Shizuoka-grawn matcha. Traditional genmaicha meets a twist of matcha.
Sakura Rose
Rose blossom on a Sencha base are flavoured with the taste of Sakura cherries.
Kawakawa Fire
Native New Zealand kawakawa leaf blended with lemongrass and ginger. An uplifting and warming.
Restful
This peach flavoured ayruvedic blend of tulsi, green rooibos and other relaxing herbs, make this infusion ideal for those brew. Who need a harmonising wind down at the end of the day.
Honeyed camomile
Unwind with new best friends: honey, camomile and lemongrass. Mingled with New Zealand Yen Ben lemon pieces and native NZ katakana, this brews delicate beginning is perfectly with its earthy and honeydew lemon finish.
Filter Coffee/ Supreme
Dessert Drinks
Peach Sake 8%
The smooth texture and refined sweetness of peaches will captivate you. Straight or with ice
Yuzu Sake 7%
Whole yuzu citrus fruits are soaked in sake. Fresh flavour and pleasant bitterness characteristic of yuzu. Straight or with ice
Folium Late Harvest ’22 Sauvignon Blanc
Dessert wine. Touches of orange peel, honeycomb and almond. Fresh acidity, not too sweet. Medium to full-bodied. Fragrant and lively.
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