Restaurant review. Takara Japanese restaurant. Photo/John Borren.
Annemarie Quill's tastebuds travel to Japan with an authentic Japanese dining experience
The buzz
For a Monday night, Takara was positively buzzing with diners. It was the first cold snap to hit the Bay and we positioned ourselves under a nice heater. The atmosphere was cosy and welcoming. Owner Rachel was super friendly and accommodating to our chatty book club, and our
waiter and restaurant manager Jason Morgan was the most delightful and tolerant of waiters, not minding a jot when we expanded our numbers, and spread our books all over the table. Indeed as the night went on and Jason was ever on hand to explain a dish or top up the wine, he even got involved in our book discussions, as expert at recommending award-winning book The Goldfinch as he was describing baby crab tempura. He's the man!
On the menu
If you are used to Japanese food being just sushi and chicken teriyaki, then you will find the menu at Takara extensive with something for everyone, from salads, to fresh seafood, sashimi, noodle dishes, tempura and more adventurous dishes. There's a children's menu, and a tasting menu. Takara has just started a new lunch menu too, with a great selection for working lunches or ladies who lunch. With a large number entrees, tempura and sushi, Takara's a great place if you want a meal of any size and the chance to sample a variety of flavours and styles.
We shared
Rachel brought bowls of fresh edamame to the table to snack on while we chose wine, then we started with a tasting platter called the Atataki Boat, laden with authentic Japanese goodies including takoyaki, fresh octopus balls, aged squid and succulent prawns. We were taken with the sea spider - soft-shell baby crab in a light batter and Yakitori - chargrilled chicken and prawn skewers. This is a perfect platter to share over drinks or as a starter.
I'll have
Salmon teriyaki, pan-friend New Zealand ora salmon marinated in teriyaki sauce and served with a rice cake and kumara cream cheese. The salmon was tongue-meltingly delicious, with the accompaniments so carb-comforting on such a cold evening.
