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SKYCITY,
Federal St,
Auckland,



MASU by Nic Watt Information

Celebrated chef Nic Watt brings his passion for flavour and dedication to detail to Auckland with MASU, his new Japanese robata bar and restaurant in the Federal Street Dining Precinct.

Cuisine
Avg Food Spend
$$$ per person
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MASU by Nic Watt User reviews

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Reviewer Emma Jackson
4/02/2015
Masu is one of the best restaurants in Auckland. The food is fabulous and seafood especially. I would recommend the squid and prawn dishes as well as the sashimi. The service is also outstanding.
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Reviewer Louie
1/12/2014
We had lunch for 14 people in the private room at Masu today. The service was excellent, noone had to ask for anything and they managed to keep us all happy. The food is absolutely delicious too. We had a set menu which included Kingfish, salmon and tuna sashimi, dumplings, pork chops and sushi. But what impressed me the most about Masu was the dessert. Big platters to share and it was all incredible. From the green tea icecream to the chocolate fondant to the pomegrant pudding - all unbelievable.
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Reviewer tmak021
4/09/2014
amazing fresh food!! one of the best in auckland
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9/07/2014
Ok, so lets start with the positive... Great presentation...really... great... We drink Sauv Blanc. We drink it young.. the younger the better so 2013 is great...2011 and 2012...not so much....so we had one choice Cloudy Bay at $19.50 a glass or $95 a bottle!!! REEEALLY...that IS a bit over the top.. We eat out a lot and honestly this IS over the top. I guess they are going for the Casino Tourists but honestly I felt ripped off. There were 10 of us and so had to have a set menu... $120 a head... the food. ok it was ALOT of fish. Sashimi was varied but didn't have that clean shiny fresh feel about it...nicely presented though. Then sushi...REALLY at $120 a head and we are having sushi rolls. Again it was ok but St Pierre's would eat it for breakfast. No great presentation here either... Then there was the white cod. God it smelt fishy....so didn't try, soft shell crab, yeah ok..then beef Tataki which WAS nice!! and followed by something that was cooked!! yippee... beef. Size of small eye fillet and too thickly cut served with mushrooms which were lovely and broccilini which was nice. The dessert platter WAS AMAZING...to look at ....for 10 people we had two so you couldn't hope to try it all....so. Overall... I cant understand where the Restaurant of the year came in...as Joe Bloggs public I wont be going back, I felt ripped off. Go to any one of 10 Japanese restaurants that I am happy to name for a third of the price, still great presentation and a better wine selection..and honestly...better food...I soooo hate to give this bad feedback but I have to be honest...and I wasn't alone in my opinion....maybe if we had chosen off the menu it would have been better...but I am not going back to have a $19.50 glass of Sauv. The staff were OK but had to ask them to change plates between beef/fish dishes??? sigh...not good...hate that.....This is the only bad feedback on any of the fab restaurants in Federal St.....
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4/07/2014
We have a friend visiting from Hong Kong and we decided to go on a dining frenzy during her stay in Auckland. Masu, Metro's Best Restaurant of the Year, was the first place that we took her. Having difficulty securing a table for dinner, we decided to go for lunch. I've been to Masu when it first opened, so it was interesting to see if things are still the same since they became winners. The menu hasn't changed since I was last here but because they have an extensive menu, we managed to try many different items. Starting our lunch with a cocktail, I ordered the kiwi chu hai which is made up of kiwifruit, ginger, vodka, rice shochu and soda. Topped with two large pieces of candied ginger. Not as strong as some of the other cocktails, it was a sweet start to our feast.For details of the food and photos, please check out my post here
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Reviewer 41564156
30/06/2014
very nice restaurant, beautiful ambience and food. must try the black cod robata! melts in your mouth
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10/06/2014
The man fronting Masu is chef Nic Watt, and he's no novice. He's been at the helm of setting up Japanese robata-style eateries the world over and he's built a reputation for excellence in doing so. Housed in what was previously the open foyer and bar space of the Grand Hotel in Federal St, we were greeted and guided to the back right next to one of the two open kitchens to the group area. Our group decided on the shared Masu Shomi Menu so that we could have a cross section of the whole menu. We got to have everything from mini tacos, sashimi, yakitori, gyozas through to Salmon Teriyaki and lamb cutlets which were so succulent. Small dishes of tender broccoli stems and thick slices of kumara basted with teriyaki accompanied these dishes.Desserts, however, left no questions; a cedar roasted Chocolate pudding dusted with green tea powder and served with coconut ice cream. A silky chawan mushi with mango, lychee, passionfruit and coconut was as divinely delicious as it was pretty decorated with edible flowers. Sorbets, elderflower pannacotta, tofu cheesecake and exotic fruit all presented beautifully on a long platter with little dishes and boxes holding these treats, this had to call for a photo moment.Auckland has some great little yakitori bars where the food eats really well, for a quarter of the price of a meal here. What sets Masu apart is the attention to detail and it’s elegant, yet welcoming interior which combine to elevate Japanese dining in our city.
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29/10/2013
We are spoilt for choice now with all the restaurants opening on Federal Street. And one to keep an eye on is Nic Watt’s exciting new Japanese robata restaurant Masu.

In Japanese cuisine, robatayaki literally means “fireside-cooking”, the method of cooking is similar to a barbecue.

Nic Watt is an internationally celebrated chef who has returned to his homeland. He has brought with him a simple philosophy about food and dining. Nic says the restaurant will operate the sharing concept where 8 to 12 dishes are enjoyed by the table. We had 6 mains from the different sections and then 2 desserts between us and we felt that was plenty.

Head chef is Darren Johnson who comes home direct from a head chef role at renowned London eatery Roka where he worked with Nic Watt. “

I also recognised Maître-D Matthew Aitchison from French Café whom I chatted to.

The service was excellent and then presentation amazing. I loved the flounder skeleton boat that our tempura flounder was served in. My favourite was the crayfish taco. Soft shell crab maki rolls, The pepper dipping sauce for the pork gyoza’s was brilliant and surprisingly the desserts were great especially the cedar roasted chocolate pudding in the little box with miso ice cream. The only thing I could fault as that to tone down the sweetness they could have done with more coconut ice cream on the drunken pineapple.

I am hoping to book the Obi room in the new year when the popularity has calmed down post Christmas and try some other delicacies on the menu. I highly recommend Masu with 9.5 out of 10.
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