Chef
Makoto Tokuyama
Cocoro restaurant
“The kingfish is excellently balanced. The texture is firm and crisp with really clean flavour.”
Chef
Cameron Knox
“It’s incredibly versatile – you can serve it as sashimi, roast it, poach it, whatever you like. It’s super sweet with flavour, but maintains its delicacy. In my opinion, it’s the best fish in the country, hands down.”
Our awards
Ngā taonga
We are proud of our achievements
Taste of Auckland
Best in Taste award - Second place - 2019
Totara Hospice Lunch
Best food & wine match - 2018
Taste of Auckland
Dish created by chef Cameron Knox - First Place - 2018.