Chef Aki
Chef Aki began his culinary journey at 18 in Tokyo, Japan, where he spent 13 years mastering Japanese fine dining alongside Italian, French, and Mediterranean cuisines. In 2008, he relocated to New Zealand and continued to refine his craft at Grand Millennium Auckland, leading two distinct restaurants—Katsura Japanese Cuisine and the innovative Dans Le Noir? Auckland.
Rooted deeply in authentic Japanese culinary traditions, Chef Aki's style merges the art of Omakase with modern Teppanyaki techniques. At Kureta, his menu reflects a philosophy of clean, simple flavors punctuated by moments of surprise, with every dish prepared live to create an engaging, immersive experience for guests.
Passionate about live cooking and personal connection, Chef Aki champions the use of fresh, local ingredients—particularly seafood and meat - and partners closely with growers and producers to source the finest seasonal produce. His signature dish, a first-grade dashi soup made daily from Japanese kombu, premium bonito flakes, and a secret blend of fish flakes, embodies the soul of Japanese cuisine with its clean yet deeply rich flavor.
Inspired by travel and lifelong learning, Chef Aki continuously balances tradition with innovation, incorporating new techniques and flavors while honoring the foundational principles he learned from his early mentor in Tokyo - a master chef who emphasized freshness and respect for ingredients.
For Chef Aki, the kitchen is a family. He values collaboration, skill-sharing, and nurturing his team, believing that the true reward lies in the smiles and positive feedback of happy guests, reflecting the care and passion he pours into every dish.