Masu
A feast for the eyes at this sleek Japanese robata inside the SkyCity




After a stellar international career at the service of modern Japanese food, Nic Watt returned to New Zealand to preach the gospel – and Aucklanders have converted in droves. Masu has earned much acclaim for Watt’s innovation and attention to detail. Chefs in the open kitchen turn out super-fresh sashimi, a sublime crayfish and spicy miso taco, and from the charcoal robata, meltingly tender sweet potato, lamb cutlets and more. The vibe is lively, the service helpful and knowledgeable.
LATEST ARTICLES

The Shrinking of Art
While some numbers point to a flailing global art market, a closer look reveals the advent of a new generation of collectors – one who eschews large-scale paintings and sculptures in favour of readily portable pint-sized treasures with a more pocket-friendly price tag.

The Tectonics of Terroir
Volcanic wine has emerged as a category unto itself – one that spans the globe and unites remarkably diverse styles and soils. Yet if volcanic wines offer a world of variety, as John Szabo MS asserts, they share a few traits: “salt, grit and power”

Sleeping Beauty
The story behind a Savoir bed