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The interior space differs from the ostentatious and chaotic ambience of most yakiniku restaurants, as it combines an Eastern wabi-sabi aesthetic with traditional Japanese tatami rooms. Diners are seemingly entering a private residence with a dense and static atmosphere that creates an emotional prelude for the immersive scenery and experience. It abandons any fancy patterns or textured decorations, only with a gold and bronze-colored logo on it, to remind passers-by this place’s fine cuisine and world of yakiniku hidden behind the steel panels.Ĭontinuing the low-profile facade image, the reception area is quiet and dark, lit with a single warm and softly shining light. The natural greenery and the urban background of reinforced concrete create a mysterious and futuristic atmosphere.Ī black wall connects with the glass curtain wall. Its logo pattern is shaped like the character yan that resembles a Japanese family crest, showing a low-profile presence from the storefront’s glass door and echoing the tree shadows. The restaurant hides under a skyscraper in the clouds and is concealed within a densely layered glass wall. Based on the deep understanding of the brand’s essence, the design team conceived the restaurant in exactly the right way, with the expectation of conveying its modern Eastern spirit that exemplifies its presence in a globalized era. Located in Shenzhen’s central business district, it promotes the values of exquisite cuisine and the master chef’s craftsmanship. This project is his third restaurant globally that features this particular menu. Japanese barbeque (yakiniku) master Kentaro Nakahara perfects his craft in Tokyo, and has created his own exclusive menu of omakase yakiniku dishes that has been praised as the “Hermès of the barbeque world”. There are also some heavy-hitter wines by the bottle in a select cellar list, and a goodly lineup of cocktails, mocktails, beers, and more.Charcoal grille wagyu represents the essence of Japanese traditional cuisine and incorporates aspects of Korean, American, and other cultures’ new styles of modern cuisine. Some imports from Australia, the US and South America, too. Shared plates at the table.ĭrink: Well considered New Zealand wines, many by the glass, with a thoughtful choice of glass size. Purpose-built spacious new eatery and bar.įood: 'Food of the Americas', with tasty flavours, some from the hot embers of the robata grill. We left with a smile.Įmber, 60 Church Rd, Te Rapa, Hamilton, ph, open Monday-Friday, 11am till late weekend 10am till late. Our service didn't falter on a busy night. You could spend more, or less, at Ember, it's just a matter of figuring out what works, how much you want to eat and drink. Ember's not in the cheap-eats category but this was decent value. We split the bill at $54 each, which included a glass of wine from an excellent list (see below). The sweet-tart filling was lovely but the base was too firm, it was an arm-wrestle to eat it. We finished with the classic key lime pie, served with sugared cream. At $22, this may have been priced on the high side but it served four of us, it was tasty, and essential to our meal. The robust salad was fire-roasted pumpkin, with bacon, pinenuts, feta, grilled zucchini and corn creme.

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The wood-roasted salmon had a lovely crispy skin and rich flavour, the spiced black bean Cuban cakes worked nicely with a nutty herb mole, the gurnard was fresh and delicate, and the Jamaican barbecue chicken skewers were caramelised and juicy, served with a zippy herb citrus yoghurt sauce. We praised our grilled food, too, all thoughtfully composed and cooked, and easy to share. Our starters were wood-roasted calamari, and albondigas (Mexican meatballs in smoked tomato sauce.) The meatballs were rich and moist, the tender calamari was paired with a tangy lemon paprika aioli, and I liked this so much I ordered it when I returned for lunch. We went for a couple of small plates, a salad, four plates from the grill, and saved room for dessert. She explained how the menu works the dishes are intended to be shared family style and she suggested we order one of the big salads.

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There are bar snacks, small plates, sandwiches, big salads, dishes from the grill, plus some extras.

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Along with meaty South American skewers from the embers of the grill, there is a Reuben sandwich, understood to have originated in New York, and a mac cheese. The menu is described as 'food of the Americas', nodding to countries in the south, and to parts of the US in the north.

Wood-roasted salmon with bacon and red onion vinaigrette, at Ember.

Ember restaurant