One of our family’s favourite cuisine is Japanese. From sushi to ramen, fresh raw sashimi to grilled takitori skewers. We love them all.
Japanese cuisine offers clean and distinct pairing of ingredients, bold flavours and all prepared with traditional techniques. MASU does exactly that. We’ve been to the Sunday Nichiyo Brunch several times now, where traditional robata style of cooking over an open charcoal grill, is offered.
The brunch starts with a continuous selection of sashimi, fish tacos, maki rolls, small dishes and salads, all available from the counter. Constantly refreshed and replenished, the lunch starts from 11am till 2pm, so you can book for anytime during the session.
For the main course, you can choose one from the robata grill or kitchen.
The mains cover a great range: chicken, lamb, pork, beef, and yet more fish. This is their current menu items:
- half chilli miso roasted baby chicken
- robata grilled kingfish, nitsuke sauce, burnt tomato salsa
- prawn, white fish, pumpkin, broccoli, kumara
- assorted seasonal vegetable tempura
- mount cook king salmon, grapefruit miso, pickled cucumber
- lamb cutlets, gochujang, pickled cucumber and carrot
- robata grilled chashu pork belly, karashi miso, pickled cabbage
- beef fillet, red chilli garlic soy, sesame, spring onion
- black cod, saikyo yuzu miso
- 100% japanese black wagyu beef
For the kids, they can have the okosama bento box. The box has a skewer of grilled chicken, broccolini stems, salmon sashimi, sushi rolls and a tempura prawn. They’re also invited to eat from the buffet as well (for J that meant all the sashimi salmon and udon noodles she can eat).
Dessert platter is a large shared platter for the table with house made sorbet, meringue, ice cream, fresh fruit and the most amazing sweet chawanmushi with lychee, mango and passionfruit – every spoonful was heavenly.
Perfect light dessert to end the meal with.
I love the fact that whenever we go to the Masu Sunday brunch, we leave fulfilled but not overfilled.
This post is not sponsored. All opinions and photography are my own.