Kureta

Kureta is a teppanyaki restaurant inside the JW Marriott Auckland at 22–26 Albert Street, in the heart of the Auckland CBD. It is a contemporary reading of Japanese teppan cooking, built around New Zealand ingredients — local meats, seafood and produce prepared on the grill in front of guests, with an approach drawn from omakase principles where the ingredient leads and technique follows.

The kitchen is led by Chef de Cuisine Akihiro Nakamura, who began training in Tokyo at eighteen and brings more than twenty years of Japanese culinary experience to the teppan.

Scale and format

Kureta is deliberately small. The restaurant has four teppan tables and seats up to 30 guests in total, with diners seated around the grills rather than at conventional tables. That format makes the meal a shared, chef-led experience with a fixed rhythm to the service.

Hours: Tuesday to Saturday, from 5pm until late. The restaurant is dinner-only and closed Sunday and Monday.

For MICE organisers

The combination of a 30-seat capacity, an interactive chef-in-front-of-you format and a location inside a five-star hotel makes Kureta a strong fit for high-value incentive dining, board dinners, VIP client hosting and small conference speaker or sponsor dinners — particularly for groups already accommodated at the JW Marriott or elsewhere on Albert Street.

A full buyout of 30 covers the entire restaurant, so exclusive use is realistic for a senior delegate group. Kureta does not publish set group menus, buyout minimums or private-function terms, so pricing, exclusive-use availability and dietary handling should be confirmed directly with the restaurant or the hotel's events team. The restaurant sits within the hotel and can be easy to miss from the street, so give delegates clear directions.