THE COLLABORATION
Melbourne | 1 - 3 Oct
The exchange begins in Melbourne, where Chef Aki joins Chef Hajime at Warabi for three exclusive evenings.
Expect ten courses shaped by both chefs, bringing together Warabi’s precision and seasonality with Kureta’s fire-driven approach. Prepared and presented at the counter, each course reflects the chefs’ shared respect for Japanese technique while showcasing their distinctly different styles.
Auckland | 8 - 10 Oct
The journey continues across the Tasman, with Chef Hajime joining Chef Aki at Kureta for two exclusive evenings.
Set at Kureta’s counter, the ten-course experience brings the collaboration full circle, pairing Warabi’s delicate, seasonal approach with Kureta’s signature fire, premium New Zealand produce and live cooking.
Meet Chef Hajime Horiguchi
At Warabi, Chef Hajime Horiguchi brings a modern interpretation of Japanese cuisine to Warabi's counter. His cooking is grounded in the traditions of kappo, with a focus on seasonality, precision and the natural character of exceptional ingredients.
Known for delicate seafood preparation and thoughtfully progressive menus, Hajime lets each course build on the last, creating a considered journey through texture, flavour and Japanese technique.
Meet Chef Akihiro ‘Aki’ Nakamura
Chef Aki Nakamura brings a more elemental expression of Japanese cooking to Kureta. His approach is driven by fire, heat and the quality of premium New Zealand produce, with dishes prepared live at the counter and served with a sense of theatre.
His cooking is expressive yet deeply rooted in Japanese technique, creating a dynamic contrast to Warabi’s more delicate and precise style.