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About Musashi Japanese Cuisine

Musashi Japanese Cuisine

To owner and Chef, Satoru Aoki, nothing is more important than the quality or freshness of his food and he is therefore deeply involved with the overseeing of all ingredients within MUSASHI’s menu.

MUSASHI not only presents its guests with fine seasonal ingredients and good choice of local wines, it also treats diners to traditional Japanese refreshments such as Sake and Shochu, and beverages.

We believe in catering to all individuals’ needs and requirements and therefore the menu generously includes choices for those who prefer Wheat Free or Vegetarian options. With many excellent reviews and compliments on MUSASHI dining experience, the staff and team at MUSASHI endeavour to retain that reputable status by providing visitors with exceptional cuisine and impeccable hospitality, every time.

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musashi restaurant

Nestled in the residential area of St Heliers, Musashi Japanese Cuisine started in 2006 as a modest little eatery for the locals. Recently rebranded, with same owner and original chefs, it is still locally admired for its fresh and delicately prepared meals, with particularly high quality ingredients and no-fuss services. Three years ago we opened our second restaurant in Milford, Northshore which has also attracted a similar crowd who find great value in MUSASHI’s dining experience. And recently, Musashi has opened its third branch in New Lynn that offers the same menu but in a slightly hip and clic lifestyle kind of atmosphere.

MUSASHI’s Philosophy


At MUSASHI our main goal is to provide you with a well blend of Japanese fusion cuisine, good service and value-for-money dining experience in Auckland where quality is the focus.

MUSASHI’s Founder

Musashi Japanese Cuisine’s Founder and Chief Chef, SATORU AOKI

Born in Chiba City, Japan 1974, Chef Satoru Aoki started his cooking experience after finishing high school in Chiba Prefecture. He began his study in Hokkaido Rakuno Gakuen University, where he received his basic culinary knowledge and food science, including history and ingredients from different parts of Japan.

After receiving the degree in 1998, Aoki moved to Tokyo and started working with one of Japan largest chain restaurant Tonden. Serving mainly Wasyoku cuisine to Japanese families, the quality was wholesome, healthy and all taste and resemble great home cooked food. There, not only Aoki’s cooking skills were polished and refined, he also learnt a lot about management and operation of a good restaurant.

Aoki is passionate about food and people. He believes the excellent quality of food and services in a restaurant is often an outcome of a motivated team working in a pleasant environment.