Private Chef Javier Irarrazabal

Hello, my name is Javier. I am a professional chef and sushi specialist with over 12 years of experience across a wide range of cuisines. My greatest passion is South American sushi ! I was serve as the head chef in the most popular sushi restaurant in Mount Maunganui where I develop creative recipes and implement the finest culinary techniques !

For me, cooking is...

The passion for cooking is derived from seeing customers relish each piece of sushi, enjoying the fusion of flavors, styles, and presentations.

I learned to cook at...

In Chile, I worked at the premier sushi restaurant in Santiago, Sushi Club Baires and sushi house, as well in nz with satori lounge !

A cooking secret...

We always use the freshest ingredients appropriate for each dish, sourcing local fish directly from the area to your table.

My menus

Season menu 2

STARTER

Choose 1 dish

Baked Brie with caramelised onion, rosemary walnut and ciabatta

FIRST COURSE

All inclusive

MAIN COURSE

Choose 3 dishes

Ceviche chilean style: snapper marinated, red onion, coriander, red and green capsicum, corn dehydrated , crispy rice paper fresh lemon juice with seasoning with lemon grill

Pecking spice duck curry , green curry, back rice, green papaya , pickle cucumber, bok Choi and orange segments

Angus eyes fillet , truffle potato rosti, confit garlic butter ,brocollini , spinach parnisp pure & Demi glazed

Nz Mussels : cook with white wine , garlic pure , parsley , cream share with confit garlic bread brown butter

DESSERT

Choose 1 dish

Coconut panacota with mix berries gastric & passion fruit, blueberries culi

Chilean food

STARTER

All inclusive

Chilean canape sopaipilla: roasted pumpkin bread & slow cooked pulled beef topped with Chilean salsa pebre

FIRST COURSE

All inclusive

Macha a la parmesana made of clams & Parmesan cheese topped with Chilean pebre sauce and herb oil topped with mix seasoning salad

Ceviche chilean style: snapper marinated, red onion, coriander, red and green capsicum, corn dehydrated , crispy rice paper fresh lemon juice with seasoning with lemon grill

MAIN COURSE

All inclusive

Empanada chilena is a steak, onion pie filling with olive , boiled egg

DESSERT

All inclusive

Mote con huesillo made of dehydrated peaches it’s a cold sweet drink from chile

Sopaipillas pasadas pumpkin roasted bread cooked with palm sugar, orange zest, cinnamon sticks serve hot

Season menu

STARTER

All inclusive

Truffle Arancini parmesan spinach with roasted capsicum jam hollandaise sauce dukka crumble, tendril

Mango prawn & rice crisp, Cori jam, garlic chilli, topped with tendril

FIRST COURSE

All inclusive

Pork belly slow cooked & Parsnips pure, blackberry gastric, spinach and fennel slaw

MAIN COURSE

All inclusive

Lamb shoulder & mash potato, scordalia, brown butter brocollini finished with Demi glaze and herb oil

DESSERT

All inclusive

Vanilla cream brule & raspberry cake toped with raspberry culi

Sushi fusion

STARTER

All inclusive

TATAKI: Diced salmon, tuna & prawns with spring onion, sesame seeds, sesame oil & lemon juice and togarashi

Smoked edamame beans

Pan fried prawn & pork gyosas hand made share with ponzu sauce brown tuile

FIRST COURSE

All inclusive

Ebi furay sushi roll: panko prawn, cream cheese, chives topped with slices of lime – wrapped in avocado or salmon or rainbow

Ceviche sushi roll : Tobiko, cream cheese & spring onion – topped with diced salmon & prawns, red onion, capsicum, ginger, coriander & lemon juice – wrapped in avocado or salmon or rainbow

MAIN COURSE

All inclusive

Surf rolls No rice, beef, tempura prawns, mushroom, avocado & spring onion with lime slice & ponzu sauce – wrapped in cream cheese & frying in panko

Yakimeshi : Bowl of hot rice with oyster sauce, mix of seafood , capsicum, courgette, carrot, spring onion & sesame seeds

DESSERT

All inclusive

Coconut panacota with mix berries gastric & passion fruit, blueberries culi