$$$-$$$$, French, Japanese, Rotorua
Fodor's Review:
Chef-owner Hiroyuki Teraoka's cuisine reflects his particular background: Japanese born and French trained, he gives a mainly French style some Japanese input. The menu shifts to take advantage of seasonal vegetables, but tuna and salmon are standards. Look for dishes such as seared yellowfin tuna in a ginger-soy sauce or panfried venison liver with daikon confit and spring onion in a port-wine sauce.
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