Nikkei nights
Beyond the rooftop views, a new wave of Nikkei cuisine is repositioning Mr Brightside as a serious dining destination.
Mr Brightside, known for its glistening golden hour and long nights, has turned a new chapter, where food is taking centre stage. A new menu launch signals something more deliberate: a shift from skyline spot to serious culinary destination. The latest chapter heroes Nikkei cuisine, blending bold Latin American flavours, precise Japanese technique, and the bright acidity and fire of Peruvian cooking. It’s rooftop dining, redefined.
At the helm is head chef Tatsuki Okunishi, formerly of Ebisu, an award-winning contemporary Japanese restaurant in Auckland’s Britomart precinct, who brings a grounding of Japanese discipline and precision to the pass. Alongside him, sous chef Putu Dana introduces a cheeky Balinese energy, rounding out a tight three-person kitchen built on contrast and collaboration. Together, they’ve shaped a menu that sits firmly in the izakaya spirit: food designed for sharing, driven by drink, and intended to arrive at the table with ease.
The new offering leans heavily into seafood-led plates and vibrant, high-impact flavours. Returning favourites include the crayfish taco, the corn rib, and an abundance of oysters available from open to close. These dishes have already become synonymous with the rooftop’s relaxed identity. New additions deepen the Nikkei direction: Market fish and octopus ceviche in leche de tigre, kingfish sashimi, and shio koji baked salmon with avocado, wasabi, and yuzu chimichurri feature alongside chilli lime corn ribs, while salmon and wagyu nigiri are reimagined as bar snacks. Fan-favourite karaage chicken remains, with a Peruvian twist, and takoyaki octopus balls, chorizo meatballs, and sushi and dumpling platters are designed for functions and pre-order group bookings. A tasty 200g wagyu sirloin is also a feature on the menu to share, alongside the popular aji panca-marinated lamb ribs.
The bar programme mirrors that intent, built around brightness and acidity and has been designed, no matter the season, to be enjoyed alongside the food. Yuzu runs through the cocktail list, most notably as featured in the house Gin Sour, and the Jalapeno Yuzu Margarita on the dedicated margarita page. There is a growing emphasis on premium tequila, mezcals, and piscos to play alongside the consistently gin-heavy back bar, all featured on the Fever Tree Signature Pour page. The playful “Wino Forever” wine special list is introduced over winter to champion ever-changing pours and allowing the guest to try something new each visit.
Open Wednesday to Sunday through winter, Mr Brightside is proving itself as more than a late-night rooftop bar. By day, “Lunch on the Bright Side” has been refreshed and better than ever with the new food and drinks. Fridays offer a streamlined express business lunch offer for the corporate crowd, with an optional beverage upgrade, to enjoy a glass of Veuve Clicquot Champagne or Cloudy Bay with your meal.
Evenings lean into a LED lit night energy, where EDM meets a casual dining experience that blurs bar and restaurant, to create a truly unique experience for the terraces. From November, Tuesday bookings will open up, including cup week breakfasts and private lunches. Come December, Mr Brightside is open seven days. With summer bookings building, the message is clear: this is no longer just about the view but a culinary destination in its own right.