Gochu: Injecting Flavour, Fun and Flair into Auckland’s Korean Food

In a city that’s constantly evolving, Gochu has brought something new to the table, standing out for its innovative and creative take on traditional Korean flavours. 

In the bustling heart of Auckland’s Commercial Bay, a culinary revolution quietly took root in June 2020. Gochu (meaning chilli pepper in Korean), the brainchild of four visionary owners, was born from a shared epiphany: Auckland needed a trendy Korean restaurant where bold flavours would meet the creativity of modern culinary techniques, all wrapped up in a fun, lively, and oh-so-Auckland atmosphere.

“When we conceptualised Gochu, we envisioned it to be a lively, fun-filled space where people could enjoy new flavour profiles with modern techniques alongside a great wine list, cocktails and personable service,” Gochu owner and chef Nathan Lord says.

Since then, this vibrant restaurant has been pleasing the palettes of food-loving locals and visitors alike, delivering great food, great service, and a great experience, every single day.

“Our concept is quite simple: To deliver outstanding food, service, and hospitality,” Lord says. “We constantly strive to not only deliver on consistency but to make these three areas better every day.

“I’m in the kitchen full-time, so I see a lot of what’s going on, which I think helps the team understand the passion and dedication that’s required to uphold a high standard.”

THE VIBE

Perched on Level 2 of the swanky Commercial Bay dining and retail precinct, the eatery occupies an entire corner of the building with wraparound views of the Britomart and waterfront. The space is thoughtfully designed to encourage a social and relaxed vibe, with an open kitchen that adds a touch of theatre to the dining experience. 

Here’s a tip: Perch yourself on the bar stool by the window at sunset with a cocktail in hand and you’re in for the ultimate sundowner sesh.

WHAT'S ON THE MENU

Evolving with the seasons, the menu is clever and innovative, giving traditional Korean flavours a modern makeover, resulting in dishes that are not only mouth-wateringly delicious but also consistently surprising. 

First up, the signature milk bun. This tasty little gem has quickly shot to fame, earning a spot on the coveted Auckland Iconic Eats list. It’s soft, it’s fluffy, and it’s everything your bun dreams are made of.

Then there’s the charred chicken – a dish is so good it recently won the Metro Awards’ best dish title. 

“Charred chicken with comté cheese sauce and leek oil has to be an all-time favourite since opening,” says Lord. “Chicken thigh marinated in Korean spices, served on a sizzling hot plate with French comté cheese sauce poured over table-side in front of the customers, adding a bit of theatre—this has always been a winner.”

DON'T MISS

Each year, the restaurant partners with a local New Zealand winery to create a bespoke wine that pairs perfectly with their bold, spicy dishes. 

“This year, we’ve joined with Amoise Wines in Hawkes Bay to make a delicious Syrah that pairs well with our spicy additions,” says Lord. 

“We also launch this as a 'Test Kitchen' event for the evening, matching the winemaker’s wines with a set menu of one-offs we create.”