1946 Butchery (Wairau Valley, Auckland, New Zealand)

1946 Butchery in Wairau Valley offers premium charcoal Korean BBQ, quality meats, refillable banchan and authentic Korean dishes.   Charcoal-fired Korean BBQ, premium cuts, sizzling platters, and enough banchan to turn dinner into a feast. One of Auckland’s most stylish Korean barbecue experiences.

The site now occupied by 1946 Butchery has had an interesting recent history.

Many locals will remember when this location was home to San Marco Trattoria & Bar. It was one of the few places on the North Shore serving genuinely good Italian food, but unfortunately it never seemed to find the audience it deserved. Perhaps the location worked against it. Being situated beside a busy Asian supermarket precinct, the surrounding dining scene naturally leans towards Asian cuisine.

When renovations began, I initially assumed we were finally getting a proper butcher shop. The name certainly suggested it, and as someone who still misses having a neighbourhood butcher like the Mad Butcher, I was quite excited.

Then the exhaust ducts appeared above every table.

The mystery was solved.

This wasn’t a butcher shop at all. It was going to be a Korean BBQ restaurant.

Thankfully, it turned out to be a very good one.

Why Charcoal Matters

I have a simple rule whenever I’m searching for Korean BBQ in a city I’m unfamiliar with.

Look for charcoal.

Not because gas grills cannot produce good food. Many excellent Korean restaurants use gas successfully. However, charcoal requires considerably more effort, expense and attention.

Anyone can install gas burners.

Charcoal is more costly, less convenient and more labour intensive.

When a restaurant chooses charcoal, it usually signals a commitment to quality and authenticity that often extends to other areas of the dining experience.

As soon as I saw the charcoal grills built into every table at 1946 Butchery, my expectations immediately rose because the last charcoal Korean Barbecue we tried was in Vietnam and that was last year.

Fortunately, the restaurant delivered.

First Impressions

Walking into 1946 Butchery feels quite different from many Korean BBQ restaurants around Auckland.

The interior is modern, spacious and surprisingly refined. Warm timber dominates the dining room, complemented by woven rattan chairs and subtle lighting that creates a comfortable atmosphere without feeling overly formal.

The restaurant manages to strike a balance between casual and premium dining. It still feels approachable, but there is an unmistakable sense that a little more thought has gone into the presentation.

The table settings reinforce this impression. Everything from the crockery to the serving dishes feels stylish and cohesive.

Upon being seated, we were also presented with a complimentary plum drink. Light, refreshing and slightly sweet, it worked nicely as a palate cleanser before the meal began.

The Banchan Experience

No Korean BBQ meal feels complete without banchan, and 1946 Butchery certainly doesn’t disappoint in this department.

During our visit, seven different side dishes arrived at the table.

These included kimchi, seasoned seaweed, bean sprouts, pickled vegetables, sliced onions, wood ear mushrooms and fresh vegetables for wrapping the meat.

The portions were generous and, more importantly, refillable.

This is worth remembering because there is really no need to order additional side dishes separately.

The variety provides plenty of contrasting textures and flavours throughout the meal, helping balance the richness of the grilled meats.

What We Ordered

For our main course, we selected the Marinated Meat Platter, priced at NZ$104.50.

The platter included:

• Marinated Beef Short Ribs
• Soy Marinated Pork Collar
• Wasabi Marinated Beef
• Steamed Egg

We also added the Seafood Tofu Soup for NZ$28.00.

When the meat platter arrived, it immediately made an impression.

Presented in a large bowl with vegetables and garnishes arranged around the meats, it looked every bit as appealing as the photographs and illustrations on the menu. The cuts appeared fresh and well prepared, with visible marbling and generous portions throughout.

For three people, the platter felt about right.

If everyone has a healthy appetite, it could comfortably serve two. For three diners, the refillable banchan helped round out the meal nicely.

Cooking Over Charcoal

The charcoal grill proved to be the star of the evening.

As the meats cooked, the aroma that developed was exactly why charcoal BBQ remains so popular. The gentle smokiness enhanced the marinades without overwhelming them, adding another layer of flavour that gas grills simply struggle to replicate.

The marinated beef short ribs were particularly enjoyable. Tender, slightly sweet and beautifully caramelised around the edges, they were easily the highlight of the platter.

The soy-marinated pork collar offered excellent balance, with enough seasoning to complement the pork without masking its natural flavour.

Meanwhile, the wasabi-marinated beef provided something a little different. The wasabi was subtle rather than aggressive, adding a gentle aromatic note instead of overwhelming heat.

Wrapped in lettuce with perilla leaves, garlic, chilli and ssamjang, each bite delivered a combination of textures and flavours that reminded me why Korean BBQ remains one of my favourite communal dining experiences.

The Steamed Egg and Seafood Tofu Soup

Included with the platter was a bubbling bowl of steamed egg.

Served in a traditional stone pot, it arrived fluffy, airy and piping hot. The texture was almost soufflé-like, while spring onions and seasoning added just enough flavour to keep things interesting.

The Seafood Tofu Soup arrived dramatically, still actively boiling in its stone bowl.

Loaded with tofu, vegetables, mixed seafood and crab, the broth delivered plenty of depth and warmth. The seafood flavour came through nicely, and the spice level was balanced enough for most diners.

My only challenge was the crab itself. While it certainly added flavour to the broth, extracting the meat required a little effort. Still, that’s a minor complaint given how satisfying the soup was overall.

A Few Extras

One feature that caught our attention was the photo booth located near the side of the restaurant.

Apparently, diners can use it after posting a review, which adds a fun interactive element to the experience. It’s a clever touch and one that seems particularly popular with younger diners and groups.

Final Thoughts

1946 Butchery offers a polished Korean BBQ experience that stands out from many competitors.

Yes, it is slightly more expensive than some other Korean barbecue restaurants around Auckland. The meat selection is also somewhat smaller than the huge all-you-can-eat style venues that have become popular in recent years.

However, what you receive in return is noticeably higher quality.

The premium cuts, charcoal grilling, stylish setting, generous refillable banchan and attentive service all contribute to an experience that feels more refined than your average Korean BBQ restaurant.

We left full, satisfied and already discussing what we would order on our next visit.

That is usually the best compliment a restaurant can receive.

If you enjoy Korean barbecue and appreciate quality over quantity, 1946 Butchery is well worth adding to your dining list.

마장동 1946 Butchery
Address: 231 Archers Road, Wairau Valley, Auckland 0627, New Zealand
Phone: +64 210 809 9641
Website: https://www.1946butchery.co.nz/