Hong Kong’s Wagyu Kaiseki Den will reopen as one Michelin-starred Kaiseki Den by Saotome at the heart of Wan Chai, bringing a new premium kaiseki concept to discerning diners amidst the bustling business district.
Kaiseki, a Kyoto tradition of enjoying multiple courses of haute cuisine and the highest Japanese culinary art form, first made an impression in Hong Kong with the entrance of Wagyu Kaiseki Den by Lai Sun Dining in 2009.
The cuisine features seasonal ingredients that are brought in daily to feed the precise number of reservations on any given night, ensuring supreme freshness, seasonality and quality, which are the three key traits of kaiseki. From beginning to end, executive chef Hiroyuki Saotome and his team take on each step of the menu-making process to produce a culinary masterpiece for guests.
A 10-course menu at Kaiseki Den by Saotome showcases luxurious seasonal ingredients, such as black and white truffle, caviar, and French challans duck, with meticulous Japanese home-cooking techniques. Chef Saotome’s cooking techniques will vary from season to season, depending on available prime ingredients, and he will apply cooking variations that suit the distinctive flavours of each crab species, including grilling, claypot rice style, tempura-battering, and wrapped within dumplings. Chef Saotome’s classic signatures from Wagyu Kaiseki Den, including the famous sea urchin claypot rice with truffle, will remain on the menu.
The restaurant has also introduced three new variations of lunch sets to make for a luxurious mid-day treat. These lunch offerings are filled with chef Saotome’s signature seasonal creations, with menus changing on a regular basis. www.laisun.com
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