Japanese Restaurant HAKU Opens in Hong Kong

Hong Kong’s Japanese restaurant HAKU has opened in Harbour City in Tsim Sha Tsui, offering discerning diners modern Kappo dishes in the heart of Kowloon’s popular entertainment precinct.

A collaborative concept by chef Hideaki Matsuo of Osaka’s three Michelin-starred Kashiwaya and executive chef Agustin Balbi, who previously worked at Hong Kong’s The Ocean, the restaurant seats 12 people at its theatre-style bar, and 22 people at the table for lunch and dinner offerings. A private room is available for events and gatherings of up to eight guests.

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The new restaurant’s concept reflects chef Balbi’s diverse culinary experiences, resulting in Japanese dishes with distinct European influences, while the focus is placed on ingredients and presentation. The various styles of serving plates chef Balbi selected have been paired with a Waka, which is a type of traditional Japanese poem.

Starters on HAKU’s menu include barracuda fish and bellota ham served with Japanese tomatoes; and fatty tuna and Polmard beef topped with Kristal caviar and served with rice crackers. A highlight of the mains is Kagoshima wagyu with Eringi mushrooms and baby turnips on the side, while the Hokkaido milk curd served with Miyazaki mango, citrus, freshly ground sansho pepper, and crispy meringue, is a sweet finish to an enjoyable meal.

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“HAKU is interactive. Our Kappo-style kitchen encourages conversation between guests and chefs, truly immersing diners into an experience that we feel is unique in Hong Kong,” says chef Balbi. “The plate story is an example of this. At HAKU, our different types of plates dress the dishes, giving each of the dishes a distinct look and personality.”

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