A feast of wagyu, the season's new sake, an Italian-American festival, a taste of Kyoto and a trip through Aomori

What's new and what's happening across the city's restaurants

PUBLISHED : Monday, 14 September, 2015, 5:00pm
UPDATED : Monday, 14 September, 2015, 6:59pm

Sagano restaurant at the New World Millennium in Tsim Sha Tsui is having a Miyazaki A4-grade wagyu dinner on September 29. The nine-course dinner is HK$1,200 plus 10 per cent (add HK$380 for a wine and sake pairing) and includes dishes of slightly grilled wagyu and grilled aubergine with sesame sauce; grilled wagyu sirloin with vegetables; wagyu cutlet and asparagus; and slightly grilled wagyu sushi. Bookings: 2313 4215  

On September 26, Sake Bar Ginn  in Lan Kwai Fong will be celebrating the release of hiyaoroshi. The sake, released each year on September 9, is made from the rice harvested the previous autumn, which, after being pasteurised just once, is left to mature throughout the summer. Guests at the events on September 26 will taste 12 types of free-flow hiyaoroshi with Japanese dishes from the buffet. There are two seatings (6pm-8.30pm and 9pm-midnight) at HK$500 plus 10 per cent. To book, email [email protected]

Amaroni’s Little Italy in Festival Walk, Kowloon Tong, is celebrating the Italian-American Feast of San Gennaro with a special selection of dishes. Until the end of September, guests can taste dishes of Italian bacon and eggs; festival salad with crisp pig’s ears; crab, artichoke and cheese crostini; bucatini con salsiccia; “cherry pie” (pizza with cherry tomatoes); Italian barbecue feast platter; squid ink risotto with roasted baby corn; and panna cotta parfait. Bookings: 2265 8818  

Celebrity chef  Nobu Matsuhisa returns to Hong Kong with “autumn in Kyoto” dinners on September 28 and 29 at Nobu restaurant at the InterContinental in Tsim Sha Tsui. The eight-course dinner is HK$1,538 plus 10 per cent (add HK$400 for the sake pairing), with dishes  of lobster sashimi, pastrami and tartare; hamo ume, king crab yuba, XO salsa, toro and daikon; sea bass tempura with fushimi pepper and miso aioli; crispy hotate and ebi sphere with fig balsamic teriyaki; grilled octopus with black soy beans and mizuna; and Japanese wagyu with karashi sumiso. Bookings: 2313 2323  

Gonpachi restaurant in Causeway Bay is taking diners to Aomori prefecture in a promotion that lasts until the end of October. The menu includes Aomori edamame; deep-fried scallops; Aomori octopus and melon salad; baby sea whelk with dakekimi sweetcorn; Aomori flying fish tartare; dakekimi sweetcorn and soybean tempura; Aomori clams with tofu miso soup; and Aomori apple tart. Bookings: 2787 3688