Hassun course (Welsh onion and sake-cooked squid, spinach with sesame, myrtle jelly, broccoli ball, sesame ball, steamed egg) at Kashiwaya in Central. Photos: K.Y. Cheng

Restaurant review: Kashiwaya in Central – Japanese fine dining with the light flavours of spring

The set pattern of courses, the ingredients and tableware all reflect the season in this kaiseki treat

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Hassun course (Welsh onion and sake-cooked squid, spinach with sesame, myrtle jelly, broccoli ball, sesame ball, steamed egg) at Kashiwaya in Central. Photos: K.Y. Cheng
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