Japanese cuisine at Haku comes with a twist of French savoir-faire

Popular restaurant in Harbour City serves dishes that are as beautiful as they are delicious

PUBLISHED : Friday, 16 March, 2018, 4:02pm
UPDATED : Friday, 23 March, 2018, 2:42pm

Tucked away in a far-off corner of bustling Harbour City, Haku is a gem that is meant to be found. Reserve a seat or two at the chef’s counter, where you can see head chef Agustin Balbi, previously at The Ocean in Repulse Bay, put the finishing touches on dishes that are as beautiful as they are delicious.

The tasting menu is the perfect way to sample his creations, which can be best described as Japanese cuisine made with French savoir-faire. Highlights of Balbi’s menu include starters of Fukuoka oysters topped with lime and green apple granite, and salad of tomatoes served with barracuda, Bellota ham and topped with dried sake kasu. 

Contact Details

Shop OT G04B, G/F, 

Ocean Terminal, Harbour City, 

Tsim Sha Tsui

2115 9965

Daily: noon-3pm, 


Signature Dishes 

Hokkaido Uni with

eggplant, brioche

Kristal caviar with Polmard

beef and Nagasaki tuna


Dishes on request

1 room

See more of 2018’s 100 Top Tables here