Kashiwaya Hong Kong offers a taste of seasonal bliss
This is the second restaurant after its three Michelin-star Osaka namesake by owner chef Hideaki Matsuo
With elegant décor by dyeing and weaving artisan Sachio Yoshioka, and walls decked in ink paintings by artist Shiro Tsujimura, Kashiwaya Hong Kong is the second restaurant of its three Michelin-star Osaka namesake by owner chef Hideaki Matsuo.
Serving seasonal kaiseki menus – even the tableware reflects the season – dishes are beautifully presented. The spring menu features sashimi with a choice of sauces, Gozen dishes of mackerel sushi, sea bream red rice, abalone and shrimp, soft-steamed Ise lobster in soup and quinoa kuzu tofu.
There are three menu options: Yamamomo, with nine courses; Akana with 10; and Aotake with 11 dishes.
8/F, 18 On Lan St, Central
Nimonowan section of
the kaiseki menu
3 rooms, 8 ppl
See more of 2018’s 100 Top Tables here