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.