Haku is the first word of the Japanese phrase “haku rai hin”, meaning “things from abroad”. This describes the Japanese-centric food with influences from across the world. Ingredients are seasonal, and chef Agustin Balbi creates innovative dishes under the guidance of Hideaki Matsuo of three-Michelin star restaurant Kashiwaya.
Wagyu with carrots.
The tranquil eatery is dimly lit, a contrast to the mall. The best seats are by the counter where the chefs interact with the guests. Only tasting menus are served; for lunch, choose between a four- or six-course menu. Recent dishes have included Caldoso rice with abalone and chorizo, and lobster with olives and shio kombu.
