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Kashiwaya Hong Kong: Two Michelin stars and a delicate focus on the four seasons
- Recent dishes include sashimi with a choice of sauces, steamed abalone and Nimonowan with bonito and dashi soup base
With decor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka and ink paintings by well-known artist Shiro Tsujimura, two-Michelin-starred Kashiwaya Hong Kong is a branch of the three-Michelin-starred Osaka namesake by owner-chef Hideaki Matsuo.
Chef Atsushi Takahashi serves seasonal kaiseki menus. Dishes are beautifully presented; even the tableware reflects the seasons. Diners seated at the counter can watch him at work. There are three main menus, Bayberry (nine courses), Akana (10) and Aotake (11). Recent dishes include sashimi with a choice of sauces, steamed abalone and Nimonowan with bonito and dashi soup base.
Contact details
8/F, 18 On Lan Street, Central
2520 5218
Signature dishes
Nimonowan
Hassun
See more of 100 Top Tables 2021 here
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