Haku’s tasting menu celebrates the seasons
Innovative Japanese restaurant has a waiting list of 30 days, but it’s well worth the wait
FARE Innovative dishes using seasonal Japanese ingredients but with influences from a variety of cuisines. AMBIENCE The best seats in the house are by the chef’s counter. COST Eight-course tasting menu HK$1,480+. WHO TO BRING A date or guests to impress. TURN-ONS With an online reservation waiting list of 30 days, we were happy to get a few seats to review some of the restaurant’s signature and seasonal dishes. The sommelier started us off with a glass of Champagne as we mulled over our amuse bouche of beetroot cone with dashi cream and ikura (red fish eggs), wild garlic cold soup with extra virgin olive oil and firefly squid. The tasting menu begins with a white wine and four types of sashimi which includes ika (cuttlefish) and hirame (olive flounder). We tried several caviar dishes including the tartare of Polmard beef and blue fin tuna with lashings Kristal caviar, Koshihikari rice with egg yolk and caviar, and king crab with daikon, shiso and caviar. The charcoal grilled A4 Nozaki wagyu sirloin with green asparagus and smoke anchovies was also one of our favourites of the evening. We ended with sake marinated wild strawberry with sakura ice cream and a grapefruit with white chocolate foam, granite and Campari. None of the dishes disappointed and it was fun interacting with the chefs. TURN-OFFS The toilets are in the mall and shared with half a dozen other restaurants, so there is usually a queue, even at night. DRINKS There is sake and wine pairing available with the tasting menu.