The Aubrey: An artful izakaya at Mandarin Oriental Hong Kong
- Under chef Yukihito Tomiyama, the menu is seasonal and surprising, with items such as edible ants served with sushi and shirako tempura, milt or sperm sacs of male cod
The new elevated izakaya atop the Mandarin Oriental, where restaurant Pierre once stood, is a collaboration with Maximal Concepts. The ambience tells a story of a 19th century European movement influenced by Japanese art, and the interior is designed like an art collector’s home. The entrance is dimly lit with walls lined with Japanese and Western artwork. The interior is set out into rooms – the drawing room, curio room, kitchen and dining room where guests enjoy different experiences.
Diners first arrive at two bars, the Omakase Cocktail Bar offering bespoke drinks, and the other offering amazing seasonal and signature cocktails such as the Queen’s Gimlet, which is made with Japanese gin, citrus, camomile and cardamom. Inside the restaurant, there is also a champagne and sake bar. The cocktails are curated by Devender Sehgal, who was formerly with 8 ½ Otto e Mezzo Bombana.
The menu is overseen by chef Yukihito Tomiyama, previously with Shinji by Kaneseka in Macau, and there are plenty of choices from snacks and starters, rice and noodles, sushi and sashimi, some of which have surprising twists – try a few edible ants with the sushi. We also tried the scallop jelly tobiko (HK$138) and an omakase nigiri platter (HK$688 for six kinds) to start – there are options such as hamachi, uni, akami, otoro and kinmedai. The shirako tempura (HK$238) is a delicacy in Japan (milt or sperm sacs of male cod), but you either like it or you don’t (I veer towards the latter). The signature monkfish liver maki (HK$358) and Wagyu oxtail and bone-marrow fried rice (HK$278) are tasty must-tries. For dessert, go for the white miso soufflé (HK$118).
The Aubrey
25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central
2825 4001