Two Michelin-starred Kashiwaya celebrates the joys of spring
- Seasonal kaiseki menus feature sashimi, mackerel sushi, sea bream red rice, abalone and shrimp, soft steamed lobster and quinoa kuzu tofu
With elegant decor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka, and walls decked in ink paintings by artist Shiro Tsujimura, two Michelin-star Kashiwaya Hong Kong is a branch of its famed three Michelin-star Osaka namesake by owner-chef Hideaki Matsuo.
The eatery serves seasonal kaiseki menus – even tableware reflects the season – and dishes are beautifully presented. Spring features sashimi with a choice of sauces, Gozan dishes of mackerel sushi, sea bream red rice, abalone and shrimp, soft steamed lobster in soup and quinoa kuzu tofu. There are three menus: Yamamomo, with nine courses, Akana with 10, and Aotake with 11.
8/F, 18 On Lan St, Central
2520 5218
Mon-Sat: noon-2pm, 6-9pm
Grilled Ise shrimp
3 types of fried Thai, toro, sayori
Yellow sea urchin with matsumae soy sauce
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