Taste the seasons from kaiseki menus at Kashiwaya in Hong Kong

Dishes are beautifully presented at this artfully designed Japanese restaurant, which serves seasonal multicourse kaiseki menus

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Sakizuke course (stewed Hamaguri clam with bamboo shoot) at Kashiwaya

Published: 11:59am, 16 Mar 2017

With elegant décor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka and walls decked in ink paintings by artist Shiro Tsujimura, Kashiwaya Hong Kong is the second restaurant of its famed three Michelin-star Osaka namesake by owner chef Hideaki Matsuo.

The décor in Kashiwaya is elegant and the walls are lined with ink paintings.

Serving seasonal kaiseki menus – even the tableware reflects the season – dishes are beautifully presented. The spring menu features sashimi with an original sauce, Ise lobster deep-fried bean curd and steamed awabi soaked in sake with a touch of light soy. There are three menu options, Yamamomo, with nine courses, Akana with 10 and Aotake with 11 dishes. A lunch kaiseki has six dishes.

Signature dishes

Seasonal kaiseki menus

Overview

Valet parking: no

Vegetarian: On request

View: no

Corkage: HK$500+

Alfresco: no

Private rooms: 3 rooms, 8 ppl

Contact details

8/F, 18 On Lan St, Central

2520 5218

Mon - Sat: Noon - 1.30pm

(last entry),

6.30pm - 9pm (last entry)

See more of 2017’s 100 Top Tables here

Taste the seasons from kaiseki menus at Kashiwaya in Hong Kong

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Dishes are beautifully presented at this artfully designed Japanese restaurant, which serves seasonal multicourse kaiseki menus

Dishes are beautifully presented at this artfully designed Japanese restaurant, which serves seasonal multicourse kaiseki menus