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Tracey Furniss

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.
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


Ming Court Gallery

Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

Yí: Local markets and seasonal produce serve as inspiration for chefs Angelo Wong and Wilson Fam

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

Past 100 Top Tables

Taste the seasons from kaiseki menus at Kashiwaya in Hong Kong

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

The Kashiwaya Hong Kong, Central. 01MAR16 [2016 RESTAURANT REVIEW] SCMP/K. Y. Cheng

Lifestyle

Food & Drink

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


100 Top Tables 2021 - Japanese