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HAKU: An innovative, interactive Kappo style kitchen now open in Hong Kong

July 22, 2017 Dining No Comments Email Email

Now open in Hong Kong, HAKU invites guests to be immersed into a unique Kappo style experience. Innovative and interactive, HAKU presents contemporary Japanese dishes with a European twist.  The concept is inspired by Chef Hideaki Matsuo of 3-Michelin starred Osaka restaurant Kashiwaya, a stalwart of modern Japanese cuisine, and is led on the ground by Executive Chef Agustin Balbi, Hong Kong Tatler’s Best New Chef 2016. Located in Tsim Sha Tsui, HAKU is set to be a Hong Kong dining destination.

The Kappo style kitchen is at the core of HAKU, where dining is interactive. Much like a theatre the open kitchen engages the audience, making HAKU a dining destination for customers seeking the exceptional, where they truly connect with the chefs.

Executive Chef Agustin Balbi combines five years of experience in Japanese kitchens with the diverse international flavours and techniques that he has adopted along his international culinary journey. With extensive time spent honing his skills at Michelin-starred restaurants in Japan including RyuGin, ZURRIOLA and Cuisine[s] Michel Troisgros, Chef Agustin has in-depth knowledge about Japanese food and culture.

The HAKU concept reflects Chef Agustin’s diverse culinary story, where dishes are Japanese with distinct European influences, and focus is place on ingredients and presentation.

“HAKU is interactive. Our Kappo-style kitchen encourages conversation between guests and chefs, truly immersing diners into an experience that we feel is unique in Hong Kong,” says Executive Chef Agustin. “The Plate Story is an example of this. At HAKU, our different types of plates dress the dishes, giving each of the dishes a distinct look and personality”

HAKU’s unique plate story was conceptualised by Chef Hideako Matsuo, who believes plates are the clothes of food, symbolising the unique character of both the guests and the dishes. The various styles of serving plates he selected have been paired with a traditional Japanese poem, known as a Waka, in turn inspiring the dishes presented by Chef Agustin. The eight different styles of place setting plates are also unique, made with traditional techniques passed on over several centuries, such as Tsuji Hitachi and Kutani Ware and are a continuation of the meticulously designed sharing menu curated by chef Agustin.

The HAKU menu is crafted for sharing and curated from the freshest of seasonal ingredients. Starters include Japanese Tomatoes / Kamasu / Bellota Ham (HKD 148), the freshest pick of Japanese tomatoes serving with bite size barracuda fish and the finest Bellota Ham from Iberico pork, and Chu Toro / Kristal Caviar / Polmard Beef / Rice Tuile (HKD488) that combines fatty tuna with uniquely aged Polmard beef, topped with a layer of Kristal caviar from Kaviari House in Paris and rice crackers in the shape of HAKU’s minimalist logo. HAKU’s stunningly executed mains include the Kagoshima Wagyu / Eringi / Baby Kabu (HKD488), which features Japanese A4 beef tenderloin with Eringi mushrooms and baby turnips on the side. Dessert can never be missed out in a fulfilling meal, HAKU brings you the Miyazaki Mango / Hokkaido Milk Curd / Citrus (HKD110), the premium mango imported from Miyazaki in Japan, is specially made into a sweet yet fresh granita and panna cotta, finishing with freshly grinded sansho pepper and crispy meringue.

Now open, HAKU seats 12 people at the theatre-style bar and 22 people at the table for lunch and dinner servings. The private room is available for parties of up to eight to enjoy this one-of-a-kind experience with privacy.

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