• New Autumn Menu by Chef Agustin Balbi at HAKU

    With the arrival of fall in Japan comes the abundance of comforting fall flavours and ingredients. Chef Agustin Balbi has prepared a sustainability-focused menu that pays its deepest respect to Japanese autumn ingredients such as the Sanma, known in English as the Pacific Saury, which is at its most in-demand fatty peak this season. Enjoy it raw and fresh as part of the Sashimi Moriawase, with only a hint of ponzu ginger to complement. 

    Japan’s highly sought after Seasonal Mushrooms, on the other hand, are paired perfectly with Japanese egg yolk and the exceptional texture of Koshi Ibuki rice from Niigata. Satsuma-imo is the nutrient-rich sweet Japanese potato that, for someone growing up in Japan, brings to mind tempting aromas of baking satsumaimo wafting over from tiny street food carts on cold autumn and winter nights. For this menu, Chef Balbi focuses on the unique sweetness of the potato to create a dessert that combines the flavours of satsuma-imo, honey-miso and Japanese whisky. 

    The 8-course tasting menu is priced at HK$1,480+10% per guest, with the option of adding on a seasonal wine-pairing for +HK$800 by the in-house group sommelier Wallace Lo.