The city’s first and only contemporary Japanese izakaya featuring live jazz music, Silencio recreates the vibrant ambience of Japan’s much-loved drinking dens, uplifted with modern art pieces by Tomoo Gokita, an impressive line-up of live jazz and a menu of reimagined Japanese izakaya favourites.
The Silencio kitchen is led by Sean Mell, previously the long-time Executive Chef of Nobu Hong Kong. In a unique twist, joining him at the helm is Korean chef Yong Soo Do, previously Chef de Cuisine of progressive Korean restaurant Bib’n’Hops. Together, Chefs Sean and Yong have developed a contemporary izakaya menu at Silencio unlike any other, producing dishes that converge their unique culinary journeys on a plate.
With all dishes made to share, Silencio’s inventive menu showcases the freshest selection of produce flown in from all corners of the world. In addition to the chef’s Traditional Sashimi or Nigiri Platter (HK$1,200) omakase, some of the exciting menu features include Silencio’s original new-style Nigiri, Sashimi, Specialty Rolls, and Tempura. Riding on the recent katsu-sando wave in Hong Kong, Silencio has come up with its own version to rival the best – Sando (HK$350), made simply with A4 Miyazaki wagyu katsu tenderloin, with kewpie mayo and tonkatsu sauce on chewy milk bread.
Separated into Light & Crisp,Bold & Bright and Full & Aromatic options, Silencio’s menu of premium sakes is composed almost entirely of Junmai-shu. Junmai, brewed using only rice, water, yeast and koji, is known to be the purest form of rice wine. Reflecting Silencio’s rebellious food philosophy, the various sakes have been chosen from breweries that experiment with new methods of sake-brewing without being bound to tradition.