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<<19th March, 2018 – Hong Kong>> HAKU Hong Kong, the modern Japanese venture by legendary chef Hideaki Matsuo of 3 Michelin-Starred Kashiwaya, Osaka, has announced its fourth collaboration dinner of the year with world-renowned caviar house, Kaviari. On Wednesday, 18 April for one night only, HAKU led by Executive Chef Agustin Balbi joins forces with Kaviari to present an exclusive menu priced at HK$2,500+10% per guest.
Kaviari is the first caviar house to lead the pro-sustainability movement towards farm-raised caviar, in the midst of global concerns surrounding overfishing and sturgeon extinction. With a long history of building its brand on the finest wild Iranian caviar, Kaviari draws on 40 years of experience to find and select premier farm-raised caviar at the source. Transparency is at the heart of Kaviari’s operations, and the brand makes a point of showcasing the traceability of each product.
HAKU x Kaviari
For one night only, guests will be able to sample the world’s finest caviar in a decadent 8-course degustation menu by Chef Agustin Balbi at HAKU Hong Kong. On the special collaboration, Chef Balbi says, “At HAKU, the quality of our produce is the key focus of each dish. Kaviari reflects this philosophy perfectly, as a pioneer in its field that not only offers the highest quality and most sought after caviar in the world, but also one that manages to uphold an eco-conscious approach.”
Full HAKU x Kaviari collaboration menu below:
HAKU x Kaviari Dinner Menu on 18th April
HK$2,500 + 10% per guest
White Asparagus / Usura Tamago / Kristal Caviar
King Crab / Daikon / Shiso / Caviar
Hon Maguro / Polmard Beef / Kristal Caviar
Black Cod / Konbu / Caviar
Duck / Potato / Caviar
Koshihikari Rice / Yolk / Caviar
Passion Fruit / Coffee
Mochida Tomato/ Amaou Ichigo / Granita
Key Restaurant Info – HAKU
Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Opening Hours: Lunch – 12pm-3pm, Dinner – 6pm-late
Restaurant Instagram: @hakuhongkong
Chef Instagram: @agux_1988
A giant of modern Japanese cuisine, Chef Hideaki Matsuo has overseen the kitchen at 3-Michelin starred Osaka restaurant Kashiwaya for over two decades. A Relais & Châteaux chef, Chef Matsuo’s haute Japanese cuisine and dedication to the art of Japanese tea seen him become one of his country’s most celebrated culinary figures. Agustin Balbi, Executive Chef of HAKU, was named Best New Chef 2016 by Hong Kong Tatler. His diverse international experience is reflected in beautifully prepared contemporary dishes that are heavily inspired by his work in Japan. HAKU represents the culmination of Matsuo’s philosophy and Balbi’s technical prowess, through shareable Japanese cuisine within a casual chic ambiance and a kappo-style kitchen. Also known as the “theatre”, the kappo concept promotes conversation flow between chefs and guests. The freshest and highest quality ingredients flown in daily from Japan will be prepared in the traditional Japanese way and accented with innovative European twists.