• THIS APRIL, MICHELIN 2-STARRED KASHIWAYA HONG KONG UNVEILS A NEW SEASONAL SPRING SAKURA MENU

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    <<26th March, 2018 – Hong Kong>> Embracing the unique art of kaiseki, a culinary art form that places the highest emphasis on the seasonality of natural ingredients, Kashiwaya Hong Kong unveils a new spring menu led by Head Chef Atsushi Takahashi that pays homage to his mentor and Grand Chef, Hideaki Matsuo. Chef Matsuo’s protégé of over 20 years,Chef Atsushi Takahashi has followed in his teacher’s footsteps to earn and uphold Kashiwaya Hong Kong’s two Michelin stars since 2016.

    In Japan, April is a month of beginnings. A season that marks the nation-wide start of school terms and entry into workplaces as well as the budding of leaves in nature, April is also the month that sakura (cherry blossoms) are in their fullest, most spectacular bloom. In celebration of the sakura season, Kashiwaya Hong Kong has prepared a new spring menu bursting with the bright flavours of Japan’s most special season.

    The Chef

    Chef Atsushi Takahashi owes his culinary success to the 21 dedicated years of training under Hideaki Matsuo, chef-owner of three Michelin star Kashiwaya in Senriyama, Osaka. For six years in a row, Takahashi has witnessed his legendary mentor uphold three Michelin stars at Kashiwaya Senriyama – never once faltering in its esteemed status. In Kashiwaya Hong Kong, Chef Takahashi follows the same philosophy of creating seasonal menus with beautiful presentations, preserving time-honoured Kashiwaya traditions from the cutlery to the kitchen utensils and ingredients used. Under his helm at Kashiwaya Hong Kong, the restaurant achieved two-Michelin stars in the first year of operation in 2016.

    The Menus – April 2018

    Bringing the most authentic Kashiwaya experience from Osaka to Hong Kong, Head Chef Atsushi Takahashi has worked closely with his teacher, chef Matsuo, to craft four thematic kaiseki menus for April. With spring ingredients hand-picked for quality by Matsuo-san himself, the menus showcase old techniques and innovative presentations. Priced at 1) HK$680 for 7-courses, 2) HK$1,800 for 9-courses, 3) HK$2,800 for 10-courses, and 4) HK$4,000 for 11-courses, all menus share in common a sakizuke (appetiser) and mizumono, or a liquid-based palate cleanser, to conclude.

    For the 6-course HK$680 lunch menu, guests will start with a smoked bonito fish with pickled myoga ginger, horsetail, sansho leaf and a beautiful rape blossom garnish. The main course comprises of a deep-fried Spanish mackerel marinated with yuzu soy sauce and pickled soft onion, which guests can pair with steamed Koshihikari rice with side dish and miso soup.

    On the 9-course HK$1,800 dinner tasting menu, the true versatility of sakura can be savored from beginning to end. For appetizers, guests will begin with dogtooth violet, wasabi flower, sakura, sea bream and horsetail, followed by a sakura bean curd skin tofu with grilled sakura trout. The hassun platter consists of baby sea eel, hosta leaf, Japanese rolled egg, and more.  Conclude on a sweet note with homemade Japanese wagashi, as well as fresh, Japanese fruits.

    The 10-course akane dinner menu priced at HK$2,800 highlights the chef’s meticulous culinary skill and craftsmanship. Guests will delight at the divine flavors and textures of the poached fish roe with shuto, stewed Kuruma prawn, and a melting Japanese egg custard with baby sea eel.

    The HK$4,000 aota dinner menu is the ultimate kaiseki menu showcasing the season’s best in 11 courses. Starting with the grilled bamboo shoot with seaweed, cockle, bamboo shoot paste, snap pea, bamboo shoot rice and sakura, guests will be able to enjoy the ocean’s finest gems in the forms of sea eel in Domyoji mochi, sake-steamed surf clam, the ark shell with butter bur paste, Iwatake mushroom, deep-fried sakura trout, and more.

    We invite you to enjoy the deliciousness of the beautiful spring of Osaka. In Kashiwaya, we prepare cuisine through which you can enjoy the spring season fully.

    <<ENDS>>

    About Kashiwaya

    Kashiwaya Hong Kong is the only overseas branch of the famous Michelin three-starred restaurant Kashiwaya in Osaka. Kashiwaya Hong Kong received two stars from Michelin Guide Hong Kong Macau 2017.

    Background:

    Established in 1977, the restaurant was first opened by Hideaki Matsuo’s father, Tadanori Matsuo. Hideaki Matsuo, the current owner, returned in 1992 and assumed the role as Head Chef of Kashiwaya after training in Tokyo. During his training, Hideaki Matsuo was inspired to develop his own philosophy of creating dishes. By taking over the family business, he was able to fully express his own personal philosophy of food and art.

    Passionate about retaining traditional, high quality kaiseki experience, while balancing food, atmosphere and service, Kashiwaya has remained as one of the most reputable and long standing restaurants in Osaka. The restaurant received two stars from Michelin Guide Kyoto Osaka 2010 and three stars since Michelin Guide Kyoto Osaka Kobe 2011 for seven consecutive years.

    Hong Kong Inspirations:

    In 2014, Hideaki Matsuo decided to branch outside of Japan to share this unique culinary experience to other parts of the world. Hong Kong was the natural choice. Local Hong Kong people enjoy different gourmet experience and appreciate the fine art of many types of cuisines, especially Japanese food. Hideaki Matsuo believes that local people are sophisticated customers and there are no truly kaiseki type of restaurants in Hong Kong.

    After much planning and preparation, Kashiwaya (柏屋) in Central was open in 2015. Located on On Lan Street, Hideaki Matsuo spent an enormous amount of effort recreating the feel of his Osaka restaurant. To fully appreciate the layout of the restaurant, each customer must first enter through a set of unlocked elevators. This ensures that each customer will walk through and experience the carefully selected artwork and design prepared.

    Kashiwaya Hong Kong was designed by Professor Yoshioka Sachio, the world famous fifth-generation master textile dyer and historian. The washi papers on the wall are dyed by Professor Yoshioka Sachio. The painting at the front door, clay pot vase and matcha bowls are made by Shiro Tsujimura, renowned Japanese potter and artist who has his work exhibited in The Metropolitan Museum of Art in New York and The British Museum in London. The special pattern paintings in the dining hall are from Karacho, a famous papermaking factory who has very long history in Japan. Even the wall on the corridor is decorated with washi wallpaper in a unique pattern that was solely owned by the Sugino family in Kyoto that dates over six hundred years of history. All these settings allow the customers to be immersed in a vibe of Japanese art and culture.

    To ensure the quality and consistency of the food, Hideaki Matsuo has entrusted his student, Atsushi Takahashi, with over twenty years working experience at Kashiwaya, to be the Head Chef in Hong Kong. Integrating Hong Kong local’s love for true kaiseki experience, Matsuo and Takahashi carefully designs the seasonal menu by importing the freshest ingredients directly from Japan.

    Since opening in Nov 2015, Kashiwaya Hong Kong has already built a loyal customer base. Hideaki Matsuo’s dream has come to fruition. In 2016, Kashiwaya Hong Kong received two stars from Michelin Guide Hong Kong Macau 2017.

    Further information:

    Address: 8/F, 18 On Lan Street, Central, Hong Kong

    For reservation, please call +852 2520 5218 or email info@kashiwaya.hk

    Website: jp-kashiwaya.com/hongkong

    Facebook: http://www.facebook.com/kashiwayahk

    Instagram: @kashiwayahk