• Asaya Kitchen introduces new Bluefin Tuna Tasting Menu available on weekends only

    Led by Italian native chef Fabio Nompleggio, Asaya Kitchen at Rosewood Hong Kong champions wholesome Mediterranean cuisine that highlights seasonal ingredients sourced from local farmers, fisheries and food artisans. Beginning from 19thNovember and continuing on every weekend until mid-February, Asaya Kitchen presents an exclusive set menu centred on the much prized, Mediterranean Bluefin Tuna.

     

    Asaya Kitchen sources its tuna from JC Mackintosh, a sustainable fishery that has been awarded for preserving bluefin tuna fishing in Spain, with the strictest respect for the seasons. JC Mackintosh practices the humane ikejime system of capturing and slaughtering each fish, a method that preserves the best flavours of the meat while preventing the animals’ suffering. The fish is delivered fresh from Spain within 48-72 hours, ensuring the highest possible quality along with the most advanced transport and traceability systems in place.

     

    In 1996, Atlantic Bluefin Tuna were classified as ‘endangered’, and in 2006, the extinction of Bluefin tuna was imminent. Through the efforts of ICCAT and WWF, a recovery plan was adopted and the Bluefin Tuna stock is recovering slowly. Asaya Kitchen strives to raise awareness of the need for better sustainable fishing practices to consumers of bluefin tuna, a popular delicacy in Hong Kong.

     

    Priced at HK$888+10% per guest and available on Saturdays and Sundays only, the Mediterranean Bluefun Tuna Menu features dish highlights such as crispy Rustic Flat Bread topped with seasoned Apulian burrata and cured tuna loin, homemade Gnocchetti Sardi with tuna “ragu”, zucchini cream, tuna bottarga, and pistachios for crunch, and Tuna Sekami, a seared confit tuna served with anchovy emulsion and zesty broccoli rabe. The full menu created by Chef Fabio is as below:

     

     

    Mediterranean Bluefin Tuna Menu

    HK$888+10% per guest

     

    A Glass of Bodegas Albamar, Albariño, Rías Baixas 2021

     

    Focaccia Bun
    Tuna Confit Hummus
    Smoked Olives, Espelette, Chives
    Rustic Bread, Burrata, Cured Tuna, Caviar

     

    Tuna Akami
    Carpaccio, Mediterranean Citrus, Marigold
    OR
    Tuna Loin
    Tartare, Avocado, HK Local Corn, Yellow Endives

    OR

    Tuna Belly
    Celeriac “Remoulade”, Lemon Balm
    Add HK$158

     

    “Gnocchetti Sardi”

    Tuna Cheek ‘Ragu’, Green Squash, Bottarga, Pistachio

     

    Tuna Sekami
    Garum, Italian ‘Wild Turnip’, Pine Seed Emulsion

     

    Bergamot “Gelato”
    Candied Orange, Purple Basil

     

    Pumpkin “de Provence”

    Almond Coulis, Persimmon, Lavender

     

    Asaya Kitchen is open daily for lunch and only from Wednesday – Sunday for dinner. For reservations, please call 3891-8732 or email to hongkong.restaurants@rosewoodhotels.com