SIMON ROGAN’S ROGANIC WELCOMES KANAZAWA’S RESPIRACIÓN FOR TWO EXCLUSIVE COLLABORATION DINNERS ON 17 & 18 NOVEMBER IN HONG KONG

Following their first collaboration in Kanazawa this April, the two restaurants reunite in Hong Kong for a special menu celebrating seasonal ingredients, regional influences and their shared appreciation for local producers

Please click HERE to download high resolution photos of Roganic x Respiracion

<<27^th October 2026 – Hong Kong>> One MICHELIN-starred and MICHELIN Green-starred Roganic welcomes acclaimed Kanazawa restaurant respiración for two exclusive collaboration dinners on 17 and 18 November 2026. Following their first sold-out collaboration in Ishikawa Prefecture this April, the two restaurants reunite in Hong Kong for the second chapter of their collaboration, presenting a specially designed tasting menu that brings together Roganic’s produce-led modern British cooking and respiración’s contemporary Spanish cuisine shaped by the ingredients and traditions of Japan’s Hokuriku region.

Priced at HK$2,180 + 10% service charge per guest for the special 11-course dinner menu, the two-night event will showcase the culinary philosophies of both restaurants through a progression of individual signatures and collaborative creations. With a shared respect for seasonality, close relationships with producers and a commitment to bringing out the natural flavours of ingredients, the collaboration explores how different culinary backgrounds and techniques can come together on one menu.

FROM KANAZAWA TO HONG KONG: A SHARED APPROACH TO SEASONAL COOKING

Founded by three childhood friends who pursued their culinary careers before reuniting in their hometown, respiración has become one of Kanazawa’s most compelling dining destinations. Housed within a restored traditional wooden building that once served as a bank, the restaurant presents a contemporary interpretation of Spanish cuisine through the ingredients, craftsmanship and food culture of Ishikawa Prefecture.

Drawing on the experience of its chefs in Barcelona’s MICHELIN-starred kitchens, respiración combines Spanish techniques with Japan’s seasonal seafood, mountain vegetables, local game and fermented ingredients. Its cooking places particular emphasis on the natural flavours and textures of familiar ingredients, supported by close relationships with farmers, fishermen and artisans throughout the region.

This philosophy finds common ground with Roganic, where Executive Chef Oli Marlow and Head Chef Adam Catterall, overseen by Simon Rogan, continue to champion seasonal produce, sustainability and the creative use of locally sourced ingredients. Since opening in 2019, Roganic has developed its own interpretation of farm-to-table dining in Hong Kong, working closely with regional growers and suppliers while incorporating preservation, fermentation and modern British culinary techniques.

Having first cooked together in Kanazawa in April, the two teams now bring their exchange to Hong Kong, drawing on ingredients and ideas from both destinations to create a menu that reflects their individual identities and shared interests.

A COLLABORATIVE MENU CELEBRATING THE SEASONS

The 13-course menu begins with a selection of snacks from both kitchens, introducing the contrasting techniques and flavours that define their cooking. From respiración, the Impact Amaebi is an interpretation of the restaurant’s signature sweet shrimp creation, featuring a crisp tart made from shrimp shells and a filling of sweet shrimp marinated in house-made shio-koji aged for two years, finished with a delicate sheet of shrimp jelly.

Roganic presents Aerated Asparagus from Yunlin with Spiny Lobster and Semi-dried Tomato, bringing together the sweetness of shellfish with the freshness of seasonal vegetables. This is followed by respiración’s Oyster Donut, a savoury fried bite filled with local oysters, oyster-infused béchamel and seaweed, accompanied by a soybean-based dipping sauce and caviar. Roganic’s Whipped Duck Livers on Toasted Black Garlic Pudding offers a richer contrast, balanced by preserved Alpine plum jelly.

The menu continues with respiración’s Female Snow Crab Royale, a delicate steamed egg custard incorporating snow crab meat and roe, finished tableside with a warm broth. The dish celebrates the arrival of female snow crab season in Japan, when the prized crustaceans are available for a limited harvesting period of just two months.

From Roganic, Asparagus from Yunlin with Summer Herbs and Roasted Pork combines slow-cooked hen’s yolk and toasted yeast, highlighting the restaurant’s approach to bringing together vegetables, proteins and fermented flavours.

A jointly prepared seafood course of Dry-aged Threadfin with Pil Pil Sauce and Green Yuzu brings together the techniques of both kitchens. Drawing on the traditional Spanish pil pil preparation, the sauce develops its rich texture and concentrated flavour from fish collagen, complemented by yuzu foam and a finishing touch of charred green yuzu grated tableside.

Respiración then presents its Male Snow Crab Paella, a signature expression of its Spanish culinary foundations and Ishikawa’s celebrated seafood. The rice is prepared to capture the richness and umami of snow crab, accompanied by aioli.

The savoury progression concludes with another collaborative creation, Pigeon with Ah-shing Pumpkin, Split Peas and Fig Leaf, combining seasonal ingredients with the two restaurants’ respective approaches to cooking game.

For dessert, respiración introduces Ama-koji, a rice-based creation inspired by amazake, the traditional Japanese fermented rice drink. Prepared using locally sourced rice, rice koji and water, the dessert incorporates ama-koji ice, a sweet koji sauce, crisp rice chips and a foam made with local sake.

Roganic follows with an Alpine Plum Tartlet with Bergamot Cream and Frozen Plum Juices, offering a refreshing balance of fruit and citrus. The experience concludes with petit fours from respiración and Roganic’s Frozen Ruby Strawberry Cream with Chocolate Mint and Nori, bringing together sweet, herbal and savoury notes.

Across the menu, the two restaurants demonstrate how their shared interest in regional ingredients and traditional preparations can lead to new interpretations, with Japanese fermentation, Spanish culinary techniques and Roganic’s modern British influences appearing throughout the evening.

The collaboration will take place exclusively on 17 and 18 November 2026 at Roganic in Lee Garden One, Causeway Bay. With just two dinner services available, the event offers guests a rare opportunity to experience respiración’s cooking outside Japan’s Kanazawa, alongside the creative approach of Roganic’s team.

<<ENDS>>

ABOUT ROGANIC HONG KONG

Roganic Hong Kong is Simon Rogan MBE’s one MICHELIN star and MICHELIN Green-starred restaurant that was located in Hong Kong’s Causeway Bay, that opened in 2019 with Oli Marlow as Executive Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability.

In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and has relocated to a new home in Lee Garden One that has opened from 15^th February 2025.

Roganic Hong Kong is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.

RESTAURANT INFORMATION

Address: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

Capacity: 44 pax Main Dining Room + 10 pax private room

ABOUT SIMON ROGAN MBE AND UMBEL

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Green Michelin Stars.

The journey began in 2002, when Simon launched L’Enclume in Cartmel, focusing on hyperlocal, seasonal ingredients. The restaurant now boasts three Michelin stars, holds the top place in the UK in La Liste 1000 restaurants, and has five AA Rosettes.

In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume.

A London outpost of Aulis followed in 2017, as a standalone 12-seater chef’s table in Soho, which was awarded its first Michelin star in 2024.

Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019.

The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.

Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.

Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.

In 2026, Southampton-based restaurant AO by Daniel Rogan joined UMBEL.

Further information and news: www.simonrogan.co.uk or visit @rogan_simon

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

• Best New Restaurant – Foodie
• Best New Foreign Restaurant – Time Out Hong Kong
• Best New Restaurant of 2019 – Lifestyle Asia Hong Kong
• Best Service – T Dining by Hong Kong Tatler 2019
• Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019
• Best New Restaurant – T Dining by Hong Kong Tatler 2019
• One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024 + 2025
• Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
• MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024 + 2025
• Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
• Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
• Travel & Leisure Asia 2023 + 2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
• Best Design – Vogue Hong Kong 2024
• Home Journal Awards (2025): Winning Dining Space for its new design.
• International Restaurant & Bar Design Awards – Global Best Sustainability Design Award (2025):
• The Food Made Good Standard by The Sustainable Restaurant Association – 3-Star Rating (2025)
• Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
• Harpers Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
• Eater – The 38 Best Hong Kong Restaurants
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
• Best Interiors – SCMP Top 100 Tables 2026
• Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2026
• Tatler Dining – Tatler Best 20 Restaurants of Hong Kong 2026 – Roganic
• Tatler Dining – Tatler Best in Class 2026 – Best Design
• Trip. Gourmet – Diamond Award – Roganic