Interactive and immersive Japanese restaurant Haku opens at Ocean Terminal, Harbour City, this month.
Its contemporary Japanese dishes with a European twist will be crafted using ingredients flown in daily from Japan.
Its concept was inspired by Hideaki Matsuo, proprietor and grand chef of three-Michelin-Star Osaka restaurant Kashiwaya, where he has plated up his contemporary take on haute Japanese cuisine for more than two decades. Haku will be in the hands of executive chef Agustin Balbi, Hong Kong Tatler’s Best New Chef 2016.
At the heart of Haku’s immersive dining experience is its open theatre-style kappo kitchen. Featuring an expansive open seating plan surrounding the chefs’ area, the kitchen is designed to encourage dialogue between the guests and the chefs while each dish is prepared before their eyes.
