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.
Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui