BLUE Amps Up Daily Dinners with New Butcher’s Cuts and Bottomless Fries

Get your steak knives sharpened and ready: there’s something new landing at Blue – Butcher and Meat Specialist that takes the old adage of “treat yourself” to a whole new level. From today onwards, Blue is offering free-flow fries with any order of our bespoke steaks ranging from Australian Black Angus Grass Fed Sirloin to Irish ‘John Stone’ Grass Fed T-Bone, priced from HK$280. This is officially the best deal around the neighbourhood for satisfying every indulgent need, together with five new butcher’s cuts on the dinner menu.

These new developments come courtesy of Blue’s esteemed culinary team, led by Culinary Director Malcolm Wood and Group Executive Chef Russell Doctrove, with the goal of delivering to Blue patrons a wider variety of high quality yet affordable treats for any day of the week.

At Blue, every piece of meat is treated with the utmost love and care – a process that begins long before they even hit the kitchen. These five new cuts are no exception: sourced in cooperation with family-owned and operated businesses that specialize in the supply of high-quality beef, these cuts come from farms all around the world that utilize sustainable and ethical farming practices. All meats are aged in Blue’s signature ageing room with pink Himalayan salt bricks for maximum flavor results.

Each new butcher’s cut has been specially chosen for its unique flavour profile and characteristics, which ensure to please a diverse range of palettes and budgets. For example, the Australian Tara Valley Grain Fed Rib Eye has a full and robust flavour due to its impressive fat marbling, while the Australian Tara Valley Grass Fed Sirloin is sourced from the same region, but gives a slightly leaner texture that best served in medium rare to medium.

Also of note is the Irish John Stone Grass Fed T-Bone, a favorite cut amongst many cooks as it is carved from the saddle in such a way that it contains both of the most prized cuts on a cow. With the sirloin on one side and the tenderloin on the other, meat-lovers are able to enjoy the best of both worlds with this cut, which also boasts a more natural, grassy flavour profile.

For a taste of something even more luxurious, the exclusive Spanish Rubia Gallega Tomahawk cut offers diners a truly unparalleled eating experience. Dry-aged for 45 days at our in-house, custom-designed fridge, this Galician breed from northwestern Spain is left to graze for up to 15 years longer than your average cattle. During this time the marbling matures, giving the beef a distinctly deep and rich flavour. Additionally, the Australian Full Blood Wagyu Tomahawk is a similarly distinguished cut, with a well-balanced and refined flavour owing to its high levels of smooth marbling.

As if these mouthwatering new options weren’t tempting enough, Blue now also offers bottomless fries with every steak on the menu. For an additional HK$20, diners even have the option of upgrading to Truffle Parmesan Fries.

One Michelin Star for Nham COMO Metropolitan Bangkok

nahm at COMO Metropolitan Bangkok is proud to announce it has  been awarded One Michelin Star from the Michelin Guide Thailand for the second year in a row. nahm has been under the guidance of Chef Pim Techamuanvivit since May 2018, and her new dishes have stayed true to nahm’s original vision of authentic Thai cuisine, while also bringing a renewed focus on closer relationships with farmers and artisan food producers across Thailand to ensure only the most exceptional produce makes it onto menus.

Signature dishes on Chef Pim’s new menu include appetizers such as the Blue Swimmer Crab, Coriander and Picked Garlic on Rice Crackers with Peanuts as well as the Miang of Lobster, Chicken, green Mango, Snake Fruit and Herbs served on Thong-Lang Leaves.

Main courses include the Ember-grilled rice with Sampran Farm Pork and Banana Blossom petals served with Seasoned Crispy Fish. Another firm favourite being the Chiang Mai Larp of Pigeon tossed with Herbs and Crisp Alliums, served with fresh vegetables.


A Bangkok native, Pim gave up her Silicon Valley career to pursue her passion for cooking. Her blog ‘Chez Pim’ was an instant success when it launched in 2003 and voted as one of the most influential food blogs in the world by The Guardian (UK). Pim realised her dream of becoming a chef in 2014 with the launch of her first restaurant ‘Kin Khao’ in San Francisco, which won international acclaim. ‘Kin Khao’ received its first Michelin star the following year. Pim attributes her cuisine to Thai culture and Thai women, who have a deep-rooted tradition in passing on their skills and recipes to the next generation.

nahm’s main space has a warm, honeyed glow with inspiration drawn from Thailand’s fourteenth to eighteenth-century Ayutthaya period. Hence the textured rusty-red brick-stepped columns reminiscent of Ayutthaya temples, and the hand-crafted wooden screens. Every design detail has been attended to, including the tableware. The handpicked selection includes Benjarong bowls from Thai Artisan ‘Pinsuwan Benjarong’ and Celadon plates from local manufacturer ‘Mengrai Kilns’.

The Michelin Guide considers all the elements that make up the restaurant experience, including service.  This award is therefore a credit to our team of highly trained staff — all of whom are dressed in Comme des Garçons, many of them loyal to nahm since its founding in September 2010.

General Manager of COMO Metropolitan Bangkok, Rohaan Chandra, states: “We are honoured to be awarded One Michelin star for the second year in a row. It is a credit to the entire team at nahm, from the front of house to our kitchen, now headed up by Chef Pim, that we have maintained our role as leaders in authentic Thai cuisine. “

The nahm Experience Package starts from THB 7,360 (Single occupancy) and THB 10,160 (Double occupancy).


  • Stay at one of the standard rooms or suites
  • Tasting menu at nahm (excluding beverages)
  • Welcome herbal tea served upon arrival
  • COMO Shambhala breakfast

Que Vinh Dang’s Nhậu Debuts in Sheung Wan, Serving Modern Takes on Vietnamese Flavours

Tucked away on a quiet lane on the fringe of Central, just a stone’s throw from Man Mo Temple, newcomer Nhậu is celebrated Chef Que Vinh Dang’s first Vietnamese concept – a cumulation of his heritage, culinary experience and passion for constant innovation.
A contemporary Vietnamese restaurant and bar, Nhậu sees Chef Que returning to his roots in a celebration of his upbringing, showcasing the cuisine’s full potential by taking authentic Vietnamese ingredients and flavours to the next level with heart, soul, and culinary finesse.
Born in Vietnam and raised in New York, Chef Que received a classical French culinary training and then went on to work with big-name chefs such as Rocco DiSpirito and Geoffrey Zakarian before making his way to Hong Kong, where he gained a loyal foodie following at TBLS and Wan Chai restaurant Quest by Que. Now, after a 2.5-year hiatus from professional cooking, he’s back on the dining scene with Nhậu.
Moving beyond overly familiar Vietnamese offerings such as pho and bahn mi, Chef Que channels his creativity to surprise and delight guests with what he views as a progression and evolution of Vietnamese food. “What we offer at Nhậu is forward-thinking Vietnamese cuisine at friendly pricing, but the effort that we put into it is that of fine-dining kitchens. We want to open people’s eyes to what Vietnamese cuisine could be and how it can evolve into something unique,” he explains.
Literally translating to ‘together’, nhậu means ‘food meant for drinking’ in its home country –Vietnam’s version of a Chinese siu ye or Japanese izakaya – so diners can expect sharing plates that pair well with wine, cocktails, and beer while reflecting a more refined approach to nhậu-style dining. Must-try dishes include Bánh Mì Rice Tacos, which takes the flavours of the beloved sandwich and puts them in Mexican-inspired rice ‘tortillas’ that are bite-sized delights; and Bò Lá Lốt Tartare, a delicious mix of minced beef and a pesto made of betel leaves that’s designed to be eaten on light crispy puffs of fried beef tendon.
Other menu highlights include Roasted Cauliflower with Caramelised Pork Koh Quet, an irresistible combination of cooked cauliflower florets and caramelised pieces of pork, pork floss, and garlic; and 40n Fish Sauce Dry Aged Grass Fed Striploin, featuring the umami goodness of best-quality fish sauce sourced from Vietnam.
The casual, convivial space warmly embraces Vietnamese aesthetics and history, an understated yet chic restaurant that nods to design cues from Vietnam without feeling clichéd. The country is famous for its hand-painted ceramic tiles, which have been sourced from Ho Chi Minh City to adorn the walls and floors at Nhậu. Similarly, the iconic terracotta bricks used all over the country for daily construction can be found on the restaurant’s exterior, beneath big windows that invite passersby to come inside.
Other key design elements include marble tabletops and French Colonialist-style rattan chairs that allude to the historical legacy of French Indochina. The walls, meanwhile, are decorated with everyday items such as charcuterie boards and bright-coloured food covers found in family homes, and they’re painted a bold hue of yellow that’s found on buildings all over Vietnam.
For discerning diners looking for new and exciting flavours, Nhậu provides a unique culinary experience – modern Vietnamese food with an authentic heart, presented through a contemporary culinary lens.
Nhậu is located at 12 Circular Pathway, Central, Hong Kong. Tel: (852) 3612 4568

Legendary Raffles Service Comes to the Maldives

Raffles has announced the opening of the 38-villa resort in the rare Maldivian oasis of Gaafu Alifu Atoll on 1 February 2019. This is AccorHotels’ fourth property in the Maldives and is the first under the Raffles brand.

A hidden gem with unparalleled views of the Indian Ocean, the resort is the perfect over-water escape offering two distinct experiences for those seeking a private get-away or simply to enjoy the natural pristine water surroundings.

Home to Beach Villas, Beach Residences and the Raffles Royal Residence, which opens in the second half of 2019, the luxurious property features a private pool, generous living spaces and lavish marble bathroom with a sunken bathtub and outdoor shower. A secluded collection of Overwater Villas and Residenceslies adjacent to one of the vibrant house reefs which can be reached by a traditional Maldivian Dhoni boat.

In each of the terraces, guests can marvel at the marine life below through the glass flooring panels. There is an extraordinary display of natural beauty with white, powdery sand that frames sparkling clear waters. Two magnificent reefs provide a thriving habitat for the marine life including baby sharks, turtles and a myriad of tropical fish. For those that want to learn more about the underwater realm, the hotel’s resident marine biologist and team of marine butlers are on hand to personalise guest experiences that bring unique and beautiful insights of the underwater world. At night, the moon and stars reflect on the mirror-like ocean, creating an extraordinary spectacle.

“Boasting 1200 islands, Maldives is home to the best beaches in the world and now, with the opening of Raffles Maldives Meradhoo, is also home to the best of luxury hospitality. We look forward to offering guests the most natural beauty set within an incredible resort that offers the finest luxury hotel experience and unrivalled service in the destination,” says Patrick Basset, AccorHotels’ CEO for Upper Southeast and Northeast Asia and the Maldives.

Guests can relish a range of rich gastronomic delights served at the Thari all-day diner, Yuzu, Peruvian and Japanese fusion restaurant and The Firepit where guest can enjoy various flame-grilled chef specialty dishes under the stars. A selection of tapas and freshly-prepared sashimi, original cocktail concoctions, inspired by the national drinks of South America and Japan, can be experienced at the overwaterYapa Sunset Bar or simply explore a list of the world’s most prestigious Champagnes and wines at the popular Long Bar.

Set over the water, the award-winning Raffles Spa offers a private escape opening doors to discovery with authentic treatment expressions. Experience the Raffles Spa sensory journey with luxury facials by Biologique Recherche, a transformative body treatment using the purest extracts and essential oils by Aromatherapy Associates or indulge in first class manicure and pedicure concept from Magaret Dabbs London.

Recharge with an invigorating work-out at the over water fitness centre, a soothing seaside yoga session or choose from a selection of water sport activities to balance the physical and mental well-being.

Olivier Larcher, General Manager of Raffles Maldives said, “For couples looking for an unforgettable romantic hideaway, our exceptionally spacious villas and the discreet expertise of the Raffles butler service redefines the resort experience. From intimate dining with our private chef service to snorkeling and diving in the world’s most breath-taking coral reefs, we create a place where guests can enjoy the best of both worlds in a destination known for its stunning surroundings.”

Raffles Maldives Meradhoo is located at the southern end of the Maldives archipelago, near the equator on the Gaafu Alifu Atoll. The resort is accessible by domestic flight, 55 minutes from Male International Airport followed by 15-minute speedboat ride from Kaadedhdhoo Airport.

For more information, please visit For reservations, email or call +960 6828800.


When it comes to love, actions speak louder than words. Surprise your significant other with a dreamy candlelit rendezvous this Valentine’s Day at Hugo’s, the European restaurant which celebrates its 50 years of culinary excellence in town this year. An extravagant six- course dinner is presented by Executive Sous Chef Josef Gallenberger to spoil your palate on this romantic occasion.

Surrounded by the enchanting atmosphere, patrons may first indulge in a unique homemade appetiser,

Hokkaido scallop degustation with trout caviar, spiced butternut squash, herb crème fraiche and radish. The scallop is prepared in three different ways: tartare, pan-fried and marinated as ceviche, all in small portions and presented fancily. Another refreshing starter is the glazed Spanish Carabineros prawn with grilled asparagus, heirloom tomato, bell pepper and finger lime, in which the freshness of the prawn is enhanced by the balanced sweet and sour flavours of the tomatoes and citrus fruit. Before taking a sip of the basil foam soup with chorizo, burrata and tortellini, ladies may be tempted to snap a photo of this beautifully crafted gastronomy.

For mains, Chef Josef has curated two palatable delights: the crispy pan-fried Atlantic halibut with fennel, bacon, pearl onion, beetroot and tarragon foam and tender US Bison Tournedos Rossini with French foie gras, black truffle, parsnip, forest mushroom, heirloom carrot, fig and port wine jus. The prior dish is matched with lightly flavoured garnishes to bring out the freshness in the fish, while the latter offers a perfectly harmonised taste of wild beef and black winter truffle, which is especially appealing to meat connoisseurs.

Sweets are undoubtedly the essence of Valentine’s Day. Our Pastry Chef, Gary Lau, uses the prevalent options of chocolates and strawberries, adding a contemporary twist of matcha to create the delicate wild strawberry and pomegranate parfait with Valrhona Opalys chocolate and matcha mousse. This love-inspired sweet and creamy dessert accompanied by a homemade sorbet is designed for couples to sink into the sweetness of love and forget the world outside on this special evening.

The Valentine’s Day dinner menu is available on 14 February 2019 at HK$1,488 per person with a complimentary glass of Champagne.

Hugo’s is an authentic European fine-dining restaurant serving traditional Western cuisine prepared only with the finest ingredients available. Table-side cooking is the icon of the restaurant.

Opening Hours

Monday thru Saturday: Noon – 2:30 PM
Sunday: 11:30 AM – 3:00 PM
6:30 PM – 11:00 PM daily
Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7733 or book via the hotel website.


Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has opened for soft launch in the heart of Causeway Bay. As Simon Rogan’s first international restaurant venture, Aulis is a branch of his revolutionary chef’s table and development kitchen, bringing a taste of two-Michelin-starred L’Enclume to Hong Kong. In February, Simon and his team will open their second Hong Kong venture Roganic – mirroring Simon’s one Michelin starred London restaurant of the same name.

The 12-seater Aulis comes to Asia after the successful launch of Aulis Cartmel within L’Enclume in the Lake District in 2016. This followed with the opening of Aulis London in 2017 as a standalone development kitchen for Rogan’s London-based team of chefs at Roganic, which opened in January 2018. Roganic achieved a Michelin star only nine months after opening with Head Chef Oli Marlow at the helm.

With five restaurants already to his name, including 2 Michelin Starred L’Enclume, 1 Michelin Starred Roganic and 1 Michelin Starred Rogan & Co, Chef Simon Rogan’s inaugural international dining destination Aulis Hong Kong offers an up-close and personal experience with the season’s freshest produce in a multifunctional high-tech space.

The Aulis Hong Kong Experience

Aulis Hong Kong invites guests to surrender their senses to the creativity of the chefs. Expect the unexpected; an evening of fast-paced dynamism, entertaining theatrics and intimate interactions, as chefs utilize the world’s most advanced kitchen equipment to create highly progressive dishes personalized to the tastes of only 12 guests at a time. The ever-evolving 10 course creative menu (with up to 15 course servings) offers guests the opportunity to immerse themselves in Rogan’s unique culinary vision first-hand, and is currently priced atHK$1,480+10% per guest, with an additional HK$680 for the wine pairing experience. There is also an option for a non-alcoholic drinks pairing, priced at an additional HK$380+10%.

With the goal of maintaining long-term relationships with farms in the New Territories, Aulis Hong Kong’s current experience highlights seasonal local ingredients combined with Rogan’s savoir faire. A dish that reflects his dedication to local ingredients is the Grilled Salad, which uses vegetables from local farms grilled over cherry-wood embers, resulting in a beautifully charred and smoky flavour. The salad is elevated further with truffle custard, elderflower vinaigrette and a savory sauce made from Westcombe cheese. Homemade Soda Bread, a traditional bread from Ireland not commonly served in Hong Kong is paired with homemade cultured butter. The pairing libation of choice is Japanese sake from Tsuki no Katsura, one of the oldest breweries in the Fushimi area of Kyoto.

The Sea Urchin Custard is a guaranteed crowd-pleaser, made with two of Hong Kong’s beloved premium ingredients: sea urchin and caviar. Notably, the caviar is specially created under the Simon Rogan brand by renowned caviar house Petrossian. Another exceptional dish from the current menu is Five Flavour Cod Fish, created from a codfish flash-steamed for a minute and a half, then blowtorched. The cod sits on a bed of black garlic purée, with a complex sauce made with seaweed, the bones of the codfish, and an infusion of spices including vanilla, licorice, orange, lime and mint (the five flavours). The dish is finished with a topping of roasted red cabbage glazed in its own juices.

The Dry-Aged Beef is simply seared and rested, served with an aromatic roasted leek and a roasted onion topped with dots of garlic and onion purée. The flavourful sauce is made from beef bones thickened with beef fat, and the side of melting ragu is made from beef cheeks. The rich red meat dish pairs wonderfully with a glass of 2015 vintage Syrah from Mullineux.

This season, dessert includes a refreshing British-inspired homemade Stout Ice Cream with chestnut, molasses and burnt milk crisp, with the added touch of a signature Pink Lady Apples Apple Tart to end the Aulis Hong Kong experience.

Roganic Hong Kong Opening this February 2019

A modern and buzzing food destination, Hong Kong is the ultimate site for this city-centric take on a farm-to-table restaurant concept. With a focus on fantastic natural wines and fresh, seasonal  ingredients, Roganic Hong Kong is the continued success story of its two-year pop-up in London’s Marylebone as the first international outpost in Asia. Equipped with an award-winning team of chefs, Roganic aims to carry over elements of Simon Rogan’s two-Michelin-starred L’Enclume whilst adapting to the local palate in fun and eccentric ways. Roganic Hong Kong is set to open in late February 2019 as a complementing sister venue to Aulis Hong Kong.

Stay tuned for more information on Roganic’s opening in Hong Kong in February 2019 in Causeway Bay, a unique and innovative dining experience like no other.

Restaurant Information

Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong



Tel: +852-2817-8383

Facebook Page –

Instagram: @AulisSimonRogan & @AulisHongKong

Capacity: 12 pax only


1 Michelin star Chef Stefano Masanti return to Si Simply Italian in January

The Michelin Guide Hong Kong Macau 2019 has been announced on December 11th. Most of the star-rated restaurants on the list have long been the famous high-end restaurants in the city. With endorsement by Michelin, it is hard to find a seat in those restaurants recently and the cost of dining is high. In fact, from time to time, there are foreign Michelin star chefs to come to Hong Kong and have short-term cooperation with restaurants, just like Si Simply Italian at D2 Place, it is their third times that invited Chef Stefano Masanti who is from Il Cantinone, a 1 Michelin star restaurant in Italy. Chef Stefano will bring us the real Italian flavors with a 5 courses price-friendly dinner from 17 to 22 January 2019 at Si Simply Italian.

The visit of Chef Stefano at Si will divided in two part, from 17 to 20 January, Si will serve the 5 courses set dinner that we introduce below. For 21 and 22 January, Chef Stefano will go early morning to the local HK markets to choose the best ingredients that can match his idea of Italian cuisine using fresh local products. This event is a special two days only and the dishes will be totally different from the 5 courses set dinner.

For the set dinner, Chef Stefano got the inspiration of this menu from “Winter theme”. Veggies like the artichokes and pumpkins are typical ingredients of currrent season in Italy. The dishes are prepared to warm your bodies and soul.

You can choose to enjoy the dinner with high quality wine pairing by Nobili vini from Valtellina. The Sassella, Inferno and Sforzato are high level wines offered at the incredible price of HK$198 for the pairing. During the first event Si partner with Nobili vini in January 2018, the wines were totally sold out.



WHISK Invites a Japanese Owner Chef Junichi Nakamine of One Michelin Star La Kanro

Ingredient-driven Western restaurant of The Mira Hong Kong, WHISK, which serves dishes prepared with an eclectic choice of premium and often hard to find Japanese ingredients, will host a two-nights only pop-up on 22 & 23 February with a Japanese Guest Chef Junichi Nakamine who owns a One Michelin Star gem La Kanro in the foodie metropolis of Osaka.

Having honed his skills at 3 Michelin Star strongholds in Paris including L’Astrance (consistently on the World’s 50 Best list), as well as The Market of Jean-Georges Vongerichten, Chef Junichi Nakamine excels in modern French cuisine served with Asian flair. “The Chef is always trying to think up flavours that people won’t tire of,” say the MICHELIN GUIDE (KANSAI) experts of Chef Nakamine, having awarded the newcomer with One Michelin Star for the first time in 2017.

Seasonality reigns at La Kanro as one could expect from any reputable Japanese Chef: in the spring, the signature dish is a lobster spring roll garnished with flowers; in autumn, it is cold tournedos Rossini. Playfully fusing contemporary French cooking techniques and Japan’s seasonal ingredients Chef Nakamine keeps the use of oil and salt to an absolute minimum, adding a touch of sourness or bitterness with delicate vinegars and carefully picked herbs to bring balance to the dishes served in small plates as part of ever-changing and always innovative tasting menus.

At WHISK, on two exciting nights of refined culinary encounters, Chef Nakamine will present an 8-course menu featuring sublime combinations of ingredients and flavors such as White Asparagus with 3 Colors of Couscous, Steamed Grouper with Chorizo Soup, Beef and Black Olive with Oyster Rice and Flower Chip. The menu is further paired with creative and bold wine picks from the Old World by Enoteca, a destination for wine lovers in Hong Kong.

Guest Chef Junichi Nakamine will showcase his Michelin-starred cuisine at WHISK exclusively on February 22 & 23, at dinner from 6:30pm – 10pm, available at HK$1,280 for 8 courses with 7 glasses of wine pairing.




Alma Cru Cuvee Brut Bellavista Franciacorta NV (Italy)


White Asparagus

Domaine De Terres Blanches Sancerre 2016 (France)


Shrimp, Green Curry

Wittmann Rheinhessen Estate Riesling Trocken 2016 (Germany)



Capannelle Rosato 2014 (Italy)



Domaine Roux Pere Et Fils Saint Aubin 1er Cru Les Perrieres 2016 (France)


Black Olive, Oyster

Chateau Cap d’Or Saint Geotges St. Emilion 2014 (France)


Pistachio, Coffee

La Spinetta Mosacto d’Asti Bricco Quaglia 2017 (Italy)


Mascarpone, Macadamia Nuts

All prices are subject to 10% service charge.


5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui, Kowloon
Booking Enquiries: 2315 5999 or and online

Musashi by Aman debuts at Aman Tokyo, Japan

Opened in October 2018, Musashi by Aman is the exciting latest culinary addition to Aman Tokyo. Located on the 34th floor of the urban sanctuary with views of the capital’s skyline and, on a clear day, Mount Fuji in the background, Musashi introduces traditional and authentic style sushi to the hotel’s culinary offering, and together with the hotel’s existing dining outlets, Arva, the Café by Aman, and the Lounge by Aman, cements Aman Tokyo as a must-visit gastronomic destination for any travelling foodie. Helmed by renowned Master Chef Hiroyuki Musashi, Musashi by Aman seats just eight guests at a Hinoki wooden counter, offering an intimate experience and the opportunity to view the sushi artisan at work up close.

With Aman established globally as a byword for brilliant design, Musashi by Aman was conceived to bring together not only the finest sushi and sake, but also some of the very best in Japanese craftsmanship. The restaurant’s interior, designed by the acclaimed Yukio Hashimoto, and features a stunning eight-seat counter fashioned from hinokicypress. The small corridor leading to the entrance was created by preeminent stonecutter Masatoshi Izumi; and the stucco wall is by artisanal plasterer Naoki Kusumi. Sake comes served in Edo kiriko glasses – each piece bearing a spectacular pattern, hand-cut by Toru Horiguchi. The beautiful plates have been custom made by ceramicist Shigeo Tanaka, while the traditional Japanese lacquerware comes from Wajima.


Both guests of the hotel and non-residents can expect a culinary experience that is authentic and transporting, and inspired by Tokyo Bay and the abundance of seafood it once provided the citizens of Tokyo. The sushi served at Musashi by Aman is of the traditional Edomae style, which has its roots in the Tokyo Bay area just a stone’s throw from the hotel (Edo is the old word for Tokyo, whereas mae refers to waterfront). In the Edo period, sushi was sold at bustling kiosks and prepared right in front of the customers – a form of supremely fresh street food. The reputations of the city’s oyakata were built on skill and trust – absolute prerequisites when dealing with Japan’s famously discerning fishermen, who to this day only sell the very best seafood to chefs they can be sure will do it justice.

Edomae sushi is characterized by the use of vinegared rice, or shari – an age-old technique developed to enhance the flavour and keep the food fresh at the kiosk. Musashi’s rice truly captivates the palate – the result of absolute attention to detail, or as he puts it, the ability “to feel the outline of every grain before adjusting the amount of salt, vinegar and water according to the season, temperature and even the time of day.”

Reflecting the creativity of its namesake chef as well as the authenticity of Edomae sushi, Musashi uses only the finest ingredients. Every morning, Chef Musashi hand selects the freshest seasonal fish and seafood from the newly opened Toyosu Fish Market. Reflecting authentic Edomae style, sushi is prepared using ‘shari’ rice soaked in white vinegar, and cooked ‘al dente’. Sushi is paired with eight kinds of specially selected sakes including the exclusive Musashi Sake produced by Niizawa Brewery in Miyagi.

Musashi by Aman serves sushi in the Japanese tradition of Omakase. Translating to ‘I leave it to you’, Omakase gives the chef creative freedom to choose the menu for his guests. The sushi course served at Musashi by Aman comprises eight tsumami (appetisers) and 10 nigiri. The menu is fixed, but differs each day – a traditional concept known in Japan as omakase, or “chef’s choice”. Indeed, the offering is entirely dictated by the quality of the seafood that has been caught, because chefs who work under this system refuse to work with anything but the very best of what is available. Within the world of sushi, omakase is a hallmark of quality; in other words, chefs with the skill, connections and experience to source and work with a wider array of premium seafood.


The drinks menu at Musashi by Aman features eight types of premium sake – including a wonderfully balanced Hakurakusei (junmai daiginjo) created exclusively for Aman Tokyo by the renowned Niizawa Brewery in Miyagi. The standout drink is undoubtedly the Musashi by Aman-branded sake, produced by the most experienced artisans at the same brewery. With a rice-polishing ratio of 7%, it is one of the purest sakes in existence – a drink that goes perfectly with sushi, and can be defined by its depth ofumami, Japan’s elusive “fifth taste.”


A highly respected figure in Tokyo’s culinary scene, and renowned for his expertise, dedication and innovation in the art of sushi, Chef Musashi started his career, which spans over 30 years, as a sushi chef at his father’s sushi restaurant, and opened his own restaurant – the lauded Sushi Musashi which earned Musashi a Michelin star – in Tokyo’s trendy Aoyama district in 2009. The attention to detail Chef Musashi pays to every piece he creates, is second to none, from meticulously measuring to rinsing, seasoning and steaming. Closing his legendary establishment to join Aman Tokyo and lend his name to the new restaurant illustrates Chef Musashi’s deep affinity with Aman, as he joins Aman Tokyo seeking to elevate his craft to the next level.

Musashi by Aman is open from Monday to Saturday for dinner. There are also two larger tables, seating four people each, for bigger parties. Aman Tokyo also has two private dining rooms available for intimate events.

Dining at Aman Tokyo

Musashi by Aman cements Aman Tokyo’s position as a must visit gastronomic destination in Tokyo for any devoted foodie. Arva, Aman’s first culinary concept incorporating a dining experience that celebrates Italy’s simple ingredients and bold flavours, and stays true to its Italian heritage while incorporating the finest local ingredients such as Sagamihara eggs and Yamanashi Nakamura Farm guinea fowl. The menu is unique to Aman Tokyo, and is in keeping with the Aman philosophy of seamless integration with each destinations’ cultural and geographical setting.

Meanwhile the Café by Aman, provides an intimate space whose classic French menu and natural surroundings evolve with each season. The menu serves casual French fare tucked within the Otemachi Forest – an oasis of green in the metropolis at the foot of the hotel building. A carefully selected wine offering complements the dishes, ranging from galettes and traditional bistro cuisine to seasonal plates.

For a more casual dining experience, and situated in the iconic Aman Tokyo lobby, the Lounge by Aman offers all-day dining in a space that was designed to resemble the inside of a traditional shoji paper lantern. Floor-to-ceiling windows offer unbeatable views of the Tokyo skyline, high above the Imperial Palace Gardens. The Lounge by Aman also serves afternoon tea, something that has become somewhat of an institution in Tokyo.

All restaurants at Aman Tokyo welcome guests and non-residents alike.

To watch a video of Musashi at Aman Tokyo and Chef Musashi at work, please click here.


Hennessy Presents “Rediscovering the Taste of Hong Kong”

Paying Tribute to Guangdong Culinary Art with Michelin-starred Ying Jee Club and Yee Tung

Hennessy presents the “Rediscovering the Taste of Hong Kong” campaign to showcase the fascinating pairing of the world’s finest cognacs and local Michelin-starred cuisine during the festive season. The new tantalising seasonal menus are designed by the chefs of two-Michelin-starred Chinese restaurant Ying Jee Club and one-Michelin-starred Yee Tung Heen using the best seasonal ingredients and cutting-edge appliances from Gaggenau, the German manufacturer of high-end home appliances. While diners savour the impeccable dishes, they can also explore the diversified beauty of Hennessy cognacs, indulging in the beautiful harmony of distinctive flavours.

A Tradition of Perfection: Siu Hin Chi, Executive Chef of Ying Jee Club
For over 37 years, Executive Chef Siu Hin Chi has led many Michelin-starred kitchens, such as Tang Court and Duddell’s. With almost 20 Michelin stars under his belt over the past decade, his talent and skills have been widely recognised. This year, his incredible team at Ying Jee Club received two stars again in the Michelin Guide Hong Kong Macau 2019. An expert on seafood, both fresh and dried, Chef Siu has been pursuing excellence in presenting the best-in-class Guangdong classics.



Yee Tung Heen – Traditional Braised Pork in Braised Pear with Abalone, Dried Octopus x Hennessy X.O

The nourishing pear perfect for the dry season is given a fragrant twist by being steeped in the rich sauce infused with the essence of pork and abalone. The fat of the pork softens the dried octopus and highlights its tantalising flavour. Diners are invited to embark on a gourmet journey by enjoying the incredibly tender, savoury yet sweet pork first, followed by the juicy pear and the luscious abalone from South Africa. The delectable contrast between the richly layered flavours and succulence is finely balanced by the refined peppery and fruity tastes of Hennessy X.O, completing the sensational pleasure.




A Refined Taste of Elegance: Yiu Bik Sun, Chef de Cuisine of Yee Tung Heen

Having worked in Shanghai, Beijing and Singapore, Master Yiu has been a frequent winner in various international cooking competitions, such as the prestigious Hong Kong International Culinary Classic and Gourmet Master Chefs. With his ingenious menu, Yee Tung Heen received one Michelin star in the Michelin Guide Hong Kong Macau 2019. From the overall design to the pairing of gourmet dishes with Hennessy X.O, every detail manifests the chef’s passion for excellence.



Ying Jee Club

(From now till end of February)

Shop G05 & 107-108, Nexxus Building, 41 Connaught Road Central, Hong Kong Tel: 2801 6882
Yee Tung Heen

(From now till end of February)

2/F, The Excelsior Hotel, 281 Gloucester Road, Causeway Bay Tel: 2837 6790