Burger Challenge at Mirage is Back

Our acclaimed Burger Challenge is back at Mirage Bar & Restaurant in celebration of the upcoming Hong Kong Sevens! Challenge yourself to finish the gigantic OMG Burger with a whopping 800g prime beef and fries in 40 minutes, the HK$666 set will be on the house! You can also indulge in the burger feast by savouring six other tantalizing burgers!

The annual Burger Challenge at Mirage has become the talk of the town and attracted countless adventurous diners to challenge themselves every year. If you are confident with your big appetite, join our Burger Challenge this year! Get ready to finish the monstrous OMG Burger (HK$666), which consists of an extraordinary 800g beef patty, topped with twelve strips of extra crispy smoked bacon, four fried eggs with condiments such as a whole caramelized onion and fries in 40 minutes, you can enjoy the burger set for free. 

Discover an irresistible range of regular-sized burgers handcrafted by our chefs! If you love classic taste, be sure not to miss our Plain Ole Burger (HK$198) with a beef patty that is made of premium Australian Stockyard house blend beef served with Cheddar cheese, tomato, onion and pickles, seasoned with Aioli sauce! Double up the enjoyment with our Double Bacon Cheese Burger (HK$258) with two beef patties, four strips of extra crispy hickory smoked bacon and condiments or the plentiful Steak Sando (HK$268), which comes with a 200g Stockyard Angus Ribeye Steak.

Looking for something different? Explore a selection of intriguing options including the newly introduced Impossible Burger (HK$258)! Our chef specially selects the distinctive plant-based meat by “Impossible Foods”, which has made a splash when it debuted in Hong Kong last year, and has been upgraded to a gluten-free version 2.0 recently with better nutritional profile and a taste that is even closer to real beef, to craft the Impossible Burger. The plant-based meat is actually made from simple ingredients, such as water, soy protein, potato protein, coconut oil and Heme. Heme, one of nature’s most ubiquitous molecules that can be found in animal and plant, is the key element in delivering the beefy flavour. Be surprised by its intriguing taste, bringing guests an unusual green dining option! 

You can also indulge in the appetizing Aqua Burger (HK$218) that is served with crispy yet tender fried Seabass fillet, purple cabbage slaw seasoned with Caper mayo; or the palatable Chicken Parma Burger (HK$218), which our chef specially crafts with pounded and fried crispy chicken breast elevated with Parma ham, Mozzarella cheese and tomatoes!

All handcrafted burgers are served with your choice of crispy steak house chips or sweet potato fries, available from 18 March till 30 April 2019. 

For reservations or enquiries, please contact us at (852) 2802 8888 or email restaurant-reservations.hk@renaissancehotels.com. Above prices are subject to 10% service charge.

CHAO

In partnership with Whisky ENJOY and to reflect the world’s whisky scene, CHAO is launching the 2nd Whisky Festival – WHISKY+BEIJING 2019 between 6th – 7th April 2019, bringing distillers and whiskies lovers an unforgettable experience of tasting, learning and sharing. Guests can expect more than 2,000 different types of whiskies from 40 distilleries around the world. CHAO has also lined up Whisky Master classes during the two day event hosted by some of the best-known whisky personalities in the world.

To elevate the experience for whisky connoisseurs, CHAO Club Bar located on the 1/F of CHAO will undergo a transformation by creating a whisky wall from the collection of hundreds of different whiskies expressions from 40 distilleries starting by mid April. CHAO Club Bar will also update its whisky menu with a free trial tasting for guests before purchasing the bottles they like.

In this year, CHAO will be striving to become a whisky culture hub where enthusiasts can mingle and relax. CHAO will also collaborate with various world-class distillers to introduce their latest products, along with informative and exciting master classes hosted by various brand ambassadors. The hotel is a perfect event venue for organizing a product launch, master class and multinational events.

Tokyo’s best sushi masters Koji Kimura

The Ritz-Carlton, Hong Kong welcomes one of Tokyo’s best sushi masters Koji Kimura and tempura artisan Shuji Niitome this April. The duo, represented by food blogger 走走吃吃 (Instagram: mrchichi1988) for this event, will offer a rare opportunity for Hong Kong gourmands to savor their authentic Japanese delicacies.

From April 12-14, both chefs will have an exclusive pop-up at Ozone, The Ritz-Carlton, Hong Kong serving omakase sushi and omakase tempura for lunch and dinner. On the night of April 13, the duo will join force and present a four-hand dinner, for one night only.

Dubbed as the “Father of Aged Sushi”, Chef Koji is a third-generation sushi master best known for his signature “aged sushi”. Born in 1971, he apprenticed alongside his grandfather and started on his own at the age of 33 years old, opening Sushi Kimura. The restaurant has achieved two Michelin stars for six consecutive years since 2013, and also won the prestigious Tabelog Gold award.

Chef Koji has mastered intricate techniques of aging fish creating a new dimension of the artistry of sushi making. Through the dry-aging process, the natural enzymes of the fish are activated and the taste is enhanced, which brings out the umami flavors of the fish even more so than fresh sushi.

Like Chef Koji, Chef Shuji is also an innovator in Japanese culinary scene. After years of training at Ginza tempura institution Tenichi, Chef Niitome started his own restaurant Tempura Niitome which quickly attracted a strong fan base both in Japan and overseas.

Chef Shuji has perfected tempura by frying premium ingredients in a batter of flour frozen to  -60 °C to achieve the light-as-air crispness. He has also innovated the frying process by turning down or even turning off the oil midway to create a fine batter without masking any of the ingredients’ flavors. The frying process for different ingredients is timed perfectly to enhance the taste of each ingredient.

He makes no compromises when selecting the highest quality ingredients for his creations. He also handpicks condiments such as salt from Okinawa and tempura dipping sauce with dashi extracted from bonito fish.

Apart from the omakase menus, gourmands will also have a chance to choose from a premium sake menu from Sake Central.

For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at restaurantreservation.hk@ritzcarlton.com.

 

The Murray, Hong Kong Prepares Easter Treats with Accommodation and Dining Specials

The Murray, Hong Kong, a Niccolo hotel, invites guests to celebrate Easter with an exclusive accommodation package and dining offers at The Tai Pan and Popinjays.

The Easter Your Way package presents a family-friendly getaway for stays from 13 – 22 April 2019. Guests can start their days with breakfast in the Garden Level dining rooms before enjoying premium pampering and rejuvenating treatments at Wellness at The Murray.

Priced from HKD3,650*, the Easter Your Way package includes:

Complimentary daily breakfast for two adults and one child aged 12 and below

  • Early check-in at 12:00pm and extended check-out until 4:00pm (subject to availability)
  • Complimentary rollaway bed
  • Easter welcome amenity
  • 15% discounts on spa treatments at Wellness at The Murray
  • Upgrade from breakfast to Easter brunch (only available on 21 April 2019 at an additional HKD 270 per person)

Popinjays, the hotel’s signature rooftop bar and restaurant, presents a Top-Flight Brunch for guests to celebrate in flamboyant fashion. Priced at HKD 988* per adult and HKD 450 per child (aged between 5-12), the five-course Easter menu includes savoury treats and appetizers, such as Popinjays’ special organic egg dishes and first-harvest “Robert Blanc” Asparagus Perigord Black Truffle. The menu of main courses includes Wild Black Cod, Aveyron Milk Lamb and Morel Mushroom Risotto. Concluding on a sweet note, the spectacular dessert selection features Milk Chocolate Flower Pot as well as a Lemon and Cream Cheese Nest. To enhance the celebratory mood, guests can opt for an unlimited pour of champagnes and wines for an additional HKD 292 per person.

Commemorating the season, The Tai Pan will offer an Eggstravagant Brunch on Easter Sunday. The crave-worthy selection of culinary delights from crisp salads and gourmet cheese selections to cold cuts and fresh air-flown seafood, including freshly-shucked Takanobu oysters. Select from a tantalising array of carvery delicacies, seafood and BBQ stations, in addition to a large variety of desserts. A selection of main courses will be served at the table, including Braised Lamb Shank, Classic Coq Au Vin and Japanese Clam. With special floral beers, tea-infused beverages and cocktails, the semi-buffet menu is priced at HKD 498* per adult, HKD 198 per child (aged between 5-12), and an additional HKD 298 for free-flow house wine, NV ‘R de Ruinart’ Brut Champagne, handcrafted tea-based drinks and delicious cocktails.

This festive season, younger guests can look forward to a kids’ menu and entertainment zones with magician performances at The Tai Pan, and balloon twisting and face painting during Easter brunch at Popinjays. Children may also participate in an egg-hunting session on Easter Sunday.

ROMANTIC RENDEZVOUS AT HUGO’S

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

Lunch:
Monday thru Saturday: Noon – 2:30 PM
Sunday: 11:30 AM – 3:00 PM
Dinner:
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 BY SIMON ROGAN

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

Email: reservations@aulis.com.hk

Website: www.roganic.com.hk/aulis    

Tel: +852-2817-8383

Facebook Page – www.facebook.com/AulisHongKong

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

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.

DINNER MENU BY GUEST CHEF JUNICHI NAKAMINE

Amuse

Potato

Alma Cru Cuvee Brut Bellavista Franciacorta NV (Italy)

Couscous

White Asparagus

Domaine De Terres Blanches Sancerre 2016 (France)

Flan

Shrimp, Green Curry

Wittmann Rheinhessen Estate Riesling Trocken 2016 (Germany)

Fish

Chorizo

Capannelle Rosato 2014 (Italy)

Sandwich

Pigeon

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

Beef

Black Olive, Oyster

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

Pudding

Pistachio, Coffee

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

Strawberry

Mascarpone, Macadamia Nuts

All prices are subject to 10% service charge.

www.lakanro.jp

 

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

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