In April, Kaetsu will present its spring kaiseki menu featuring the finest seasonal ingredients from Japan. Beautiful in presentation and sophisticated in taste, the kaiseki menu has been carefully designed by Chef de Cuisine Takeda Yukio, offering diners the flavours of early spring.
The kaiseki menu will start with an appetiser of melted Hokkaido cheese mixed with dried persimmon wrapped with seaweed, famous peas from Wakayama and a bean curd paste made with broad beans from Miyagi. Also available this year will be the popular Charcoal grilled abalone with Funka Bay sea urchin. Additionally, sakura snapper, a pink-skinned fish that can be found during cherry blossom season, will be steamed with vegetables and a sakura Domyoji glutinous sakura dumpling. Chef Takeda will also prepare a refreshing Dekopon orange jelly to go with musk melon to finish this premium dining experience.
The spring kaiseki menu will be available throughout April during dinner period, priced at HK$1,600 +10% service charge.
Lunch: 12:00 PM to 2:30 PM
Dinner: 6:30 PM to 10:30 PM
Kaetsu is located on the Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong.
Phone: 2584 7722