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▶️ Reservations that fail to arrive within 15 minutes will be released to walk-in guests. Let us know if you will be late.
▶️ You are free to select your seats (counter, table, VIP room), but they cannot be guaranteed.
▶️Please contact us for booking private rooms for business meetings and other events with 8 or more people.

Remark:
- All prices in Hong Kong Dollars and subject to 10% service charge.
- In accordance with government updated regulation, menu offer, price and booking time are subjected to change prior to reservation date.
- Please take note that it is mandatory that all guests use the “LeaveHomeSafe” mobile application before entering the restaurant (persons aged under 16 without the company of an adult, and persons aged 65 or above may opt to complete the record form). Besides, we require to check the COVID-19 vaccination record for all guests. As such, we would recommend that you and your guests download the “LeaveHomeSafe” app prior to your visit to the restaurant to minimise your waiting time.

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未标明大堂座位柜台包间

Enjoy an intimate dinner and conversation with Chef Tanigawa as he takes you on the Kaiseki journey through his life in 8 courses. 

About this event

Spend an evening with Chef Shigeru TANIGAWA as he prepares a feast for you that highlights spring ingredients from all over Japan in his dishes - storytelling along the way.

 The dinner will be open to just 13 guests each day.

About this event

Spend an evening with Chef Shigeru TANIGAWA as he prepares a feast for you that highlights spring ingredients from all over Japan in his dishes - storytelling along the way.
 The dinner will be open to just 13 guests each day

Menu: (subject to change based on the availability of ingredients and guest allergies)

紅花栄第二十三候
The season when safflowers are in full bloom

七十ニ候 - A method of indicating the seasons devised in ancient China

水晶車海老 - 蓴菜オクラ梅肉酢
Crystal Tiger Prawn
Water shield greens | Okra | Ume plum sauce Dashi

鮎素麺 - 白瓜木の芽
Grilled Ayu Fish with Hakuryu Somen noodle Dashi Soup
White gourd | Kinome*Young sprouts Sansho

鯵とろろ - 烏賊雲丹帆立醤油
Horse mackerel and Grated Japanese Mountain Yam
Bigfin reef squid | Sea urchin | Hokkaido Scallop served with Chef’s sauce

鰻茄子 - スルメ山椒
Glazed Grilled Freshwater Eel Fry-simmered Senryo eggplant
Dried squid | Japanese Sansho Pepper

蒸し鮑 - 伏見唐辛子肝だれ
Steamed Abalone
Fushimi red pepper over the liver sauce

肉吸い - 新生姜蔓紫
Osaka Style Beef Soup
Young ginger | Malabar spinach Sesame Sauce on the side

丸雑炊 - 九条葱蕎麦の実
Japanese soft-shelled turtle porridge aka Maru Zosui
Kyoto Kujo Spring Onion | Buckwheat cooked in double dashi konbu and dried bonito
so-called Umami Porridge

季節水菓子 - 佐藤錦宮崎芒果
Seasonal Fruit from Japan
Satonishiki Cherry, Yamagata | Mango, Miyazaki

[Organizer of An Evening with Chef TANIGAWA - HK]

  Chef Shigeru Tanigawa, born in Hyogo pref. where the famous area for premium grade Yamadanishiki sake rice, who works as a Japanese cuisine chef for over 40 years. His quest has begun in Nadaman, Osaka, Nadaman Shinagawa, Lotte Hotel-South Korea, and Inagiku-Four Seasons Hong Kong, after three years in Tokyo, the chef has returned to Hong Kong.

Since 2019 there were many difficulties for many reasons in Hong Kong restaurant industry, however, finally been back to normal service conditions.

  Chef Tanigawa is not satisfied with the past three years in Hong Kong and would like to treat our Hong Kong guests with delicious Japanese spring ingredients again.

Whether you are new to the Kaiseki cuisine world or want to enjoy Chef Tanigawa once again, we invite you to enjoy the chef's hidden work to your heart's content. It may not be spectacular but would like to make a special mention of the dashi.

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