A signature technique that showcases Chef Räty's mastery of Japanese ingredients and French precision. The abalone is marinated for 18 hours in kombu—no other seasoning needed. The umami of the seaweed penetrates the meat, making it remarkably tender. Reviewers consistently highlight this as the standout technique demonstrating his deep understanding of both cuisines.
Tips from diners
If abalone is not your preference, the menu typically offers alternatives including fish or meat courses. The dinner menu usually provides two main choices.
Chef Räty's philosophy of simplicity shines here. Premium uni is treated minimally—no competing flavours, just the ingredient's natural briny-sweet character. Multiple reviewers highlight the contrast between the Scandinavian 'less is more' approach and the Japanese respect for ingredient quality.
Tips from diners
This dish appears on most tasting menus as the signature statement piece. The uni quality varies seasonally—ask the server about the current sourcing.
Chef Räty's reinterpretation of the classic Japanese sumomono (vinegar soup). The cold tomato consomme is bright and refreshing, the noodles provide texture, and the oyster adds brine. Diners note this dish feels both remarkably light yet complete—a lesson in balance between two culinary traditions.
Tips from diners
This course typically appears mid-meal as a palate refresher. The temperature contrast with preceding courses is intentional.
An opening course that establishes the Nordic-Japanese dialogue. The brioche is infused with seaweed, providing umami notes, while the kombu butter (made from Japanese kelp) adds a subtle smokiness. Diners note this sets an immediately refined tone through technique and ingredient quality.
Tips from diners
This bread course alone demonstrates the precision of the kitchen—most restaurants buy brioche, but Arbor makes everything in-house.
The meat-course offering that balances richness with refinement. The wagyu is seared precisely and served rare, topped with umami-rich soy flakes and finished with a delicate bell pepper coulis. Reviewers note the single soy accent prevents the dish from becoming heavy while highlighting the meat's natural qualities.
Tips from diners
If beef isn't preferred, ask about the fish main course option when booking. The menu typically offers choice of protein.
Arbor opened in Central with chef-owner Eric Räty, who trained at Finland's Chez Dominique, Restaurant Aqua in Wolfsburg, and Café Gray Deluxe in Hong Kong. The restaurant earned 2 Michelin stars for its refined dialogue between Nordic and Japanese cuisines—both cultures emphasize simplicity and subtle, natural flavours. Positioned on the 25th floor with floor-to-ceiling windows, the interior is designed as a forest retreat away from the city's bustle, with natural materials and nature-inspired aesthetics throughout.
Lunch menus: HKD 688 (6 courses) and HKD 888 (extended). Dinner: HKD 1,688 (6 courses) and HKD 1,888 (9 courses). Reservations essential. Closed Mondays. The 25th-floor location offers stunning city views—request a window table if available.
Wine director Sebastien Allano has curated thoughtful pairings. Multiple wine pairing options available at different price points (4, 5, or 6-course pairings). The wine selection emphasizes natural wines and small producers.
The nature-inspired interior—with forest design elements and natural wood throughout—creates a retreat feel above the bustling city. Subdued lighting and generous spacing between tables make this ideal for romantic or milestone celebrations.
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