One of multiple vegetable-focused courses featuring local and Asian produce
Tips from diners
Chef Sato previously worked at Nihonryori RyuGin in Tokyo, and it shows in his vegetable technique
Raw preparation featuring Japanese sea urchin and caviar
Tips from diners
Usually appears as one of the early courses - the freshness and simplicity showcase ingredient quality
Delicate fish cooked sous-vide, finished with seasonal Asian herbs and light broth
Tips from diners
The cooking precision is remarkable - every piece of fish is exactly the same temperature
Carefully curated wine selection including premium sake, umeshu, and Japanese whiskies
Tips from diners
Asian-focused beverage list pairs better with the cuisine than traditional French wines would
Chef Hideaki Sato's fixed tasting menu showcasing Asian-sourced ingredients with French techniques
Tips from diners
This is the only menu option - Chef Sato changes courses daily based on ingredient freshness and inspiration
Chef Hideaki Sato brings Japanese kaiseki training to French-inspired tasting menu. Asian ingredients and aromatics replace classical French components. 12-seat intimate dining room in The Pottinger boutique hotel. Fixed eight-course tasting menu only. Wine pairings emphasize sake and Asian beverages.
Chef Hideaki Sato is Japanese, trained in traditional kaiseki, but creates French-inspired cuisine - it's a unique culinary perspective
Located in boutique hotel The Pottinger - the intimate 12-seat dining room creates a personal experience
Tasting menu price recently increased to nearly HKD 4,000 with service charge, making it one of Hong Kong's priciest restaurants
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