Kobujime. At haku some dishes are flavour driven other produce driven but with this dish is technique what we want to showcase, an ancient method not only of preserving but as well adding a great amount of umami. The main focus point is the konbu and when you open it.... well you will have to come to discover what is inside 😉😉#new#menu#passion
The chef as a bridge between nature and guest with this balance of fattiness from the Nagasaki chutoro, acidity from polmard beef and saltines from Kristal caviar, lightly seasoned with shiso and ginger. 🙇🙇 #new#hk#top
One of my favourite dishes on our menu ! Soon the be open on the 20th !!! 🐟🐖🍅🍶5 different kinds of tomatoes, marinated Kamasu, 34 months bellota ham, shiokonbu, sakekasu crumble (leftover form the sake production) sprinkled on top 😋 dish by Hideaki numano #new#hk#happy .