* Dietary Restrictions can be accommodated, please specify in special request.
The Kanji of HAKU ( はく) looks like this: 舶 . It means “imported goods”, referring to things from overseas. The name aptly mirrors the culinary philosophy of Agustin. HAKU offers much more than just traditional Japanese cuisine; it infuses an international perspective into the original Kappo style. The menu crystallizes the practicing experience of Agustin in Michelin-starred restaurants in Europe and America and top Japanese restaurant alike. In no way does this perfect blend of west and east simply involve treating Japanese ingredients with foreign techniques -- the magic is, dare we say, a culinary spirit of inner harmony and homogeneity almost too subtle to communicate. Each dish is created with no intention to impress with a touch of flamboyance; it merely follows nature.
HAKU was founded by Hideaki Matsuo, owner of the Japanese three-Micheline-starred restaurant Kashiwaya and master chef of Relais & Châteaux, together with Agustin Balbi, the Executive Chef from Argentina. The creation of HAKU combines the foresight of Matsuo and the masterly skills of Balbi, bringing traditional Japanese Kappo style to a purpose-designed open kitchen, where the chef can engage in friendly small talk with customers. HAKU uses seasonal ingredients from Japan and adds innovative elements of Western cooking into traditional Japanese cooking. The result is a distinct flavour found in no other restaurant.
Require a deposit of $200, non-refundable.
Shop OTG04, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
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