With three popular locations in Hong Kong, Tiger Group transforms its Central branch into a modern Izakaya. Contrary to its other branches that specialises in house-made curry flown straight from Osaka, Tiger Room serves stone grilled Kagoshima Wagyu, fusion food items and yakitori skewers, in hope of providing locals the trendiest Osaka dining experience.
The revamp of Tiger Room’s comes with the arrival of Tiger Group’s new Head Chef, Yu Hasegawa, who has had around 20 years of culinary experience in Osaka and New York. Inspired by his work in Osaka, he first brought the stone grill experience to Tiger Room’s Tsing Yi branch. “After receiving positive reactions from diners, I decided to bring it to our Central branch and utilise premium ingredients and quality volcanic stones. We want our diners to savour the best.” Chef Hasegawa said.
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