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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 OT G04B, Ground Floor, Ocean Terminal, Harbour City Tsim Sha Tsui, Hong Kong
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