An interActive, theAtricAl And wholly Immersive Dining Experience
An elegant space to shelter from the noise and bright lights of the city, a place to relax, sip and savour, hidden within the sprawling Ocean Terminal, Harbour City: Haku - curated by Hideaki Mastsuo.
Those fortunate enough to have experienced Haku - curated by Hideaki Mastsuo, could be excused if they gathered on Ocean Terminal's upper floor and collectively thumbed their noses at those below who seem to suggest shopping mall restaurants have little to offer in terms of great dining, because, to put it bluntly, Haku is sensational.
Offering a deliciously creative FrenchJapanese dining concept, Haku is already
being touted as Hong Kong's hottest new restaurant of the year. Located on the ground floor of Ocean Terminal in Harbour City, one of Hong Kong's busiest retail therapy hubs, the Dining Concept Group restaurant is an exciting collaboration between Chef Hideaki, of the highly acclaimed three Michelin-starred Kashiwaya in Osaka and Executive Chef Agustin Balbi, previously of The Ocean at The Pulse.
Unsurprisingly with Chef Hideaki in the background, Haku uses only the highest- quality ingredients sourced directly from Japan. The dishes are clean and elegant and the focus is always on the individual and often unique flavours of seasonal Japanese produce. With Chef Agustin at the helm a delicate modern twist is added in a way that never detracts from the beauty of the sophisticated Japanese style.
In typical Japanese style, the entrance is a discreet affair and provides no hint to the wonderful design or dining experience that await within. Follow the short corridor,
however, and a vision of pale woods and bamboo unfolds. The design accents, like the lighting, are subtle and well placed. Haku resembles a traditional Japanese sushi or kappo restaurant built around a long hinoki counter that seats 11 and where guests happily eat and interact with Chef Agustin and his exceptional team. Away from the kitchen there are other seating options and a private room, ideal for a quieter experience and groups.
The always smiling and heavily tattooed Chef Agustin was born in Argentina and as one would expect his focus at Haku is on authentic Japanese flavours. There is an enticing à la carte menu as well as set menus featuring dishes like Japanese oysters served with yuzu kosho and apple granita and the irresistible Kagoshima wagyu.
The tender medium-rare A4 wagyu beef is cooked to perfection before your eyes over charcoal and then expertly cut into triangles and plated with baby courgette, eringi mushrooms and turnip.
For those who really want the full immersive experience, we suggest a seat at the counter and ordering the omakase. From the Japanese word makaseru, which means to trust, the omakase is the chef's selection, a degustation of considerable proportions that showcases both the produce and the chef's substantial talents.
The meal begins with a selection of delicious amuse bouches such as corn chawanmushi and beetroot tsukemono. This is followed swiftly by the main event, a parade of succulent and indulgent dishes. With seasonal variations expect dishes like the beautifully plated Japanese tomatoes. Kyushu and Hokkaido tomatoes tossed with Bellota ham and dressed with salted seaweed strands and golden-toasted sake lees. One of the most attractive dishes is the Hokkaido sea urchin brioche. A crispy round chunk of rich brioche is topped with creamed aubergine and a large serving of briny Hokkaido sea urchin garnished beautifully with shiso flowers carefully planted into the soft flesh.
Open for lunch from noon until 3pm and for dinner from 6pm, Haku is far from the typical culinary experience associated with food courts and malls. It is in fact a gastronome's delight, an elegant space to shelter from the noise and bright lights of the city, a place to relax, sip and savour a selection of high-quality Japanese food in some style.
Chu toro kristal caviar polmard beef, rice tuile
Japanese tomatoes kamasu bellota ham
Kagoshima wagyu eringi baby kabu