Kaza­hana and Sushi Sora in Tokyo, plus Haku and Gough’s on Gough in Hong Kong

Business Traveller (Asia-Pacific) - - CONTENTS -

Lo­cated at the Con­rad Tokyo, Kaza­hana fo­cuses on con­tem­po­rary Ja­panese cui­sine.

The restau­rant of­fers a range of din­ing op­tions, in­clud­ing a multi-course kaiseki, tep­pa­nyaki and sushi lunch and din­ner menus. It is dec­o­rated with tra­di­tional sumi-e (black ink wash) paint­ings and over­looks sweep­ing vis­tas of Tokyo Bay. I tried the kaiseki menu that be­gan with a tofu ap­pe­tiser with edible bur­dock root and wasabi. A suc­cu­lent com­bi­na­tion, that pre­pared my palate for the up­com­ing cour­ses. Next was a clear soup fea­tur­ing scal­lops and Ja­panese spring veg­eta­bles – a heart­warm­ing con­coc­tion of Ja­panese good­ness. This was fol­lowed by a sashimi plat­ter of mar­i­nated tuna with smoked radish, squid with salt and cit­rus, and sea bream with salty kelp sauce. The fish was fresh – sourced from Tokyo’s fa­mous Tsu­jiki mar­ket – and melted in my mouth. Next, a well-cooked char­coal-grilled cod­fish in soft roe and topped with maitake mush­room, grated radish and edible chrysan­the­mum was served, fol­lowed by steamed Ja­panese rice with swee­tand-salty teriyaki chicken – not too over­pow­er­ing. To fin­ish, I en­joyed a de­lec­ta­ble brown sugar pud­ding that was sur­pris­ingly not very sweet.


The kaiseki lunch set is an el­e­gant din­ing op­tion for meet­ings as the multi-course menu is well spaced out and not too heavy de­spite the num­ber of dishes served. Akanksha Maker

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