Cooked distinctly according to the season’s best harvest; Kaiseki is one of the most high end form of cuisine from Japan. Always made with the freshest ingredients and presented with matching tablewares which reflects nature; a Kaiseki meal is ever changing like the weather at different times of the year.
To ensure the best experience; Chef de Cuisine Yukio Takeda from Kaetsu is presenting a distinct spring menu consisting of 7 courses which are made with ingredients only found in particular regions of Japan.
With rare seasonal items like Kagoshima bamboo shoots and Shizuoka’s bracken fern; this HKD $1,600 plus 10% service charge per person haute cuisine menu will be served at Kaetsu, Grand Hyatt only during the month of April 2014 for lunch and dinner.
Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Road
Written by Joyce Tsang