The art of sashimi tasting will be "a delicious moment in time at Tokoro Robatayaki & Bar with the launch of chef de cuisine Hirayama Takanori's Sashimi Clock." A tantalising "clock" with 12 cuts of sashimi selected by chef Hirayama will provide a sequence of delicate flavours fresh from Japan. Guests are recommended to eat clockwise starting at the top. Each tasting dish builds on the last, providing a journey of highs and lows for the palate. Comprehensive tasting notes complete the experience and provide an insight into the concept behind each dish.
The Sashimi Clock ticks between 12:00 noon to 2:30pm and after 6:30pm daily and is priced at HK$307.
Domani has reopened after a makeover and is now under the supervision of new GM, Giovanni Perna, a seasoned professional who has a distinguished career track record in some of the world's finest hotels.
Domani has been remodelled with white leather furniture in the bar area and bright white counter tops, giving it "a futuristic sleek outlook that is further accented by the flowing steel "ribbon" rooftop. Dining lights have been re-installed with intricately designed exteriors of swirling black detail, giving the restaurant a brighter glow, but still offering an intimate setting." The kitchen has also been revamped with the latest culinary technology.
To celebrate the new happenings at Domani, there is a new a la carte menu and a special two month promotional menu to celebrate the white truffle season (dependent on market supply).
Autumn Tasting Menu
Azure has introduced an autumn set dinner men priced at $420 (4-course) or $570 (6-course) per person. On the menu: Applewood Smoked Foie Gras with a Raspberry Balsamic Reduction, Blue Crab & Green Papaya Salad with Cointreau Melon Ginger Apple Mayo, Jerusalem artichoke Soup with Poached Quail Egg & Parsley Oil, Seared Flank Steak with Crustacean Butter Sauce, Gorgonzola Polenta & French Beans, Pan Fried Black Cod with Crispy Tapenade, Tabbouleh & Mint Salsa, Pumpkin & Ginger Risotto, and Mini Banana Split.
For only an additional $198, receive three glasses of wine.
Hong Kong's latest al fresco bar 'Vibes' has opened at The Mira. Sophisticated molecular cocktails compliment small plate dishes at the stunning outdoor garden lounge, which has been designed as an oasis in the city, complete with frangipani trees, bamboo, green walls and brushed steel, lotus-shaped fire pods that sit atop soothing running water ways that surround the space.
Examples of pairings include Fennel Apple Popcorn, created from fennel-infused Swedish vodka with fresh apple and ginger, charged with C02 and sprayed onto liquid nitrogen, producing alcoholic popcorn, served with Grey Goose lychee martini on the side.
Dishes include mini Wagyu & Foie Gras Burgers, Oyster Shooters in Gazpacho and Prawn Rolls with Basil and Serrano Ham. Also on the menu are grilled King Oyster Mushrooms, Laksa, Ginger Marinated Chicken and Assorted Homemade Parmesan Tuiles, Onion Rings and Seaweed Crackers.
Washoku master Daisuke Nishimura has joined Inagiku Japanese Restaurant as sous chef. Prior to joining Inagiku, chef Nishimura worked in various hotels in Japan including Taisenkaku Hot Spring Hotel, Hotel Centraza Hakata and Royal Hotel Toyama. Later, he joined the well known Kasuga restaurant as head chef and director.
Chef Nishimura has prepared a selection of washoku dishes such as Seasonal Deluxe Appetisers, Eggplant Soup with Sago and Toro, and Steamed Eel Vegetable Rolls with Mashed Fish.