This contemporary Japanese restaurant is one of the year’s most highly anticipated openings

In February we reported the opening of Haku, a contemporary Japanese restaurant at Harbour City. Months passed with opening date continuously being extended, but the wait is finally over: the establishment is opening mid-July.

Located on the ground floor of Ocean Terminal, Haku is a 34-seat restaurant with a rather discreet entrance. Guests entering the restaurant’s premise must stroll through a short dimly-lit corridor, where the end of the tunnel revealed an intimate dining space, with a long open bar kitchen set on one side and smaller tables on the other. Seating 13 at once at the kitchen bar, guests can witness live preparation and garnishing of dishes by the team of experienced chefs, led by former The Ocean alumnus Agustin Balbi.

Guests are invited to discover his use of premier Japanese ingredients, heavily dictated by seasonality. Guests can share a number of small plates, followed by a modest selection of mains and desserts. Chef Balbi’s experience in Japan during the early years of his career secured his ability to creatively incorporate unique Japanese ingredients into his dishes.

We had a preview of the menu earlier this month, and the below are the dishes we’d recommend keeping an eye out for:

The meal at Haku begins with amuse bouche such as pickled beetroot with beet powder, arranged snuggly within a hollowed out rose, revealing stacked magenta petals of sliced beets, bringing sweetness and tartness with each morsel. The spring tartlet fills a miniature sable pastry tartlet with edible flowers and sweet garden peas. The nori cone is a simple yet impressive treat, where toasted seaweed is folded into a small cornet and filled with an umami-rich cream made with dashi.

Freshness is the key with Haku’s starters. Kyushu tomato with Bellota ham is topped with sakekasu, a rice-based by-product of sake production. This leftover rice is toasted in the oven until golden brown to top hearty chunks of sweet Kyushu tomato. Japanese oysters with yuzu kosho and apple marries Ebisu oysters with a granita made with green apples and tangy yuzu kosho, accompanied by a sharp hint of horseradish. 

See also: In Fukuoka, Feasting On Oysters That Are Grown On Ropes

Hokkaido uni with aubergine on brioche is one of a few signatures at Haku. Thick slabs of golden uni lie atop a rich spread of roasted aubergine puree seasoned with sweet miso. The bespoke thick brioche toast was buttery rich and the dish was best for sharing. Kagoshima wagyu with eringi and baby kabu radishes takes wagyu beef from Kagoshima, seared and served with an intense onion and beef jus and sharp sweetness from miniature kabu radishes. Save room for desserts as Haku presents wild strawberries with sweet tofu and meringue, a light finish with sweet fraise des bois, served alongside mild tofu ice cream and the lightest meringue. 

Seasonal ingredients are best utilised through each course that is well thought-out and carefully constructed to encompass rich textures and creative flavour combination, as we look forward to future visits to Haku. 

Haku is now accepting reservations, with opening date set for July 14, 2017.

Haku, Shop OT G048, G/F Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 2115 9965

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