Today is a special day of me and my boyfriend. We are going to Haku to celebrate our anniversary, which is a broadless cuisine. The interior design of the restaurant is noble and peaceful. There is most wonderful night view in Hong Kong. Appetizer HOKKAIDO UNI This is used Japanese fresh uni. The sauce is yuzu truffle. O-TORO The toro belly had age over 24hours and smoke. The sauce is violet mustard. FIREFLY SQUID sorrel FRIED CHICKEN caviar / half sour Main course KAGOSHIMA A4 WAGYU PARKER HOUSE The A4 Wagyu is very juicy and dry aged with the fat for 24 hour. The sauce is made by black garlic and truffle and chicken soup. Dessert JERUSALEM ARTICHOKE Its made by sugar substitute. The topping is Belgium 85% chocolate and hazelnut. BLOOD ORANGE fennel pollen FINANCIER calamansi RUBY CHOCOLATE It is add roasted miso and Japanese crispy rice.