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Restaurant: HAKU Curated By Hideaki Matsuo
Offer: Have you thought of earning Miles through dining? Book table and earn Miles now!
Mondays: HKD1 = 1 mile, Tuesdays – Sundays: HKD2 = 1 mile! (Remember to say “Miles, please” when you pay the bill!) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • On Tuesdays to Sundays (except Mondays), members can earn HKD2 = 1 Mile for each dine-in transaction.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in Partner Restaurants in advance.
  • Bonus Miles will be credited to the members' account within 7 working days after dine-in date.
Other Asia Miles terms and conditions apply.
Other Asia Miles terms & conditions apply
Telephone
21159965
Opening Hours
Today
12:00 - 15:00
18:00 - 22:00
Mon - Sun
12:00 - 15:00
18:00 - 22:00
Payment Methods
Visa Master Cash AE
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking
Phone Reservation
Delivery
10% Service Charge
Offers
Restaurant: HAKU Curated By Hideaki Matsuo
Offer: Have you thought of earning Miles through dining? Book table and earn Miles now!
Mondays: HKD1 = 1 mile, Tuesdays – Sundays: HKD2 = 1 mile! (Remember to say “Miles, please” when you pay the bill!) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • On Tuesdays to Sundays (except Mondays), members can earn HKD2 = 1 Mile for each dine-in transaction.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in Partner Restaurants in advance.
  • Bonus Miles will be credited to the members' account within 7 working days after dine-in date.
Other Asia Miles terms and conditions apply.
Other Asia Miles terms & conditions apply
Review (57)
Level4 2019-09-14
1202 views
今日同閨蜜約咗去食野,傾吓計,揀咗海港城海運大廈地下一間日式料理,因為喺Instagram睇到佢嘅菜式好精緻,決定同好朋友一事。門口比較神秘,打開木門,就會經過一條木製的小走廊,雖然餐廳沒有窗戶,但是一點也不感覺侷促,餐廳分開了兩個部份,大門的左邊是淺木色的吧枱,大概有10個座位,而右邊的風格完全不同,黑色的牆壁帶點神秘,兩種不同的風格出現在同一間餐廳,但是沒有違和感。。午餐的餐牌共有兩款可供選擇,分別是$450和$850。素麵上面仲鋪滿左魚子,感覺清新第二道菜:福岡嘅生蠔配上乳酪清酒燒汁,底下還有蘆筍,賣相是相當精緻。.湯底是非常的清澈,因為用上了日本高湯昆布和日本礦泉水烹調,而這一個菜式是非常有特色的。底下放了經過慢煮的日本大根,還有日本年糕,上面是炸香過的蘑菇,還有西班牙風乾火腿,風乾了1000日,還有日本的大葱,品嚐這道菜可以先品嚐材料隨後最後再喝一啖湯。.日本嘅龍蝦,因為慢煮了2分鐘的關係,口感有刺身的感覺,有不同的層次,最底下有椰菜花泡沫,龍蝦湯,白色的是粟米和白味噌的泡沫,黑色的就是黑橄欖和鹹昆布,更是整到菜式的鹹味所在,侍應還細心的提醒我們進食時可以可以先把所有嘅材料混合。熊本縣嘅A4和牛,用咗牛筋牛骨製成汁,這道菜式有一種特別嘅香味,原來來自特製的焦糖化的黑蒜汁,上面還有加上了墨魚汁的西米脆片。最後一道菜是半湯半飯,係廚師兒時嘅回憶,與廚師意思的時候,他的媽媽經常烹調給他,他也很想把這種回憶帶給食客。有雞湯同蜆湯混合而成,還有風乾鮑魚,還有北海道的夢美人。福崗嘅車厘子,還有西班牙的車厘子,因為酸度比較高,所以先以糖水煮過西班牙的車厘子,減低他的酸度,而餘下的糖水還會製成清酒雪糕上面的車厘子啫喱和菓子還有北海道的紅豆,平常外皮會用包裹着蓮蓉,你想減的甜度,所以外邊創新地包裹着雲呢拿啫喱,旁邊還有了結糖,最後還有抹茶白朱古力。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-08-31
1098 views
A smart innovative Japanese Tasting with interesting addition of Spanish flair. Every course was an extravaganza. Impeccable plating and well thought out flavor pairing.Lunch Tasting menu at $850ppSomen | CaviarMinimal seasoning in the somen noodles to truly let caviar flavor shine. Perfect balance and pops of umami from the caviar. Oyster | AsparagusGood balance between the creamy oyster and refreshing yogurt sauce. And what an exquisite plate of food!Dashi | Shiitake Daikon covered with japanese rice cake (a bit mochi like texture) at the bottom and deep fried shiitake mushroom on top. The traditional Japanese dashi has an extra depth of flavor thanks to the addition of Spanish ham. Lobster | OlivesCreamy and rich lobster bisque blended with cauliflower puree as base, the intense black olive paste lifted the lobster flavor of the dish. Wagyu | Black GarlicA dark main course featuring the beautifully char-grilled wagyu beef, tender and melty, with black garlic condiment on the side. The creamy beef sauce was made from beef bones extracting all the beefy essence into such a rich flavor. The squid ink Brazil sago crisp on top was a surprising textural complement. Rice | AbaloneJapanese rice cooked in a spanish inspired broth, filled with seafood flavor with little bit of spice. Fukuoka abalone, beautifully sliced and cooked to perfection.Cherry | SakeFirst time having a sake ice cream, where it was light but you can taste the sake in the undertone and light sweetness to pair with the fresh Japanese cherry. The chocolate crumbles at the bottom essentially provided the textural element to the dessert.Last but not least, some sweets to end the fantastic meal. Sweet azuki paste covered with crispy roasty brown rice pops wrapped in translucent gel, a celebration of textures. Matcha chocolate, first comes the bitterness from outer matcha powder then tasted the sweet white chocolate inside, literally a bittersweet end. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-08-26
293 views
Four-hands collaboration by Chef Balbi and Guest Chef Gert De Mangeleer (3-star Michelin) from Begium. Full display on mastery of flavor and cooking techniques .... the wine pairing was also totally spot on thanks to Wallace. Chef Gert brought his global tomato collection (grown from his farm) and caviar all the way from Belgium for this event.- Potato/Coffee/Vanilla - Layers of flavor - Hokkaido uni, potato foam, vanilla, coffee and on top is mimolette cheese. Could use less cheese...- Oysters/asparagus- Fukuoka oysters with asparagus bathed in yogurt, sake and ponzu with a splash of olive oil. Intense flavor with metallic after taste.- Dashi/Shitake - Traditional clear soup made from kombu, bonito and yuzu. Daikon covered by a sheet of mochi. Topped with aged Iberico ham and fried shiitake. Soup was extremely fragrant !- Tuna/Cavier - Devine caviar..... Tuna lightly seasoned w white soy sauce and chives- Tomato Collection - Chef Gert’s global tomato collection with merigold as garnish. Each cherry tomato has its own unique flavor. 👍 I thought the crumbled goat cheese was a bit overpowering.- Humita - Roasted pumpkin purée with corn and manchego cheese, and a touch of lime. It was creamy and tasty.- Corvina/Cava - Sea bass with imitation fish skin made from pig trotter collagen. The fish could spent less time in the pan....- Pigeon/Miso - Charcoal grilled pigeon with sweet barley miso, leek, shiso flowers and sanshou (peppercorn) leaves. Meat was medium and lightly seasoned. Unique combo of texture and flavor. 👍- Rice/Abalone - Soup made from clam juice and chicken stock. The soupy rice was also mildly spicy; giving it an extra kick. The abalone was tender.- Cherry/Sake - Sake ice cream with cherries (sliced/compote) Jelly sheet was made from agar agar (kanten) and cherry juice.- Potato/Coffee/Vanilla - Layers of flavor again - Silky potato purée layered with coffee dust and topped with shaved white chocolate. Slight hint of vanilla. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-08-08
1622 views
今次嚟到Haku搵食! 離職在即、老闆豪氣地請我食午餐~隱世餐廳喺海運大廈的一角、平時根本不會察覺如果不是老闆的愛店、大概沒機會到訪正如其他高級omakase、店內位置不多Counter位12個、Table位大概10個店員可集中照顧每位顧客、因為每次上菜店員都會詳細介紹Somen/Caviar 前菜是來自兵庫縣的素麵~素麵是中國、日本、朝鮮、琉球傳統麵食、用小麥麵粉製成~素麵直徑通常要求小於1.3毫米、此素麵最特別是加上海苔粉、令其呈綠色~表面的是名貴的魚子醬、充滿光澤嘅Kristal Caviar~口感滑潤、味道甘純豐盈~粉粉紫紫嘅係紫蘇花~本來我是有點抗拒紫蘇、不過它味道不濃~而且跟綠色的素麵互相輝映、令視覺上也得到享受!Oyster/Asparagus 接著的菜式汁醬以乳酪為base~加上少許清酒調味、味道濃醇表面的是柚子橄欖油和各式食用花、色香味俱全材料還有來自福岡的生蠔~雖然不是很大隻、但味道濃郁~口中的蠔味一直盤旋~而來自佐賀縣的蘆筍也有陣陣甜味、不錯Dashi/Shiitake 湯品更特別~原來此湯只用了三種材料煮成!分別是礦泉水,北海道昆布,木魚~味道清得來帶一點點鹹味~中間是三層食物、最底是味醂和醬油調味的大根蘿蔔~烹調的時間剛剛好,不會太硬或太軟中間是我最愛的日式年糕、口感煙韌~最上是炸冬菇~剛好被年糕和大根承托在湯上、不致被浸軟~非常脆口表面還有來自西班牙的風乾火腿、據說是風乾了1000天呢!鹹香味增添了湯的味道層次~Lobster/Olives這道菜是我最欣賞的!表面是鹽漬昆布和橄欖~由整道菜的鹹味來源上層是由白粟米和白味噌做成的泡泡~口感綿密、味道帶甜中間的龍蝦肉只輕輕煮了2分鐘、所以肉質鮮嫩、還帶有一點刺身的感覺!最底是以龍蝦頭和龍蝦尾敖成的湯頭~店員建議整個菜攪拌來吃~果然味道濃郁鮮甜Wagyu/Black Garlic看到已經食指大動的和牛!是來自熊本的和王~是熊本縣生産的極上牛種只有經過精心挑選的飼料飼養28個月以上~並獲得A5或A4以上等級、且油花標準等級需達到6以上~才能夠稱之為「和王」此菜式用的是A4和王、油脂分布平均煮法是先烤再炭燒~能鎖著油脂又能加上炭烤的香氣調味的醬汁是以牛骨牛尾煮成~再加上黑椒黑蒜~香氣四溢!Rice/Abalone 下一道菜是湯泡飯~原來是主廚Angus按婆婆的食譜而研發出來的~幾片鮑魚是來自福岡的黑鮑~爽口彈牙~鮮味十足而飯則是北海道的夢美人~夢美人連續七年獲日本穀物檢定協會評為「特A級」!口感軟硬適中,飯味濃郁~米粒飽滿、且充滿光澤、粘度十足~湯底由雞湯加上西班牙辣腸~帶辣味更刺激味蕾~Cherry/Sake還以爲是車厘子的清酒~想不到是個特別的甜品!旁邊的是福岡車厘子、大大粒~味道比較酸甜在雪糕下則是較小的西班牙黑車厘子~味道濃厚、甜味為主~半透明的是車厘子味的啫喱~可包著清酒雪糕品嚐~不得不提清酒雪糕~淡淡的清酒味容易入口~連我不太喜好清酒都忍不住一直吃!Sweets甜點有3種~鳥結糖、和菓子、綠茶朱古力味道濃厚~為美好的午餐來一個完美的作結 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-08-06
1637 views
聽過Haku這餐廳的大名已經一段時間,當中有好有差。fine dining 就一定是好嗎?我也不同意,不會一味讚好才是food blogger 的正常,我吃過兩間所謂米芝蓮一星的fine dining ,同樣我覺得也是多此一舉。我有個朋友J先生,他說他不太喜歡Haku。有位朋友羅太太,她甚至說討厭,她說覺得整色整水,日本廚的西餐Fine dining味覺,全錯。當然我也有一位食友Y小姐講到呢間鋪前世今生幾咁好食,差點以為係佢屋企開一樣,本身我也很相信她的筆,但認識得久一點,也明白那支筆會因利益而變得墨水充沛活力起來。咁爭議性大嘅餐廳同兩個相反意見都引起我不少興趣,和另一位客人講想搵間fine dining的餐廳來個customer lunch ,就這裡吧。Lunch tasting menu 有兩個,既然來得就當然要吃夠個好少少嘅餐,試多點才感受到餐廳的風格。$850一位,可以wine pairing ,對客人,始終唔所以要有酒精,要萬分清醒,因此我沒有飲酒。HAKU Curated By Hideaki Matsuo,主理人就是在大阪米芝蓮的三星懷石料理柏屋的名廚松尾英明,講開香港的柏屋,有人覺得係質素保證,也有人覺得只是一間好普通嘅懷石料理。係香港松尾不搞懷石,配上新派的廚司Agustin,卻搞點新意思試fusion菜,Crossover,可以很好,也可以很差,絕對是一場實驗。先來一個somen/caviar ,係素麵,加上紫蘇葉的香和法國嘅cavier,擺位賣相係幾靚,但味道不是特別出眾,素麵滿煙韌,魚子醬冇想像中濃,就如當時Angelababy和曉明也是朗才女貌,天生一對,夾就係夾,係唔夾就係唔夾,好吃嗎?還可以吧。然後是oyster/asparagus ,以Yoga和sake,加上蠔本身的上海水,添上紫蘇,用上的是福岡蠔和以asparagus 來造的醬汁,那福岡蠔是很肥美的,也令這個菜式非常搶鏡,蠔香和個汁的鮮香也算令人深刻。Dashi /Shiitake,係傳統日本鰹魚高湯為主,下面有醬油大根,伊比利亞豬,炸過的shitake好juicy,幾樣夾在一起食,口感都算幾複雜,cher 叫我地要飲哂高湯,但呢個實驗結果應該未必人人鍾意,我係幾喜歡個湯同shiitake,但整體不太特別,我找不到他們的化學作用可以令我覺得賞心悅目的地方。Lobster/Olives是我最喜歡的,用上日本龍蝦煮兩分鐘,以栗米和脆米加入煲左龍蝦湯個底,添上olive同鹹昆布,半熟像刺身的龍蝦係好正,個湯可能用上過多材料,鹹左少少,但我還是覺得不錯,特別在處理那個剛好是刺身和熟肉之間的龍蝦口感。waygu/black garlic就以巴西脆片和主角係A4和牛炭烤過,用上洋蔥來煎,如果以我的角度來說,和牛煎得過熟了一點,如果呈粉紅的溫度,應該會令我的愛多一些,那個巴西脆片反而搶鏡,夾上和牛食,幾funny。rice/abalaone,湯泡飯用上北海道米,加上鮑魚,就係咁簡單,可能你覺得呢個係最普通的其中一道菜色,但這個就是主廚Agustic 以其家鄉的傳統方式和佢嫲嫲的reciept來煮出這道菜,老實說,吃到的是家庭的味道,是親人的血濃於水和小時候的回憶,的確在這道菜吃到的是滿滿的感情分,再不是一場實驗,又令我對這餐飯添加了不少分數。甜品的Cherry/sake是以日式清酒雪糕加上西班牙酸度高的車厘子,那清新叫人欣喜,也完滿了是日的午餐。最後送上和菓子,鳥結糖和抹茶白朱古力,整體也不錯的味覺令我對面的女客人也十分喜歡,以佢嘅形容,她是喜歡的, 當然客人很少吃西餐,因此其標準是相對冇咁準確。至於我,我從來也不是什麼勁人名舌,以一個普通人的角度,不過不失,喺海港城,有個咁靚嘅環境,食一餐不錯的Menu,這個價,我不會投訴,只不過那次講開Haku,朋友說對比Amber的richard,這是另一回事。你會唔會以張學友和鄭伊健比較呀?不會吧,都不是同一件事,都是一場實驗罷。HAKU Curated By Hideaki Matsuo  尖沙咀廣東道3-27號海港城海運大廈地下OTG04號舖 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)