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Throughout April, Grand Hyatt’s Japanese restaurant presents a fresh taste of spring as a tribute to the seasonal blossom
April is the peak of sakura blooming season, as the celebrated blossoms flourish all over Japan. Reminding us the arrival of Spring, Yukio Takeda, chef de cuisine of Kaetsu, the Japanese restaurant of Grand Hyatt, is paying tribute to the beloved flower as the establishment introduces a spring Kaiseki menu, available throughout the month of April.
The Japanese restaurant is introducing the new season with fresh flavours, presented with shades of pastels and intricate presentation. The spring kaiseki menu stays true to seasonality showcasing limited-availability produce such as the Japanese red snapper found only during the flowers’ blooming season, as well as the cherry blossoms themselves, fully utilised in the preparation of an ice cream to round up the kaiseki meal.
The seasonal set menu will include dishes such as:
- Grilled Iwate A4 wagyu beef
- Red snapper, spring vegetables tempura
- Rock-salt grilled Seto Hamaguri clam
- Sakura ice cream
The sakura kaiseki menu is available at Kaetsu from April 1 to 30. The set menu is priced at HK$1,600 per person.
Kaetsu, Mezzanine Level, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722
