Yashima takes Omakase experience to the next level with a perfect mix of authenticity and originality
At Yashima, Chef Takahashi Kouya brings to you Omakase menus, masterfully crafting dishes featuring choicest seasonal ingredients with authenticity and creativity.
Immersed in serenity, Yashima’s Zen Garden-inspired ambience and interior design enhance interaction between chefs and guests, transforming fine dining into an art form.
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A revered form of gastronomic experience, ‘Omakase’ literally means entrusting the selection of seasonal specialities to the chefs. At Yashima, you’re invited into a serene setting where Executive Chef Takahashi Kouya presides over the Kaiseki-style (haute cuisine) Omakase and presents a series of artisanal, bespoke courses, featuring impeccable seasonal seafood and produce freshly flown in from Japan daily.
The choicest, seasonal ingredients are flown in daily.
Executive Chef Takahashi Kouya has built an illustrious career spanning over three decades. For ten years, he perfected his culinary skills at the Michelin-starred sushi restaurant "Ginza Kyubey" in Tokyo, one of the best-known “Edomae Sushi” restaurants and the first one to feature sea urchins and salmon roe as sushi ingredients. "Ginza Kyubey" has been a magnet for gourmets and its clientele is a never-ending list of dignitaries, including former US President Barack Obama. The restaurant is favourably compared with “God of Sushi” Ono Jiro.
YASHIMA Hong Kong
YASHIMA Hong Kong
Enter Yashima and leave the city’s hustle and bustle behind. Let its distilled Japanese aesthetic of ‘wabi-sabi’ Kyoto Zen-inspired architecture transport you to a surprising discovery on this gastronomic journey. With a master design plan based on the concept of a serene Kyoto Zen garden, Yashima’s ambience presents a contemporary reinterpretation of traditional Japanese architectural features. The deliberately low Omakase counter facilitates the interaction between the team of chefs, with Executive Chef Takahashi Kouya at the helm, and the guests, as if friends prepare a meal for visiting pals in a cosy setting. The chefs meticulously craft one course at a time, inform guests of the names and origins of the seafood, answer their questions, and artfully present unexpected innovative elements. The guests can chillax, appreciate the masterful skills and marvel at the endless training and precision of the dedicated staff.
The Executive Chef has curated a collection of Kyoto tableware and decorations, recreating a vibe of tranquillity only found in a Kyoto garden. Yashima unveils to guests a feast for the palate as well as for the eyes
Summer delights
Starting in June, Yashima brings you the new summer menu featuring rare, scrumptious seasonal seafood and the finest produce directly from Japan and other exclusive sources around the world.
Kue no Sashimi with Homemade Sour Sauce.
A highlight in the Sakizuke course (appetiser) is the “Grilled Hokkaido Ise-ebi (lobster) with Red Sea Urchin.” This exquisite course features tender and succulent lobster meat grilled over charcoal to unleash the fresh flavour of the paste, served with sweet and fresh Hokkaido Red Sea urchin and salmon roe for a rich and flavourful taste.
Miyagi Akami with Egg Yolk Vinaigrette.
In the Tsukuri course (creation), a star dish is the “Hokkaido Lobster Sashimi with Homemade Uni Sauce.” Executive Chef handpicks wild caught Ise-ebi from Mie Prefecture, known for the translucency of the meat and crunchy texture, combining to deliver unrivalled flavour. The exquisite taste is enhanced with a splash of rich and silky homemade uni sauce made from red sea urchin, vinegar, and soy sauce.
Nimonowan courses are simmered food served in bowls. Yashima presents an exemplary Nimonowan, the “Slow-steamed Aomori Dried Abalone with Grilled Akamutsu.” This labour-intensive course’s star ingredient is the Aomori dried abalone, expertly steamed for five full hours to deliver its unique chewy texture and the umami with a suggestion of seawater’s natural saltiness. When paired with grilled Akamutsu fish, the distinctive texture is full of tenderness and richness, infused with the flavourful taste of the fish oil.
Grilled A4 Miyasaki Wagyu with Bamboo Shoot.
Yashima’s ‘dreamy top-grade’ limited-edition additional order – Hokkaido King Crab. Cod Crab served in two ways: it features more than three kilograms of the highest quality crab, known for its exceptional tenderness and firm texture as well as thick and meaty legs. Executive Chef soaks the crab legs in the purest crab broth to unleash its sushi freshness; served with the rich and flavourful crab roe sauce, leaving guests with an unforgettable experience. (Due to the limited supply, please call ahead for availability.)
