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Matsunichi

Matsunichi, Hong Kong
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  • Menus

    Lunch Menu 午餐餐牌

    Dinner Menu 晚餐餐牌

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    Menu Highlights

    A5 Nozaki Wagyu, Sea Urchin and Seaweed Tempura with Caviar, Hokkaido Abalone Teppanyaki, Edomae Sushi

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  • About

    Location

    Kwun Tong/Kowloon Bay

    Level 2, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay, Hong Kong

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    Cuisine

    Asian, Japanese

    Good For

    Business Meetings, Fine Dining, Meeting For Drinks, Private Functions, Quiet Dining, Romantic Dates

    Opening Hours

    Mon-Sun: 12pm-2:30pm, 6-10:30pm

    Description

    Between Kai Tak and Kowloon Bay sits this beautiful restaurant, dressed up in earth tones and filled with natural light, entices you with its wall-to-wall shelf of sakes, and subtle touches of cherry blossom in the decor. The promise? Refined Japanese plates with a seasonal sensibility. The menu here was put together in consultation with internationally renowned Japanese chef, Hide Yamamoto, and presents Japanese cuisine, sometimes given a fancy modern twist, at its best. Think delicious orbs of sea urchin atop a crispy shell of wakame tempura, then dressed with indulgent pearls of caviar, a perfect combination of the sea’s richest treasures. Or a flaming shell full of plump Hokkaido abalone, atop hot coals, a kind of “teppanyaki” dish that combines delicious seafood with some theatricality. The menu here evolves with the seasons, and the elite kitchen puts its modern spin on the best of the oceans and fields year-round. Think Japanese cod and Kuruma prawns from the cold Northern waters, A5 Nozaki Wagyu from Kagoshima, and a regular supply of the freshest sea urchin from all over the world. This is turned into delicate hand-pressed Edomae-style sushi, a restaurant specialty, as well as delicate, crisp-shelled tempura, or thick slices of sashimi served with vibrant sauces. Matsunichi brings a combination of imagination, seasonality, and culinary mastery to bring the best of Japanese cuisine to your table, starting with the very best of what’s in season. Come experience this stellar restaurant today! (May 2017)
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