japanese master of true kyoto cuisine chef kazuo takagi comes to hong kong and macau

Hong Kong, 29 June 2017) A sensational dining experience of historical and theatrical Kyoto cuisine will be coming to Hong Kong and Macau this August. Chef Kazuo Takagi, of two Michelin-starred Kyoto Cuisine Takagi in Ashiya, Japan has been invited on behalf of the MICHELIN guide Hong Kong Macau Dining Series as the latest guest chef in their International Chef Showcase. A master of true Kyoto cuisine, known as ‘Kyo-ryori, the talented chef will be presenting a spectacular tasting menu which takes diners on a sensory journey through the natural beauty and tradition of Japan’s former ancient capital.

Chef Kazuo Takagi has created a unique five-course lunch and eight-course dinner menu exclusively for the Dining Series which will be available at WHISK, The Mira in Hong Kong on 9 August and at Tenmasa, a MICHELIN guide recommended Japanese restaurant at Altira Macau on 11 and 12 August. Prices start from USD100 (MOP800) and tickets are available at:https://guide.michelin.com.hk/en/international-chef-showcase-takagi-kazuo. A 10 percent early-bird discount will be applied for reservations made between 3 to 16 July for events in Macau only on August 11 and 12 events only.

Distinguished for holding its two-star rating since the MICHELIN guide first launched in Japan, Chef Takagi’s eponymous restaurant is an internationally regarded custodian for Kyoto cuisine which is known for its rich culture and history. According to Chef Takagi, “Kyoto cuisine reflects the beauty of our seasons and is always prepared with the utmost respect, harmony and care.” Through his cooking, he hopes to bring these traditions to a wider audience as he states, “True Kyoto cuisine is rare even in Japan today as it has very complicated preparation; I want it to continue its long history”.

Chef Takagi’s tasting menu for the MICHELIN guide Hong Kong Macau Dining Series is a showcase of traditional Japanese cooking methods and decorative presentation, with each plate unravelling a cultural tale and a true experience of ‘Kyo-Ryori’.

An expression of the colorful and floral four seasons of Kyoto is reflected in his appetiser which is an elaborately presented dish of Kegani crab, sea urchin, caviar, local seasonal vegetables and herbs, dashi jelly. Also on the menu is one of Chef Takagi’s most well-known dishes, his soup. Complex and highly technical in preparation, he will be serving his abalone, asparagus, onsen egg, green peas and black truffle soup with signature dashi broth. Traditional ingredients of Japanese red tea and matcha are interpreted in the innovative dessert, which balances the zest of mango and pineapple purée with creamy milk sorbet.

The latest guest chef from the MICHELIN guide Hong Kong Macau Dining Series adds to the stellar line up of international culinary luminaries brought to the region to create exclusive dining experiences for discerning foodies. The Series is organised in partnership with esteemed fine wine expert Robert Parker Wine Advocate, with Melco Resorts and Entertainment as the Official Title Partner. Combining the world’s best cuisine and wine, the Series pairs each menu with highly rated wines meticulously chosen by Robert Parker Wine Advocate’s internationally renowned wine experts.

For the latest and greatest dining news, events and announcements about the MICHELIN guide Hong Kong Macau Dining Series, foodies should bookmark the MICHELIN guide website, follow the official Facebook page, and download the mobile app: Michelin HKM.