When Japanese kaiseki cuisine crosses over with European flavors, what kind of dishes will be brought? Chef Martín Carrasco of Coast Seafood Grill at Hotel COZi Resort will collaborate with guest Michelin-starred chef Ryota Kanesawa to launch a “Four-Hand Collaboration Dinner” in October, combining the two cooking styles mentioned above, as well as limited a la carte offerings!
The dinner features a creative combination of European and Japanese ingredients, starting with Hokkaido scallop sashimi, followed by a rich Boston lobster white miso soup, accompanied by a Kagoshima black pork sandwich with 12-month aged Comté cheese and pork chop sauce.
The next main course to be served includes Canary Islands sea bass with Romanesco cauliflower, seasonal Japanese mushrooms, and eggplant foam, or Kyoto Wagyu beef fillet with shallots, sweet potatoes, pumpkin sweet and sour sauce, and black garlic teriyaki sauce. The meal concludes with a Japanese dessert platter, featuring egg custard pudding, mango mochi, matcha cheesecake roll, and homemade red bean ice cream. The two chefs will personally host a collaborative dinner at Coast Seafood House on the evening of October 2, and the special dishes from the dinner will also be available for individual order throughout the entire month of October.
Price: HK$798 per person (excluding service charge)
Address: 19th Floor, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Hong Kong
Phone: 2535 0025
