Entering the early spring season, the Japanese Kaiseki restaurant “Kaiseki Matsu” presents a menu inspired by “cherry blossoms”. The dishes are mainly characterized by delicate and pink colors, accompanied by plating inspired by the beautiful scenery of cherry blossoms.
The “Spring Poetry” menu includes appetizers, sashimi, simmered dishes, grilled dishes, fried dishes, main courses, and desserts, which are quite abundant. Among them, the “Hokkaido Abalone with Spanish Red Shrimp, Asparagus, and Ebi Imo” combines the specialties of both Eastern and Western seafood. It features Hokkaido abalone paired with thick and sweet Spanish red shrimp, accompanied by a sauce made with Hokkaido abalone liver, creating a rich and flavorful dish.
The beef fat of “Hokkaido Tokachi Wagyu with Long Eggplant and Spring Bamboo Shoots” is balanced, with a remarkable beef aroma. It is paired with long eggplant, nine-section scallions, and spring bamboo shoots, creating a fresh flavor that balances the richness of the Wagyu beef. There are also two seafood dishes named after “Sakura”. The Sakura Tai sashimi has a faint sakura color and a sweet and delicious taste. The Sakura Masu is served with a combination of mixed Uonuma Koshihikari rice and Hokkaido Nanatsuboshi rice, blending the flavors of sweet fish oil and rice.
You can’t miss the flavorful and chewy elephant trunk clams and the delicious and juicy razor clams. As for sea urchin, there are purple sea urchins from Hokkaido and horse dung sea urchins. The former has a smooth and fragrant taste with a strong aftertaste, while the latter has a sweet and creamy flavor.
Address: Shop UG01-03, H Zentre, 15 Middle Road, Tsim Sha Tsui
Opening Hours: (Tuesday to Sunday) 12:00 PM to 3:00 PM; 6:30 PM to 10:30 PM
Phone: 6617 6602
