W Hong Kong "Wabi-Sabi" Buffet
breathe wcuisine🦪🍣🍱
Buffet: Three days only in March🥳W Hong Kong and Michelin one-star chef Ryota Kanezawa team up to create a limited-time KITCHEN "The Beauty of Wabi-Sabi" buffet👨🏻🍳Guest chefs showcase the beauty of Japanese cuisine🥰🥰🥰
Ryota Kanezawa comes from a family of chefs in Sakai City, Osaka Prefecture, and has worked at the HANGATAMI restaurant at the Ritz-Carlton, Osaka for more than ten years. Entering his 20th year as a chef, he began to think about owning his own restaurant and founded Ryota Kappou Modern. Mr. Kanezawa has worked as a chef at Roka in London, as the chief sushi chef and sous chef at Zuma in Hong Kong, and as a guest chef at the two-Michelin-starred La Frasca in Italy, as well as as sous chef at the two-Michelin-starred Sky Ryugin in West Kowloon. He is good at presenting the ultimate beauty of ingredients.
A different buffet
W Hong Kong has collaborated with Chef Ryota Kanesawa of the Michelin one-star restaurant Ryota Kappou Modern to launch a limited-time "Wabi-Sabi" buffet at KITCHEN from March 16 to 18, 2023, using a series of carefully selected Japanese seasonal ingredients to create a variety of Japanese dishes, showcasing the spirit of craftsmanship.
Ryota Kanezawa believes in the cooking concept of "Simple and Perfect", using simple, high-quality and seasonal ingredients to bring the most authentic taste enjoyment. This time, we designed the buffet menu for KITCHEN with the same extreme care, maintaining the chef's comprehensive cooking skills and demonstrating the craftsman spirit with knife skills and cooking techniques.
The chef added traditional Japanese dishes and specialties from his hometown Osaka to the buffet. The miso grilled chicken skewers are his specialty. Miso is usually made into soup, and marinating meat with miso is a unique habit of the chef. In addition, girls should not miss the traditional dessert of Kansai - Kansai Sakuramochi. There are two main types of sakuramochi: Kanto and Kansai. The Kanto-style sakuramochi uses flour-based crust, while the Kansai-style uses Domyoji flour from Osaka. The glutinous rice is soaked in water, steamed, and then dried to perfectly preserve the taste of the glutinous rice.
Don’t miss the chef’s signature dishes: foie gras monaka pancake and beef sukiyaki (only one serving per person) during the dinner buffet. The chef combines foie gras with Monaka cake based on the concept of blending Japanese and Western cuisine. Monaka cake itself does not have a strong flavor, which can balance the greasiness of foie gras. The beef sukiyaki is served with a specially made truffle egg foam, which further enhances the flavor.
Mr. Kanezawa said: “The core spirit of Japanese cuisine is to make good use of fresh ingredients to create the original flavors of the season and appreciate the charm of seasonal ingredients. I am very happy to cooperate with W Hong Kong to present Japan’s deep-rooted food culture and creativity in the form of a buffet that is loved by Hong Kong people.
The buffet also features other popular Japanese delicacies, such as the fried pork cutlet sandwich, shrimp and white fish tempura, grilled tuna with Japanese sauce, soft shell crab rolls, and a variety of Japanese desserts, such as strawberry cream bread, matcha tiramisu, green tea cookies with hojicha cheese filling, etc., which will surely give diners a brand new taste of Japan.
KITCHEN "The Beauty of Wabi-Sabi" Buffet (March 16-18)
🍣Buffet lunch
March 16-17
12:00 noon to 2:30 pm Adults HKD438 + 10%
Child HKD 298 + 10%
March 18
12:00 noon to 2:30 pm Adults HKD538 + 10%
Child HKD 348 + 10
🍱Buffet dinner
March 16-18
6pm to 9:30pm Adults HKD798 + 10%
Child HKD 508 + 10%
Buffet dinner with unlimited selected sake, sparkling wine, red and white wine, beer, soft drinks and juice:
Adult HKD996 + 10%
❤️W Hotel Hong Kong
KITCHEN
6/F, 1 Austin Road West (MTR Kowloon Station)
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