Latest news with #kaiseki
South China Morning Post
20 hours ago
- Business
- South China Morning Post
How Malaysia's wealth of produce inspires Japanese chef at K kaiseki in Kuala Lumpur
Almost five years after the 2020 closure of two-Michelin-star Tenku RyuGin in Tsim Sha Tsui, Hong Kong, former chef de cuisine Hidemichi Seki has embarked on his next culinary adventure. Advertisement He was on hiatus in his homeland, Japan, when the team from Malaysian hospitality group Ilham Dining Concepts (IDC) came knocking in 2022, inviting him to start his own restaurant in Kuala Lumpur. Seki launched his first restaurant, K, in February 2025. On the 37th floor of the Foster and Partners-designed Ilham Tower, the kaiseki restaurant offers a generous 15-course tasting menu. Despite receiving offers from restaurants in Japan, Seki chose to move to Malaysia's capital, wanting to see more of the world while still living close to nature. K kaiseki restaurant opened on the 37th floor of the Ilham Tower in Kuala Lumpur in March 2025. Photo: K Kuala Lumpur 'I've always wanted to gain more diverse experiences overseas and immerse myself in different cultures,' he says. Advertisement
Forbes
27-05-2025
- Entertainment
- Forbes
Chef Sono Brings Kaiseki Downtown At Kappo Sono
Kappo Sono is not the kind of place you stumble upon. Tucked away on the sixth floor of a small building on a quiet street near Union Square, this quiet den is as discreet as it is transportive. With just 12 seats arounds a U-shaped bar overlooking downtown Manhattan, dining here feels less like a reservation and more like initiation into the cult of Sono. Chef Chikaro Sono Holding court is Chef Chikaro Sono, a beloved figure in New York's fine dining scene who's celebrated for his mastery of kaiseki—the traditional Japanese multi-course meal that emphasizes seasonality, precision and artistry. Sono hails from Hokkaido, Japan, where he honed his culinary skills in kitchens before relocating to New York in 1986. He rose to prominence as executive chef of Kyo Ya, a hidden gem in the East Village, which earned a Michelin star and a three-star review from The New York Times. Chef Sono's reputation is that he doesn't just cook—he composes, edits and refines his dishes until each resemble perfection. His menus shift monthly with the tides of Japan's fish markets and the moods of the moment. One of the 13 courses at Kappo Sono At Kappo Sono, it's not just the menu selections that stand out. There's the beverage program, a masterclass in pairing, helmed by Leo Lê—formerly of two-Michelin-star Uchu. This spring, he's pouring shiboritate sakes—just-pressed, unpasteurized and fizzy. They're the first bottles of the 2024 brewing season to hit the US. The dining counter at Kappo Sono As of last week, Kappo Sono is offering its $350, three-hour, 13-course kaiseki dinner from Wednesday through Saturday, featuring a newly reimagined menu crafted for late spring and early summer. Expect assorted sashimi, soft shell turtle soup with suppon buns, Madai dumplings, seasonal sushi wrapped in bamboo leaves and grilled Mishima Wagyu filet mignon. The dinner comes with a standard beverage pairing for $225 and a premium beverage pairing for $450. Both pairings consist of at least 10 expressions of Japanese sakes and French wines. The standard pairing focuses on seasonal sakes and classic Burgundies, while the premium pairing highlights rare, celebrated sakes and premier-cru/grand-cru Burgundies and Champagnes. Don't forget to leave room for dessert. Alongside his longtime team, Chef Sono welcomed acclaimed Pastry Chef Norie Uematsu to the kitchen. Known for her precision and artistry, Norie brings a refined, seasonal approach to desserts that beautifully complement the dinner. The result is dinner that borders on theater - one that will leave guests satisfied, slightly in awe and longing for their next kaiseki experience.
Japan Times
17-05-2025
- Business
- Japan Times
A Japanese dining icon gets a (minor) facelift
Every once in a while, even a dining stalwart needs to be renovated. But when the institution in question is as revered as Nadaman Sazanka-so, deference must be given to the heritage within its very walls. Nadaman Sazanka-so was first established in Osaka in 1830 before moving to Tokyo's Hotel New Otani in 1974. The restaurant specializes in kaiseki (multicourse Japanese haute cuisine). While other Nadaman branches have opened in high-end hotels in Japan and overseas over the decades, the flagship Nadaman Sazanka-so remains a special dining destination. Its location in the center of Hotel New Otani's 400-year-old Japanese garden lends it a rustic air — a peaceful getaway from the city's hustle and bustle. The building, with its teahouse aesthetics designed by the late architect Togo Murano, is considered a masterpiece in traditional architecture. Nadaman Sazanka-so is nestled in Hotel New Otani's Japanese garden, offering diners a serene atmosphere to experience its elegant, refined cuisine. | NADAMAN When the team at Nadaman Sazanka-so closed the restaurant for its refurbishment in September 2024, they adopted a careful, understated approach. The restaurant officially reopened its doors on March 28, 2025. The aging bathrooms and kitchen floors were renovated, and new carpets were installed. Most of the hushed, elegant dining rooms have been left unchanged except for the Aoi no Ma room, which had its previous horigotatsu (low tables with recessed floors) seating converted into Western-style tables and chairs for added comfort. According to Yuko Tate, the restaurant's public relations executive, this particular seating change was requested by many customers. Fuji no Ma, an intimate four-seater dining room that was previously reserved for limited use, is now available for reservations, taking the restaurant's total seating capacity from 38 to 44. The 20-seat Hanagiri no Ma room, which played host to U.S. President Ronald Reagan and U.K. Prime Minister Margaret Thatcher during the Tokyo Summit in 1986, remains the biggest dining chamber. It's quietly stunning, thanks to its ceiling lined with washi (traditional Japanese paper) that filters sunlight, and a wide view of the Japanese garden that offers a striking canvas of nature's seasonal colors. The foie gras "chawanmushi" (Japanese egg custard) was such a hit that chef Takehiko Yoshida has retained it as a mainstay on his menu. | NADAMAN While kaiseki is traditionally a course that changes with the season's bounty, head chef Takehiko Yoshida is flexible enough to retain on his menu a couple of dishes that have been a hit with guests, namely, the foie gras chawanmushi (Japanese egg custard) — it melts in your mouth with a rich umami flavor — as a steamed dish. Yoshida himself is all too familiar with Nadaman's culinary ethos, having worked at Nadaman's outpost in Island Shangri-La in Hong Kong and later helming Nadaman's Shangri-La Tokyo and Shinjuku branches before taking over Nadaman Sazanka-so this year. He exhibits a flair for bringing out nuanced flavors in his dishes through simple, light combinations of ingredients, a restraint that is very much appreciated in the lengthy multicourse kaiseki. For example, a white sesame tofu crowned with sea urchin to create a fine balance of nutty and briny accents, and Kobe beef simmered in a pot with sanshō pepper flowers that lend delicate notes of citrus and spice. Beef also gets to shine in the Kuroge wagyu course. Previously, the course had only steak as the main dish, but Yoshida is now showcasing the meat cooked and presented in various ways, a move that demonstrates his willingness to experiment with new dining options for a modern crowd. Nadaman Sazanka-so; Hotel New Otani (Japanese Garden), 4-1 Kioicho, Chiyoda Ward, Tokyo; lunch, from ¥33,000; dinner, from ¥50,160; Tel: 03-3264-7921
National Post
12-05-2025
- Entertainment
- National Post
A One-Night-Only Culinary Collaboration: Park Hyatt Toronto × MICHELIN-Starred Aburi Hana Unveil the Sakura Season Finale Dinner Event
Article content TORONTO — On Sunday, June 1, two of Toronto's top culinary talents collaborate for a one-night-only tasting dinner event at Park Hyatt Toronto. With only 30 seats available, this exclusive experience promises an unforgettable evening of craftsmanship, seasonality, and artistry. Article content Article content Aburi Hana × Park Hyatt: Chef Ryusuke Nakagawa & Chef Jonathan Williams is a first-of-its-kind dining experience between Park Hyatt Toronto, one of the city's most iconic luxury hotels, and Aburi Hana, Toronto's top MICHELIN-starred Japanese kaiseki destination. Marking the finale of Sakura Season, the dinner showcases the refined techniques of Chef Ryusuke Nakagawa, trained under a master chef to the Emperor of Japan, alongside the contemporary Canadian style of Chef Jonathan Williams, the creative force behind Park Hyatt Toronto's culinary resurgence. Article content Only 30 guests will experience the 8-course tasting menu, with dishes presented in alternating courses by chef Ryusuke Nakagawa and chef Jonathan Williams. The menu features Chef Ryusuke's famed Lobster Kimiyaki with uni and chia seed soy and Maguro Flower Sashimi, paired with Chef Williams' locally inspired creations, including Aged Duck and Mimosa Springs Trout. The meal concludes with a Miyazaki Mango dessert by Aburi Hana's Executive Pastry Chef Aiko Uchigoshi, whose 15+ years of award-winning pastry experience reflect her roots in Yamaguchi, Japan. Article content The evening begins with a welcome cocktail and canapés, crafted in partnership with Roku Gin, set against the sweeping skyline views from Park Hyatt Toronto's 17th-floor Terrace Room. Live music will accompany the dinner, creating an immersive, multi-sensory experience. Article content 'I'm excited to be teaming up with Chef Ryusuke for this event,' says Chef Jonathan Williams. 'It's always inspiring to work alongside other chefs in Toronto who are pushing boundaries. This dinner is about more than great food—it's about celebrating the incredible talent in our city and giving guests a new perspective on what fine dining can be.' Article content Chef Jonathan Williams, Executive Chef at Park Hyatt Toronto, has built an international reputation in kitchens such as The Clove Club and Dinner by Heston Blumenthal. His approach highlights local ingredients, modern Canadian cuisine, and thoughtful wine-forward pairings. Article content 'I'm thrilled about this unique opportunity with chef Jonathan to honour the beauty of the Sakura season, which is a profound symbol of renewal in Japanese culture. It's a beautiful way to showcase the rich tapestry of both Japanese and Canadian heritage through culinary expression,' says Chef Ryusuke Nakagawa. Article content Chef Ryusuke Nakagawa brings a deep connection to traditional Japanese multi-course dining, reinterpreting kaiseki through a Canadian lens. His work at Aburi Hana has earned critical acclaim and a MICHELIN Star for its precision and elegance. Article content Executive Head Chef of Aburi Hana, Chef Ryusuke, brings the soul of Kyoto's kaiseki to Toronto. Having trained in elite Japanese kitchens, including under a master chef to the Emperor of Japan, Ryusuke made the bold move to Canada to lead Aburi Hana's vision. His reverence for Japanese culinary tradition is matched by his passion for local Canadian ingredients, helping earn the restaurant a Michelin Star in the program's inaugural year. Article content Executive Chef at Park Hyatt Toronto, Jon Williams, has led some of the most celebrated kitchens in Toronto, London, and New York. With roots in Richmond Station and Michelin-starred experiences at The Clove Club and Dinner by Heston Blumenthal, Williams is redefining modern Canadian cuisine with a focus on sustainability, regionality, and wine-forward gastronomy. Article content Park Hyatt Toronto is a refined urban retreat recognized among the city's most distinguished hotels. One of the few properties in Toronto awarded a MICHELIN Key, it blends understated luxury with deeply personalized service and immersive cultural and culinary experiences. Located in the heart of Yorkville—Toronto's most fashionable neighbourhood—the hotel features 219 elegantly appointed guestrooms, including 40 suites, and is home to Writers Room Bar, named one of Canada's 50 Best Bars. For more information and reservations, visit or follow @parkhyattto on Instagram. Article content One-MICHELIN-Star Aburi Hana brings an unprecedented Kyō-Kaiseki experience to Toronto, a traditional Kyōto-style, course menu steeped in history and ritual. Executive Chef Ryusuke Nakagawa's modern interpretation embodies and elevates the tradition to create a distinctively contemporary experience. Starting with a foundation of the finest Japanese ingredients from the land and sea, he incorporates local produce to reflect the changing seasons. Aburi Hana ranked #29 on Canada's 100 Best Restaurants of 2025. Article content Article content Article content Article content Article content Article content
