Innovative French-Japanese Cooking with Seasonal Produce
This exclusive dining experience infuses two contrasting cuisines, Japanese and French, to offer a world of new flavours and textures in creative omakase menus curated by Chef Oliver Li who meticulously selects premium ingredients from Japan and France, emphasising their freshness and simplicity through craft cooking techniques, such as kobujime, ikejime and fermentation. The Chef’s personal journey to Fukuoka’s farms and markets has allowed a source of fresh and unique ingredients available in season. The ambient space awash with natural light opens up to the green terrace lounge on one side and offers a stunning view of Kowloon Park on the other.