When
Tuesday, 17 November
About
The Sushi Takeshi edition of a two-night four-hands dinner between Chinesology and Sushi Takeshi, with Michelin-starred Chef Kin-san Leung and Chinesology Culinary Director Chef Saito Chau. The chefs apply their signature techniques to premium seasonal ingredients, including South African 15-head Dried Abalone, Deer Tendon and Japanese Black Abalone, in a multi-course menu that pairs Japanese umami with Cantonese foundations and contemporary ideas. The theme is “Crafted Across Cultures · A Cantonese–Japanese Confluence”. Reservations are available.
Organised by
Where
Sushi Takeshi, Hong Kong
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