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懐石 さおとめ Kaiseki Den By Saotome

Shop 3-4, the oakhill, 28 Wood Road, Wanchai, Hong kong
+852 2851 2820
Mon 18:30 ~ 23:00
Tue 18:30 ~ 23:00
Wed 18:30 ~ 23:00
Thu 18:30 ~ 23:00
Fri 18:30 ~ 23:00
Sat 18:30 ~ 23:00
Sun Closed
Takes Reservations
Accepts Credit Cards

Located in the subtropical climate of Hong Kong, Kaiseki Den by Saotome is a restaurant serving traditional kaiseki meals made with fresh, seasonal ingredients from Japan. Opened in 2009, it has been in its current location since 2017. Formerly Wagyu Den, this restaurant, run by executive chef Hiroyuki Saotome, is not only the first Japanese cuisine to earn a Michelin star in Hong Kong, it has earned one each of the last eight years since 2010.

Shop 3-4, the oakhill, 28 Wood Road, Wanchai, Hong kong
+852 2851 2820
周一 18:30 ~ 23:00
周二 18:30 ~ 23:00
周三 18:30 ~ 23:00
周四 18:30 ~ 23:00
周五 18:30 ~ 23:00
周六 18:30 ~ 23:00
周日 休息日

Kaiseki Den By Saotome是在香港這種亞熱帶氣候的地區,可以品嚐到日本四季的當令食材的懷石料理店。本店在2009年開幕,於2017年喬遷至現在的地點。由總主廚五月女(Saotome)先生打造的這家餐廳(之前為Wagyu Den)不僅是香港首家獲得米其林星級餐廳評價的日本料理店,更是從2010年起連續8年都獲得星級評殊榮。

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Kaiseki Den by Saotome has a strong base of local fans who come often, and the only menu item is the chef’s course. In order to use fresh and seasonal ingredients, the eight dishes of the kaiseki course—sakizuke (appetizer), dobinmushi (food steam-boiled in earthenware pot), tsukuri (sashimi), oshinogi (palate-cleanser), shunsai (fresh vegetables), shusai (a substantial dish), shokuji (a rice dish), and Kanmi (dessert)—change daily. If a repeat customer requests an item that was previously on the menu when they make a reservation several days in advance (for example, Chinese soft-shelled turtle from Lake Hamana), Saotome will make every effort to serve it.

Kaiseki Den by Saotome insists that nearly 100 percent of the ingredients in its traditional kaiseki courses are imported from Japan. The seafood procured is not aquacultured, but caught in the wild off the coasts of Hokkaido and the Hokuriku region. The most popular item with Hong Kong locals is kichiji rockfish from Shiretoko, Hokkaido, which is prepared using a surprise method depending on the time—broiled, grilled, or boiled with seasoning. A seasonal item during winter is crab caught in Toyama and San’in. When it comes to the vegetables for kaiseki meals, Kyoto vegetables are the most commonly used, with togarashi chili pepper and Kamo eggplant available in summer and turnips and Kyoimo tubers in winter.

The beef for the shusai course is charcoal-grilled heifer from Nozaki Farm in Kagoshima, which is exquisitely tender. The dessert is seasonal fruit and, if it’s autumn, chestnut ice cream and other items. Each dish gives you a chance to experience the season. You can choose from over 10 chef-approved varieties of sake, from breweries in Tochigi, Hokkaido, and elsewhere. At Kaiseki Den by Saotome, you can see and taste the four seasons of Japan without leaving Hong Kong.




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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.