The Ritz-Carlton, Hong Kong joins forces with Caviar House & Prunier (in partnership with Fimmedia) to bring in Chef Zaiyu Hasegawa from Den and Chef Julien Royer from Odette – the two masterminds behind the #2 and #5 dining establishments of the newly revealed “Asia’s 50 Best Restaurants 2018,” for a three-day only culinary performance from June 7 to 9.
Chef Hasegawa started Den at the mere age of 29, with a vision to add a creative spin on the esteemed haute cuisine kaiseki with Tokyo’s modern influences. His playful touches on the traditional high art of kaiseki make this time-honored culinary presentation more approachable, bringing it closer to diners in the modern world regardless of their nationalities. While kaiseki may seem distant to ordinary diners, Chef Hasegawa’s approach and beliefs are, on the contrary, simple and heartwarming, “At the very core of my cuisine is the taste of home. It is delivered through the chef’s thoughts instilled in the cooking, those sincere thoughts to bring a smile to guests’ faces.” In its ninth year of operation, Den made its debut in “Asia’s 50 Best Restaurants” in 2016 at #37 and soared to new heights with a #2 position in 2018, winning the title of “The Best Restaurant in Japan”. Attaining Michelin two stars in 2018 marked another profound milestone for Den’s pursuit in modern kaiseki.
Odette is Chef Julien Royer’s maiden effort as Chef-Owner and was awarded Michelin two stars just nine months from its opening. Housed in the iconic National Gallery Singapore, the restaurant serves Modern French cuisine that stays true and refined in their simplicity. Odette is named in tribute to Chef Royer’s grandmother who guided his philosophy – the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. Chef Royer’s experience working alongside celebrated chefs Michel Bras, Bernard Andrieux and Antonin Bonnet prior to his venture in Singapore pathed the success of Odette. The restaurant made its debut in 9th place on the “Asia’s 50 Best Restaurants 2017” list – the highest new entry in the history of the list and climbed to 5th place in 2018, making it Singapore’s Best Restaurant.
For three days only from June 7 to 9, epicures in Hong Kong will have an exclusive opportunity to savor the best of Japan and Singapore under one roof. Chef Hasegawa and Chef Royer, having a shared passion in delivering an intriguing dining experience, have crafted an exclusive menu spotlighting their own signatures, elevated with premium caviar selection for a mind-blowing experience. Priced at HK$3,888 per person, the ten-course degustation menu begins with a spoonful of exquisite Prunier caviar paired with a glass of Dom Perignon champagne to excite any decadent gourmand. The experience continues with meticulously sequenced alternating dishes from Chef Hasegawa and Chef Royer. Bringing the culinary enjoyment to the fullest is a host of sommelier’s handpicked wines and sake.
Guests looking for a quick fix of their cravings could also opt for a six-course wine pairing lunch menu presented by Chef Hasegawa on June 8 or Chef Royer on June 9 at HK$1,688 per person.
Den / Odette Degustation Lunch
Date: Den’s menu on June 8, 2018; Odette’s menu on June 9, 2018
Time: 12 noon to 2:30pm
Price: HK$1,688 per guest for a six-course menu with pairing wines
Venue: Tosca, Level 102, The Ritz-Carlton, Hong Kong
Den x Odette Degustation Dinner
Date: June 7 to 9, 2018
Time: 6:30pm to 10:30pm
Price: HK$3,888 per guest for a ten-course menu with pairing wines
Venue: Tosca, Level 102, The Ritz-Carlton, Hong Kong
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at [email protected].
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