We check out the unique culinary craft of Chef Tabuchi of S’accapau, who brings together the best of Japanese and Italian ingredients in a beautiful blend!

While quite a few Hong Kong restaurants have been offering a fusion of Japanese and French cuisine – some of them even making it to Asia’s 50 Best Restaurants 2018 list – fusing Japanese and Italian cuisine has been something of a novelty so far. And that is exactly what Chef Taku Tabuchi has been attempting to do in his Tokyo-based modernist restaurant S’accapau.

Hong Kongers were in luck last weekend with Chef Tabuchi cooking up a cultural storm of sorts at The Mira, Hong Kong, over 8 and 9 June, using his signature techniques that blend the best of his Japanese heritage and his Italian culinary experience.

For two nights only, Chef Tabuchi prepared a special six-course menu featuring elements from both Japanese and Italian cuisine, such as yellowtail with fennel and flowers, a trio of sliders, summer flounder with classic Italian sausage, and fregola with flying squid, sea urchin, white shrimp and Asari clams and mussels.

To accompany the delectable dishes was a handpicked selection of wines specially curated by sommelier Seju Yang. The boutique picks included a flinty and refreshing Schloss Johannisberg, Gelblack Feinherb Riesling from Rheingau and a modern Senkin Yamadanishiki hand-made sake. The wine and food pairings were however elevated to the next level by the perfect palate cleansers – the Acqua Panna and S.Pellegrino waters.

The entire menu will be available for tasting WHISK, The Mira till 23 June from Monday to Saturday at dinner. The menu is priced at HK$890 for six courses, and HK$480 more for six glasses of wine pairings.

Booking enquiries: 2315 5999 or dining@themirahotel.com

Text: Suchetana Mukhopadhyay