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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!
<figure id="attachment_36695" aria-describedby="caption-attachment-36695" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-36695" src="//www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-5-1-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-36695" class="wp-caption-text">Chef Tabuchi taps into his Japanese heritage and Italian experience in his culinary creations</figcaption></figure>
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.
<figure id="attachment_36696" aria-describedby="caption-attachment-36696" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-36696" src="//www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-2-2-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-36696" class="wp-caption-text">Chef Tabuchi&#8217;s creations are easy on the eye and on the palate</figcaption></figure>
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.
<figure id="attachment_36697" aria-describedby="caption-attachment-36697" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-36697" src="//www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/06/Untitled-design-6-1-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-36697" class="wp-caption-text">Sommelier Seju Yang&#8217;s drinks pairing menu has its share of uniqueness</figcaption></figure>
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&nbsp;HK$890 for six courses, and&nbsp;HK$480 more for six glasses of wine pairings.
Booking enquiries: 2315 5999 or <a href="mailto:dining@themirahotel.com">dining@themirahotel.com</a>
Text: Suchetana Mukhopadhyay

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Explore the unique pairing of Japanese and Italian cuisine with Chef Tabuchi