Discover the true taste of Fukuoka with jet-fresh seasonal ingredients such as award-winning Ebisu oysters, plump Shikanoshima Island clams, and fragrant Amaou strawberries showcased in a time-limited degustation menu prepared by 4 skilful hands: WHISK’s Chef Oliver Li, and a Japanese Guest Chef Yasuhiro Yamada!
Available from 8 – 22 Mar, Mon – Sat, 6:30pm – 10pm.
HK$890 for 6 courses / HK$690 for 4 courses
Prices are subject to 10% service charge. Mira Plus Members enjoy 25% discount (not applicable for Mira Plus cash vouchers).
Executive Chef of the popular Hakata House who boasts over 30 years of experience, and whose kitchen has been visited by star chefs from Hong Kong including Uwe Opocensky, Richard Ekkebus and Nate Green, will be present at WHISK for 2 evenings to ensure consistency of presentation and execution.
For this event alone, in February, Chef Oliver Li travelled to Fukuoka’s busy fish market, vibrant fruit and vegetable auction, and local farms to source the most premium and often exclusive ingredients now in season, each carrying its own unique story.
During his short journey, with much support of the Fukuoka Prefecture, we sourced deliciously plump, jumbo size “single seed” Karatomari Ebisu oysters, which feast freely on algae-rich waters of the pristine Hakata Bay suspended on ropes.
We took a sneak peek into the secretive lab off the coast of Kyushu where tiny sweet clams are bred and nurtured amidst deep green wakame seaweed for up to 2 years, only to be hand-selected and delivered fresh on the same day to Hong Kong to just a handful of restaurants whilst being almost completely unavailable in Japan itself due to a small-scale production.
We also scouted for the freshest vegetables from artisan producers including original Matsu Kinoko Mushrooms also known as “the sun of pine” being inoculated in the Japanese pine wood by a single family on the outskirts of Fukuoka.
Finally, we got to pick luscious Fukuoka strawberries praised for their intense flavour and well-pronounced fragrance.
Inspired by the journey, the menu features 6 dishes such as grilled Ebisu Oyster with Rapum Blossom and Hakata famous Mentaiko, as well as charcoal grilled Sazae Whelk with finely shredded Japanese ginger buds salad that lends a tasty bright and sweet contrast with a touch of pungent accent.
Among the highlights is also the free-range Hakata Chicken – a local pedigree of fowl famous for its firm bite and juicy taste served with Tenderstem broccoli, quinoa and sweet and crunchy Japanese cucumber.
Seafood fans will fall in love with the traditionally salt-grilled Sakura Bream (or the true madai that enters shallow waters to spawn at the time of cherry blossom bloom) with a golden crust and crispy skin matched perfectly with original Matsu Kinoko Mushrooms known for elegant flavour similar to matsutake and gently sweet, umami-packed Kombu jelly spread.
The seasonal culinary showcase of Fukuoka’s gourmet potential wouldn’t be complete without the vivid red, round, big and delicious Amaou Strawberries offering balanced sweet and tart flavour hiding under beautiful lustre that is exceptionally rewarding. It inspired Chef Oliver Li to create a multi-dimensional dessert with white chocolate and tofu ice cream.
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