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BRAND NEW FLAVOURS FROM CHEF SUZUKI

Sagano's new Japanese Chef Yusaku Suzuki pampers diners with a delicious range of classic Kyoto delights with a creative touch.

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Recently appointed Yusaku Suzuki, new Japanese chef for Sagano, debuts a slate of new dishes to delight guests in keeping with the Kaiseki dining tradition for which the restaurant is known.

Tapping his 25 years of experience, he injects his signature twist on classic recipes and entices diners with creations such as:

  • Deep-fried Tilefish and Taro with Shuto Cream Sauce
  • Kue Garoupa with Vegetables in Hotpot
  • Tuna Carpaccio with Sea Urchin and Egg Yolk Sauce
  • Japanese-Style Stewed Ox Tongue with Radish
  • Stewed Fatty Tuna with Spring Onion and Radish

Book now and start your Japanese gourmet journey at Sagano!

For reservations, call +852 2313 4222

ABOUT CHEF YUSAKU SUZUKI

Japanese native Chef Suzuki describes his culinary style as modern classic. He transforms fresh, seasonal ingredients to push the boundaries of classic Japanese cooking, paying homage to his roots while unleashing the full scope of his creative powers.

OTHER DINING OFFERS

CAVIAR INDULGENCE

Premium Oscietra caviar is in the spotlight at La Table French Brasserie.

BLOOMING SAKURA

Experience the beauty of cherry blossom season with a dedicated sakura lunch menu.

FLOWER AND TEA DELICACIES

Enjoy a delightful array of tea-licious savouries at Tao Li this spring.

DOUBLE THE FLAVOUR EXCITEMENT

Fancy Japanese or Korean food? Why not both as Café East presents buffets of the best from both countries.

TEA-LIGHTFUL INDULGENCE

Savour a delightful afternoon tea experience as you while away the day with tasty treats and pleasant company.