Food and Beverage
A Japanese restaurant in Causeway Bay launches a daily tasting menu of seasonal dishes. Tables of at least 4 diners get an extra dish on the house - if they ask to speak to the Chef.
Sushi To by Harlan Goldstein in Causeway Bay on Hong Kong Island is launching a new tasting menu of seasonal Japanese dishes.
The restaurant is currently starting with a Sushi Platter of Medium Fat Tuna, Golden Eyes Snapper, Hamaguri Clams and Spicy Tuna Roll – followed by teppanyaki of Hokkaido Scallop with Salmon Roe and Aosa Nori Seaweed Sauce.
The Robatayaki course offers a choice of Japanese Iwate Platinum Pork with Black Truffle Miso Sauce or 60 Days Aged Beef Roll with Burdock Pickles and Wasabi Konbu Noodles.
Save room for the Taraba Crab with Clams Inaniwa Udon and Surprise Dessert.
Tables of 4 are served a complementary order of Pan-crusted Hiroshima Oyster with Black Truffle Miso. To redeem the dish, guests simply have to ask a waiter for ‘Oishi Maeda San’.
Maeda San is the name of the Japanese restaurants’ Executive Chef.
Located on the 29th floor, the restaurant has an expansive view of Victoria Harbour. It has more than 30 kinds of sake on the menu.
Sushi To by Harlan Goldstein, 29/Fm Soundwill Plaza Midtown, 1-29 Tung Lung Street, Causeway Bay, Hong Kong. Telephone: +852 2970-3218.
The restaurant is a short taxi ride from Central, Admiralty, Wanchai, North Point, Happy Valley, the Hong Kong Convention and Exhibition Centre, and other points on Hong Kong Island.