S’accapau pop-up at Whisk
Time Out says
The famous Tokyo restaurant comes to Hong Kong
The Japanese are renowned for taking classic European cuisine and, in their dedication to perfection, adding their own innovative flourishes to turn it into a different animal. Think French and Italian restaurants or German bakeries in Tokyo and you get the idea.
S’accapau is one of the shining examples of this fusion of Japanese creativity and Italian fare and is considered one of the most modern and exciting restaurants in Tokyo. For two nights only from June 8 to 9, S’accapau’s head chef Taku Tabuchi will be in attendance at Whisk. As part of the Fine Dining Lovers Guest Chef Series by S.Pellegrino and Acqua Panna, a six-course menu ($890) made personally by chef Taku will include a feast for the eyes as well as the belly.
Diners can look forward to Sicilian pesto trapanese and snap peas, and flying squid with sea urchin, white shrimp, Asari clams and mussels. Don’t forget to throw in an extra $480 for the wine pairing crafted by New York’s superstar sommelier Seju Yang. If you can’t make it on the first two nights don’t fret, the menu will be available at Whisk until June 23.