Going Japanesy

Celebrity Michelin-Star chef Harlan Goldstein has broken new culinary ground with Sushi To by Harlan Goldstein, a contemporary Japanese restaurant in the heart of Hong Kong’s Causeway Bay. Sushi To provides guests with the freedom to create a personal dining experience, from a thrilling indulgence of the best of Japanese cuisine, with the restaurant serving sushi and sashimi, robatayaki, teppanyaki, sukiyaki, stone-pot rice, and tempura, to the ultimate in singular culinary perfection, its omakase menus.
Named for Chef Goldstein’s long-term business partner and friend Simon To, in recognition of To's passion for food and wine, and his love and understanding of Japanese cuisine, Sushi To features a highly passionate team of chefs led by Harlan Goldstein and executive chef, Maeda Norihisa.  Together they have come up with a creative range of menus, including a wide selection of seasonal menus and specialty dishes using only the finest ingredients.
Harlan G's Funky Maki Rolls are sure to be in demand; created with the chef’s signature bold flavours and creative combinations, they include the playful Magic Mushrooms - porcini, shiitake, spiced tofu, crispy tempura flakes, and white truffle mayo; the Happy Chicken - a delectable combination of yuzu and pepper spiced chicken, avocado, grilled leek, chives, and teriyaki sauce; and the decadent Smoking Eel, barbecue eel, foiegras, asparagus, crispy rice, spicy chilliand  barbecue Sauce.
There is also a selection of creative nigiri sushi, including the unctuous seared salmon with grain mustard mayo and caviar; and the inventive grilled eggplant with foiegras and wasabi teriyaki sauce.
Sushi To by Harlan Goldstein will also offer shabushabu using Miyazaki black pork, US Angus beef or A5 Kagoshima Wagyu beef, and sukiyaki featuring Yamaguchi chicken.
The Omakase dinner menus will also be a defining feature of the restaurant, with the chefs preparing an eight-course culinary adventure based on the seasons, featuring jet fresh ingredients that will be as wondrous to look at as they will be to savour.
To complement the cuisine will be over 30 exclusive sake varieties, a wide range of Japanese whiskey, Japanese-inspired cocktails created by Harlan G, and a wine cellar of over 200 bottles from around the world.

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