Harlan Goldstein opens new venue in HK14th May, 2014 by Rupert Millar
Michelin-starred Hong Kong chef, Harlan Goldstein, has opened his new Japanese restaurant, “Sushi To by Harlan Goldstein”, in Causeway Bay.
Named after Goldstein’s long-term business partner and friend, Simon To, the restaurant is said to be a recognition of To’s, “passion for food and wine, and his love and understanding of Japanese cuisine.”
Located on the 29th floor of the Soundwill Plaza II Midtown, the 6,800 square foot restaurant holds “breathtaking” views of Victoria Harbour and features a raised dining room, teppanyaki and sake bar, a sushi bar, two private dining rooms for eight people and an outdoor cocktail terrace.
Executive chef is the veteran Norihisa Maeda and the menu will offer seasonal and specialty menus covering classic Japanese cuisine such as tempura, sushi and sashimi alongside dishes such as “Happy Chicken” which combines yuzu and pepper spiced chicken with avocado, grilled leek, chives and teriyaki sauce or “BLT Maki”, with crispy bacon, tomato, lettuce, cheddar cheese, and mustard mayonnaise.
Other signature dishes include Konbu-marinated sea bream nigiri sushi, seared Kagoshima Wagyu beef nigiri sushi, crispy soft crab tempura maki roll (“Dragon Fire Maki”), botan shrimp with tuna tartar and salmon roe maki roll (“Shrimpy Maki”), panko-crusted Kagoshima Wagyu tenderloin teppanyaki, and grilled robata yaki Hokkaido taraba king crab and scallop.
Alongside the menu is a range of over 30 sakes, many of the leading Japanese whiskies and an “international” wine cellar of over 200 vintages.
The cocktails are Japanese-inspired and include house specialties such as “Mai-Sakura” with Flor de Cana seven-year-old rum and star anise syrup and “Takumi” which blends Buffalo Trace whiskey with bitters and ginger & black tea syrup.