Going Green in Japanese Gastronomy
Matsunichi Salutes Healthy Living with Fresh New Vegetarian Menu
(Hong Kong, 19 March 2018) – Authenticity coupled with an artisanal dining experience is the hallmarks of Matsunichi’s contemporary Japanese gastronomy. The restaurant’s insistence on serving only the freshest quality produce from Japan has been taken a step further this spring with a new 8-course ‘Vegetarian Vibes’ Menu (HK$600); available on weekends for lunch and dinner and for ‘Meatless Mondays’ from 1st April – 31st May, drawing gourmands seeking new flavours and experiences as well as a greener lifestyle.
Bold New Era
Matsunichi began the year by welcoming a leading talent of Japanese haute cuisine – Miyasako Yukihiro, whose distinguished 40-year career includes the renowned Imahan restaurant in Tokyo and Nadaman from one of the world’s most prominent multinational hospitality groups. As Assistant Executive Chef, Yukihiro directs the culinary team, creating dishes and curating menus that will leave both regular and new guests pleasantly surprised.
Plant Power
The new nourishing menu is devoted to, and devised around vegetables, featuring a mixture of rare and seasonal greens sourced directly from Japan. Prepared with great attention, Matsunichi’s ‘haute vegetarian’ affair nurtures a respect for life and a rediscovery of the earth’s natural produce.
Shojin ryori, or vegetarian cooking practised by Buddhist monks in Japan, is elevated in the hands of Matsunichi’s expert chefs where guests can enjoy a variety of vegetarian platters and dishes cooked a number of ways including seaweed Soup of Kombu, often called the king of kelp served with Taro Dumpling, as well as a selection of colourful Vegetarian Nigiri Sushi, crispy vegetable Tempura, Vegetarian rice dishes and more.
Nutritious Feast
The Tomato Tofu is crafted with three kinds of tomatoes: the plump, heart-shaped and Italian oxheart tomato; the sweetest cherry tomatoes on the vine from Holland; and Japanese micro-tomatoes, which is paired with a house-made vinegar jelly for a refreshing appetite-teaser.
The Tempura course uses vegetables prized for their medicinal effects such as nutritious maitake mushrooms – high in protein, low in fat – grown at high altitude in the mountains of northern Japan. Butterbur buds from the plant known to soothe migraines, and vitamin-rich sweet potato complete a succulent and beneficial trio of tempura coated in crispy light batter.
Edamame, peas, corn, Hokkaido kombu, Japanese rice and broth are slowly cooked in a donabe (clay pot) for fragrant Kamameshi where the fresh greens and vegetables are combined with an irresistible layer of crispy rice. Peach Sorbet with Yellow Pitahaya (dragon fruit) provides an effortlessly sweet finale to a meal that highlights the wholesome flavours of nature.
Assistant Executive Chef, Miyasako Yukihiro |
Vegetarian appetiser platter |
Vegetarian nigiri sushi |
Vegetarian kamameshi |
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About Matsunichi
A showcase of modern Japanese culinary theatre, Matsunichi presents tempura, teppanyaki, sushi and sashimi fresh from the counter with artistic flourish. Dramatic dining areas and elegant private rooms proffer a luxury of space in this restaurant of 10,600 square feet. Specialities bring an authentic taste of Japan to the table – whether for lunch or dinner, satisfying set meals, creative tasting menus, or exquisite à la carte – alongside bottles of premium sake for pairing.
Matsunichi
Level 2, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay, Hong Kong
Tel.: +852 3188 2760 | Email: [email protected]
Open daily
Lunch: 12:00 pm - 2:30 pm
Dinner: 6:00 pm - 10:30 pm
Matsunichi online
www.matsunichi.com.hk
www.facebook.com/MatsunichiRestaurant
www.instagram.com/MatsunichiRestaurant
For press enquiries
GHC Asia
Alisa Chen | [email protected] | +852 3163 0180
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