Kappo cuisine is unfamiliar for Hong Kong people, which involves a wide variety of culinary skills, with the meaning of foods cutting by a kitchen knife and cooking with fire. When Japanese see “Kappo”, they know it covers a wide range of food. The premium “Kappo Itamae” and susuhi shop “Itamae” are basically the same, but the former one involves much greater degree of scope. HAKU is a modern themed fine dining restaurant that mainly serves with the fusion “Kappo Itamae” cuisine from contemporary European and traditional Japanese cuisines. The high-end Kappo cuisines consist course after course, most of the people may misunderstand it is Kaiseki cuisine when they taste the first time. HAKU is curated by Hideaki Matsuo, the owner of three starred Michelin Osaka based restaurant, Kashiwaya. This MasterChef collaborates with Argentine Chef Agustin Balbi to create innovative, mid-range priced cuisine. According to the standards of new store, the food quality were exceptional. The appetizers of HAKU are similar to contemporary European food —Beetroot Taco, fried small fish, steamed eggs in mini version and seaweed roll, all of them were tasty on each bite. The most memorable main courses were Japanese Oyster/ Yuzu Kosho/Apple Granita, Kyushu Tomatoes, Bellota Ham/Kamasu and Kagoshima Wagyu Beef with Black Truffle Sauce.
割烹，香港人認識較少，一般泛指是使用各種各樣不同烹調技法餐館的專稱。簡單說，“割”是以刀割，“烹”就是烹調。日本人看到“割烹”，就知道是包羅萬有。高級的「割烹板前」與壽司店的「板前」基礎上是一樣，但要照顧的層面卻大得多。HAKU 是日本創意料理新餐廳，主打是現代歐陸料理與日式料理融合的「割烹板前」。高級的割烹料理，由於菜式多，菜饌一道一道上，頭一次吃割烹定餐式的朋友們，很多時候都會誤認這是懷石料理。HAKU由大阪三星米芝蓮名店柏屋主廚松尾英明組班，請來了曾在日本工作的阿根廷大廚 Agustin Balbi聯合做創意，以中擋位的價格路線做美食，按新店的標準來說，算是在水準之上。HAKU 小吃較貼近現代歐陸料理，紅菜頭Taco、炸小魚、迷你蒸蛋與紫菜卷，都是一口一滋味的。印象深刻的主菜有清新青蘋果、柚子刨冰與山椒葉配北海道生蠔，九州五色蕃茄、西班牙風乾火腿配醋漬日本梭子魚與及炭火鹿兒島和牛配黑松露汁。