A HISTORY OF UNMATCHED EXCELLENCE
Kaika’s pedigree is impeccable. It’s the first teppanyaki restaurant in Hong Kong that hails directly from Japan, bringing the cuisine of the legendary Ginza Teppanyaki Kaika, Tokyo, to Tsim Sha Tsui. Each day, top-notch ingredients, such as Hida wagyu tenderloin and Hokkaido crab legs, are flown in fresh from Japan to the kitchen on the 19th floor of The ONE, where experts in Japanese cuisine oversee the preparation.
Recommended in Hong Kong & Macau Michelin Guide 2014
Hong Kong Tatler Best Restaurants 2012, 2013 and 2014
Kaika’s culinary excellence is complemented by the modern décor, which evokes a Zen-like ambience, allowing diners to meditate on the fresh food while seated in the 2,500 square foot space. In the main dining area, floor-to-ceiling windows let in ample natural light and provide a stunning view of the harbour. Brown and gold hues bring warmth to the simple and understated elegance of the room.
THIS IS ENLIGHTENMENT
The name Kaika is a reference to Bunmei Kaika, the Japanese cultural enlightenment period of the 19th century. During that era, Japan embraced elements of western culture, including eating meat, and developed teppanyaki cuisine. At Kaika today, the A5 premium Japanese beef simply melts in the mouth. In addition to teppanyaki dishes, the menu boasts sushi, sashimi, tempura, appetisers, soups and desserts. Kaika’s sake cellar contains a meticulously curated collection of over 50 labels, including Junmai-shu, Honjozo-shu, Junmai Ginjo-shu, Ginjo-shu, Junmai Daiginjo-shu and Daiginjo-shu.