HAKU is the first word of the Japanese phrase HAKU RAI HIN, which literally translates to “things from abroad”. The reason we decided to name the restaurant HAKU is because we wanted to create a restaurant with Japanese heart, but also with influences from around the globe.
At HAKU, we serve an innovative cuisine strongly guided by seasonal Japanese ingredients and techniques, while influenced greatly by the variety of cuisines present in a melting pot city like Hong Kong.
We aim to surprise our guests with unexpected flavour combinations expressing our freedom and creativity.
At Haku, our main source of inspiration are the seasons and nature changes, using and highlighting the best ingredients available at the time. We focus on offering an exceptional dining experience to our guests through our unique way of cooking and our special wine and sake selection from around the globe.
Haku also collaborates closely with passionate professionals and artisans, farmers, fishermen, butchers, wine and sake makers, pottery artisans; supporting the young and upcoming to those upholding and continuing the family legacy.
The cuisine at Haku is a result of Chef Agustin Balbi memories based on Spanish cuisine merged with his experience in Japan giving life to a strong and creative identity.
Omakase 1480 (8 courses)
Omakase 850 (5 courses)
Lunch set menus: (4 courses)
350 & 450
All menus include welcome snacks and sweet bites.
10% service charge will be added to all the menus.
Executive Chef of HAKU
Argentinian by birth, Chef Agustin Balbi was exposed to a variety of cuisines from a young age and began his journey into the culinary arts at the young age of 15. Working in some of the most highly acclaimed restaurants in Buenos Aires marked the start of his culinary career and his determination to work in the world's best restaurants. Leaving everything behind, Agustin began his culinary pursuits away from home as he tirelessly aimed for new horizons.
Chef Balbi’s gastronomic journey has spanned the globe, with experience in the West and the East, and both the Southern and Northern hemispheres. Before coming to Asia, Balbi worked in the United States, which provided him with valuable experiences in Michelin-starred restaurants where he experienced a cuisine that was western but strongly influenced by Japan. Here, he discovered completely new ingredients and techniques from the land of the rising sun, ultimately sparking Chef Balbi curiosity about it all.
To further his culinary skills and curiosity of a land so far away from home, Balbi spent several years training in Japan, learning new techniques from the country’s best masters.
His dedication to Japanese food and culture was recognised in 2015, when he was selected as one of San Pellegrino’s Top 10 Japan Young Chefs (under 30), and notably, the only foreigner on the list. With a wealth of experience in both Western and Asian cuisines, Chef Balbi brings Hong Kong an exciting new culinary concept, where creativity and freedom are key with premium ingredients taking centre stage. Chef Balbi is working under the guidance of Hideaki Matsuo, a Relais & Chateaux grand chef and holder of three-Michelin-stars at restaurant Kashiwaya. In response to this collaboration, Balbi says, “as a foreigner I am truly humbled and honoured, because it is not something that happens every day.”
“HAKU is a compilation of what I learned in Japan. The dishes we serve are innovative and bold in flavour combinations, and are created from my perspective, looking from another angle without cultural restrictions or rules. It is something that hasn’t existed before.” Chef Balbi's culinary skills are on full display as he masterfully creates innovative dishes using the finest ingredients with the guidance of Matsuo san.