aqua’s ANKH Tasting Menu Returns This April With Sensational Japanese & Italian Flavour
Returning this April, aqua proudly reintroduces an iconic dining experience: the ANKH Tasting Menu. A reference from the ancient Egyptian symbol for the “key of life”, ANKH is also the inspiration behind aqua’s logo, embodying the restaurant’s long-standing philosophy of “where there is water, there’s life”.
The new seven-course menu celebrates aqua’s signature contemporary Japanese and Italian flavours with a distinct focus on “water”, the essence of life. Conceptualised by two culinary visionaries, Chef Iwahashi Tatsuya, Executive Head Chef of Japanese Cuisine at Aqua Restaurant Group, and Chef Ilaria Zamperlin, Executive Head Chef of Italian Cuisine at aqua Hong Kong, each dish showcasing simplicity and balance, demonstrating the versatility of “water” — a traditional culinary practice used to enhance the natural flavours of seasonal ingredients.
From 8th April to 8th July, the exclusive seven-course ANKH Tasting Menu is available at HK$1,188 per person with an additional pairing menu featuring fine Italian wines and exquisite Japanese sake from selected regions at HK$688. As previously, in a unique twist, the sakes are paired with Italian dishes, while the Italian wines are paired with the Japanese dishes.
Featuring sea-fresh catches, the Tartare Trio spotlights the ever-popular bluefin tuna. This exquisite dish features three distinct preparations: Otoro paired with ikura, Akami complemented by caviar and a spicy kimchi chili crystal, and Chutoro accompanied by a refreshing yuzu dashi crystal. Each element is thoughtfully layered to highlight the natural richness of the tuna, with subtle garnishes that enhance its flavor profile. Paired with Franciacorta sparkling wine, this dish achieves a perfect balance of creaminess and refreshment, leaving a lasting impression on the palate.
Served upon a bed of seashells, the King Crab Salad with Caviar evokes fresh oceanic scenes. Nestled in the center is the delicate serving of sweet king crab, complemented by a vibrant ‘green juice’ sauce poured table-side. A refreshing cold-pressed extract blend of cucumber, green apple, spinach, celery and ginger, the invigorating sauce adds a pleasant aroma and a refreshing flavour with a warm earthiness, drawing a beautiful balance of flavours between the land and the sea. Perfectly paired with Nabeshima Junmai Ginjo sake, which adds a crisp, clean acidity to the palate.
Hotaru-ika Somen Noodle and Japanese Eggplant presents a symphony of the sea. Spotlighting the seasonal firefly squid, or hotaru-ika, the elegant swirl of somen noodles is topped with tender Japanese eggplant and ikura for a burst of savouriness. From the newly added element of an oyster-shaped sauce bowl, the dish awakens to a lightly flavoured dashi broth simmered with Fuji water, sake, transparent soy sauce, bonitoflakes, kombu, and winter mushrooms. A beautiful complement to the fresh seafood, Tenuta Delle Terre Nere, Etna Rosato is a fruity rosé with a delicate aroma and balanced acidity that is crisp and refreshing on the palate.
Like a picturesque snapshot of the Italian coast, Black Ink Risotto “Lo Scoglio”, reveals fresh finds beneath the rocky shoreline. Serving a medley of fresh seafood, the bed of creamy black ink risotto is topped with Sicilian red prawns, succulent lobster, tender octopus, scallops and sea urchin, brightened by the subtle brininess of fresh sea grapes, seaweed, and crunchy salty fingers — a slightly bitter edible leaf. A drizzle of sweet tomato sauce infused with the essence of shellfish completes the dish. Paired with Koshi no Kanbai, Junmai Ginjo Amane, a smooth and well-balanced blend which adds balance and depth to the rich seafood flavors.
Next, dive into familiar menu signatures that have been enduring staples at aqua for over 20 years. The Charcoal-grilled Saikyo Miso Black Cod is a delightfully sweet and smokey creation, beautifully caramelised with a flakey, melt-in-your-mouth texture. Meanwhile, the Pan Fried Wagyu Beef Rib Eye Horaku-yaki is another long-time favourite, spotlighting premium A4 Wagyu beef, first pan-fried, then baked in rich miso and butter atop a hoba leaf that gives the dish a delicate smokiness. The final drizzle of a fragrant pan sauce, made with ginger, garlic, sake, butter, onion, and miso, adds a sweet and savoury glaze to elevate its flavour. A versatile pour with grilled meats and fish, Jermann, Red Angel on the Moonlight, Pinot Nero is produced exclusively with pinot nero grapes and aged in small-oak barrels, the elegant, full-bodied wine reflects the unique characteristics of the terroir as well as the winery’s dedication to innovation and traditional winemaking techniques.
Cool down next with the Cocco Bello as if lounging by the Italian seaside. The refreshing dessert is an artistic masterpiece perfect for photos, served in a coconut-shaped chocolate with a fragrant surprise hidden within. Crack open the shell to reveal a decadent reinterpretation of the quintessential flavours of summer, beginning with creamy coconut and fresh coconut water, followed by a juicy bite of sweet mango.
Heiwa Shuzo Tsuru-ume Yuzushu lends a similarly bright and refreshing acidity. Crafted in the Wakayama prefecture, the sake reflects the brewery’s know-how in natural fruit liqueur and presents the complete aroma of a full yuzu — juicing the fruit with its peel for a range of sweet, sour, and bitter notes. The sake offers a one-to-one blend of one-year-old Junmai sake with yuzu juice, which is higher than most yuzushu, lending a zesty character and a sweet finish.
A testament to Italian coffee culture, Affogato, which translates to “drowned” in Italian, concludes the menu with an aromatic wave of deep, roasted notes. Combining two decadent ingredients, freshly brewed espresso is poured over vanilla ice cream for a sensational contrast of flavours and textures. The dessert is topped with a crunchy biscotti crumble and finished with a splash of Amaretto di Saronno or Sambuca for a touch of indulgence.
The return of aqua’s ANKH menu promises a renewed culinary experience for diners. With innovative culinary techniques, seasonal ingredients are recreated in show-stopping presentations that skillfully showcase how Japanese and Italian flavours perfectly complement each other. Thoughtfully crafted to symbolise the use of ‘water’, the essence of life, each dish celebrates the simplicity of fresh ingredients and the artistry of exquisite dining.
aqua, 17/F H Zentre, 15 Middle Road Tsim Sha Tsui, Hong Kong
T 3427 2288 | www.aqua.com.hk | FB @aquahk | IG @aquahongkong
About Aqua Restaurant Group
The Aqua Restaurant Group is Hong Kong’s only restaurant group to have grown to an international culinary empire of more than 20 ground-breaking outlets in London, New York, Miami, Beijing and Dubai.
Throughout the years, Aqua Restaurant Group’s fundamental philosophy has remained unchanged; to prepare exquisite food using the freshest, high-quality produce and to prepare it in a way where the true flavours shine. This is coupled with service that is approachable and unobtrusive, and always in a jaw-dropping stylish environment which has become the hallmark of Aqua Restaurant Group.
The Group’s portfolio embraces more than six different cuisines with brands headed by aqua and Hutong, extending to The Chinese Library and Cantina in Hong Kong’s heritage Tai Kwun, Dim Sum Library and Shiro. The Group goes beyond restaurants and bars, operating the aqualuna traditional red-sail Chinese junk boats – amongst the last in Hong Kong, giving visitors an unforgettable experience of the city on the harbour.