London’s Hottest Japanese Pops Up at Statement

Innovative Contemporary Japanese Arrives at Statement in Tai Kwun

Hot off the heels of its successful Spanish pop-up, Statement launches its second pop-up with sister restaurant – London’s leading Japanese restaurant, aqua kyoto. The newest culinary concept brings the hottest contemporary Japanese dishes to Statement’s sophisticated and chic dining room situated in the heart of Central in Tai Kwun.

A must-order are the creative sushi maki which London’s aqua kyoto is famed for combining authentic Japanese ingredients with European flavours to create extraordinary and complex dishes. An unforgettable innovation is the Salmon, beetroot & sea buckthorn berry maki (HK$148 for 4 pcs) which offers an adventurous take on classic sushi. Sea buckthorn is a unique plant that is native to the mountainous regions of Northern Europe and the Himalayas.

Recognised for its vibrant orange-yellow berries, the small but mighty, nutritious fruit has for centuries been used in medicine and skincare products. aqua kyoto chefs were inspired to extract the berry juice and combine this with natural agar gelatine to create a firm and textured outer layer which adds refreshing citrus notes to complement the colourful centre of salmon, sea vegetables and earthy beetroot. Each piece is then topped with truffle mayonnaise and individual garlic flowers are added as the finishing touch to a creative masterpiece. Another highlight is the Salmon and smoked daikon maki (HK$138 for 4 pcs) which is filled with salmon, avocado, smoked daikon alongside a rich and creamy tobiko mayonnaise. This delicate uramaki (inside out maki) is decadently topped with red radish and vivacious beetroot caviar.

The new pop-up brings deliciously unique signature dishes to Hong Kong that have made aqua kyoto exceptional and iconic. Located in the centre of London’s West End theatre and shopping district, the London restaurant boasts incredible roof top views over the city. Whilst travel is restricted, Hong Kong’s Head of Japanese Chef Iwahashi worked meticulously with London’s Head Chef Ken Miyake via the internet and hours of video calls to bring to life aqua kyoto’s eclectic style of cooking which stems from Chef Miyake’s unusual Japanese and Spanish up-bringing. His passion for creative culinary techniques and combining east-meets-west ingredients creates stunning dishes that are whole- heartedly ’Japanese with a twist’.

To further whet the appetite, don’t miss the Cured red snapper with truffle (HK$118 for 4pcs) which awakens the taste buds by wrapping cucumber, chives and watermelon radish around delicate white fish. Each bitesize piece is perched on top of marinated daikon discs and then topped with freshly shaved black truffle, colourful edible flowers and served with a thick ponzu dressing. Don’t miss the mouth-watering Wagyu beef gyoza (HK$98 for 4 pcs). Each beautifully crafted hot dumpling is a twist on tradition; shaped like tortellini pasta and filled with succulent wagyu beef. The dumplings are paired with a spicy miso sauce made with kimchi, tomato and nashi pear then decorated with tiny, glistening ponzu pearls which burst with rich umami flavours reminiscent of traditional gyoza dipping sauce.

Another anticipated favourite to make its debut in Hong Kong is London’s Miso-cured sea trout (HK$98 for 4 pcs). The fish is first cured for 12 hours in a rich miso paste then seasoned with roasted kombu and hijiki powder. The flavoursome trout is then gently cooked using the sous-vide method. Each slice is carefully assembled on pickled red onion and avocado purée and embellished with umami kizami katsuobushi, also known as dried bonito. A firm dinner favourite is the Slow-cooked pork belly with eel (HK$228); which requires extreme precision and patience from Statement’s chefs. The pork belly is slow-cooked in a white miso broth for over three hours and is served with a perfectly soft and tender grilled eel alongside braised daikon and carrots. This impressive dish is presented to guests in an big bowl which is filled with a heavenly aromatic shiitake dashi that will keep you going back for more.

For a sweet ending, the pop-up presents a modern rendition of the classic Japanese street-style Taiyaki waffles (HK$88 for 3 pcs) which is not to be missed. Cooked until golden brown, the Instagram- able fish-shaped waffles are crisp on the outside and fluffy on the inside. Each waffle is filled with different custard fillings – chocolate, matcha and vanilla – and is paired with a rich miso ice cream. For something almost too pretty to eat there is the Tokyo banana (HK$78) which takes on Japanese culture by bringing to life Japan’s most popular souvenir sweet. aqua kyoto creates their own decadent banana cream wrapped around a soft and delicate sponge cake. This tasty spectacle is served with a refreshing shiso lime and coconut sorbet and topped with a unique umeshu foam.

On weekends, from the 1st May, don’t miss the incredible Kanpai Brunch which includes yakitori skewers, tempura, Japanese sandos and much more. Kanpai Brunch is priced at HK$488 per person and free-flow drink packages can be added from only HK$100 per person. During the week, guests also can indulge in the Light Brunch featuring a selection of favourites for only HK$288 per person.

This wouldn’t be a Japanese restaurant without sake, and the drinks menu doesn’t disappoint to showcase how sake makes the perfect food pairing. There is also an extensive selection of wine and Champagne, as well as cocktails which can be enjoyed on the outdoor verandahs courtesy of The Dispensary bar situated next door. The aqua kyoto pop-up can be discovered on the top floor of Block One in Tai Kwun and is available for a limited time only.