Theatrical ‘fishing village’ GASSAN is now open at H Queen’s Central embracing the convivial spirit of Japan’s kaiseki sake-dining culture. Complete with a traditional ‘yakatabune’ houseboat, the captivating dockside theme is launched by dynamic restaurant group The Food Story as sister restaurant to highly-acclaimed Hiyama in Harbour City, the first overseas brand extension of Michelin star Hiyama in Tokyo.
Named after Mount Gassan, highest of Japan’s three sacred mountains of Dewa Sanzan, GASSAN continues a tradition of authentic, high quality yet affordable Japanese dining, cheerfully fuelled by Japan’s drinking culture in four distinctively eclectic zones over 3,000 sq ft at Central’s trendy art and dining hub.
‘Kaiseki Ryori’ banquet-style cuisine is the central dining focus in two of the zones – a dimly-lit main open dining area resembling an outdoor park, seating 26, and an elegant ‘Grand Private Dining Chamber’ for private groups of 14, atmospherically enhanced by projectors screening serene images of Japan’s kaleidoscope of colourful seasons, from blazing autumn leaves to enchanting cherry blossoms.
GASSAN adheres to the dazzling culinary ‘kaiseki culture’ tradition of Japan’s imperial capital Kyoto with immaculately presented multi-course sets of fresh produce and catches dictated by seasonality and quality. A variety of traditional Japanese cooking methods also define each course – from ‘amuse bouche’ appetisers, soup (wanmono), salads (sunomono) and sashimi to stewed, grilled and fried dishes, rice or noodle specialties and dessert.
A signature experience is also the ‘Kaiseki Ryori Menu’ of 9 to 11 courses focused on fresh seafood from Japan. Another specialty is A5 Hiyama Wagyu, renowned by connoisseurs among the Japan’s most highly esteemed cuts, sourced exclusively from sister brand Hiyama – for which GASSAN reinterprets adventurous cooking techniques, a key focus of ‘kaiseki culture’, extending to styles including tartare and grilling.
The mesmerising range of techniques also extends to other signature specialties, including Snow Crab, Japanese Amberjack, and Kuruma Ebi Tiger Prawn.
Two alternative ‘chef’s choice’ sushi omakase experiences with private chefs complete the four distinctive zones – including the star attraction of the historic Japanese ‘pier-side’ interior design, a traditional ‘yakatabune’ house-boat seating 14, as if adrift from the main restaurant cruising down a river.
For an immersive omakase experience admiring a private sushi chef at work in more intimate and contemporary style, the ‘Omakase Washitsu’ private room with traditional counter seating for just 6 is in elegant, modern design, highlighted by natural light ‘hinaki’ wood features, from trellis ceiling to flooring and window blinds. Omakase menus are priced from HK$888 per person for set lunch, and from HK$1,488 for a range of ‘chef’s choice’ dinner menus showcasing seasonal seafood.
Freshest, seasonal seafood and ingredients headline the omakase experiences, highlighted by Hokkaido Purple and White Sea Urchin, Hokkaido Abalone, Bonito, Uchiwa Ebi fan prawn, Nagasaki’s Matako Octopus, Akamutsu ‘rosy sea bass’, deep sea ‘red jewel’ Kinki fish, sweet Botan Ebi shrimp and Tachiuo ‘scabbard fish’. Top quality seafood is assured, selected by The Food Story’s dedicated purchasing team at Tokyo’s Toyosu Market and imported jet-fresh daily.
An extensive a la carte menu is also available in the main dining area including appetisers such as Hamachi Sashimi with Yuzu Wine Jelly, Sliced Awabi with Awabi Liver Sauce and Sansho Mayo, Sashimi Tartare with Uni and Vinegar Marinated Saba Sashimi with Grapefruit Jelly. Sushi and sashimi options vary according to season, including Sea Urchin, Botan Shrimp, Fatty Tuna, Scallop, Golden Eye Snapper, Rosy Sea Bass, Mackerel, Yellowtail, Freshwater Eel and Arrow Squid.
Signature Hiyama Wagyu can also be ordered as Wagyu Tataki, Wagyu Tartare with Uni, A5 Wagyu Sushi, Grilled Wagyu Sirloin and Gyukatsu.
Specialty dishes also include Slow Cooked Salmon Fillet with Uni Cream Sauce, Grilled Scallop with Sansho, Saltwater Eel Burdock Roll, Steamed Red King Crab with Sake and Uni Tempura, along with rice & noodle signatures like A5 Wagyu and Uni Rice, and range of handcrafted sushi rolls.
Other intriguing elements include GASSAN’s signature Kyosakura Miso, a famous, historic miso brand showcased in dishes such as Marinated Mullet Roe with Miso; and specialty Koshihikari rice, renowned its soft, slightly sticky texture, which GASSAN freshly mills on importing to Hong Kong to ensure perfectly fresh, moist texture. Nearly all other ingredients are also imported from Japan, even vegetables, taro and radish, to underline authenticity.
A range of exquisite lunch sets including appetiser, pickles and miso soup feature Sashimi Lunch (HK$398), Sushi Lunch (HK$398), Gassan Chirashi (HK$438), Medium Fatty Tuna & Salmon Belly Donburi (HK$388), Hokkaido Butadon (HK$238), Hiyama A5 Wagyu Tataki Donburi (HK$388) and Grilled Hiyama A5 Wagyu Sirloin (HK$558).
GASSAN’s exquisite dining experience is helmed by Executive Chef Nick Wong, who led the group’s opening of Hiyama, joining hands with Head Chef Hoso Hidekatsu, a 50-year veteran of ‘kyo-cuisine’ in Japan’s ancient culinary capital of Kyoto.
Underpinning GASSAN’s sociable wine-and dine ‘kaiseki culture’ is an inspiring ‘Wine Cellar’ with harbour view that complements the restaurant’s overall maritime design theme, as if nestled in the bowels of a ship. The cellar houses over 300 bottles of sake and whisky from floor-to-ceiling, with a collection ranging from more approachable brands to niche rarities and ultra-prestige labels.
Especially notable among sakes, award-winning Ginrei Gassan Junmai Daiginjo is from a brewery at the foot of the restaurant’s namesake Mount Gassan, traditionally crafting refined, refreshing sake from its pure spring water. Rarely found Aramasa sake, brewed by the Kimoto method and only released once a year with exclusively limited production, includes Aramasa ‘Viridian’ Kimoto Junmai and Aramasa No.6 S-Type Junmai Ginjo from Akita – revered for its mild, creamy flavour and exotic aroma of vanilla and pineapple. Equally rare Sakaemasu Premium Junmaidaiginjo Nama Vintage 2019 is vividly sharp, sour and fruity, exquisitely enhanced with rich umami from carefully extracted local gohyakumangoku sake rice.
Among prized Japanese whisky, Karuizawa is from a distillery which has become legendary worldwide only since closing 20 years ago. With a steadily diminishing stock of remaining casks and bottles, the value of this remarkable ‘wee dram’ is rising astronomically – and GASSAN is one of only few sources in Hong Kong.
GASSAN seats a total of 60 in four distinctive dining experiences including private rooms accommodating 6 for sushi omakase and 14 for kaiseki. The 3,000 sq. ft. restaurant opens daily from 12 noon – 3 pm and 6 pm – 10 pm at 19/F, H Queen’s, 80 Queen’s Road Central, Hong Kong.
For more information, please visit www.thefoodstoryhk.com/gassan/; for enquiries, please email gassan@thefoodstory.hk or call (852) 3499-1427.
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