One MICHELIN-starred and MICHELIN Green-starred Roganic welcomes acclaimed Kanazawa restaurant respiración for two exclusive collaboration dinners on 17 and 18 November 2026. Following their first sold-out collaboration in Ishikawa Prefecture this April, the two restaurants reunite in Hong Kong for the second chapter of their collaboration, presenting a specially designed tasting menu that brings together Roganic’s produce-led modern British cooking and respiración’s contemporary Spanish cuisine shaped by the ingredients and traditions of Japan’s Hokuriku region.
Priced at HK$2,180 + 10% service charge per guest for the special 11-course dinner menu, the two-night event will showcase the culinary philosophies of both restaurants through a progression of individual signatures and collaborative creations. With a shared respect for seasonality, close relationships with producers and a commitment to bringing out the natural flavours of ingredients, the collaboration explores how different culinary backgrounds and techniques can come together on one menu.
FROM KANAZAWA TO HONG KONG: A SHARED APPROACH TO SEASONAL COOKING
Founded by three childhood friends who pursued their culinary careers before reuniting in their hometown, respiración has become one of Kanazawa’s most compelling dining destinations. Housed within a restored traditional wooden building that once served as a bank, the restaurant presents a contemporary interpretation of Spanish cuisine through the ingredients, craftsmanship and food culture of Ishikawa Prefecture.
Drawing on the experience of its chefs in Barcelona’s MICHELIN-starred kitchens, respiración combines Spanish techniques with Japan’s seasonal seafood, mountain vegetables, local game and fermented ingredients. Its cooking places particular emphasis on the natural flavours and textures of familiar ingredients, supported by close relationships with farmers, fishermen and artisans throughout the region.
This philosophy finds common ground with Roganic, where Executive Chef Oli Marlow and Head Chef Adam Catterall, overseen by Simon Rogan, continue to champion seasonal produce, sustainability and the creative use of locally sourced ingredients. Since opening in 2019, Roganic has developed its own interpretation of farm-to-table dining in Hong Kong, working closely with regional growers and suppliers while incorporating preservation, fermentation and modern British culinary techniques.
Having first cooked together in Kanazawa in April, the two teams now bring their exchange to Hong Kong, drawing on ingredients and ideas from both destinations to create a menu that reflects their individual identities and shared interests.
A COLLABORATIVE MENU CELEBRATING THE SEASONS
The 13-course menu begins with a selection of snacks from both kitchens, introducing the contrasting techniques and flavours that define their cooking. From respiración, the Impact Amaebi is an interpretation of the restaurant’s signature sweet shrimp creation, featuring a crisp tart made from shrimp shells and a filling of sweet shrimp marinated in house-made shio-koji aged for two years, finished with a delicate sheet of shrimp jelly.
Roganic presents Aerated Asparagus from Yunlin with Spiny Lobster and Semi-dried Tomato, bringing together the sweetness of shellfish with the freshness of seasonal vegetables. This is followed by respiración’s Oyster Donut, a savoury fried bite filled with local oysters, oyster-infused béchamel and seaweed, accompanied by a soybean-based dipping sauce and caviar. Roganic’s Whipped Duck Livers on Toasted Black Garlic Pudding offers a richer contrast, balanced by preserved Alpine plum jelly.
The menu continues with respiración’s Female Snow Crab Royale, a delicate steamed egg custard incorporating snow crab meat and roe, finished tableside with a warm broth. The dish celebrates the arrival of female snow crab season in Japan, when the prized crustaceans are available for a limited harvesting period of just two months.
From Roganic, Asparagus from Yunlin with Summer Herbs and Roasted Pork combines slow-cooked hen’s yolk and toasted yeast, highlighting the restaurant’s approach to bringing together vegetables, proteins and fermented flavours.
A jointly prepared seafood course of Dry-aged Threadfin with Pil Pil Sauce and Green Yuzu brings together the techniques of both kitchens. Drawing on the traditional Spanish pil pil preparation, the sauce develops its rich texture and concentrated flavour from fish collagen, complemented by yuzu foam and a finishing touch of charred green yuzu grated tableside.
Respiración then presents its Male Snow Crab Paella, a signature expression of its Spanish culinary foundations and Ishikawa’s celebrated seafood. The rice is prepared to capture the richness and umami of snow crab, accompanied by aioli.
The savoury progression concludes with another collaborative creation, Pigeon with Ah-shing Pumpkin, Split Peas and Fig Leaf, combining seasonal ingredients with the two restaurants’ respective approaches to cooking game.
For dessert, respiración introduces Ama-koji, a rice-based creation inspired by amazake, the traditional Japanese fermented rice drink. Prepared using locally sourced rice, rice koji and water, the dessert incorporates ama-koji ice, a sweet koji sauce, crisp rice chips and a foam made with local sake.
Roganic follows with an Alpine Plum Tartlet with Bergamot Cream and Frozen Plum Juices, offering a refreshing balance of fruit and citrus. The experience concludes with petit fours from respiración and Roganic’s Frozen Ruby Strawberry Cream with Chocolate Mint and Nori, bringing together sweet, herbal and savoury notes.
Across the menu, the two restaurants demonstrate how their shared interest in regional ingredients and traditional preparations can lead to new interpretations, with Japanese fermentation, Spanish culinary techniques and Roganic’s modern British influences appearing throughout the evening.
The collaboration will take place exclusively on 17 and 18 November 2026 at Roganic in Lee Garden One, Causeway Bay. With just two dinner services available, the event offers guests a rare opportunity to experience respiración’s cooking outside Japan’s Kanazawa, alongside the creative approach of Roganic’s team.
