The restaurant will be the first UK venture for Hong Kong-based bar and restaurant group Maximal Concepts and will serve ‘traditional Japanese cooking techniques with a focus on sustainable, locally sourced produce’.
It will join The Aubrey in Hong Kong, which is located on the 25th floor of Mandarin Oriental Hong Kong. Menu items at the Hong Kong restaurant include A3 wagyu tartare; dried blowfish; a range of sushi, sashimi, maki and tempura as well as dishes cooked on a robata grill such as Hokkaido king crab leg; and Iberico secreto pork as well as rice and noodle dishes.
The new subterranean restaurant will have a large dining room as well as two cocktail bars and will be open for lunch, dinner and afternoon tea.
The restaurant replaces Daniel Boulud’s Bar Boulud that closed in October last year following the ending of its 10-year contract at the Knightsbridge hotel.
Maximal Concepts is an international restaurant group based in Hong Kong that was founded in 2012. It operates venues including Mott 32, which has four locations in Hong Kong, Vancouver, Las Vegas and Singapore and nine more set to open by 2024, John Anthony, Sip Song, and Limewood. Its aim is to build the first global luxury Chinese restaurant brand originating from Hong Kong.