Han Dining has officially launched its new seasonal tasting menu, “Land and Sea,” at its Tsim Sha Tsui flagship location. Priced starting at just HK$298 per person, the offering delivers a surprising value proposition: a 16-course culinary journey that marries the bold, generous flavors of Korean cuisine with the meticulous precision of Japanese culinary techniques.
A Fusion Philosophy Rooted in Experience
The driving force behind this ambitious menu is Chef Minseong Cho. With a background that spans Korean hotel dining, Japanese sushi craftsmanship, and even Western gastronomy—including an eight-year stint running a pizzeria—Chef Cho brings a multifaceted perspective to the table. His culinary philosophy prioritizes a delicate balance, utilizing Japanese sushi techniques as a foundation while infusing dishes with Korean soul.
“I place great importance on the tastes and dining culture of Hong Kong guests,” Chef Cho noted regarding the menu’s development. By retaining the distinct characteristics of both cuisines, he aims to create an accessible yet sophisticated dining experience suitable for a wide range of palates.
The “Land and Sea” Experience
Adhering to the principle of seasonality, the menu is structured into distinct chapters, offering diners a narrative of textures and flavors. The restaurant continues its popular “平民 Omakase” (affordable omakase) concept, presenting two tiers for the new season:
- Han Signature (HK$298): A comprehensive 16-item spread.
- Han Special (HK$418): An upgraded 18-item experience featuring exclusive chef specialties.
Appetizers: A Creative Opening
The meal commences with the “Gift of Earth,” a picnic-style bento box containing four distinct nibbles. Highlights include an Iced Tomato dressed with aromatic basil pesto and Korean melon cream, offering a refreshing start. The Potato Tart features silky potato mousse layered with black truffle and mushroom cream, while the Korean Beef Tartare impresses with its crispy shell and unique seasoning of year-aged Jeju plum.
For diners opting for the Special set, a traditional Japanese Tamagoyaki infused with shrimp and white fish is a standout addition.
Sushi and Mains: Where Cultures Collide
The second act focuses on “Ocean Freshness,” where Chef Cho integrates Korean household staples into sushi formats. The Soy Sauce Shrimp Sushi reimagines the popular Korean home-style dish, while Hamachi Sushi is paired with aged white kimchi for a classic sweet and sour contrast. The Special set features a decadent Foie Gras Tuna, topped with freshly shaved premium foie gras that melts instantly upon the bluefin tuna base.
The “Land and Sea” main course section adopts a traditional “four-dish” meal structure. The Japanese Braised Pork Belly is slow-cooked for over three hours in sweet soy sauce, achieving a melt-in-the-mouth texture. This is complemented by a Stone Pot Rice featuring confit mushrooms and seasonal wild garlic soy sauce. The Seared Wagyu Salad, dressed with a homemade perilla orange vinegar sauce, provides a citrusy balance to the beef’s richness.
A Modern Zen Ambiance
Beyond the plate, Han Dining offers an environment designed for immersion. The interior features a “dark luxury” aesthetic with deep-toned walls and a central marble table inspired by mountain landscapes. Elements of sand, natural stones, and candlelight create a modern Zen garden atmosphere, allowing guests to dine in tranquility.
Looking Ahead
Following the success of its Tsim Sha Tsui location, Han Dining has announced plans to expand to Langham Place in Mong Kok this May. For now, diners eager to experience this cross-border culinary fusion can reserve a table at the Mody Road flagship.
- Location: Shop 17-20 & 31-34, G/F, FHP Shopping Centre, 37-41 Mody Road, Tsim Sha Tsui.
- Reservations: Available via handining.com.