Gonpachi presents exquisite seasonal ingredients from Shizuoka

Specializing in authenticity in Japanese cuisine, Gonpachi Hong Kong, the gourmet izakaya restaurant, is dedicated to offering extraordinary delicacies from different regions in Japan. Having explored Iwate, Kumamoto and Hokkaido for premium ingredients, Mr Paul Kwok, CEO of 1957 & Co., has continued his quest in Shizuoka prefecture, home to many agricultural and marine products, and brought to tables the freshest of this bountiful land.

Seared Akamutsu sushi with pepper

In the centre of Japan, Shizuoka prefecture is blessed with a range of natural landscape, including the World Cultural Heritage Site, Mt. Fuji, and the deepest bay in Japan, Suruga Bay. Taking advantage of its warm climate, plentiful sunshine and abundant water resources from Mt. Fuji, the region boasts 439 kinds of agricultural and marine products, among the most in the country.

Yariika Sumen with Onion Nagaimo and Soba sauce

This Spring, Gonpachi plays host to the Shizuoka style cuisine and serves up 22 varieties of sumptuous dishes, featuring the jet-fresh ingredients including Sakura shrimp, scampi, rainbow trout, bonito, eel, whitebait, red snapper, fresh squid, mehikari fish, ebi imo (yam), Fujiyama mushroom, greenhouse melon, Aoshima citrus unshu, green tea and so on.

Rainbow Trout Salad with Tomato onion and capers

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Gonpachi presents: Gourmet Journey to Shizuoka

Promotional Period:From now until 31 May 2015
4/F, Lee Gardens One, 33 Hysan Avenue, Causeway Bay, Hong Kong
+852 2787 3688
11:30am-1:00am (Sunday to Thursday)
11:30am-2:00am (Friday, Saturday and Eves of public holiday)