A trend-setting new Japanese dining brand is launching a theatrical ‘fishing village’ embracing the social sake-dining spirit of kaiseki culture with the opening of GASSAN in Central this November.
At GASSAN, the exquisite dining experience embraced with kaiseki spirit is helmed by Executive Chef Wong Kwun-Wa, who led the group’s acclaimed 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
Japanese Head Chef
Established a widely acclaimed reputation both in Japan and Hong Kong since 14, chef Hoso has been tantalising diners with finely polished mastery of Japanese delicacy offering. Appealed to delicateness of Japanese cuisines and fascinated into delivering unhindered savoury of his proud culture, chef Hoso continues delivering the taste of Omakase with intimacy while still shines in glamour of luxury,
Dedicated in depicting the authenticity of Japanese dining and presenting his guests with the perseverance and quintessence of perfecting every single delicacy. As the former executive chef of Hiyama Hong Kong, his passion for thriving towards excellence and his unyielding attitude towards impeccability is what makes him an exceptional chef. With his perseverance on culinary mastery, Chef Nick puts together the Toyo dining experience with authenticity, enriching the taste with luxury and the irresistible finesse of Japanese delicateness.
Experienced in hospitality industry with a sommelier level 2 qualification, Gabi endeavours for the ultimate culinary satisfaction paired with glasses of palate astonishment, where cuts of delicacy embellished with drops of tantalisation. Here in Gassan, Gabi has gathered a refined collection of premium sakes and whiskey collection, delivering an unprecedented culinary experience with his artistry garnishing of luxury.