Sake Central is bringing back Tempura Nights with the one Tempura chef you need to know: Tomiya ‘Tommy’ Yu

54% REMAINING

From HKD 888

Available at 7pm on October

21st, 23rd, 26th & 30th

Optional sake pairing designed

to enhance each dish

Enjoy a Tatler-exclusive

off-menu course

Exciting collaboration between

Chef Tommy and Sake Central

Whether you can tell your shirako from your nasu – or you simply appreciate the mouth-watering textures of a crisp, golden batter, you can’t miss this newly launched collaboration at Sake Central. For a limited time only, Chef Tomiya ‘Tommy’ Yu and Sake Central have prepared a seasonal selection of tempura – including a surprise dish pairing with an exclusive, in-restaurant only sake

Tempura Nights are back! Just when you thought tempura couldn’t get any better – Sake Central has teamed up with the one tempura chef you need to know to create an exciting menu of ten seasonal tempuras for you to savour. Sample flavours such as Shirako (cheddar cheese), Satoimo (Japanese taro) and Renkon (lotus root), each encased in their mouth-watering light and crisp golden batter and accompanied by a selection of small
dishes to keep your appetite going.

And as if that wasn’t enough, Chefs Tommy & Sake Central Head Chef Vincent Ladislao have concocted a secret dish of Oyster Tempura with Koshu Sake. Expect an evening of
exquisite sake, flavourful dishes, and off-menu surprises with a sake only available in-restaurant.


Additional details

Meet Chef Tomiya ‘Tommy’ Yu

First inspired to cook by his father, Chef ‘Tommy’ is about as authentic as it gets (even his favourite flavour of ice-cream is sake). With an MO orchestrated solidly on Japanese cuisine, handcrafted ingredients, and a conscientious mission to incorporate sustainable and seasonal dishes into his repertoire – it’s no surprise that Chef Tommy’s symphonic flavours have his fine-dining guests calling for encores.

Born in Okayama, Chef Tommy kicked off his sizzling career at Kappo (a much-loved cuisine in Osaka where the chef freestyles dishes in front of a spellbound audience) and Kaiseki (a ritualistic approach to cooking characterised by small dishes, seasonality, and pleasing presentation) restaurants. Recent stints include Hong Kong New World Millennium Hotel’s Sagano and Mizutani in Alva Hotel by Royal. Now, guests can revel in his unmistakable cooking style by discovering his pop-up collaborations and private dining projects

Reservations
Discover the menu
  • Bookings are fully refundable within 48-hours of purchase, after which we will offer credit that can be redeemed at Sake Central
  • Please let us know if you need to reschedule your reservation and we will do our best to accommodate
  • Please arrive by 7.15pm for your seating
 
 
Choice of Appetizers
Shirako with Ponzu, Amberjack Carpaccio, Cold Soba Noodle with Karasumi
 
 
2 Kinds of Sashimi
 
 
9 Kinds of Seasonal Tempura
Uni – Ohba leaf, sliced seaweed, Shirako – Cheddar Cheese, Sake – Salmon, Tachiuo – Saury, Anago – Sea Eel, Nasu – Miyazaki Eggplant, Satoimo – Japanese Taro, Daikon – Oden Radish, Renkon – Lotus Root, Daikoku Shimeji – Mushroom
 
 
Soba Noodles
 
 
Dessert
Reservations
  • Bookings are fully refundable within 48-hours of purchase, after which we will offer credit that can be redeemed at Sake Central
  • Please let us know if you need to reschedule your reservation and we will do our best to accommodate
  • Please arrive by 7.15pm for your seating
Discover the menu
 
 
Choice of Appetizers
Shirako with Ponzu, Amberjack Carpaccio, Cold Soba Noodle with Karasumi
 
 
2 Kinds of Sashimi
 
 
9 Kinds of Seasonal Tempura
Uni – Ohba leaf, sliced seaweed, Shirako – Cheddar Cheese, Sake – Salmon, Tachiuo – Saury, Anago – Sea Eel, Nasu – Miyazaki Eggplant, Satoimo – Japanese Taro, Daikon – Oden Radish, Renkon – Lotus Root, Daikoku Shimeji – Mushroom
 
 
Soba Noodles
 
 
Dessert

From HKD 888 (+10% service charge) without sake pairing

HKD 1,288 (+10% service charge) including sake pairing

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