Torikaze Hong Kong Welcomes Yoshiteru Ikegawa for an Intimate Three-Night Yakitori Omakase

For three nights only, Chef Yoshiteru Ikegawa will join his disciple Ryo Matsui at Torikaze Hong Kong for an exclusive omakase experience celebrating their shared approach to traditional yakitori.

Torikaze

This July, esteemed Japanese yakitori expert and founder of the Torishiki ICHIMON group, Yoshiteru Ikegawa, will return to Torikaze Hong Kong for a unique three-night guest chef engagement. The event is scheduled for July 28 to 30, 2026, at the restaurant's prime position in Forty-Five, LANDMARK. Chef Ikegawa, awarded a Michelin star for his esteemed Tokyo restaurant Torishiki, infrequently participates in international culinary events, presenting a rare opportunity for local patrons to experience his craftsmanship. For three evenings, Chef Ikegawa will collaborate with his protégé, Hong Kong Head Chef Ryo Matsui, to provide a distinctive yakitori omakase meal priced at $1,480 HKD (plus 10% per person).

Torikaze

Torikaze: 43-45/F, FORTY-FIVE, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central, Hong Kong

The menu features a sequence of seasonal flavors, starting with appetizers like smooth liver mousse, chilled corn soup, and ginger-shiso chicken roll, and continuing with stuffed chicken wings including Yunnan mushrooms. Guests will thereafter savor a meticulously curated assortment of iconic yakitori cuts, cooked over high-quality Kishu binchotan charcoal, encompassing thigh, shoulder, gizzard, heart, fillet, tsukune meatball, chicken oyster, and wing, accompanied by veggies such as Manganji peppers, okra, and sweet potato. Notable features comprise chilled tomato with water beans, a soothing claypot rice accompanied by sweet corn, and a tropical conclusion of coconut and mango ice cream.

Torikaze

The limited-edition meal epitomizes Yakitori-do, or “The Way of Yakitori,” a culinary discipline characterized by technical accuracy, restraint, and profound regard for ingredients. This meticulous methodology is epitomized by Chef Ikegawa’s principle, “one skewer, one lifetime,” highlighting that each piece of meat is grilled separately based on its distinct cut, fat composition, texture, and optimal temperature. Reservations may be arranged through Torikaze Hong Kong.