Experience The Best Of Cuisines: After koi, Japanese Master Chef Terufumi Mihara brings guests along with his new venture in Trattoria Kagawa by Mihara to experience the marriage of Japanese and Italian cuisines while celebrating fresh ingredients from Kagawa, the smallest Japanese ken known for its olive cultivation that contributes to specialities of wagyu, chicken and pork raised on feed infused with olive oil or ground olive leaves.

Look & Feel: Occupying 1,000 square feet of the ground floor of Wan Chai’s dining destination J Senses, the restaurant is a 32-seater trattoria that welcomes diners into a natural-hued interior that pays tributes to Kagawa. Take a seat at the teppanyaki bar to see the culinary team work its magic first-hand; the outdoor seats will be where you want to settle for an after-hour drink.

On The Menu: Start your meal with some of the restaurant’s signature starters, such as Caprese with Tomato Sorbet made from Kagawa’s plump tomatoes, and Trippa alla Kagawa paired with a Japanese tomato sauce. Seasonal vegetables are also featured in Bagna Cauda and Kagawa Olive, while the Prosciutto offers an iconic Italian touch to the meal.

Seafood lovers would spend amazing time here. Choose your jet-fresh fish from the trattoria’s tank and let the team present the catch for you in the finest culinary expression — Live Australian Lobster, Live Japanese Abalone, and more. Kagawa’s olive-fed beef is also something that you don’t want to miss. The Japanese Wagyu Beef Tagliata cooked on teppan showcases the different cuts of beef while celebrating the buttery texture and a melt-in-the-mouth softness.

Great For: Cocktail catch-ups, cheat day meal.

FYI: Trattoria Kagawa by Mihara serves lunch before 2 pm and reopens for dinner at 6 pm.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.

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