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Summary
- Torikaze Hong Kong hosts Chef Yoshiteru Ikegawa for a three‑night guest chef event between July 28–30, 2026
- Limited yakitori omakase menu features seasonal cuts, vegetables and signature binchotan grilling
- Reservations are now open via Torikaze Hong Kong
This July, revered Japanese yakitori master and Torishiki ICHIMON group founder Yoshiteru Ikegawa will return to Torikaze Hong Kong for an exclusive three-night guest chef experience. Taking place from July 28 to 30, 2026, the highly anticipated event will be hosted at the restaurant’s premium location at Forty-Five, LANDMARK.
Chef Ikegawa, who earned a Michelin star for his renowned Tokyo establishment Torishiki, rarely makes international culinary appearances, making this a unique opportunity for local diners to witness his artistry. For three nights, Chef Ikegawa will be joining forces with his disciple, Hong Kong Head Chef Ryo Matsui, where they will present a special yakitori omakase menu priced at $1,480 HKD (plus 10% per guest).
The menu is designed as a progression of seasonal flavors, beginning with appetizers such as silky liver mousse, chilled corn soup and ginger‑shiso chicken roll, followed by stuffed chicken wings filled with Yunnan mushrooms. Guests will then enjoy a curated selection of signature yakitori cuts grilled over premium Kishu binchotan charcoal, including thigh, shoulder, gizzard, heart, fillet, tsukune meatball, chicken oyster and wing, alongside vegetables like Manganji peppers, okra and sweet potato. Additional highlights include cold tomato with water beans, a comforting claypot rice with sweet corn, and a tropical finale of coconut and mango ice cream.
The limited-edition menu serves as a pure reflection of Yakitori-do, or “The Way of Yakitori,” a culinary discipline defined by technical precision, restraint and an ultimate respect for ingredients. This exacting approach is best captured by Chef Ikegawa’s guiding motto, “one skewer, one lifetime,” which emphasizes that every single piece of meat is grilled individually according to its specific cut, fat content, texture and ideal temperature. Reservations can be made via Torikaze Hong Kong.
Torikaze Hong Kong
43-45/F, FORTY-FIVE, Gloucester Tower, Landmark,
15 Queen’s Road Central, Central, Hong Kong
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Summary
- Torikaze Hong Kong hosts Chef Yoshiteru Ikegawa for a three‑night guest chef event between July 28–30, 2026
- Limited yakitori omakase menu features seasonal cuts, vegetables and signature binchotan grilling
- Reservations are now open via Torikaze Hong Kong
This July, revered Japanese yakitori master and Torishiki ICHIMON group founder Yoshiteru Ikegawa will return to Torikaze Hong Kong for an exclusive three-night guest chef experience. Taking place from July 28 to 30, 2026, the highly anticipated event will be hosted at the restaurant’s premium location at Forty-Five, LANDMARK.
Chef Ikegawa, who earned a Michelin star for his renowned Tokyo establishment Torishiki, rarely makes international culinary appearances, making this a unique opportunity for local diners to witness his artistry. For three nights, Chef Ikegawa will be joining forces with his disciple, Hong Kong Head Chef Ryo Matsui, where they will present a special yakitori omakase menu priced at $1,480 HKD (plus 10% per guest).
The menu is designed as a progression of seasonal flavors, beginning with appetizers such as silky liver mousse, chilled corn soup and ginger‑shiso chicken roll, followed by stuffed chicken wings filled with Yunnan mushrooms. Guests will then enjoy a curated selection of signature yakitori cuts grilled over premium Kishu binchotan charcoal, including thigh, shoulder, gizzard, heart, fillet, tsukune meatball, chicken oyster and wing, alongside vegetables like Manganji peppers, okra and sweet potato. Additional highlights include cold tomato with water beans, a comforting claypot rice with sweet corn, and a tropical finale of coconut and mango ice cream.
The limited-edition menu serves as a pure reflection of Yakitori-do, or “The Way of Yakitori,” a culinary discipline defined by technical precision, restraint and an ultimate respect for ingredients. This exacting approach is best captured by Chef Ikegawa’s guiding motto, “one skewer, one lifetime,” which emphasizes that every single piece of meat is grilled individually according to its specific cut, fat content, texture and ideal temperature. Reservations can be made via Torikaze Hong Kong.
Torikaze Hong Kong
43-45/F, FORTY-FIVE, Gloucester Tower, Landmark,
15 Queen’s Road Central, Central, Hong Kong
Read Full Article
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Summary
- Torikaze Hong Kong hosts Chef Yoshiteru Ikegawa for a three‑night guest chef event between July 28–30, 2026
- Limited yakitori omakase menu features seasonal cuts, vegetables and signature binchotan grilling
- Reservations are now open via Torikaze Hong Kong
This July, revered Japanese yakitori master and Torishiki ICHIMON group founder Yoshiteru Ikegawa will return to Torikaze Hong Kong for an exclusive three-night guest chef experience. Taking place from July 28 to 30, 2026, the highly anticipated event will be hosted at the restaurant’s premium location at Forty-Five, LANDMARK.
Chef Ikegawa, who earned a Michelin star for his renowned Tokyo establishment Torishiki, rarely makes international culinary appearances, making this a unique opportunity for local diners to witness his artistry. For three nights, Chef Ikegawa will be joining forces with his disciple, Hong Kong Head Chef Ryo Matsui, where they will present a special yakitori omakase menu priced at $1,480 HKD (plus 10% per guest).
The menu is designed as a progression of seasonal flavors, beginning with appetizers such as silky liver mousse, chilled corn soup and ginger‑shiso chicken roll, followed by stuffed chicken wings filled with Yunnan mushrooms. Guests will then enjoy a curated selection of signature yakitori cuts grilled over premium Kishu binchotan charcoal, including thigh, shoulder, gizzard, heart, fillet, tsukune meatball, chicken oyster and wing, alongside vegetables like Manganji peppers, okra and sweet potato. Additional highlights include cold tomato with water beans, a comforting claypot rice with sweet corn, and a tropical finale of coconut and mango ice cream.
The limited-edition menu serves as a pure reflection of Yakitori-do, or “The Way of Yakitori,” a culinary discipline defined by technical precision, restraint and an ultimate respect for ingredients. This exacting approach is best captured by Chef Ikegawa’s guiding motto, “one skewer, one lifetime,” which emphasizes that every single piece of meat is grilled individually according to its specific cut, fat content, texture and ideal temperature. Reservations can be made via Torikaze Hong Kong.
Torikaze Hong Kong
43-45/F, FORTY-FIVE, Gloucester Tower, Landmark,
15 Queen’s Road Central, Central, Hong Kong
Read Full Article
Summary
- Torikaze Hong Kong hosts Chef Yoshiteru Ikegawa for a three‑night guest chef event between July 28–30, 2026
- Limited yakitori omakase menu features seasonal cuts, vegetables and signature binchotan grilling
- Reservations are now open via Torikaze Hong Kong
This July, revered Japanese yakitori master and Torishiki ICHIMON group founder Yoshiteru Ikegawa will return to Torikaze Hong Kong for an exclusive three-night guest chef experience. Taking place from July 28 to 30, 2026, the highly anticipated event will be hosted at the restaurant’s premium location at Forty-Five, LANDMARK.
Chef Ikegawa, who earned a Michelin star for his renowned Tokyo establishment Torishiki, rarely makes international culinary appearances, making this a unique opportunity for local diners to witness his artistry. For three nights, Chef Ikegawa will be joining forces with his disciple, Hong Kong Head Chef Ryo Matsui, where they will present a special yakitori omakase menu priced at $1,480 HKD (plus 10% per guest).
The menu is designed as a progression of seasonal flavors, beginning with appetizers such as silky liver mousse, chilled corn soup and ginger‑shiso chicken roll, followed by stuffed chicken wings filled with Yunnan mushrooms. Guests will then enjoy a curated selection of signature yakitori cuts grilled over premium Kishu binchotan charcoal, including thigh, shoulder, gizzard, heart, fillet, tsukune meatball, chicken oyster and wing, alongside vegetables like Manganji peppers, okra and sweet potato. Additional highlights include cold tomato with water beans, a comforting claypot rice with sweet corn, and a tropical finale of coconut and mango ice cream.
The limited-edition menu serves as a pure reflection of Yakitori-do, or “The Way of Yakitori,” a culinary discipline defined by technical precision, restraint and an ultimate respect for ingredients. This exacting approach is best captured by Chef Ikegawa’s guiding motto, “one skewer, one lifetime,” which emphasizes that every single piece of meat is grilled individually according to its specific cut, fat content, texture and ideal temperature. Reservations can be made via Torikaze Hong Kong.
Torikaze Hong Kong
43-45/F, FORTY-FIVE, Gloucester Tower, Landmark,
15 Queen’s Road Central, Central, Hong Kong
Read Full Article
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