As cherry blossoms herald the arrival of spring in Japan, we welcome the legendary Chef Yozo Ueda to headline our Kyoto Hanami Celebration to Happy Valley Clubhouse. In a rare appearance outside his acclaimed Kyoto restaurant Ankyu, Chef Ueda brings his innovative spirit to Hong Kong for an exclusive six-day celebration of spring flavours.

Chef Ueda's culinary philosophy embodies the ancient Japanese concept of Shuhari – the three stages of mastery. While deeply rooted in traditional Japanese techniques, his approach transcends conventional boundaries, reflecting a masterful evolution from strict adherence to creative liberation. At Ankyu, where reservations typically require three months' advance notice, his dedication to culinary excellence earned him two Michelin stars before he chose to decline the honour to better serve his regular guests.

At our intimate counter setting in Teppanyaki ISSHO, witness his masterful technique as he presents a specially crafted Ankyu teppanyaki menu alongside kappo dishes. Chef Ueda's distinctive style harmoniously blends time-honoured traditions with contemporary innovation, creating dishes that challenge conventions while celebrating authentic flavours. His keen observation of guests' preferences and reactions allows him to craft personalized dining experiences that resonate deeply with each patron.

Each dish tells a story of Kyoto's rich culinary heritage through carefully selected seasonal ingredients. From the bounty of the sea to the gifts of mountain and prized Kyoto vegetables, every element is thoughtfully chosen to reflect the region's unique characteristics. The combination of kappo adds an additional layer of artistry, showcasing the delicate balance of flavours and techniques. Chef Ueda's constant pursuit of new possibilities, combined with his unwavering dedication to flavour, creates an unprecedented dining experience that pushes the boundaries of teppanyaki cuisine.

Experience Chef Ueda's innovative teppanyaki craftsmanship, seamlessly blending delicate kappo dishes with Kyoto's seasonal treasures and contemporary flair.