If you are enthusiastic about both Japanese cuisine and caviar, rejoice, for your passions are newly united in Artifact. A modern Japanese dining concept located inside the recently opened BaseHall 02, the restaurant invites diners to savour the best of diverse types of caviar through multi-course menus.
Michael Larkin, Beckaly Franks, and Ezra Star are the brains behind the concept, while executive chef Kiyoshi Sato, previously of Honjo, TMK, and Silencio, helms the kitchen. Fitted with only 14 counter seats, Artifact creates an intimate experience for guests to sample the many forms of caviar through a degustation menu alongside seasonable premium ingredients imported from Japan. A “hidden” speakeasy bar focusing on brown spirits will be unveiled in March.
Artifact’s four-course lunch menu comprises an appetiser, entrée, main course, and seasonal dessert. Signature appetisers and entrées include miso, cheese, and Baerii caviar; Polmard beef, kaki, and potato; and Obsiblue prawn with ginger orange ponzu and oyster. Hokkaido pork, carrot, and wakami; toothfish, kabocha, and razor clams; and Wagyu and maitake mushroom soy make up the mains, served with traditional Japanese gohan (rice) and tamago (egg).
As for dinner, the eight-course tasting menu includes delicacies such as namerou, goma, and Kaluga caviar; takoyaki, rakkyo green onion, and Ossetra caviar; Carabineros prawn, smoked miso cream, and Baerii caviar; and kinmedai, kabu, and yuzu. Add extra caviar to the dishes if you wish, or pair champagne, rosé, red, and white wines to your meal. Non-alcoholic pairings are also available.
No. 1 & 2, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place, Hong Kong
Images courtesy of Artifact.
