The simplicity and serenity of Japan is reflected in Kaetsu, whose name literally means the sounds that deer make when calling friends for a good meal. The menu features traditional Japanese favourites and seasonal specialities prepared with fresh and quality ingredients.
Grand Hyatt Hong Kong is proud to collaborate with local charity Zero Foodprint Asia to help regional farmers shift to more climate friendly practices. An additional 1% of all bills at eight of the hotel’s restaurants and bars – Grissini, The Grill, Waterfall Bar, One Harbour Road, Kaetsu, Teppanroom, Grand Hyatt Steakhouse and Champagne Bar – will go to support farmers’ efforts to sequester carbon through regenerative agriculture, as we eat our way out of the climate crisis. Click here to learn more about Zero Foodprint Asia’s work in restoring our food system.
Starting off as an apprentice and with over 20 years of Japanese culinary experience, Chef Fei has worked in the food & beverage industry since 1993. He has worked at various traditional Japanese restaurants and in luxury international hotel chain.
“My long term passion for Japanese cuisine has led to where I am today. I started as a Chef de Partie 2 in Kaetsu 10 years ago and worked myself up to Sous Chef,” he says. “Japanese cuisine is all about authenticity and Japanese cooking is all about precision, detail and respecting the ingredients.”