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.


Monday – Sunday
12:00 PM – 2:30 PM
6:00 PM – 12:00 Midnight
(Last order: 10:00 PM)


Mezzanine level

Dress Code

Smart casual



The menu features traditional Japanese favourites and seasonal specialities prepared with fresh ingredients.

Set Lunch Menu



The menu is classic featuring sushi and sashimi as specialities with emphasis on freshness and quality ingredients.

Set Dinner Menu

Omakase Dinner Menu

a la carte

a la carte

A la carte menu is available during lunch and dinner period.

Seasonal highlights

Chef Specialties

Sake and Wine


An exclusive selection of sake and wine is also available, including some rare choices in town specially selected by our sommelier to pair with the culinary creations.

By the Glass



Zero Foodprint Asia

Zero Foodprint Asia

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.

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Private dining

Private dining

The room is designed with clean contemporary lines, reflecting the simplicity and serenity of Japanese culture.

Private Dining Rooms

Mezzanine level

Private room Up to 8 guests

For reservation, please contact us:

+852 2584 7722


Chef Oscar Lau

Chef Oscar Lau

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.”

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