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

Draft Sake Pairing Menu

Draft Sake Pairing Menu

Discover a splendid sake pairing with our new Kaede 6-course menu meticulously crafted by Chef Oscar Lau at Kaetsu from now until 30 September. Starting from HK$980 per person, the experience flows through a variety of tsumami small dishes, fresh sashimi, nigiri sushi and more, perfectly paired with 3 KEG draft sake handpicked by our sommelier to amplify the sublime flavours of the dishes!

Kaede Draft Sake Pairing - Lunch Menu

Kaede Draft Sake Pairing - 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



Current Offers

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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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