The Inagiku Japanese restaurant at the Four Seasons Hotel has a new snack menu that displays the creative genius of sous chef Masahiro Noda with fresh, delicious ingredients.

The menu is a perfect excuse to visit the restaurant after work with colleagues for some light refreshment accompanied by the restaurant’s many sakes – only premium yamadanishiki sake rice is used – set against the restaurant’s harbourside backdrop.

The menu features creative treats such as sesame bean curd topped with sea urchin, hiyayakko topped with sea urchin, fresh bean curd sheet topped with sea urchin, simmered baigai shell, lotus root senbei, grilled sweetfish and steamed abalone, cucumber and seaweed in ginger vinegar.

The snacks are expertly prepared by chef Noda from Kagoshima, who has previously worked in Osaka, Tokyo and Nagoya. He applies his natural talent and uses seasonal ingredients to create items that are authentic yet at the edge of culinary art. They are almost a work of art in themselves, and as Chef Noda points out perfectly complement the restaurant’s signature sake. Only yamadanishiki sake rice is used and it is fermented with natural flower yeast extracted only from blossom honey.

Visit Inagiku soon and treat yourself to chef Noda’s delicacies, or try the restaurant’s a la carte menu and other specialties. The restaurant is popular, so reservations are recommended.

Inagiku is on level 4 of the Four Seasons Hotel at 8 Finance Street in Central. It is open from 11:30 am to 3:00 pm and from 6:00 pm to 11:00 pm. Reservations may be made by calling 2805 0600 and a complimentary car parking is available.