KOKAGE is Modern in Style, Japanese in Spirit

Elite Concepts' Newest Hong Kong Restaurant takes dining on Star Street to
a new level

For more than a decade, Elite Concepts has been helping define Asian hospitality in Hong Kong. Its visionary concepts have taken Lan Kwai Fong and Knutsford Terrace in new directions, reinvigorated Pacific Place dining and now given birth to Star Street, Wanchai as a new dining and entertainment neighbourhood. With the opening of KOKAGE, Hong Kong food lovers can now experience another taste and atmosphere unlike any they've ever encountered in the city.

Located at Starcrest, 9 Star Street, KOKAGE is just east of Pacific Place, and adjacent to Cinecittà, Elite Concepts' new Roman restaurant. KOKAGE, in Japanese, means "shade of a tree." The word evokes a singular sense of serenity, and describes a restful haven to which one can escape. KOKAGE is just that. The design is Japanese, with innovative strokes of styling and mood that create a uniquely tranquil ambience.

The catalyst for KOKAGE was the visions and efforts of four talented people: Tony Chi, Noel Bernardo, Bryan Nagao and Paul Hsu, Executive Director of Elite Concepts.

"Like our other restaurants, KOKAGE does more than serve guests," says Hsu. "It embodies the Elite Concepts philosophy. Since we began Elite has always tried to stay away from fads and glitzy tinsel, and keep close to the basics ? tasty food, attentive service, and good value. People forget the latest fad, but they remember when they were treated well."

Star chef Bryan Nagao, formerly of Felix at the Peninsula Hotel Hong Kong, has created an exciting and innovative menu using fresh ingredients and a wide variety of cooking techniques, producing new yet unmistakably Japanese flavors.

"My emphasis is on healthier, lighter cuisine with fresh, vivid tastes," says Nagao.

He mixes western and American influences with Japanese ingredients such as yuzu peel (citrus) and benitade (a small, peppery sprout), which add a distinctive touch. To top it off, the presentation is appealing yet simple.

Handling the sushi is Kimijima Yukio, a fourth generation sushi chef whose family owns the 150-year old Yoshinosushi restaurant in Tokyo's Ginza district. Yukio thus brings generations of expertise and tradition to KOKAGE's delectable offerings.

KOKAGE's look and feel was created by Concept Architect Tony Chi and EC Studios, the company's Manila-based division which handles design development of restaurants and other hospitality outlets. Heading the EC Studios team is Noel Bernardo, whose other designs include Cinecittà and Yè Shanghai in Hong Kong.

Guests have many ways to experience dining at KOKAGE - in the main dining room, in semi-private booths, on the banquette, at the communal table or at the sushi bar. Each choice has its own distinctive character; being able to select from them enhances the feeling of comfort and ease.

KOKAGE is set to keep Elite Concepts on course, however it changes Hong Kong's perceptions about Japanese dining. KOKAGE is open for lunch Monday to Friday from 12 noon to 3pm and for dinner from 6pm to 12 midnight Monday to Saturday and public holidays. Reservations can be made by calling telephone: 2529 6138.

Founded in Hong Kong in 1991 by Paul Hsu, Elite Concepts manages a diverse portfolio of restaurants, bars, entertainment complexes and health clubs in Indonesia, Singapore and Hong Kong. Outlets in Hong Kong include Yè Shanghai and La Cité in Pacific Place and Cinecittà, Kokage and One-Fifth in Star Street. The company is poised for further expansion with the opening of Yè Shanghai in Xintiandi, Shanghai in December 2001.