Two kitchens with different culinary roots will share the pass at Roganic Hong Kong on 17 and 18 November 2026. Simon Rogan’s Michelin-starred restaurant is hosting respiración from Kanazawa, Japan, for a pair of tasting-menu dinners that bring together modern British cooking, Spanish techniques and ingredients inspired by Japan’s Hokuriku region.

The chefs first worked together in Kanazawa in April, when their collaboration sold out. This return engagement moves the dinner to Roganic’s home in Causeway Bay, with dishes from each restaurant alongside courses developed by both teams.

Two restaurants, one approach to ingredients

Roganic, which opened in Hong Kong in 2019, is led by Executive Chef Oli Marlow and Head Chef Adam Catterall under the direction of Simon Rogan. Its approach to modern British food puts seasonal produce at the centre of the plate, supported by preservation, fermentation and relationships with regional growers. The restaurant holds a Michelin star and a Michelin Green Star.

At respiración, three childhood friends returned to their hometown of Kanazawa to open a restaurant in a restored wooden former bank. Drawing on experience in Michelin-starred kitchens in Barcelona, the team applies Spanish cooking methods to Ishikawa’s seafood, mountain vegetables, game and fermented ingredients.

The collaboration is less about blending everything into a single style than letting the similarities and differences between the kitchens show on the plate.

What’s on the Roganic x respiración menu?

Among the opening bites is respiración’s Impact Amaebi, a crisp tart made with shrimp shells, filled with sweet shrimp marinated in house-made shio-koji aged for two years and topped with shrimp jelly. Its Oyster Donut is another savoury snack, with oyster béchamel, seaweed, caviar and a soybean-based dipping sauce.

Roganic contributes Aerated Asparagus from Yunlin with Spiny Lobster and Semi-dried Tomato, as well as Whipped Duck Livers on Toasted Black Garlic Pudding with preserved Alpine plum jelly.

Seasonal Japanese crab features prominently. Respiración’s Female Snow Crab Royale combines crab meat and roe in a steamed egg custard finished with warm broth at the table. Later, Male Snow Crab Paella draws on Spanish rice cookery and the richness of Ishikawa seafood, served with aioli.

One of the jointly created seafood courses is Dry-aged Threadfin with Pil Pil Sauce and Green Yuzu. The sauce takes inspiration from Spanish pil pil, using fish collagen for body, while yuzu foam and grated charred green yuzu add citrus notes. The teams also collaborate on Pigeon with Ah-shing Pumpkin, Split Peas and Fig Leaf.

Other Roganic dishes include Asparagus from Yunlin with Summer Herbs and Roasted Pork, accompanied by slow-cooked hen’s yolk and toasted yeast.

Fermented rice, plum and strawberry for dessert

Respiración’s Ama-koji takes its cue from amazake, a Japanese fermented rice drink. Made using local rice, rice koji and water, the dessert incorporates koji ice, sauce, crisp rice chips and sake foam.

Roganic follows with an Alpine Plum Tartlet featuring bergamot cream and frozen plum juices. Petit fours from respiración and Roganic’s Frozen Ruby Strawberry Cream with Chocolate Mint and Nori complete the meal.

Dates, price and reservations

The collaboration dinners take place on Tuesday, 17 November and Wednesday, 18 November 2026 at Roganic, Shop 402–403, 4/F, Lee Garden One, Causeway Bay, Hong Kong.

The announced price is HK$2,180 per person, plus a 10% service charge (HK$2,398 including service). For bookings or enquiries, contact reservations@roganic.com.hk or call +852 2817 8383.

For diners curious about how a Japanese regional pantry meets Spanish and modern British techniques, the two evenings offer a chance to experience both restaurants without travelling from Hong Kong to Kanazawa.

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Images: Roganic Hong Kong