A dynamic duo of Sichuan and Shanghai cuisines at Tao Li.
Enjoy summer eel delicacies in classic Japanese tradition to fight the season’s heat.
In Japan, eel is often consumed on Doyo-no-ushinohi (“Midsummer Day of the Ox”), the hottest day of the year, in the belief that eating eel can help restore energy amidst the summer heat – surely a welcome antidote in Hong Kong as well.
Sagano salutes this tradition with a delicate, seasonal eel set menu throughout July and August, including three authentic ways of enjoying eel on rice. The distinctive fresh sweetness and rich nutritional value of eel surely make it a delectable mainstay this summer.