Artifact

Artifact A modern Japanese Chef's table & Bar concept celebrating people, connection & quality ingredients.

Take a seat at the chef's counter and witness the artistry of our talented chefs as they transform fine ingredients into...
08/08/2023

Take a seat at the chef's counter and witness the artistry of our talented chefs as they transform fine ingredients into exquisite creations right before your eyes.

Feel the excitement build as each plate is meticulously adorned with vibrant colors, delicate garnishes, and artistic flair.

Reserve your seats at the chef’s counter now via the link in bio!

          #香港美食  #香港好去處

Wrap up the meal with our roasted pistachio ice cream that delivers a decadent and balanced flavor, complemented by the ...
02/08/2023

Wrap up the meal with our roasted pistachio ice cream that delivers a decadent and balanced flavor, complemented by the freshness of Japanese strawberries with vanilla cream and a crunchy crumble featuring caramelized pistachios and chocolate.

          #香港美食  #香港好去處

Red Mullet, is currently featured as a main dish on our summer menu. Delivered fresh from Brittany, France, the semi-fat...
23/07/2023

Red Mullet, is currently featured as a main dish on our summer menu. Delivered fresh from Brittany, France, the semi-fatty fish inhabits rocky or sandy sea floors in tropical seas. Best enjoyed during summer, we pair this fine and tender fish with an umami-rich stock made with roasted kabu peels and stems, enhanced further with fish bones smoked over binchotan. The dish is completed with kabu, broad beans, and wild garlic.

Available on the menu now for both lunch and dinner, reserve your seats via the link in bio.

          #香港美食  #香港好去處

Widely recognised as one of the best lambs in the world, one of the main courses highlights the award-winning lamb – wh...
05/07/2023

Widely recognised as one of the best lambs in the world, one of the main courses highlights the award-winning lamb – where the saddle cut has been chosen for the dish. The meat is cured in miso and kōji, which speeds up the ageing process, and served with sea asparagus, nasturtium, and ice plant. Completed with our take on traditional peppercorn sauce using pickled sansho pepper, burnt lemon, and garlic cream.

Now available for lunch and dinner - reserve your seat now via the link in bio.

Photo credits:

          #香港美食  #香港好去處

Behind each seasonal menu is months of planning and experiment. From the preparation to finishing touches, new ingredien...
29/06/2023

Behind each seasonal menu is months of planning and experiment. From the preparation to finishing touches, new ingredients, new techniques, and new inspirations are meticulously incorporated to curate a new journey of experience for our guests. Follow along and indulge in the exciting flavours this season brings - reserve your seat now via the link in bio.

          #香港美食  #香港好去處

Your Artifact dinner experience begins with our Otoshi, an off-menu appetiser to convey generosity and hospitality. Comp...
23/06/2023

Your Artifact dinner experience begins with our Otoshi, an off-menu appetiser to convey generosity and hospitality. Compressed vine tomatoes stuffed with smoked saba, topped with tomato sorbet and finished tableside with a cold tomato dashi. A refreshing combination of sour, sweet, umami flavours that sets the tone of the meal.

          #香港美食  #香港好去處

Your Artifact dinner experience begins with our Otoshi, an off-menu appetiser to convey generosity and hospitality. Comp...
22/06/2023

Your Artifact dinner experience begins with our Otoshi, an off-menu appetiser to convey generosity and hospitality. Compressed vine tomatoes stuffed with smoked saba, topped with tomato sorbet and finished tableside with a cold tomato dashi. A refreshing combination of sour, sweet, umami flavours that sets the tone of the meal.

#香港美食 #香港好去處

Summer 2023As we step into the warmest months of the year, summer brings us abundant produce bursting with vibrant flavo...
17/06/2023

Summer 2023

As we step into the warmest months of the year, summer brings us abundant produce bursting with vibrant flavors and textures. Pictured here are the ingredients featured in our lamb dish - Rhug Estate Lamb, ‘nasu’ Japanese eggplant, wild asparagus, sansho pepper.

Our summer menu debuts today, relish a series of new creations crafted with this season’s finest produce - book your Artifact experience now via the link in bio!

#香港美食 #香港好去處

‘Ayu’, commonly known as ‘sweetfish’, is a summer delicacy in Japan. A small, slim fish that only survives in extremely ...
04/06/2023

‘Ayu’, commonly known as ‘sweetfish’, is a summer delicacy in Japan. A small, slim fish that only survives in extremely clean water, giving its flesh a distinctive watermelon-like sweetness and scent.

Native to East Asia, Ayu once became extinct in Taiwan due to pollution but were recently reintroduced from Japan. Only in season from early summer to autumn, this precious fish will be featured in our seasonal menu - reserve your seat now via the link in bio.

          #香港美食  #香港好去處

As a concept based on 'shun', the Japanese philosophy for seasonality, where ingredients constantly change to incorporat...
04/04/2023

As a concept based on 'shun', the Japanese philosophy for seasonality, where ingredients constantly change to incorporate the finest produce on the market, Spring has brought us an extensive array of new flavours for the menu. Presented here is one of this seasons highlights, the Japanese ebisu ‘single seed’ oyster with diced cucumber and sanbaizu dressing.

Only limited seats left for April, we recommend booking now to avoid disappoint via the link: bit.ly/431xkvf - please note, we are closed this Wednesday 5 April but will remain open during weekend.

#美食 #香港好去處 #香港

White asparagus heralds the arrival of Spring. It is only available between the short months of April to June, and a fav...
23/03/2023

White asparagus heralds the arrival of Spring. It is only available between the short months of April to June, and a favourite ingredient of many chefs. The colour is derived from the way it's grown, planted underground in sandy soil and never to see the light of day. They are then painstakingly unearthed and cut by hand before arriving on your dinner table. Our white asparagus is sourced from the Landes region of France, and is paired with Amaebi and fish, with a light sake dressing.

Make your reservations now via link in bio to taste our Spring Menu.

Art is blooming all around the city as Hong Kong embraces the return of Art Month. But art does not only appear on canva...
21/03/2023

Art is blooming all around the city as Hong Kong embraces the return of Art Month. But art does not only appear on canvases, sculptures and films, here at Artifact our team carefully creates artfully crafted dishes with quality ingredients and custom plating, for the most unique dining experience daily.

Pictured here is our signature Kumamoto Wagyu beef main, upgraded to suit Spring’s fresh produce like asparagus. Finished with a shoyu sauce with a 230 year old legacy, the dish overall is lighter on the palette as we usher in a new season of vibrancy.

We only have a few seats remaining for March, reserve your Artifact experience now.

Address

No. 1 & 2, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place
Hong Kong

Opening Hours

Tuesday 12:00 - 15:00
18:00 - 01:00
Wednesday 12:00 - 15:00
18:00 - 01:00
Thursday 12:00 - 15:00
18:00 - 01:00
Friday 12:00 - 15:00
18:00 - 02:00
Saturday 12:00 - 15:00
18:00 - 02:00

Telephone

+85264688762

Website

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