Black Water

CHAKO 'kissed by fire’ presents aburi oshi sushi and a new yakitori charcoal techniques and pursues a next level of yakitori.

At CHAKO, Chef Suzuki will be grilling with binchotan, the high grade ‘white charcoal’ invented in the Edo period in Japan. It is created from ubame oak and the result is as hard as cast iron, producing a metallic sound if struck. It also burns with no smoke or smell. The material is a favourite of chefs interested in the cutting edge of the solid fuel trend.

Destined to ignite an aburi oshi (chargrilled) sushi craze in Hong Kong, CHAKO will offer otoro, chutoro, yellowtail and other seasonal fish selections from Japan and elsewhere with a smokey new taste. There’s even a signature Chako aburi sashimi don. At meal’s end, be sure to save room for the mochi brûlée dessert. 


Lunch 12-3pm I Happy Hour 3-9pm I 

Weekend Brunch 12-4pm
Closed on Sunday


2/F, J Senses, 18 Ship Street,

Wanchai, Hong Kong

(Elevator Entrance)


+852 3590 2465