Restaurant Week
Four-Course Chef 's Selection Omakase
R950
Would you like to enjoy an unforgettable and culinary lunch during the Restaurant Week?
HŌSEKI serves a Four-Course Chef ’s Selection Omakase during Restaurant Week.
Don't miss this chance to discover HŌSEKI and try their delicious lunch menu for only R950.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
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Restaurant Week Lunch Menu:
Pescetarian and vegetarian options available upon request
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4-COURSE LUNCH | R950
BEVERAGE PAIRING | R850
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HŌSEKI’s offers contemporary Japanese cuisine imbued with the creative flair & vibrancy for which Head Chef Virgil Kahn is renowned. The menu options change with the seasons & features fresh herbs & vegetables sourced directly from the Estate’s greenhouse garden, ensuring an authentic farm-to-table Japanese dining experience in the heart of the Cape Winelands.
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OSHIBORI & OTŌSHI (V)
cherry blossom, edamame
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SUSHI
sashimi, nigiri, wasabi, ginger
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OKONOMIYAKI
tuna, wasabi mayonnaise, tonkatsu sauce
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ANGUS ROBATA
miso aioli, braised daikon, young leeks, teriyaki sauce
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UNCLE FLUFFY CRÈME CARAMEL
tuile, naartjie
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Four-Course Chef ’s Selection Omakase - R950 per person
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Pescetarian and vegetarian options available upon request
Reserve a table Reserve a tableWhat 4 people say about HŌSEKI
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In its previous guise as Indochine, we enjoyed one of our best ever meals, having lived on the Cape for 10 years. The food, service, Restaurant Week menu and presentation were excellent. Everything was well paced, with a great sake and cocktail menu that added to the sharp, clean food style. Why not 5* for the atmos...
Read full reviewIn its previous guise as Indochine, we enjoyed one of our best ever meals, having lived on the Cape for 10 years. The food, service, Restaurant Week menu and presentation were excellent. Everything was well paced, with a great sake and cocktail menu that added to the sharp, clean food style. Why not 5* for the atmosphere? I’m not a fan of American country clubs and the building has that type of feel/layout but, the replacement of golf/tennis bric a brac, portraits of alumni.. by excellent, strident modern art does a great job of camouflage! Happy days, yummy food!
Great setting and outstanding food - the mushroom salad was a wonder of textures and flaviurs - overall were a really memorabe evening -
We booked 5 course tasting menu on Restaurantweek - food amazing, service excellent. Unfortunately wind was very strong for sitting out on the beautiful stoep so we chose inside which was lovely if quiet.
What an experience!!! The flavors, presentation, portion size, service and more were out of this world. I can recommend 100%. Thank you for a lovely time.
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About HŌSEKI
Cuisine: Japanese
HŌSEKI has a profound definition when translated from Japanese, meaning “jewel”, which pays homage to Delaire Graff Estate’s Owner and renowned diamantaire, Laurence Graff OBE. The menu will offer guests contemporary cuisine imbued with the creative flair and vibrancy for which Head Chef Virgil Kahn is renowned. Dishes are crafted to be shared at the table and served in a style honouring Japanese culture and customs.
Take Flight
The blue and copper-toned interior of Indochine Restaurant remains; however, the iconic Swallows in Flight art installation created by André Stead, working in collaboration with Lionel Smit, now brings an even greater meaning to the new space. In Japanese culture, birds have adorned prints, ceramics, cloisonné and ancient temples for centuries – with the swallow representing good luck.
Sustainably Sourced
The menu will change with the seasons, with herbs and vegetables sourced directly from the Estate’s greenhouse and vegetable garden, ensuring an authentic farm-to-table Japanese dining experience in the heart of the Cape Winelands. Other fresh ingredients such as Cape wagyu, soft-shell crab and black cod will be procured from suppliers who share the Estate’s ethos of responsible sourcing and sustainability.
Virgil Kahn
Head Chef Virgil Kahn is behind the evocative, fine-dining food theatre that is HŌSEKI. He comes to Delaire Graff Estate from an esteemed background, having cooked at Gordon Ramsay’s Maze and Nobu at The One&Only Cape Town.
Under the guidance of Head Chef Virgil Kahn and his team, diners visiting HŌSEKI can expect the same expertise, creativity and dedication that has been integral to the success of Indochine, guided by an unwavering pursuit of perfection.