Liberty Private Works Surprises are in store at Liberty Private Works


There are many styles of Japanese cuisine – Teppanyaki, Kaiseki, Nabemono… the list goes on. But of the many Japanese restaurants in Hong Kong, we’ve found a real gem that does Omakase best. How else do you explain that it’s practically booked out till mid-September?

Liberty Private Works is a new ‘outlet’ that serves French-Japanese fusion, omakase style. This means Japanese Canadian Chef Makoto Ono gets all creative, and surprises his guests with a degustation menu of six or seven original dishes. His obsession to detail is evident in the seasonal ingredients that he selects fresh from the market and in the perfection of his technique. You’ll get to see his surprises unfold right before your eyes, as you sit around him at the small, industrial chic dining bar that can take no more than 16 guests at a time. Another detail that’s not overlooked is the art that deck the walls, which Ono will change every few months. As an artiste himself, he has plans to publish a cook book that will not only celebrate the art of cooking, but will also be geared towards us guys who are into ‘date cooking’. 

As they say in Japan, “Douzo meshiagare”!

Liberty Private Works
3/F, 12 Wellington St., Central, Tel: 5186-3282
Open daily, 7pm till late.
Reservations highly recommended. Cash only.
$$$ - $500-$799

The Nuts & Bolts: Liberty Private Works serves French-Japanese fusion, omakase style, in which the chef surprises his guests with a selection of six or seven original dishes.

JavaScript must be enabled in order for you to use Google Maps.
However, it seems JavaScript is either disabled or not supported by your browser.
To view Google Maps, enable JavaScript by changing your browser options, and then try again.


  • 1
  • 2
  • 3
Prev Next

Restaurant Week Returns

Restaurant Week returns in July as it evolves into a bi-annu...

How To..Cook A Steak

Cooking meat is not only a survival skill you watch on the D...

The Butchers Club

A sublime steak is the ultimate man food, but finding a good...

Corcickle Wine Chiller

The Corkcickle is a cross between a cork and an icicle, offe...


In case you haven’t scrubbed up on your Peruvian immigration...

12,000 Francs

Being a soldier in Napoleon's army was a tough business. Not...

Little Bao

If there is one trend that’s dominating the Hong Kong culina...

One Star House Party

We all like a bit of variety in life; whether it’s a martini...

Brasserie de L’ile Opens

A northern French restaurant, Brasserie de L’ile, has just o...