Liberty Private Works

Academy Chairman’s Choice

Opened initially in June’09 as a test kitchen for Liberty Exchange, Liberty Private Works quickly became the hardest to book place in Hong Kong. Also setting the trend in new wave of private kitchens in Hong Kong, Liberty Private Works seats just 16 diners in an open bar counter setting around Chef and his team. Each night, LPW serves a 7-course omakase where each night is different from the next. Often described as French based with Asian influences the style of cooking is Makoto’s personal style, reflecting his training in classical French, his Asian background but more importantly his creativity and artistry.

The omakase for each night ranges from HKD 550-600 per person depending on the final ingredients used in the menu. Chef has run menus for $1,000+ by requests using premium ingredients. Currently, LPW is booked up over a month in advance, an illustration of it’s popularity in Hong Kong right now.

The essence of Liberty Private Works is about simple yet quality food. The philosophy based on simplicity. The dining experience is stripped to it’s core and strictly focusing on each plate and the ingredients.

Signature Dishes:

Beetroot salad, apple frisee, horseradish cream and shaved smoked salmon

Behind the Stove:

Makoto was born and raised in Canada, where his Japanese parents were both chefs. Coming out of Dubrulle Culinary Art School in Vancouver, he spent time in the kitchens of Jean-Georges Vongerichten at The Vong and Marco Pierre White’s Mirabelle – learning and honing his craft. He returned to Canada to open Gluttons in Winnipeg that eventually became a top 5 restaurant.

At the insistence of friends, Makoto entered into the inaugural Gold Medal Plates Culinary Competition, which pitted him against Canada’s top chefs including Michael Blackie of El Bulli fame and Mark McEwan (North 44, Bymark, Heat). Becoming Canada’s top chef, he spent the year raising money for Canada’s Olympic team getting ready for Beijing 2008.

Settling in Hong Kong in 2009, Makoto started his own brand Liberty with his test kitchen Liberty Private Works. Getting great reviews and starting to establish a name within Hong Kong’s culinary culture – he opened in his 2nd restaurant called Liberty Exchange (www.lex.hk). A hybrid bistro, restaurant and bar serving American-style comfort food you remember as a kid, like fish and chips, waffles, burgers etc.