For Executive Chef Sandro Medrano Montero, cuisine has always been a passport โ one that has taken him from the kitchens of his native Peru to the storied traditions of Japan, and now to Honjo in Hong Kong, where he connects cultures through his cooking. His approach is rooted in fearless synthesis, where Nikkei methods meet a deep sensitivity to ingredients, and where each plate reflects a memory, a place, and a new perspective. This May, he unveils his most personal project yet: an intimate omakase experience that distills his journey into a single narrative.
We sat down with Chef Sandro in the hushed glow of Honjoโs Blue Suite โ the very space where his eight-seat omakase will unfold โ to explore the inspirations, travels, and techniques that shaped this distinctive menu.
What inspired the vision behind this omakase experience?
ย My vision has always been to create memories โ for my guests, and for myself. These memories remind me of how I first began developing these courses, and every dish I create is connected to that journey. Itโs all part of my story. At the same time, I want to create lasting memories for my guests. I hope that one day, theyโll look back on their experience here and remember that moment.
What can guests expect from this omakase experience that sets it apart from Honjoโs usual offerings?
The presentation is a little different from what we usually do at Honjo. Itโs not completely fine dining, but the presentation follows the same standards as fine dining. What I want guests to expect are new flavours, new textures, and a story behind the menu. Most importantly, I hope they have a good time. Thatโs really what I want them to take away from the experience.
You mentioned that this menu draws from your memories โ starting with your upbringing in Peru and continuing through your travels. Can you share a few key influences that continue to shape your cooking today?
The first thing that comes to mind is my mother โ how I learned from her. Then I think of my travels and the journey Iโve had through many different countries. I learned so much in Brazil, working in different regions. There, a Japanese chef taught me essential techniques โ how to handle fish, how to work with beef, and how to create beautiful dishes without losing the natural essence or flavour of each ingredient. In Uruguay, I was inspired by the simplicity of the food. The meat there is very famous. In Mexico, I experienced the bold spiciness. And in the Middle East and Indonesia, I discovered the richness of flavour and the incredible aromas in the food.
You mentioned learning a lot of Japanese techniques during your time in Brazil. Is there one technique youโve adapted or reinterpreted in your own way for this omakase menu?
One technique that comes to mind is โshizuri,โ a Japanese method of cooking the skin of the fish slowly to preserve the freshness of the flesh. You only cook the top โ the skin โ so you can bring out the fat between the skin and the meat without overcooking it. In this omakase set menu, I donโt use โshizuriโ exactly, but I apply a similar idea with the salmon tataki. In this case, we donโt use the skin โ we only use the meat. We sear the outside to keep it slightly crunchy, while the inside remains fresh. That way, you really get to taste the texture and flavour of the salmon
Donโt miss this rare opportunity to join Chef Sandroโs deeply personal omakase at Honjo, where flavour, memory, and artistry converge. With just eight seats each Monday, Tuesday, and Wednesday from 19 May, youโre invited to slow down, savour, and connect. Priced at HKD$980 per guest (optional wine pairings at HK$398), every moment is designed to linger โ on the palate and in the heart. Make this intimate journey part of your own story.
Catherine Pun
A Hong Kong native with Filipino-Chinese roots, Catherine infuses every part of her life with zest, whether sheโs belting out karaoke tunes or exploring off-the-beaten-path destinations. Her downtime often includes unwinding with Netflix and indulging in a 10-step skincare routine. As the Editorial Director of Friday Club., Catherine brings her wealth of experience from major publishing houses, where she refined her craft and even authored a book. Her sharp editorial insight makes her a dynamic force, always on the lookout for the next compelling narrative.
