Haven of Refined Yakiniku Kappo Dining Yakiniku Yama Oku Welcomes Autumn with Hearty Game and Exquisite Hairy Crab Delicacies

Innovative seasonal creations and immersive new omakase feast inspired by

Japan’s historic mountain-hearth tradition lure connoisseurs to

exclusive Causeway Bay dining counter

Hong Kong | Nov 04:  As temperatures cool and tastes turn towards richer flavours, Yakiniku Yama Oku unveils its autumn-winter seasonal menu, bringing to life the true meaning behind its name, “barbecue in the heart of the mountains”. Inspired by Japan’s historic hidden hearth-cooking traditions, when villagers gathered in remote huts to grill game over open fires, the intimate 12-seat yakiniku kappo destination at CUBUS, Causeway Bay, presents limited-time dishes starring autumnal countryside meat like venison and wild boar, and prized hairy crab, available alongside a seasonal Yakiniku Kappo Omakase REI experience.

Sister restaurant to acclaimed dining concepts Sukiyaki Nakagawa and Teppanyaki Mihara Goten, Yakiniku Yama Oku celebrates the artistry of Japanese ‘cut-and-cook’ (kappo) theatre. A gourmet hotspot since opening this summer, the dramatic cave-inspired setting evokes the secretive mountain gatherings of the Shogunate era when consuming meat was prohibited. Under the guidance of two skilled chefs from Fukuoka, Chef Koji Takazono and Chef Koichi Kuga, diners indulge in a culinary narrative where heritage, seasonality and craftsmanship converge.

Protein-Rich Wild Game Adds Excitement to Autumn Dining

Taking centre stage this season are warming game-meat specialities that pay homage to Japan’s mountain culinary traditions while appealing to today’s growing appetite for high-protein dining. Offering a refined alternative to conventional red meat, the standout Venison Cutlet with Kinzanji Miso, Balsamic Soy Sauce and Mustard (HK$290) showcases premium venison loin from France, gently deep-fried to achieve a delicate crispness that enhances its naturally lean texture and rich flavour. Served with the tangy-salty gratification of balsamic-soy sauce and the umami punch of a house-crafted miso sauce, the dish highlights the distinctive earthy, forest-born character of venison.

Two preparations of French wild boar provide hearty, comforting appeal, perfect for the cooler months. A traditional Japanese hot-pot dish, Botan Nabe (HK$260) features thin and tender shabu-shabu-style cuts of the wild hog meat, simmered in a nourishing dashi and miso broth. Hoba-yaki (HK$290) follows the traditional cooking methods of Hida Takayama in the Japanese Alps. Wild boar tenderloin is placed on an aromatic, fresh hoba leaf and grilled over an open flame with specially blended miso, seasonal mushrooms and vegetables. Rich in protein and deeply rooted in Japan’s historic mountain-hearth culture, these seasonal creations offer diners a rare taste of traditional game through a contemporary yakiniku-kappo lens.

Bowls of Joy Created to Celebrate Hairy Crab Season

The arrival of hairy crab season sparks a duo of equally indulgent menu additions whose appeal extends beyond meat-lovers. Sourced from Shanghai during its peak harvest, the prized crustacean is the star attraction in a luxurious Hairy Crab, Sea Urchin and Salmon Roe Donabe (HK$580) – its sweet meat and rich roe are layered over freshly cooked premium Nagano Yaehara Koshihikari rice prepared in the restaurant’s signature Nagatanien claypot. Bright, briny ikura and buttery uni bring brilliant contrasts of colour and texture in this eye-catching and palate-pleasing presentation. A refined and filling medley of delicate freshwater and nutty, earthy flavours, Steamed Fish Cake with Hairy Crab and Matsutake Mushroom (HK$180) underscores the finesse and flair of the chefs’ kappo expertise.

A Refined Autumn-Winter Yakiniku Kappo Journey

For the full yakiniku kappo experience blending the fun of table-top grilling with the precision of ‘cut-and-cook’ theatre, the restaurant’s popular Yakiniku Omakase REI menu (HK$1,480 per person) is newly curated for autumn-winter.

An immersive 11-course journey spanning the team’s masterful grilling, smoking, simmering and claypot-braising rituals, it begins with Wagyu Namero, an inspired update to the moreish, age-old offering of fish tartare, using premium raw wagyu instead. A daily Sashimi preparation, in which the fish is lightly smoked and dressed with shiso, refreshes the palate before a premium grilled selection – Thick-cut Beef Tongue with Grilled Leek and Tomato Sauce. This choice cut heralds the arrival of a menu highlight, the house signature 14-Day Dry-Aged Wagyu Loin and Seasonal Vegetables. Prepared shabu-shabu style in a rich stock of beef bone and ox tail simmered for 72 hours, it demonstrates the kitchen’s meticulous approach to developing only the most flavoursome dishes.

Serving as a comforting pause mid-meal, Steamed Egg Custard with Matsutake Mushroom pairs rich mushroom aromas with silky steamed egg to warm the soul. 7-Day Dry-Aged Chateaubriand dials up the umami rush through a textural pairing with foie gras, alongside crunchy seasonal vegetables.

A refreshing Caprese with Sansho-simmered Dried Fish, grilled over straw and doused in red wine soy sauce, sets the stage before a decadent yakiniku double act headlined by Oita wagyu and uni. The juicy Premium Wagyu Beef Fillet Sando with Sea Urchin oozes meaty and marine goodness, while the house favourite yamaoku-yaki folds a distinctive deep-orange egg into the mix for Sirloin Wagyu Beef and Cured Kodawari Egg Yolk Roll with Sea Urchin, a stunning show of the chefs’ skills in balancing richness and umami.

The climax of this exquisite seasonal feast features Wagyu Beef with Maitake and Brown Beech Mushroom Donabe, served alongside miso soup and pickles. Cooked to order in a traditional Nagatanien donabe, each distinct grain of rice absorbs the rich, velvety rendered wagyu fat and the delicate, earthy perfume of the mushrooms, delivering a comforting autumn experience. The meal concludes with a daily dessert, finely crafted for a memorable finale.

Occupying an intimate 400 sq. ft, Yakiniku Yama Oku offers a serene dining oasis where 12 diners gather around a welcoming counter in an ambience of secluded exclusivity. Textured wood warms the dark walls and floor, while soft linear lighting creates a natural play of light and shadow. Above, wave‑like ceiling patterns cast a sunset‑red glow that echoes the crimson counter chairs, forming a dramatic stage for chefs to showcase their artistry and dynamism at the grill.

Managed by CSC Collective, Yakiniku Yama Oku is located at 3/F, CUBUS, 1 Hoi Ping Road, Causeway Bay, Hong Kong, and opens daily from 12 noon to 2:30 p.m. and 6:00 p.m. to 11:00 p.m. For enquiries or reservations, please email yakiniku-yama-oku@csccollective.com, WhatsApp (852) 4497‑5412, or call (852) 5394‑3681.

Puri to Get Rs 1,500-Crore International Cruise Terminal, Boost to Odisha’s Tourism Prospects

Bhubaneswar, Nov 4 (UDN): Puri is set to emerge as a major destination on India’s cruise tourism map, with a proposed international cruise terminal worth Rs 1,500 crore to be developed through a partnership between the Paradip Port Authority (PPA) and the Odisha government.

 Representational Image 

Union Minister for Ports, Shipping and Waterways Sarbananda Sonowal announced the project on Tuesday while unveiling the Centre’s maritime development plans at a meeting of the Parliamentary Consultative Committee in Puri.

The proposed terminal is part of the Centre’s broader strategy to expand cruise tourism and strengthen the country’s maritime infrastructure, according to an official statement issued by the Ministry of Ports, Shipping and Waterways.

Sonowal said the government aims to attract one million sea cruise passengers by 2029 under the Cruise Bharat Mission, launched in September 2024. The initiative also seeks to generate four lakh jobs by March 2029.

Highlighting the government’s plans to promote water-based transport, the minister said the Coastal Cargo Promotion Scheme aims to increase the share of coastal and inland waterway shipping in India’s freight movement from the present six per cent to 12 per cent by 2047.

The two initiatives—the Cruise Bharat Mission and the Coastal Cargo Promotion Scheme—are expected to create more than 5.6 lakh employment opportunities and reduce carbon dioxide emissions by 16 million tonnes, he said.

Cruise Tourism Records Strong Growth

India recorded 4,62,661 ocean cruise passengers and 212 vessel calls during the 2025-26 financial year, reflecting significant growth in the sector.

According to Sonowal, passenger traffic has increased 5.5 times and vessel calls have risen 2.1 times since 2013-14.

The country currently has 20 operational river cruise circuits across 16 National Waterways, while another 51 circuits have been identified for phased development. In addition, 143 river cruise terminals and landing points are operational, the minister said.

Coastal Shipping Push

Sonowal also highlighted the progress made in coastal cargo transportation, stating that cargo handled at Indian ports has risen from 74 million metric tonnes to 177 million metric tonnes over the past 12 years—an increase of around 140 per cent.

Announced in the Union Budget 2026-27, the Coastal Cargo Promotion Scheme will offer incentives to cargo owners, coastal vessel operators and multimodal transport operators using integrated shipping, rail and road networks.

With a coastline stretching over 11,000 km, India has considerable potential to move freight over long distances through more sustainable transport options, he said.

Odisha’s Maritime Connectivity to Expand

The minister also underscored the importance of National Waterway-5 in Odisha, a project estimated to cost more than Rs 13,000 crore.

The proposed waterway is expected to connect key industrial and mining centres, including Talcher and Kalinganagar, with ports along the eastern coast. The connectivity is aimed at improving cargo movement, reducing transportation bottlenecks and strengthening the state’s maritime logistics network.

The proposed international cruise terminal in Puri, alongside investments in waterways and coastal shipping, is expected to add a new dimension to Odisha’s maritime infrastructure and tourism potential.

Meala's Clean-Label Protein Can Replace Conventional Binders in Blended Meat

In a blind panel, a burger with 42% beef and Meala’s protein as its binder showed no significant difference from all-beef on beef flavor, as European retailers widen their blended ranges

HAIFA, Israel, November 4, 2026 – Meala FoodTech’s clean-label texturized protein technology helps food manufacturers reduce the meat in blended products while maintaining their functional and sensory properties. A single ingredient takes over the job of a conventional binder.

Lidl reported in 2025 that one in four burgers it sold in Belgium since June was a blend of 60% beef and 40% plant protein. Albert Heijn launched 15 blended meat and dairy products the same year. The Food System Innovations report Balanced Proteins found that European retailers have priced blended beef up to 33% below conventional beef. In ADM’s Alternative Protein Landscape Report (July 2025), 75% of millennials said they were interested in trying blended or hybrid products.

For manufacturers, the challenge is the formulation. The extender that replaces the meat does not bind well on its own, so many recipes rely on methylcellulose (E461). That adds another additive to the label just as many manufacturers are trying to use fewer.

Meala FoodTech has developed a proprietary protein texturizing technology that transforms plant proteins into multifunctional, clean-label ingredients. By delivering essential functionalities such as binding, gelling, and water retention, Meala’s solution enables food manufacturers to simplify formulations and reduce their reliance on conventional binders and hydrocolloids. In blended meat applications, the technology helps address one of the category’s key formulation challenges: maintaining the structure, texture, and sensory qualities consumers expect from meat. Already commercially available in Europe through Meala’s partnership with dsm-firmenich under the Vertis™ PB Pea brand, the technology offers manufacturers a scalable solution for developing the next generation of blended meat products.

“Blended meat only works if consumers cannot detect the reduction, without compromising on taste and texture,” said Hadar Ekhoiz Razmovich, CEO and Co-Founder of Meala FoodTech. “Processors who are already reducing the meat in their products should be able to give them a cleaner label as well. In the New Sense panel, a single texturized protein did the binding and kept the burger close to beef in flavor and in chew.”

The panel, run by sensory research firm New Sense, tested plain 120 g patties with no bun, sauce or spices. Ten trained super-tasters compared all-beef with two blends of 58% extender and 42% of the same beef.

The Meala burger showed no statistically significant difference from all-beef on beef flavor, overall flavor intensity, bitterness and sourness. Its non-meat off-notes were significantly lower than the methylcellulose blend’s, its chew was closer to beef, and it was the most-liked of the blended formulations tested. It did differ significantly from beef in darker browning and internal color, lower juiciness and lower fatty texture (all p < 0.05).

Nir Goldstein, CEO of The Good Food Institute IL, says “More and more retailers and food service providers in Europe are enriching their meat offerings with plant-based proteins and fibers. Competitive taste, price and nutritional offering are key for this trend to scale. Plant proteins that bind, taste and perform like meat on a production line are much needed. Collaboration across the industry will get us there faster.”

Strategic Office Design: Creating Workspaces That Drive Productivity, Innovation and Business Growth

Strategic Office Design: Creating Workspaces That Drive Productivity, Innovation and Business Growth

In today’s rapidly evolving business environment, the office is no longer just a place where employees come to work. It has become a strategic asset that influences productivity, employee engagement, collaboration, corporate culture and organisational performance. As businesses adapt to hybrid working models, changing employee expectations and technological advancements, strategic office design is emerging as an important component of long-term business success.

A thoughtfully designed workplace can do more than improve aesthetics. It can create an environment where employees feel motivated, teams collaborate effectively, clients develop confidence in the organisation and businesses operate more efficiently.

Understanding Strategic Office Design

Strategic office design refers to the planned development of a workplace that aligns physical space with an organisation’s objectives, operational requirements and employee needs.

Unlike traditional office planning, which primarily focuses on seating arrangements and available floor space, strategic design considers how people interact, how work is performed and how the workplace contributes to business outcomes.

It integrates several elements, including space planning, ergonomics, lighting, acoustics, technology, sustainability and interior aesthetics.

For example, a technology company may require collaborative zones, innovation labs and flexible workstations, while a financial services firm may prioritise confidential meeting rooms, secure workspaces and professional client-facing areas.

The central principle is simple: the workplace should be designed around the way the organisation works.

1. Aligning Office Design with Business Objectives

One of the most important aspects of strategic office design is aligning the workplace with the company’s broader business goals.

Organisations must first understand their operational priorities before making decisions about office layouts, furniture or interior finishes.

A business focused on innovation may benefit from open collaboration spaces, brainstorming rooms and informal discussion areas. An organisation handling sensitive information may require enclosed offices, secure meeting rooms and controlled access zones.

Similarly, a growing company may need a flexible layout that can accommodate additional employees without requiring extensive renovation.

By linking design decisions to business objectives, companies can ensure that office investments deliver practical value rather than merely creating an attractive environment.

2. Designing for Employee Productivity and Well-Being

Employee productivity is influenced by several workplace factors, including comfort, lighting, temperature, noise levels and access to appropriate workspaces.

Strategic office design addresses these factors by creating an environment that supports both physical and mental well-being.

Ergonomic furniture, adjustable chairs, sit-stand desks and properly positioned computer monitors can help employees maintain comfortable working postures.

Natural light and suitable artificial lighting can improve visual comfort, while thoughtful ventilation and indoor air quality management contribute to a healthier working environment.

Businesses are also recognising the importance of quiet zones, relaxation areas and spaces where employees can take short breaks.

A workplace that supports employee well-being can contribute to greater satisfaction, improved engagement and a more sustainable approach to performance.

3. Balancing Collaboration and Concentration

Open-plan offices have become popular because they encourage interaction and make efficient use of available space. However, excessive openness can create distractions, particularly for employees involved in analytical, creative or confidential work.

Strategic office design seeks to balance collaboration with individual concentration.

A well-planned office may include:

• Open collaboration zones for team discussions.

• Quiet work areas for focused tasks.

• Enclosed meeting rooms for confidential conversations.

• Informal seating areas for spontaneous interaction.

• Phone booths for private calls and virtual meetings.

This approach allows employees to choose an environment that matches their task.

The objective is not to eliminate open spaces or private offices, but to create a workplace that supports different working styles and operational requirements.

4. Integrating Technology into the Workplace

Technology has become an essential component of modern office design.

As businesses adopt hybrid work arrangements, employees increasingly depend on reliable digital infrastructure to communicate, collaborate and access information.

Strategic office planning should incorporate high-speed connectivity, video conferencing facilities, wireless presentation systems and integrated room-booking solutions.

Smart office technologies can also help organisations monitor occupancy, manage lighting and temperature, improve energy efficiency and optimise the use of available space.

For example, occupancy sensors can provide insights into which areas of an office are frequently used and which remain underutilised.

These insights enable businesses to make informed decisions about workspace allocation and future expansion.

Technology should be integrated seamlessly into the workplace so that it enhances productivity without creating unnecessary complexity.

5. Creating a Strong Corporate Identity Through Design

An office is often one of the most visible expressions of a company’s identity.

The design of reception areas, meeting rooms, collaborative spaces and employee workstations can communicate an organisation’s values, culture and professional positioning.

A company that emphasises innovation may adopt contemporary interiors, flexible furniture and creative collaboration spaces. A business focused on reliability and professionalism may prefer a more structured layout with refined materials and carefully designed client-facing areas.

Brand colours, visual elements, company achievements and thoughtfully selected artwork can reinforce corporate identity.

A strategically designed office can also strengthen employees’ connection with the organisation by creating an environment that reflects its mission and values.

For businesses that regularly host clients, investors and partners, the workplace can become an important element of brand perception.

6. Flexible Workspaces for the Hybrid Workplace

The growth of hybrid working has changed how businesses use office space.

In many organisations, employees no longer occupy the same desks every day. Instead, offices are increasingly used for collaboration, meetings, training, team-building and activities that benefit from face-to-face interaction.

This shift has created demand for flexible office layouts.

Movable partitions, modular furniture, shared workstations and multipurpose meeting rooms allow businesses to adapt their spaces as requirements change.

A conference room, for example, may be designed to accommodate formal meetings, employee training sessions and collaborative workshops.

Flexible planning can help organisations avoid unnecessary expenditure on fixed infrastructure while making better use of available space.

However, flexibility should be supported by clear workplace policies, adequate storage and reliable booking systems.

7. Sustainability and Resource Efficiency

Sustainability is becoming an important consideration in commercial interior design.

Businesses are increasingly evaluating the environmental impact of their workplaces, including energy consumption, material selection, waste generation and indoor environmental quality.

Strategic office design can incorporate energy-efficient lighting, natural ventilation where appropriate, low-emission materials, recycled furniture and water-efficient fixtures.

Maximising daylight can reduce dependence on artificial lighting, while efficient space planning can minimise unnecessary construction and resource consumption.

The use of durable materials and adaptable furniture can also extend the life of an office interior.

Sustainable workplace design is not only an environmental consideration. It can support operational efficiency, reduce long-term maintenance requirements and strengthen a company’s commitment to responsible business practices.

8. Measuring the Business Impact of Office Design

Strategic office design should be evaluated through measurable outcomes rather than visual appeal alone.

Organisations can assess the effectiveness of their workplace investments using several performance indicators.

These may include:

• Employee satisfaction and workplace engagement.

• Space utilisation and occupancy levels.

• Meeting room usage and availability.

• Employee retention and absenteeism trends.

• Energy consumption and operating costs.

• Collaboration patterns and employee feedback.

Post-occupancy evaluations can help businesses identify whether the office is performing as intended.

For instance, if employees consistently avoid certain workstations because of noise or inadequate lighting, the organisation can make targeted improvements.

Regular assessment ensures that office design remains responsive to changing business needs.

The Role of Professional Office Design Consultants

Developing a strategic workplace requires coordination between business leadership, facilities management, human resources, technology teams and design professionals.

Professional office design consultants can help organisations translate operational requirements into practical spatial solutions.

Their responsibilities may include workplace assessments, space planning, interior design, furniture selection, lighting strategies, acoustic planning and coordination with contractors.

A structured design process typically begins with understanding the organisation’s workforce, work patterns, growth plans and budget.

The next stage involves developing a layout that supports these requirements, followed by implementation and post-occupancy evaluation.

Involving employees in the planning process can also improve acceptance of the new workplace and help identify practical requirements that may otherwise be overlooked.

Conclusion: The Office as a Strategic Business Investment

Strategic office design is increasingly becoming a business priority rather than a purely aesthetic consideration.

A well-planned workplace can support productivity, strengthen employee engagement, encourage collaboration, improve operational efficiency and reinforce corporate identity.

As businesses navigate changing work patterns and increasing competition, the ability to create adaptable, technology-enabled and employee-focused environments will become even more important.

The most successful offices will not necessarily be the largest or the most expensive. They will be the ones that understand how people work and translate that understanding into an environment that supports organisational goals.

Ultimately, strategic office design represents an investment in people, performance and the future of the business.