Himitsu, meaning secret in Japanese, opened quietly and secretly at the five star Camps Bay Retreat Boutique Hotel just over a year ago, Chef Cheyne Morrisby taking over all the Food & Beverage requirements for the guests of the hotel, a first for Morrisby, who by then already had a number of restaurants in Hout Bay and in De Waterkant.
After an explosive Sour Service Award I awarded to Himitsu Restaurant for a shocking breakfast experienced there in January, and it coming to light that Morrisby had not been to the Camps Bay restaurant in four months, Morrisby announced a week ago that he has closed down Himitsu at the Camps Bay Retreat. Continue reading →
