Plate to Palate | Restaurant review: Yukimura Japanese Cuisine, Causeway Bay

It makes us nervous when we are the only diners in a restaurant; the staff can be too attentive (which is as irksome as being ignored), and we wonder if customers are staying away because of the food.

At Yukimura, our worries were unfounded — the staff were helpful, the food was enjoyable, and more customers showed up later.

We chose to sit at a table, rather than the sushi counter, and when I walked over to see what fish was good, the chefs were quick to make recommendations. The sanma sashimi (HK$250) was one of the best I've tasted; fresh, rich and oily, the meaty pieces were beautifully presented. Flounder sashimi (HK$220), served in thinner slices, was much more subtle, and served with a lighter dipping sauce. We also liked the seared right-eye flounder muscle (HK$45), which was soft and smoky.

The regular menu is quite small — in addition to sushi and sashimi, it also lists a few appetisers and salads, grilled and fried dishes, and noodles and rice. The deluxe assorted sushi (HK$480) had light-textured rice, although the fish selection was unmemorable. The grilled chicken gristle (HK$35) had just the right soft crunch. The grilled ox tongue with salt (H$68) was excellent — thick, meaty slices that were very tender. The vegetable tempura (HK$78) was a generous portion, but as it was served at the same time as some of the other dishes, we didn't get to eat it while it was still hot.