• Mon
  • Sep 22, 2014
  • Updated: 7:42pm

Japanese Cuisine

Dare devils

Many Hong Kong chefs view food as an adventure with no boundaries as they seek to give eager diners new taste sensations, writes Bernice Chan.

Friday, 22 June, 2012, 12:00am

Wine Ratings: How to pair with Japanese

Beer and sake have been the traditional accompaniments for Japanese cuisine but wine is now becoming increasingly popular.

31 Jan 2013 - 9:52am

Chef's masterpiece

Kazuo Okada looks stark with its black and white interior, but the food presented by chef Hirofumi Imamura brings colour and artistry to the place. His kaiseki menu (HK$1,880 per person) is prepared in front of you. The signature flash-smoked salmon with nuta sauce came in a covered glass filled with smoke that was released when the paper lid was removed.

15 Nov 2012 - 12:31am

Truc: wasabi

10 Nov 2012 - 11:30pm

Review: Kani-ya Crab &Teppanyaki

The crab hotpot rice was worth the wait: topped with three moist crab legs, the rice with crab roe was well-seasoned, and just starting to take on a bit of crust from being served in the hot stone bowl.

2 Nov 2012 - 8:53am

On the shelf

The Kasho Chaya stand at City'supe

20 Oct 2012 - 11:34pm

Profile: Alan Wong

High-powered Italian motorcycles are a rarity on the car-clogged roads of Beijing - so when a Ducati roars down the road, the chances are the rider is restaurateur Alan Wong.

11 Oct 2012 - 10:05am

Table Talk

Gaddi's at The Peninsula hotel in Tsim Sha Tsui is serving a special Pont des Arts set dinner until October 14. Pont des Arts is a blend of art and wine, with labels of paintings by Zao Wou-ki.

27 Sep 2012 - 10:10am

Destination Fengyuan

A satellite city of central Taiwan's Taichung, Fengyuan doesn't have a tropical beach or a sky bar with views of a flashy urban grid below. But an entertainment hub near the industrial suburb's railway station has spawned at least 50 places to eat. The recipes are diverse or unusual enough to draw customers from outside town.

6 Sep 2012 - 9:47am

Books: Oishinbo


30 Aug 2012 - 7:25pm