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  • Dec 29, 2014
  • Updated: 3:38am

Japanese Cuisine

Dare devils

Ryugin's signature dessert: Minus 196-degree candy strawberries with 99-degree strawberry jam.

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

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

Truc: wasabi

10 Nov 2012 - 11:30pm

Review: Kani-ya Crab &Teppanyaki

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

On the shelf

The Kasho Chaya stand at City'supe

20 Oct 2012 - 11:34pm

Profile: Alan Wong

Alan Wong, owner of the Hatsune Japanese restaurants in Beijing and Shanghai, says his success is due to good luck. Photo: Simon Song

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

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

There is something for every taste in Fengyuan's Miao-Dong Snack Street.Photos: Chris Stowers

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

Oishinbo

Oishinbo

30 Aug 2012 - 7:25pm

Tasty Japanese food at Tsuki Iso marred by background noise

Black cod with saiyko miso (top right), and Okinawa bitter melon with minced shrimp.Photos: Edmond So

13-15/F L'Hart, 487-489 Lockhart Road, Causeway Bay

Tel: 2838 5898

Open: noon-3pm, 6pm-11pm

Cuisine: Japanese

Price: HK$375 without drinks or the service charge.

23 Aug 2012 - 9:18am

Turning the tables

The latest wagyu marketing campaign seems to have dispensed with one myth about superior Japanese cattle. Unfortunately, two equally stubborn ones remain.

So far there have been no reports that the latest cows exported to Hong Kong have been raised on beer, but the idea is commonly held. The belief persists that the cattle are massaged and listen to music.

15 Aug 2012 - 11:11pm

Kurotaki

Shop 413-415, Podium 4, World Trade Centre, Causeway Bay Tel: 2711 6362 Open: noon-3pm, 6pm-10.30pm Cuisine: Japanese (soba specialist)

Price: about HK$240 without drinks or the service charge.

Ambience: the restaurant was busy on the rainy weeknight visit, so we were glad we'd booked. Our main waitress was friendly and helpful.

15 Aug 2012 - 11:11pm

Kiyoshi Sushi

Shop 1-2, 9/F Moretown Commercial Building, 108 Electric Road, Tin Hau Tel: 2578 2161 Open: Thursday to Tuesday noon-3pm, 6-11pm Cuisine: Japanese

Price: about HK$425 without drinks. There's no service charge.

Ambience: friendly. Some of the other customers seem to be regulars at this two-month-old restaurant.

15 Aug 2012 - 10:47pm

A curious marriage of East and West

If you've ever had a deep-fried pork cutlet in a Japanese restaurant, or a mild curry that looks more like a stew, you would have had yoshoku, a style of Japanese cuisine that takes its inspiration from the West.

15 Aug 2012 - 10:46pm

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