bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

L18, The One, 100 Nathan Road,  Tsim Sha Tsui
Tel: 2724 6222
Open: 11.30am-2.30pm, 6pm-10.45pm
Cuisine: Japanese 
 Price: about HK$750 without drinks and the service charge. 
 Ambience: the restaurant has high ceilings and tables that are set comfortably apart. The main attraction of the room is the dramatic view from the floor-to-ceiling windows (right). 
 Pros: the service. The staff were discreet, helpful and not condescending, even though we weren't ordering nearly as extravagantly as the other guests  (although the bill still surprised us). Dishes are beautifully presented. 
 Cons: I'm not sure why we weren't given a table near the window, when many of them were empty for the whole evening.
 Recommended dishes: the deluxe sashimi platter (HK$560) was an appetising selection of glistening, fresh fish that included buri (yellowtail), toro, uni, mackerel, raw shrimp and hotate (scallop), all served on slightly warm, subtly flavoured rice, with a mound of fresh wasabi on the long platter. I was most surprised by the tamago (layered egg omelette) - although it would have been better served warm, it was distinctive because it had thin layers of seaweed and wasn't too sweet. Grilled codfish with white soya bean paste (HK$240) was moist, and delicately flavoured and textured. Wagyu beef small hotpot (HK$560, left) came as four large, thin raw slices  that we dipped into a bubbling  clear broth  that included negi (spring onion), cabbage and several types of mushrooms. For dessert, my yuzu sorbet (HK$50), served with ripe, sweet berries, was surpassed by my guest's green tea ice cream with red beans and mochi (HK$75). 
 What else? Miyabi is part of the Ambrosia Cuisines restaurant group that runs the Ambrosia Oyster Bar and Grill in the nearby iSquare shopping centre. 



Miyabi Japanese Fine Dining