Top Tables Edit: Travel with your taste buds at Yashima, the 12-seat omakase restaurant that offers an authentic taste of Japan in the heart of Hong Kong
- Wanderlust-hungry diners seeking fresh and exotic flavours need travel no further than Sheung Wan for an authentic taste of Japanese omakase found at Yashima
- Executive chef Takahashi Kouya boasts 30 years of experience, including a decade at Tokyo’s Michelin-starred Ginza Kyubey – but chose working in Hong Kong to spread the word about Edomae cuisine
A recent survey revealed that the average Hongkonger would rather splurge on travel than buy themselves a present. A deeper dive into Expedia’s numbers showed that the kinds of trips we’re most keen on are relaxing holidays and authentic food experiences.
Fortunately, Hongkongers do not have to travel far to enjoy either. Situated on quiet Kau U Fong in Sheung Wan, Yashima is a 12-seat omakase restaurant that prides itself on whisking guests away from the hustle and bustle of the city.
Decorated with natural wood and stone and illuminated with gentle facade lighting, the restaurant exists as a gourmet sanctuary. And inspired by the mansions and traditional town houses of old Kyoto, Yashima’s design plan is based on the concept of a Zen garden and the aesthetic philosophy of wabi-sabi.
None of this would amount to much if the food was not up to par. Fortunately, in executive chef Takahashi Kouya, Yashima has found one of the finest Edomae chefs in the city. Kouya has built an illustrious career over three decades and spent 10 years honing his skills at the Michelin-starred Ginza Kyubey in Tokyo – one of the finest establishments of its kind in Japan, a restaurant that has played host to dignitaries including even US President Barack Obama.
“As a Japanese chef, my passion is to spread the joy of food and allow more people to taste the food I make,” says Kouya, when asked why he opened Yashima in Hong Kong rather than Japan.
At Yashima, Kouya serves a menu of top quality kaiseki-style omakase dishes, all based on refined traditional tastes and seasonal flavours. The restaurant’s counter is deliberately low to facilitate interaction and conversation between staff and guests. Chef Takahashi’s goal is to create an environment where it feels like every meal is a cosy encounter between old friends. Guests can watch the chefs at work across the counter, witnessing first-hand their studied technique as they meticulously craft each course, eager to answer questions and inform guests of the names and origins of every ingredient.
With its focus on seasonality, next month Yashima is unveiling a new autumn menu featuring rare and delicious seafood straight from Japan, and other exclusive locations around the world, which can be sampled as a HK$1,380 lunch omakase menu and a dinner omakase menu at HK$2,680.
