Nadaman in Shinjuku, Tokyo, has lent its head chef and teppanyaki expert, Akutso Yoshiya, to the Nadaman in Admiralty's Island Shangri-La hotel until November 23. The chef's special teppanyaki dishes include Nozaki wagyu beef (above); Homarus lobster with sea urchin and porcini sauce; and foie gras and radish steak with fresh seaweed sauce. The dishes are available on set lunch menus (HK$368 to HK$638 plus 10 per cent), and set dinner menus (HK$1,480 to HK$2,280 plus 10 per cent). Bookings: 2820 8570 The Place at the Langham Place in Mong Kok is serving dishes from the Basque region on the dinner buffet until the end of November. Guests can taste dishes of paella; salt-crusted salmon (right); churros and crema catalana. The lunch buffet is HK$238 plus 10 per cent (HK$178 for children and seniors) from Monday-Friday, and HK$288 (HK$188 for children and seniors) on Saturday and Sunday. The dinner buffet is HK$448 (HK$318 for children and seniors) from Sunday-Thursday and HK$498 (HK$338 for children and seniors) on Friday and Saturday. Bookings: 3552 3200 SumoSushiSakeHK - an event aptly combining sumo, sushi and sake, takes place on November 23 in Causeway Bay. There will be more than 100 types of sake for tasting, and chefs from restaurants such as Sushi Kuu, Nan Tei and Nagahama No 1 Ramen will be making dishes. Guests can watch sumo wrestling, listen to music and participate in sushi and hot dog eating competitions. Tickets start at HK$280 (or HK$330 if purchased at the door). SumoSushiSakeHK.com Il Posto 97 in Lan Kwai Fong is featuring the Italian cuisine of Lombardy until the end of the month. The five-course menu is HK$468 plus 10 per cent and includes saffron risotto with bone marrow, and a choice for main course of deep-fried veal chop Milanese (for two people) or slow-cooked beef cheek with mashed potatoes. For an additional HK$168, guests can have two glasses of Lombardy wine. Bookings: 2186 1816 Promenade Restaurant at the Harbour Plaza Metropolis in Hung Hom is serving goose liver and Berkshire pork on the dinner buffet until the end of November. Dishes include deep-fried prawn dumpling with goose liver; house-made goose liver and organic pumpkin seed pork pâté; and smoked pork jowl meat and pomelo salad (top). The dinner buffet is HK$538 plus 10 per cent (HK$358 for children) from Monday-Thursday and HK$568 plus 10 per cent (HK$388 for children) from Friday-Sunday. Bookings: 3160 6880 susan.jung@scmp.com
