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. Clear double-boiled soup of abalone and Awaodori chicken followed. For sashimi, pieces of stripejack, fluke and tuna were presented with freshly grated wasabi and pickled chrysanthemum. Battered and fried eel on top of a bed of rice topped with sweet pea and sweet soy sauce was followed by grilled tilefish wrapped in a large long leaf. Wagyu beef cubes were hidden in a steamed turnip paste. Soy-seasoned rice was topped with shaved black truffle. Desserts of Japanese honeydew and ice cream were refreshing.