Some of Hong Kong's top Japanese chefs reveal the secrets behind their signature omakase dishes

Hong Kong boasts a good selection of top-notch Japanese restaurants that serve seasonal dishes using the freshest fish and seafood flown directly from central Tokyo's Tsukiji market. The freshness of the ingredients is key to an incredible dining experience when eating Japanese cuisine - especially for sushi and sashimi lovers - but if you want to see more of the chef's creativity and diversity, go for the omakase menu.

Omakase means "I'll leave it up to you", and it really is up to the chef as to what he serves each day, making it a magical mystery tour for diners who do not know what they'll be eating until it arrives. Fine-dining Japanese restaurants offer seasonal omakase menus, usually consisting of eight to 10 dishes.

Three top chefs in the city who specialise in different styles of Japanese cuisine - kaiseki, sushi/sashimi and fusion - shared their favourite omakase creations.

Chef Hiroyuki Saotome of Wagyu Kaiseki Den, well-known for its traditional kaiseki-style cuisine, serves seasonal dishes in his omakase menu, with some added Western ingredients such as black truffle. "About 16 years ago, I worked at Nobu in London and learned about other types of ingredients besides Japanese," he says. "I learned about risotto and truffles, for example, and brought those ideas back to Japan to use in my dishes."

One of his favourite seasonal omakase dishes right now is bamboo shoots with baby octopus, peas, kinome and miso.