Imasa at The Peninsula Hong Kong serves rich and flavourful seafood and tender Hida beef

Japanese - sushi/sashimi.

Imasa has a warm inviting ambience, with wood panelling and white curtains that separate sections of the room, white linen tablecloths and minimalist décor.

HK$950 to HK$1,888 for the kaiseki/omakase menu.

A date or business associates.

The starter consisted of four dishes - abalone, vegetables, a delicious minced chicken ball with yam, and angkimo fish liver marinated in sake. We worked our way around the plate from the delicate flavours of the abalone to the fish liver, which was rich and flavourful. Then came a light clear soup with prawn, chicken, mushroom and seasonal greens. The "sayori" or seasonal fresh sashimi was beautifully presented Japanese garden-style with stones and flowers and green vegetables surrounding the sashimi which featured clam, fatty tuna, botan ebi, and the Hokkaido prawn was served on ice reminiscent of a pond. The next dish was a deliciously succulent whole poached lobster. The showstopper was Hida beef with sea salt, pepper grilled and served on a hoba leaf with the freshest sweet peas, broccoli and other seasonal vegetables. Hida beef comes from young black-haired Japanese cattle raised in Gifu Prefecture. The meat was tender and succulent with a perfect balance of fat. We ended with refreshingly juicy melon and strawberries.