https://www.scmp.com/rss/323992/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com One of the world’s greatest sushi masters, chef Mitsuhiro Araki moved to Hong Kong to open The Araki. It is the only Japanese restaurant in the city where the master chef is present throughout the year. Araki gained three Michelin stars in his Tokyo and London restaurants, and achieved a star in just over a year in Hong Kong. The Araki has an 18-course omakase menu; dishes are prepared in front of diners at the 12-seat counter. Fish is locally caught and chefs use Edomae techniques. Seasonal... https://www.scmp.com/magazines/100-top-tables/article/3127385/araki-18-course-omakase-menu-prepared-right-front-diners?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127385/araki-18-course-omakase-menu-prepared-right-front-diners?utm_source=rss_feed Thu, 01 Apr 2021 03:00:13 +0000 Opened in 2018, Sushiyoshi Hong Kong is a branch of its two-Michelin-starred Osaka namesake, which opened 30 years ago. Chef-owner Hiroki Nakanoue is known for his innovative take on traditional Edomae-style sushi. He infuses Western and Asian influences into his dishes, like waffles with scallop tartare. The Hong Kong outlet is led by chef Sugawara, whose 17-21 course omakase menu comprises Osaka signatures like siphon dashi and Botan shrimp carpaccio, as well as surprise creations made from... https://www.scmp.com/magazines/100-top-tables/article/3127382/sushiyoshi-special-osaka-signatures-western-and-asian?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127382/sushiyoshi-special-osaka-signatures-western-and-asian?utm_source=rss_feed Thu, 01 Apr 2021 02:30:17 +0000 Sushi Tokami opened in Ginza in 2013 and quickly earned a Michelin star. It remains one of Tokyo’s best sushi restaurants and is famous for its tuna dishes: the owner is the founder of Yamasachi, a shop dedicated to tuna, originally in Tsukiji Market. The Hong Kong eatery has two rooms with eight and 10 seats. The chef offers an omakase menu featuring tuna bone collagen soup, and maguro tossaki with meat from near the tuna’s head, which – as there is not much of it – is a rare dish. The tanada... https://www.scmp.com/magazines/100-top-tables/article/3127381/sushi-tokami-tribute-tuna-fine-omakase-menu?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127381/sushi-tokami-tribute-tuna-fine-omakase-menu?utm_source=rss_feed Thu, 01 Apr 2021 02:00:06 +0000 Opened in 2012 at the Mercer Hotel in Sheung Wan, Sushi Shikon moved to the Landmark Mandarin two years ago. Retaining three Michelin stars since 2014, this traditional Edomae sushi eatery is influenced by Ginza – it is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin-starred Tokyo restaurant.  The Hong Kong outlet has eight seats at the sushi counter. There’s a private room with its own chef and counter with seats for six. Executive chef Yoshiharu Kakinuma offers omakase with... https://www.scmp.com/magazines/100-top-tables/article/3127380/sushi-shikon-omakase-dishes-made-freshest-ingredients?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127380/sushi-shikon-omakase-dishes-made-freshest-ingredients?utm_source=rss_feed Thu, 01 Apr 2021 01:30:14 +0000 Eating at Sushi Saito takes planning as the reservation hotline only operates on the first day of every month from 10am to 2pm (Hong Kong time). With 16 seats, there are two dinner seatings nightly, and diners need to be on time as new chef de cuisine, Masashi Kubota, from Sushi Saito Tokyo, starts serving at 6pm on the dot. Joël Robuchon described the Tokyo restaurant as the “best sushi restaurant in the world”, and chef Saito goes to great lengths to source the best catch from Toyosu Market... https://www.scmp.com/magazines/100-top-tables/article/3127379/sushi-saito-its-all-about-punctuality-and-perfection-chef?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127379/sushi-saito-its-all-about-punctuality-and-perfection-chef?utm_source=rss_feed Thu, 01 Apr 2021 01:00:12 +0000 With seating for only eight people and a chef with more than 25 years’ experience, this is one of the most exclusive sushi bars in town. Named after executive chef Masataka Fujisawa, the restaurant is located on a quiet residential street in Wan Chai. Specialising in omakase – which translates to “leave it to the chef” – the menus feature sashimi, seasonal dishes and some of the city’s best sushi. The chef chooses only the finest fish from the waters off Hokkaido and Kyushu and prepares... https://www.scmp.com/magazines/100-top-tables/article/3126988/sushi-masataka-leave-it-chef-exclusive-omakase-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126988/sushi-masataka-leave-it-chef-exclusive-omakase-restaurant?utm_source=rss_feed Thu, 01 Apr 2021 00:30:19 +0000 Located near the Four Seasons Hotel, Shikigiku offers kaiseki menus as well as tempura, teppanyaki, sushi and sashimi. The Zen-like interior is done in brown and amber, with floor-to-ceiling windows overlooking Victoria Harbour. The fun seats in the house are by the open kitchen where chefs busily prepare dishes. A must-try is the lightly battered crispy tempura served with sea salt. There are several kaiseki choices – including teppanyaki for lunch and dinner – and chef special menus that... https://www.scmp.com/magazines/100-top-tables/article/3126986/shikigiku-japanese-restaurant-tempura-teppanyaki-sushi-and?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126986/shikigiku-japanese-restaurant-tempura-teppanyaki-sushi-and?utm_source=rss_feed Wed, 31 Mar 2021 04:00:06 +0000 Located at 18 On Lan Street, Ryota Kappou Modern shares its address with some of the most revered restaurants in Central. The eatery is named after its chef, Ryota Kanesawa, who once served as head sushi chef at Zuma in Hong Kong. He also did a stint at two-Michelin-starred Tenku RyuGin, so be prepared for a meal of refined Japanese and European ingredients combined with a variety of creative cooking techniques. Kanesawa serves tasting menus and recurring dishes are hard to come by, but... https://www.scmp.com/magazines/100-top-tables/article/3126982/ryota-kappou-modern-refined-japanese-and-european?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126982/ryota-kappou-modern-refined-japanese-and-european?utm_source=rss_feed Wed, 31 Mar 2021 03:30:11 +0000 The original restaurant opened in Osaka in 1830, and this branch, decked out in bamboo and wood and offering traditional Kansai-ryori dishes, is a favourite of the city’s Japanese residents. Choose to sit by the sushi bar, teppanyaki grill or in booths for more intimate dining. Private rooms – including a tatami room – are available. There is a teppanyaki menu or washoku “food” menu for kaiseki or à la carte. Signature dishes include shrimp bisque custard with black truffle sauce, sushi,... https://www.scmp.com/magazines/100-top-tables/article/3126977/nadaman-traditional-kansai-ryori-dishes-among-best-hong?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126977/nadaman-traditional-kansai-ryori-dishes-among-best-hong?utm_source=rss_feed Wed, 31 Mar 2021 03:00:14 +0000 Channelling a Zen aesthetic, Kyoku’s 3,000-sq-ft interior has a sushi and teppanyaki counter and three private rooms. The extensive dinner menu includes sets and à la carte; the sake list is sizeable. Omakase at the sushi counter includes an appetiser, eight kinds of sashimi, a hot dish, five pieces of sushi and soup. The table setting is immaculate, with sauces and pickles beautifully laid out and wasabi prepared fresh from the root. We watched engawa fish, scallops, snapper and halfbeak... https://www.scmp.com/magazines/100-top-tables/article/3126972/kyoku-zen-and-art-teppanyaki-dining?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126972/kyoku-zen-and-art-teppanyaki-dining?utm_source=rss_feed Wed, 31 Mar 2021 02:30:17 +0000 With decor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka and ink paintings by well-known artist Shiro Tsujimura, two-Michelin-starred Kashiwaya Hong Kong is a branch of the three-Michelin-starred Osaka namesake by owner-chef Hideaki Matsuo. Chef Atsushi Takahashi serves seasonal kaiseki menus. Dishes are beautifully presented; even the tableware reflects the seasons. Diners seated at the counter can watch him at work. There are three main menus, Bayberry (nine courses), Akana... https://www.scmp.com/magazines/100-top-tables/article/3126971/kashiwaya-hong-kong-two-michelin-stars-and-delicate-focus?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126971/kashiwaya-hong-kong-two-michelin-stars-and-delicate-focus?utm_source=rss_feed Wed, 31 Mar 2021 02:00:08 +0000 Seating only eight, Hanare offers an exclusive chef’s table. The restaurant is somewhat hidden in Central; the word Hanare means “separated” in Japanese, encompassing its exclusivity. Hanare serves rare cuts of Wagyu beef selected by owner-chef Norimitsu Nanbara, who offers Wagyu-themed kaiseki menus with seasonal dishes. Chef de cuisine Koya Takayuki serves up a 12-course menu featuring A5 grade Wagyu. Recent dishes have included Wagyu beef yukke and Hokkaido sea urchin and... https://www.scmp.com/magazines/100-top-tables/article/3126969/hanare-exclusive-chefs-table-wagyu-themed-kaiseki-menus?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126969/hanare-exclusive-chefs-table-wagyu-themed-kaiseki-menus?utm_source=rss_feed Wed, 31 Mar 2021 01:00:18 +0000 This tempura restaurant, near PMQ on Aberdeen Street, seats eight at the counter and there’s a booth for four. Established in Osaka in 1850, it has hosted heads of state. There are now two outlets in Osaka and Tokyo. Hong Kong has the only overseas branch, which opened in 2014. The chef serves omakase; recent dishes include chawanmushi, savoury egg custard with a rice cake at the base for crunch. But tempura is the star here. Recent dishes have included crispy shrimp heads, two shrimps (one... https://www.scmp.com/magazines/100-top-tables/article/3126964/ippoh-tempura-restaurant-tempura-star-restaurant-aberdeen?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126964/ippoh-tempura-restaurant-tempura-star-restaurant-aberdeen?utm_source=rss_feed Wed, 31 Mar 2021 01:00:15 +0000 One of the world’s greatest sushi masters, chef Mitsuhiro Araki, moved to Hong Kong last year to open The Araki in Tsim Sha Tsui – the only Japanese restaurant in Hong Kong with the master chef present throughout the year. Araki achieved three Michelin stars in his restaurants in Tokyo and London. In Hong Kong, he offers an 18-course omakase menu; Araki and his team prepare dishes in front of diners seated around the 12-seat counter. We enjoyed steamed abalone with shirako, bird’s nest and fish... https://www.scmp.com/magazines/100-top-tables/article/3074708/araki-only-japanese-restaurant-hong-kong-where-master-chef?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074708/araki-only-japanese-restaurant-hong-kong-where-master-chef?utm_source=rss_feed Sun, 22 Mar 2020 02:45:16 +0000 The view from the 101st floor of the ICC Tower is impressive, and so is the kaiseki at RyuGin, the Hong Kong branch of the award-winning restaurant in Tokyo. The dining area is minimalist, putting the focus on the food and the panoramic view. Seasonal or customised set menus (booked a month in advance) are available. Dishes are new interpretations of classics using seasonal ingredients. Overseeing the kitchen is chef de cuisine Hidemichi Seki, who has been there since the restaurant opened in... https://www.scmp.com/magazines/100-top-tables/article/3074705/tenku-ryugin-old-dishes-new-interpretations?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074705/tenku-ryugin-old-dishes-new-interpretations?utm_source=rss_feed Sun, 22 Mar 2020 02:30:09 +0000 Opened in 2018, Sushiyoshi Hong Kong is a branch of its two-Michelin star Osaka namesake, which launched 30 years ago. Chef-owner Hiroki Nakanoue is known for his innovative take on traditional edomae-style sushi. He infuses Western and Asian influences into his dishes, such as waffle with scallop tartare. The Hong Kong outlet is helmed by chef Sugawara, whose 17-21 course omakase menu comprises signatures from Osaka such as Syphon dashi and Botan shrimp carpaccio, as well as surprise creations... https://www.scmp.com/magazines/100-top-tables/article/3074702/sushiyoshi-hong-kong-where-east-and-west-meet-style?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074702/sushiyoshi-hong-kong-where-east-and-west-meet-style?utm_source=rss_feed Sun, 22 Mar 2020 02:15:15 +0000 Established in Ginza Tokyo in 2013, Sushi Tokami has a Michelin star and is famous for its tuna dishes. The owner is also the founder of Yamasachi, a shop dedicated to tuna that was originally opened in Tsukiji Market. The Hong Kong branch has two rooms, with 10 and eight seats respectively. The omakase menu features tuna bone collagen soup and maguro tossaki with meat from near the head of the tuna, which makes it a rare dish. The Tanada rice, from Niigata, is cooked in a traditional Japanese... https://www.scmp.com/magazines/100-top-tables/article/3074700/why-tuna-star-menu-tokyo-spin-sushi-tokami?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074700/why-tuna-star-menu-tokyo-spin-sushi-tokami?utm_source=rss_feed Sun, 22 Mar 2020 02:00:11 +0000 After opening in 2012 at the Mercer hotel in Sheung Wan, Sushi Shikon moved to its new home at the Landmark Mandarin last year. Retaining its three-Michelin star status since 2014, this traditional Edomae sushi restaurant is influenced by Ginza tastes and flavours; it is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin star Tokyo eatery. The Hong Kong outlet has eight seats at the sushi counter and the private room, with six around a counter with their own chef. The menu is... https://www.scmp.com/magazines/100-top-tables/article/3074302/prestigious-location-and-delectable-dishes-why-three?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074302/prestigious-location-and-delectable-dishes-why-three?utm_source=rss_feed Sun, 22 Mar 2020 01:45:06 +0000 Eating at Sushi Saito Hong Kong takes planning – the reservation hotline only operates on the first day of every month from 10am to 2pm. With 16 seats, there are two dinner seatings nightly. Arrive on time, because chef Ikuya Kobayashi, protégé of chef Takashi Saito, the founder of Sushi Saito Tokyo, starts serving promptly at 6pm. Joël Robuchon described the Tokyo restaurant as the “best sushi restaurant in the world” and Saito goes to great lengths to source the best catch from Toyosu Market... https://www.scmp.com/magazines/100-top-tables/article/3074696/want-dine-exclusive-sushi-saito-plan-ahead-and-be-punctual?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074696/want-dine-exclusive-sushi-saito-plan-ahead-and-be-punctual?utm_source=rss_feed Sun, 22 Mar 2020 01:30:14 +0000 Located where Inagiku Grande once stood, Shikigiku at IFC Mall offers kaiseki menus and signatures such as tempura, teppanyaki, sushi and sashimi. The Zen-like interior is done is brown and amber with floor-to-ceiling windows overlooking Victoria Harbour. The fun seats in the house are by the open kitchen where executive chef Masayuki Goto prepares the dishes. Must-tries are the lightly battered crispy tempura served with sea salt. There are several kaiseki choices, including teppanyaki for... https://www.scmp.com/magazines/100-top-tables/article/3074694/fun-seats-great-views-and-delicious-tempura-shikigiku?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074694/fun-seats-great-views-and-delicious-tempura-shikigiku?utm_source=rss_feed Sun, 22 Mar 2020 01:15:08 +0000 Ryota Kapou Modern is located at 18 On Lan Street, which shares its address with some of the most revered restaurants in Central, such as Arcane and Zest. The eatery is named after its chef, Ryota Kanesawa, who once served as head sushi chef at Zuma in Hong Kong. He also did a stint at two-Michelin star Tenku RyuGin. So be prepared for a meal of refined Japanese and European ingredients combined with a variety of creative cooking techniques. Because only a prix fixe menu is available, recurring... https://www.scmp.com/magazines/100-top-tables/article/3074693/ryota-kapou-modern-refined-japanese-cuisine-creative?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074693/ryota-kapou-modern-refined-japanese-cuisine-creative?utm_source=rss_feed Sun, 22 Mar 2020 01:00:15 +0000 Nobu Hong Kong is a popular eatery and is always buzzing. The ambience is laid-back and there is a spectacular harbour view. Chef Nobu Matsuhisa is known for blending Japanese and Peruvian culinary influences to create interesting flavours. Signature dishes include black cod miso and yellowtail sashimi with jalapeño. The sushi and sashimi feature the freshest ingredients. There is a choice of à la carte or tasting menus with Nobu’s signatures or chef Rhys Cattermoul’s seasonal creations. Vegan... https://www.scmp.com/magazines/100-top-tables/article/3074279/new-style-japanese-cuisine-peruvian-flair-one-kind-nobu?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074279/new-style-japanese-cuisine-peruvian-flair-one-kind-nobu?utm_source=rss_feed Sat, 21 Mar 2020 04:30:07 +0000 The original restaurant opened in Osaka in 1830, and this Nadaman branch has long been a favourite of Japanese residents in the city, offering traditional dishes of Kansai-ryori. The decor incorporates natural materials like bamboo and wood. Guests can choose to sit by the sushi bar, teppanyaki grill or in booths. There is also a private tatami room. There is a teppanyaki or washuko menu for kaiseki or à la carte. Signature dishes include simmered fresh Kinki fish from Hokkaido, sushi and... https://www.scmp.com/magazines/100-top-tables/article/3074277/why-nadamans-traditional-kansai-ryori-dishes-continue?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074277/why-nadamans-traditional-kansai-ryori-dishes-continue?utm_source=rss_feed Sat, 21 Mar 2020 04:15:15 +0000 Spread over 3,000 square feet, Kyoku has a sushi and teppanyaki counter and three private rooms with a Zen aesthetic. The extensive dinner menu includes sets and à la carte, with an extensive sake list. The omakase menu at the sushi counter comes with an appetiser, eight kinds of sashimi, a hot dish, five pieces of sushi and a soup. The table setting is immaculate, with sauces and pickles beautifully laid out and wasabi prepared fresh from the root. Engawa, scallops, serf clams, snapper and... https://www.scmp.com/magazines/100-top-tables/article/3074274/zen-and-art-teppanyaki-kyoku-causeway-bay?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074274/zen-and-art-teppanyaki-kyoku-causeway-bay?utm_source=rss_feed Sat, 21 Mar 2020 04:00:15 +0000 Kakure is in a tucked away spot at Landmark Prince’s where Terroir Parisien once stood. Kakure translates as “present yet absent”, playing on its obscure location. It has a welcoming interior and an impressive whisky bar. The 3,000 sq ft space also has a sushi bar, teppanyaki counter and private rooms. On the menu are sushi, sashimi, tempura, donburi, hotpot and sukiyaki, plus starters and nibbles. Seafood includes Hokkaido taraba crab, abalone from Australia, South Africa and Japan, live... https://www.scmp.com/magazines/100-top-tables/article/3074271/whisky-sushi-sashimi-and-teppanyaki-why-kakure-hidden-gem?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074271/whisky-sushi-sashimi-and-teppanyaki-why-kakure-hidden-gem?utm_source=rss_feed Sat, 21 Mar 2020 04:00:12 +0000 With elegant decor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka, and walls decked with ink paintings by famed artist Shiro Tsujimura, two-Michelin star Kashiwaya Hong Kong is a branch of owner-chef Hideaki Matsuo’s famed three-Michelin star Osaka namesake. Serving seasonal kaiseki menus – even the tableware reflects the season – dishes are beautifully presented. The spring menu features sashimi with a choice of sauces, Ise prawn, steamed abalone, signature Nimonowan with... https://www.scmp.com/magazines/100-top-tables/article/3074273/seasonal-kaiseki-menus-are-star-show-two-michelin-star?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074273/seasonal-kaiseki-menus-are-star-show-two-michelin-star?utm_source=rss_feed Sat, 21 Mar 2020 03:45:15 +0000 Seating only eight people, Hanare offers an exclusive chef’s table dining experience. Despite being located in Central, it is hidden away. Hanare means “separated” in Japanese, a reference to its exclusivity. It serves rare cuts of Wagyu beef selected by owner-chef Norimitsu Nanbara, who offers Wagyu-themed kaiseki menus with lots of seasonal dishes. Chef de cuisine Koya Takayuki serves up a 12-course menu featuring A5 grade Wagyu. Recent dishes include Wagyu beef yukke and Hokkaido sea urchin... https://www.scmp.com/magazines/100-top-tables/article/3074267/wagyu-wonderland-hanare-beefs-its-kaiseki-menu-and-how?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074267/wagyu-wonderland-hanare-beefs-its-kaiseki-menu-and-how?utm_source=rss_feed Sat, 21 Mar 2020 03:30:14 +0000 Hidden within the back alleys of Kau U Fong, Godenya is a quiet haven from Japan, and for those who love sake the restaurant is famous for its amazing showcase of the national drink. Restaurateur Shiya Goshima took a gamble when in 2015 he shut up shop in his homeland and relocated his concept to Hong Kong. At the intimate restaurant, which offers only counter seating for six, the star of the show is the sake. Goshi-san meticulously prepares the rice wine to the exact temperature to match the... https://www.scmp.com/magazines/100-top-tables/article/3074263/sake-sushi-why-godenya-one-hong-kongs-top-japanese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074263/sake-sushi-why-godenya-one-hong-kongs-top-japanese?utm_source=rss_feed Sat, 21 Mar 2020 03:15:11 +0000 Named after executive chef Masataka Fujisawa, the restaurant is located on a quiet residential street in Wan Chai. Specialising in omakase, which translates to “leave it to the chef”, the menus feature sashimi, seasonal dishes and some of the best sushi in the city. Fujisawa chooses only the finest fish from the waters off Hokkaido and Kyushu, and prepares it all in his impeccably clean workspace behind a wide cypress counter. Seating a maximum of eight, Sushi Masataka promises an exclusive and... https://www.scmp.com/magazines/100-top-tables/article/3064962/why-you-should-sit-back-and-leave-it-all-chef-sushi?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064962/why-you-should-sit-back-and-leave-it-all-chef-sushi?utm_source=rss_feed Wed, 18 Mar 2020 04:15:05 +0000 Previously Wagyu Kaiseki Den on Hollywood Road, this high-end restaurant is now located on Wood Road in Wan Chai. It is the first Japanese restaurant in the city to earn a Michelin star, which it has retained for 11 consecutive years. Specialising in traditional kaiseki cuisine, executive chef Hiroyuki Saotome creates new tasting menus each month using fresh seasonal produce from Japan. The chef is renowned for his attention to detail and beautiful plating, and each dish is meticulously... https://www.scmp.com/magazines/100-top-tables/article/3064946/seasonal-produce-and-stunning-presentation-why-kaiseki-den?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064946/seasonal-produce-and-stunning-presentation-why-kaiseki-den?utm_source=rss_feed Wed, 18 Mar 2020 03:45:14 +0000 While the view from the 100th floor of the ICC Tower is impressive, so is the kaiseki at Tenku RyuGin, the Hong Kong branch of the award-winning Tokyo restaurant. The dining area is minimalist, thus emphasising the food and panoramic view. Seasonal or customised set menus booked one month in advance are available. Dishes are new interpretations of classics using seasonal ingredients and innovative cooking techniques. Overseeing the kitchen is chef de cuisine Hidemichi Seki, who... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001333/100-floors-icc?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001333/100-floors-icc?utm_source=rss_feed Wed, 20 Mar 2019 03:45:05 +0000 Opening last year, Sushiyoshi Hong Kong is a branch of its two-Michelin star Osaka namesake which opened 29 years ago. Chef-owner Hiroki Nakanoue is known for his innovative take on traditional edamame-style sushi. He infuses Western and Asian influences into his dishes such as waffle with scallop tartare. The Hong Kong outlet is helmed by chef Sugawara and his 17-21 course omakase menu comprises signatures from Osaka such as Syphon dashi and Botan shrimp carpaccio, as well as... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001330/go-west?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001330/go-west?utm_source=rss_feed Wed, 20 Mar 2019 03:30:11 +0000 Established in Ginza, Tokyo in 2013, Sushi Tokami earned a Michelin star and is one of the city’s best sushi restaurants, famed for its tuna dishes. The owner is also the founder of Yamasachi, a shop dedicated to tuna, originally in Tsukiji Market. The Hong Kong branch, which also has a Michelin star, has two rooms, with 10 and 8 seats, respectively. We recommend the omakase menu, which includes their famed hand-roll tuna neck and eel dishes. The tanada rice is from Niigata, cooked in... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001328/sushi-tomaki-sets?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001328/sushi-tomaki-sets?utm_source=rss_feed Wed, 20 Mar 2019 03:15:07 +0000 From its location at the Mercer Hotel in Sheung Wan to the delicacies that chef Yoshiharu Kakinuma whips up daily, Sushi Shikon brings surprises worthy of its three Michelin stars. Influenced by Ginza tastes and flavours, Sushi Shikon is an offshoot of founder Masahiro Yoshitake’s famous 3-Michelin star eatery in Tokyo. The Hong Kong version has only eight seats at the sushi counter and a private room that seats six. The menu is mostly omakase, depending on which fresh ingredients are flown in... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001327/sushi-saikons?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001327/sushi-saikons?utm_source=rss_feed Wed, 20 Mar 2019 03:00:12 +0000 Eating at Sushi Saito Hong Kong takes planning as the reservation hotline only operates on the first day of every month from 10am to 2pm. With 16 seats, there are two dinner seatings nightly, and you need to be on time as chef Ikuya Kobayashi, protégé of chef Takashi Saito, the founder of Sushi Saito Tokyo, starts serving promptly at 6pm. Joël Robuchon described the Tokyo restaurant as the “best sushi restaurant in the world” and chef Saito goes to great lengths to source the... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001326/welcome-sushi?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001326/welcome-sushi?utm_source=rss_feed Wed, 20 Mar 2019 02:45:07 +0000 Named after its executive chef , Masataka “Masa” Fujisawa, the restaurant is located on a quiet residential street in Wan Chai. Specialising in omakase, which translates as “leave it to the chef”, the menus feature sashimi, seasonal dishes and some of the city’s best sushi. Chef “Masa” chooses only the finest fish from the waters off Hokkaido and Kyushu and prepares them all in his impeccably clean workspace behind a wide cypress counter. With seating for a maximum of 12 guests, Sushi Masataka... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001322/leave-it-chef?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001322/leave-it-chef?utm_source=rss_feed Wed, 20 Mar 2019 02:30:11 +0000 Located where Inagiku Grande once stood, Shikigiku at IFC Mall offers kaiseki menus as well as the restaurant signatures of tempura, teppanyaki, sushi and sashimi. The Zen-like interior features floor-to-ceiling windows overlooking Victoria Harbour. The fun seats in the house are ­by the open kitchen where executive chef Masayuki Goto prepares the dishes. Must-tries are the lightly battered crispy tempura served with sea salt. There are several kaiseki choices including... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001319/shikigiku-central?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001319/shikigiku-central?utm_source=rss_feed Wed, 20 Mar 2019 02:15:07 +0000 Nobu Hong Kong is a popular eatery and is always buzzing. The ambience is laid-back and, as the restaurant is next to the harbour, views are of Hong Kong Island. Chef Nobu Matsuhisa is known for blending Japanese and Peruvian culinary influences to create interesting flavours. Signature dishes include black cod saikyo yaki, and yellowtail sashimi with jalapeno. Sushi and sashimi are must-tries that feature the freshest ingredients, followed by light and crunchy tempura, or opt... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001318/japan-clashes?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001318/japan-clashes?utm_source=rss_feed Wed, 20 Mar 2019 02:00:16 +0000 The original restaurant opened in Osaka in 1830, and this Nadaman branch has long been a favourite of Japanese residents in the city, offering traditional dishes of Kansai-ryori. The decor incorporates natural materials like bamboo and wood. Guests can choose to sit by the sushi bar, teppanyaki grill or in booths for more intimate dining. Private rooms, including a tatami room, are available. There is a teppanyaki menu or washuko “food’ menu for kaiseki or à la carte. Signature... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001316/sushi-teppanyaki?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001316/sushi-teppanyaki?utm_source=rss_feed Wed, 20 Mar 2019 01:45:08 +0000 With elegant decor by renowned Japanese dyeing and weaving artisan Sachio Yoshioka, and walls decked in ink paintings by artist Shiro Tsujimura, two Michelin-star Kashiwaya Hong Kong is a branch of its famed three Michelin-star Osaka namesake by owner-chef Hideaki Matsuo. The eatery serves seasonal kaiseki menus – even tableware reflects the season – and dishes are beautifully presented. Spring features sashimi with a choice of sauces, Gozan dishes of mackerel sushi, sea bream... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001314/two-michelin?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001314/two-michelin?utm_source=rss_feed Wed, 20 Mar 2019 01:30:03 +0000 Previously named Wagyu Kaiseki Den on Hollywood Road, this high-end restaurant is now on Wood Road in Wan Chai. It was the first Japanese restaurant in the city to earn a Michelin star, which it has retained for 10 consecutive years. Specialising in traditional kaiseki cuisine, executive chef Hiroyuki Saotome creates new tasting menus each month using fresh seasonal produce from Japan. Dishes are meticulously prepared by the chef, who is renowned for his attention to detail and plating. The set... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001312/seasonal-omakase?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001312/seasonal-omakase?utm_source=rss_feed Wed, 20 Mar 2019 01:15:09 +0000 Seating only eight people, Hanare offers an exclusive chef’s table dining experience. The restaurant is somewhat “hidden” although located in Central; as the name Hanare signifies, it means “separated” in Japanese, encompassing its exclusivity. Hanare serves rare cuts of Wagyu beef selected by owner chef Norimitsu Nanbara, who also offers Wagyu-themed kaiseki menus with plenty of seasonal dishes. Chef de cuisine Koya Takayuki serves up a 12-course menu of A5 grade Wagyu. Recent dishes include... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001311/hanare-central?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-japanese/article/3001311/hanare-central?utm_source=rss_feed Wed, 20 Mar 2019 01:00:05 +0000 Established in Ginza, Tokyo in 2013, Sushi Tokami has already earned a Michelin star and is recommended as one of the best sushi restaurants, famed for its tuna dishes. The owner is also the founder of Yamasachi, a shop dedicated to tuna in Tsukiji market. The Hong Kong branch has two rooms, with 10 and eight seats. We recommend the omakase menu which includes hand-rolled tuna neck and eel dishes. The tanada rice is from Niigata and is cooked in traditional Japanese olla with the addition of red... https://www.scmp.com/magazines/100-top-tables/article/2136303/tuna-star-top-sushi-restaurant-sushi-tokami?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136303/tuna-star-top-sushi-restaurant-sushi-tokami?utm_source=rss_feed Fri, 16 Mar 2018 08:02:29 +0000 Previously named Wagyu Kaiseki Den, on Hollywood Road, this high-end restaurant moved to Wood Road, Wan Chai last year. This is the first Japanese restaurant in the city to earn a Michelin star, which it has retained for nine consecutive years.  Specialising in kaiseki cuisine, executive chef Hiroyuki Saotome creates new tasting menus each month using fresh produce flown in daily from Japan. Dishes are meticulously prepared by the chef, who is renowned for his attention to detail and beautiful... https://www.scmp.com/magazines/100-top-tables/article/2136300/savour-flavours-season-kaiseki-den-saotome?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136300/savour-flavours-season-kaiseki-den-saotome?utm_source=rss_feed Fri, 16 Mar 2018 08:02:27 +0000 Three Michelin-star Sushi Shikon’s chef, Yoshiharu Kakinuma, whips up daily surprises each day. Influenced by Ginza tastes and flavours, Sushi Shikon is an offshoot of Masahiro Yoshitake’s three Michelin star eatery in Tokyo. The Hong Kong restaurant has only eight seats at the sushi counter and a private room for six. The menu is mostly omakase, and the selection available depends on which fresh ingredients are flown in that morning. The dinner menu offers six appetisers, 10 pieces of sushi... https://www.scmp.com/magazines/100-top-tables/article/2136299/ginza-style-dishes-sushi-shikon-are-always-delightful?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136299/ginza-style-dishes-sushi-shikon-are-always-delightful?utm_source=rss_feed Fri, 16 Mar 2018 08:02:25 +0000 Hidden behind a nondescript door on a residential street in Wan Chai, this diminutive Japanese eatery specialises in omakase meals made up of seasonal ingredients, with courses of sashimi, small dishes and some of the city’s best sushi.  The chef, Masataka Fujisawa –  after whom the restaurant is named – chooses only the finest fish from Tokyo’s Tsukiji market and the waters off Hokkaido and Kyushu, and prepares them all in his impeccably clean workspace behind a wide cypress counter. With... https://www.scmp.com/magazines/100-top-tables/article/2136298/taste-intimacy-sushi-masataka-serves-japanese-dishes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136298/taste-intimacy-sushi-masataka-serves-japanese-dishes?utm_source=rss_feed Fri, 16 Mar 2018 08:02:23 +0000 While the view from 100th floor of the ICC is impressive, so is the kaiseki at Tenku RyuGin, the Hong Kong branch of the three Michelin-starred restaurant in Tokyo. The dining area is minimalist, in earthy and golden tones, putting more focus on the food and the panoramic view. Seasonal set menus or customised menus booked one month in advance are available. Dishes are new interpretations of classic Japanese fare, using seasonal ingredients and innovative cooking techniques. Overseeing the... https://www.scmp.com/magazines/100-top-tables/article/2136297/classic-japanese-fare-reaches-giddy-heights-tenku-ryugin?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136297/classic-japanese-fare-reaches-giddy-heights-tenku-ryugin?utm_source=rss_feed Fri, 16 Mar 2018 08:02:22 +0000 It has been 12 years since Nobu opened its doors in Hong Kong, and the restaurant is still popular, with its laid-back ambience and spectacular harbour views. The interior features natural elements such as wood, bamboo, rocks and glass. Chef Nobu Matsuhisa’s unique menu blends Japanese and Peruvian culinary influences to create interesting flavours. His famous must-tries are black cod saikyo yaki and yellowtail sashimi with jalapeno. There is an extensive sushi and sashimi menu, including his... https://www.scmp.com/magazines/100-top-tables/article/2136294/winning-blend-influences-keeps-nobu-ahead-game?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136294/winning-blend-influences-keeps-nobu-ahead-game?utm_source=rss_feed Fri, 16 Mar 2018 08:02:20 +0000 Nadaman has long been a favourite of Japanese residents in the city. The décor incorporates natural materials like bamboo and wood, and guests can sit by the sushi bar, teppanyaki grill or in booths for more intimate dining. Private rooms including a tatami room are also available.  Chef Nobuo Tsuji specialises in preparing authentic kaiseki and home-made sauces. Signature dishes include simmered fresh kinki fish from Hokkaido, simmered seasonal vegetables traditional style, sushi and sashimi.... https://www.scmp.com/magazines/100-top-tables/article/2136292/seasonal-ingredients-make-nadaman-top-choice?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136292/seasonal-ingredients-make-nadaman-top-choice?utm_source=rss_feed Fri, 16 Mar 2018 08:02:18 +0000 With elegant décor by dyeing and weaving artisan Sachio Yoshioka, and walls decked in ink paintings by artist Shiro Tsujimura, Kashiwaya Hong Kong is the second restaurant of its three Michelin-star Osaka namesake by owner chef Hideaki Matsuo.  Serving seasonal kaiseki menus – even the tableware reflects the season – dishes are beautifully presented. The spring menu features sashimi with a choice of sauces, Gozen dishes of mackerel sushi, sea bream red rice, abalone and shrimp, soft-steamed Ise... https://www.scmp.com/magazines/100-top-tables/article/2136290/kashiwaya-hong-kong-offers-taste-seasonal-bliss?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136290/kashiwaya-hong-kong-offers-taste-seasonal-bliss?utm_source=rss_feed Fri, 16 Mar 2018 08:02:16 +0000