https://www.scmp.com/rss/512171/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Occupying the former home of Sushi Shikon, Zuicho quickly won the praise of diners and critics alike for its innovative offerings, and earned a Michelin gong not one year after opening. Head chef Fumio Suzuki presides over the interactive multi-course meal, with seasonal ingredients forming the backbone of a menu centred on the kappo tradition, meaning “to cut and cook”. What follows is an orchestrated medley of dishes, raw and cooked, showcasing a range of techniques, intricate plating and... https://www.scmp.com/magazines/100-top-tables/article/3173448/zuicho-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173448/zuicho-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 13:00:20 +0000 Sushiyoshi has solidified its reputation as one of Hong Kong’s top omakase restaurants – no small feat in a city littered with sushi counters. The tucked-away spot made its debut in 2018 as the first overseas branch of chef-owner Nakanoue Hiroki’s revered two-Michelin-starred restaurant in Osaka, and has been dazzling diners ever since with its playful Edomae-style omakase punctuated by creative bites and photo-worthy moments. Guests can look on as the deft hands of head chef Sugawara Ryohei,... https://www.scmp.com/magazines/100-top-tables/article/3173446/sushiyoshi-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173446/sushiyoshi-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 12:00:25 +0000 One of the latest sushi restaurants on the scene, Sushi Yonjugo is a secluded nine-seater on Staunton Street. Chef Milton Lau built a loyal following at Kishoku in Causeway Bay; at his new home in Central, sushi fiends can look forward to some of the same show-stopping signatures, plus creative new additions to his ever-changing omakase. Procuring ingredients from Hokkaido, Kyushu, Okinawa and Kagoshima – and rising as early as 4am every day to do so – Lau champions a bevy of artisanal Japanese... https://www.scmp.com/magazines/100-top-tables/article/3173441/sushi-yonjugo-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173441/sushi-yonjugo-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 11:00:12 +0000 Paying tribute to the time-tested traditions of Edomae-style sushi, this Michelin-decorated restaurant goes to great lengths to source its fish, flown in daily from Tokyo’s Toyosu Market. The restaurant recently moved to shinier digs within K11 Musea, where executive chef Kin-san’s creations are given a spiffier stage to shine on as he slices, squeezes, presses and tucks with precision behind an elegant L-shaped counter. Each piece of nigiri is handled to enhance its inherent qualities, whether... https://www.scmp.com/magazines/100-top-tables/article/3173439/sushi-wadatsumi-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173439/sushi-wadatsumi-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 10:00:27 +0000 A hallowed name among Japanese food connoisseurs, this local outpost of Sushi Saito preserves the pedigree of the legendary Tokyo restaurant with aplomb. Perched on the 45th floor of the Four Seasons Hong Kong, this mecca for sushi aficionados dutifully replicates the hushed reverence and painstaking craftsmanship of the original. The restaurant is divided into two rooms, each seating eight, where diners are invited on an exhilarating culinary journey informed by the ocean’s seasons and the... https://www.scmp.com/magazines/100-top-tables/article/3173433/sushi-saito-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173433/sushi-saito-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 09:00:19 +0000 While a nondescript business hotel may be an unassuming home for an haute temple of Japanese cuisine, wander into the Crowne Plaza Causeway Bay and you’ll be amply rewarded with the impeccable omakase on offer. Opened just over a year ago in the midst of the pandemic, Sushi Ikkon has proved its merit among the tidal wave of sushiyas in Hong Kong, bolstered by attentive service, an enviable sake cellar and the creative chops of head chef From fat-marbled otoro kissed by the flame of the blowtorch... https://www.scmp.com/magazines/100-top-tables/article/3173431/sushi-ikkon-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173431/sushi-ikkon-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 08:00:18 +0000 Awarded three Michelin stars every year since 2014, Shikon by Yoshitake (formerly Sushi Shikon) is modelled after the eponymous chef’s flagship restaurant in Ginza, Tokyo, and helmed locally by head chef Yoshiharu Kakinuma. Featuring a parade of fish imported daily from Japan’s most prestigious purveyors, the hours-long omakase offers a study in contrasting temperatures and textures, fresh vs aged fish, the traditional vs the unconventional. At this shrine to Edomae-style sushi, equal attention... https://www.scmp.com/magazines/100-top-tables/article/3173425/shikon-yoshitake-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173425/shikon-yoshitake-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 07:00:13 +0000 There’s something to be said for tradition, and restaurants such as Shikigiku remind us why time-honoured Japanese cooking techniques and recipes have remained unchanged for centuries. Boasting a breathtaking view of the harbour, this establishment eschews theatrics and showmanship for authenticity, showcasing a wide range of sushi, sashimi, teppanyaki and kaiseki, all executed with refined attention to detail. With myriad options to please the pickiest of palates, the menu begs return visits,... https://www.scmp.com/magazines/100-top-tables/article/3173421/shikigiku-japanese-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173421/shikigiku-japanese-restaurant-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 06:00:23 +0000 Michelin-starred Ryota Kappou Modern makes a strong case for the prevailing trend of Japanese-French fusion, with head chef Ryota Kanesawa marrying Japanese ingredients and European techniques to stunning effect. The culinary creativity of the ex-Zuma chef is on full display in a border-defying menu, with dishes rotating to keep regulars engaged. Relaxed decor keeps any formality at bay – think designer furniture in shades of mustard and sea green, natural wood, and pops of foliage evoking a... https://www.scmp.com/magazines/100-top-tables/article/3173416/ryota-kappou-modern-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173416/ryota-kappou-modern-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 05:00:21 +0000 The first overseas branch of the Japanese institution, Nadaman inside Kowloon Shangri-La embodies over 190 years of tradition in kaiseki cuisine. Business travellers and loyal patrons flock here, with separate areas for teppanyaki, sushi and à la carte dining, and private rooms for discreet corporate affairs. Pull up a seat at the teppan grill for sizzling delights from finely marbled Wagyu to lobster, or settle in for the kaiseki omakase where the seasonally rotating menu could incorporate... https://www.scmp.com/magazines/100-top-tables/article/3173402/nadaman-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173402/nadaman-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 04:00:16 +0000 Dressed to impress, Masa Hong Kong debuted in 2021 as one of the more design-conscious omakase restaurants in Hong Kong. Anchored by the city’s longest uncut hinoki wood counter, and ringed by floor-to-ceiling views of the CBD under a handcrafted kumiko wood patterned ceiling, the esteemed chef Masataka Fujisawa and team deliver a procession of fine nigiri sushi to rival the best in town. The focus here is on dry ageing, with thoughtful preparations enhancing the fishes’ natural umami. Each... https://www.scmp.com/magazines/100-top-tables/article/3173400/masa-hong-kong-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173400/masa-hong-kong-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 03:00:26 +0000 Newly minted late last year inside The Peninsula Hong Kong, Kushiro joins the upper echelon of Japanese fine dining establishments. Heading the all-star team are culinary director Yukihito Tomiyama, previously at Shinji by Kanesaka Macau; 25-year industry veteran Ricky Chung; and Jason Au, a graduate of Nobu and Haku. Lunch starts at HK$880 while dinner will set you back HK$1,980-2,780 for a multi-course omakase of appetisers, sashimi, hot dishes, sushi, soup and dessert. Expect a table laden... https://www.scmp.com/magazines/100-top-tables/article/3173398/kushiro-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173398/kushiro-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 02:00:24 +0000 For those not already convinced that tempura demands the same fastidious care as sushi making, one trip to Ippoh should make you a firm believer. As with sushi, good tempura masters train for decades, and one need look no further than Ippoh to experience the exacting methods and artistry of the craft. A family-run restaurant from Osaka, the Hong Kong outpost opened in 2014 as an intimate eight-seat counter. Prepare for a succession of delicate fried morsels, as vegetables and seafood are swished... https://www.scmp.com/magazines/100-top-tables/article/3173395/ippoh-tempura-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173395/ippoh-tempura-restaurant-restaurant-review?utm_source=rss_feed Mon, 11 Apr 2022 01:00:26 +0000 The South China Morning Post’s 100 Top Tables 2022 is celebrating a milestone – its 10th anniversary – this year. Considered the definitive guide to the best fine dining in Hong Kong and Macau, the book features 100 of the best restaurants in the two cities. Greeting the guide’s launch, Gary Liu, the Post’s chief executive, said: “100 Top Tables highlights Hong Kong’s exceptional culinary culture with an annual guide, curated by our editorial panel for connoisseurs of fine cuisine and executive... https://www.scmp.com/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed Thu, 31 Mar 2022 00:00:28 +0000 Each year, the 100 Top Tables awards and dining guide celebrate the city’s best in class. For our 10th edition, in 2022, we shine the spotlight on leading talents, from convention-defying chefs putting a new spin on traditional techniques, to the unsung heroes outside the kitchen. Explore the full list of winners below, and check back later for the full list of reviews from each category. Read more about this year’s 100 Top Tables winners. Chinese Above & Beyond Ah Yat Harbour View... https://www.scmp.com/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed Thu, 31 Mar 2022 00:00:26 +0000