https://www.scmp.com/rss/512293/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Where can you find the best steak in Hong Kong? Which restaurant does the best grilled platter? If these are questions you find yourself asking from time to time, bookmark this page and work your way through these sizzling eateries. 1. Rex Wine & Grill Rex Wine & Grill, the recent addition to the Octavo group, is helmed by chef Nathan Green who previously headed popular Rosewood steakhouse Henry. There is much more on offer than just cuts of meat such as starters like the octopus minestrone,... https://www.scmp.com/magazines/style/leisure/article/3181503/8-best-steak-and-grill-restaurants-hong-kong-grand-hyatt?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3181503/8-best-steak-and-grill-restaurants-hong-kong-grand-hyatt?utm_source=rss_feed Mon, 13 Jun 2022 07:56:51 +0000 If you’re looking for the best places to chow down on some authentic and fine dining Japanese cuisine in Hong Kong, read on. Led by masters in their fields with decades of experience and innovators looking to challenge convention, these are Hong Kong’s best Japanese restaurants. 1. Ippoh Tempura Restaurant 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... https://www.scmp.com/magazines/style/leisure/article/3180564/13-best-japanese-restaurants-hong-kong-sushi-wadatsumi?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3180564/13-best-japanese-restaurants-hong-kong-sushi-wadatsumi?utm_source=rss_feed Mon, 06 Jun 2022 06:09:43 +0000 Flame-fired specialities are the focus at this waterfront gem, taking over the site of the old Maze Grill in Ocean Terminal. Created by executive chef Armand Sablon – who cut his chops on the five-star hotel circuit in London – the menu weaves French and British influences, spanning starters, salads, grilled meats and mains. The tiered seafood tower is a fine way to start the meal, before sampling highlights such as foie gras and chicken terrine, mushroom vol-au-vent, and prime steak cuts done... https://www.scmp.com/magazines/100-top-tables/article/3173374/harbourside-grill-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173374/harbourside-grill-restaurant-review?utm_source=rss_feed Tue, 12 Apr 2022 03:00:10 +0000 A haven for meat lovers, this Wan Chai mainstay, spread over two floors and including three private dining rooms, has all the trappings of an archetypal steakhouse: table-side service, a brimming red wine list and classic sides to complement the juicy, thick-cut steaks. Moody, dim-lit interiors rendered in leather and mahogany wood set the tone for an evening of meat-centred indulgence, spotlighting high quality cuts from Australia, Argentina and the United States. Pair the artisanal dry-aged... https://www.scmp.com/magazines/100-top-tables/article/3173372/grand-hyatt-steakhouse-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173372/grand-hyatt-steakhouse-restaurant-review?utm_source=rss_feed Tue, 12 Apr 2022 02:00:21 +0000 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