Haku is a brilliant opening in Ocean Terminal from Agustin Balbi, refined and beautiful contemporary Japanese with global influences
Omakase specialist Kishoku in Causeway Bay reminds that in Hong Kong you often need to look up from street level to get some of the best food – and best deals – around.
Okra Bar bought a beguiling and occasionally bewildering array of new ingredients from chef Max Levy in an omakase menu that puts a contemporary spin on sushi.
Koko is a class Wyndham Street Izakaya with sake and umami at every turn, before Ophelia is an eye opener in Wan Chai
Nadaman at the Island Shangri-La serves up lunchtime classics to a largely Japanese clientele.
Gin Sai in Wan Chai combines a number of Japanese specialities in one spot. Even if a tempura made me laugh, the frying is the standout technique on offer.
Zuma Hong Kong is a stayer and still a player 8 years on, with consistently great produce and execution across a special menu for cherry blossom season
Nobu Hong Kong is running a spring omakase menu that is a seasonal showcase of all that is best in contemporary Japanese cuisine.
“A culinary journey from Tokyo to Saigon” is the latest restaurant spin to hit Hong Kong, running throughout March at both Viet Kitchen in Central and Shiki Zen in Causeway Bay.