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100 Top Tables 2021 - Japanese

100 Top Tables 2021 - Japanese
The latest news, analysis and opinion on 100 Top Tables 2021 - Japanese. In-depth analysis, industry insights and expert opinion.
The Araki, Tsim Sha Tsui. Photo: handout
Past 100 Top Tables

The Araki: An 18-course omakase menu prepared right in front of diners

Seasonal ingredients include steamed abalone with shirako, bird’s nest and fish maw, Hata and Hokkaido sea urchin

Past 100 Top Tables

Sushiyoshi: Special Osaka signatures with Western and Asian influences

Past 100 Top Tables

Sushi Tokami: Tribute to tuna with a fine omakase menu

Past 100 Top Tables

Sushi Shikon: Omakase dishes made with the freshest ingredients flown into Hong Kong

The eatery is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin-starred Tokyo restaurant

Sushi Shikon, The Landmark Mandarin Oriental. Photo: handout
Past 100 Top Tables

Sushi Saito: It’s all about punctuality and perfection for chef de cuisine Masashi Kubota

Seasonal dishes are Hokkaido horsehair crab, yuzu-dusted monkfish liver and dual uni from Kyushu and Aomori

Past 100 Top Tables

Sushi Masataka: Leave it to the chef at this exclusive omakase restaurant

The chef chooses only the finest fish from the waters off Hokkaido and Kyushu

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Past 100 Top Tables

Shikigiku Japanese Restaurant: Tempura, teppanyaki, sushi and sashimi – something for everyone

Chef’s special menus include sashimi, tempura, teppanyaki and a simmered dish, such as Chiba eggplant with pumpkin and spinach

Shikigiku Japanese Restaurant, IFC. Photo: handout
Past 100 Top Tables

Ryota Kappou Modern: Refined ingredients combined with creative cooking techniques

Recurring dishes are hard to come by, but recent choices have included seasonal sashimi, foie gras monaka duet and Wagyu katsu matsutake sukiyaki

Past 100 Top Tables

Nadaman: Traditional Kansai-ryori dishes among the best in Hong Kong

This elegant restaurant has a sushi bar and teppanyaki grill, with booths and private rooms for more intimate dining

Past 100 Top Tables

Kyoku: Zen and the art of teppanyaki dining

Omakase at the sushi counter includes an appetiser, eight kinds of sashimi, a hot dish, five pieces of sushi and soup

Kyoku, Causeway Bay. Photo: handout
Past 100 Top Tables

Kashiwaya Hong Kong: Two Michelin stars and a delicate focus on the four seasons

Recent dishes include sashimi with a choice of sauces, steamed abalone and Nimonowan with bonito and dashi soup base

Kashiwaya Hong Kong, Central. Photo: handout
Past 100 Top Tables

Hanare: An exclusive chef’s table with Wagyu-themed kaiseki menus

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 chateaubriand

Past 100 Top Tables

Ippoh Tempura Restaurant: Tempura is the star at this restaurant on Aberdeen Street

Recent dishes have included crispy shrimp heads, two shrimps (one sweet, the other shiso-wrapped), deep-fried sea urchin wrapped in seaweed

Past 100 Top Tables

The Araki: where the master chef presents through the year

Chef Mitsuhiro Araki presents an 18-course omakase menu, prepared in front of diners around the 12-seat counter

The Tokyo and London branch of The Araki each earned three Michelin stars. Photos: handouts
Past 100 Top Tables

Tenku RyuGin: old dishes, new interpretations

Seasonal or customised set menus (booked a month in advance) are offered. Dishes are new takes on classics

The dining area at Tenku RyuGin is simple as the focus is on the views and the food. Photos: handouts
Past 100 Top Tables

Sushiyoshi Hong Kong: where East and West meet in style

Chef-owner Hiroki Nakanoue is famous for his innovative take on traditional edomae-style sushi, offering dishes such as waffle with scallop tartare

Past 100 Top Tables

Why tuna is the star at Tokyo spin-off Sushi Tokami

The omakase menu features maguro tossaki with meat from near the head of the tuna, which makes it a special treat

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Past 100 Top Tables

Prestigious location and delectable dishes – why three-Michelin star Sushi Shikon is a must-try

The dinner menu features six appetisers, 10 pieces of sushi, soup and dessert. The abalone with liver sauce is decadent

Sushi Shikon has maintained three Michelin stars since 2014. Photos: handouts
Past 100 Top Tables

Dining at Sushi Saito? Plan ahead – and be punctual

Renowned chef Joël Robuchon has described the Tokyo branch as the ‘best sushi restaurant in the world’, and the Hong Kong outlet is equally promising

Past 100 Top Tables

Fun seats, great views and delicious tempura at Shikigiku

Floor-to-ceiling windows provide a stunning view, and watch the executive chef in action by the open kitchen

Past 100 Top Tables

Ryota Kapou Modern: refined Japanese cuisine via creative cooking techniques

There is only a prix fixe menu so recurring dishes are hard to come by, but Iberico pork with apple miso is a must-try

Ryota Kappou Modern is named after Ryota Kanesawa, who once was head sushi chef at Zuma in Hong Kong. Photos: Winson Wong
Past 100 Top Tables

New-style Japanese cuisine with Peruvian flair at Nobu Hong Kong

Chef Nobu Matsuhisa blends Japanese and Peruvian culinary influences to create interesting flavours – creating dishes such as black cod miso and yellowtail sashimi with jalapeño

Nobu has a laid-back vibe – although it’s always busy. Photos: handouts
Past 100 Top Tables

Why Nadaman’s Kansai-ryori dishes attract Hong Kong’s Japanese residents

Signature dishes include simmered fresh Kinki fish from Hokkaido, and the freshest sushi and sashimi

Past 100 Top Tables

Zen and the art of teppanyaki at Kyoku in Causeway Bay

The teppanyaki ennju set includes abalone, scallops, clams, cod, Wagyu, fried rice and vegetables. The smooth and creamy green tea pudding completes the delicious meal

Past 100 Top Tables

Whisky, sushi, sashimi and teppanyaki – why Kakure is a hidden gem

The eatery serves a variety of seafood, including Hokkaido taraba crab, abalone from Australia, South Africa and Japan, live lobster and geoduck

Kakure’s private dining room. Photos: handouts
Past 100 Top Tables

Seasonal kaiseki menus shine at two-Michelin star Kashiwaya Hong Kong

The spring menu offers sashimi with a choice of sauces, Ise prawn, steamed abalone, signature Nimonowan with bonito and dashi soup base

Kashiwaya Hong Kong features elegant decor by famous Japanese dyeing and weaving artisan Sachio Yoshioka. Photos: handouts
Past 100 Top Tables

Wagyu wonderland: Hanare beefs up its kaiseki menu – and how

The rare cuts of Wagyu beef are selected by owner-chef Norimitsu Nanbara, whose kaiseki menus come with lots of seasonal dishes

Past 100 Top Tables

Sake to sushi: why Godenya is one of Hong Kong’s top Japanese restaurants

With room only for six, a prix fixe menu and top-notch sake, Godenya is a labour of love by restaurateur Shiya Goshima

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