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TOPIC
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.
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highlights from
100 Top Tables 2025 Restaurant Directory
How Hong Kong’s fine dining scene is getting greener – at last
22 Nov 2023 - 6:13PM
Celebrating 100 Top Tables’ top restaurants and bars in Hong Kong and Macau
20 Mar 2025 - 6:15AM
Why neighbourhood bars in Hong Kong are gaining popularity
27 Mar 2025 - 8:30AM
More from 100 top tables
Content from SCMP's Specialist Publications
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
1 Apr 2021 - 11:00AM
Past 100 Top Tables
Sushiyoshi: Special Osaka signatures with Western and Asian influences
1 Apr 2021 - 10:30AM
Past 100 Top Tables
Sushi Tokami: Tribute to tuna with a fine omakase menu
1 Apr 2021 - 10:00AM
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
1 Apr 2021 - 9:30AM
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
1 Apr 2021 - 9:00AM
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
1 Apr 2021 - 8:30AM
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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
31 Mar 2021 - 12:00PM
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
31 Mar 2021 - 11:30AM
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
31 Mar 2021 - 11:00AM
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
31 Mar 2021 - 10:30AM
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
31 Mar 2021 - 10:00AM
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
31 Mar 2021 - 9:00AM
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
31 Mar 2021 - 9:00AM
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
22 Mar 2020 - 10:45AM
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
22 Mar 2020 - 10:30AM
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
22 Mar 2020 - 10:15AM
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
22 Mar 2020 - 10:00AM
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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
22 Mar 2020 - 9:45AM
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
22 Mar 2020 - 9:30AM
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
22 Mar 2020 - 9:15AM
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
22 Mar 2020 - 9:00AM
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
21 Mar 2020 - 12:30PM
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
21 Mar 2020 - 12:15PM
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
21 Mar 2020 - 12:00PM
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
21 Mar 2020 - 12:00PM
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
21 Mar 2020 - 11:45AM
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
21 Mar 2020 - 11:30AM
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
21 Mar 2020 - 11:15AM
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