With experienced sushi chefs looking to hone their trade around the world, Hong Kong has developed as one of the world's leaders in Japanese cuisine. Through allowing the chef to prepare and select fresh ingredients, seasonal specialties and more, Kaiseki and Omakase sets rarely disappoint. Try these 5 restaurants for the best look at what Hong Kong has to offer.
Tucked away in Causeway Bay’s Haven Street, Kyoku is a newcomer in Hong Kong’s sushi market. Kyoku gives diners the option to sit in front of the teppanyaki table or sushi bar, melding the two flavors together. Diners can both watch chefs expertly slice their raw fish, octopus and scallop while taking in the smell of cooking A5 wagyu beef. With modern design utilizing black and white perfectly and an á la Carte menu over two pages deep, Kyoku epitomizes the height of Japanese cuisine. Kyoku’s specialty are their seasonal items flown in from Hokkaido - oftentimes so popular they run out! With the opportunity to order from both the teppanyaki and sushi menu, guests have choices galore. Try Kyoku’s famous set menus, or simply order individually - regardless of your preference, Kyoku will have the choice for you.
Photo by: FoodMeUpScotty
A collaboration between 3 Michelin Starred chef Hideaki Matsuo and chef Agustin Balbi, Haku moves away from the traditional Japanese dining experience, melding Eastern and Western delights. Guests that decide to dine according to the 8-course Omakase menu will be served a variety of fresh, intricate and innovative dishes. While the menu does change according to season, some highlights include Smoked Isaki fish glazed with thin twirls of ponzu pickled cucumber and small sorrel leaves. This dish is then topped with West Australian truffle to create a fantastic finish. Try the chutoro tuna and Polmard beef tartare topped with a layer of kristal caviar - eaten with paper thin homemade rice crackers, it is both light and scrumptious. Not only can guests dine in front of the 12-seat sushi bar to watch chef Balbi meticulously prepare their food, there is also an open kitchen behind. Haku focuses on using the most high-quality ingredients to perfectly meld Western and Japanese flavors.
First opened 40 years ago in Osaka, Japan, Kashiwaya is a traditional sushi restaurant that has earned itself three Michelin Stars. Open now in Hong Kong, Kashiwaya has quickly earned two Michelin Stars during its rise towards the top of Hong Kong cuisine. With a minimalistic design of wood and earthy colors, Kashiwaya offers a splendid atmosphere. During lunch, Kashiwaya has four kaiseki menus available; during dinner, three. They each vary in number of courses, personally handcrafted by experienced sushi chefs. While the menu does change seasonally, guests have raved about the grilled mackerel with sweet miso. Topped with babe onion pickle and placed on rice with a perfectly poached egg yolk, it offers a perfect blend of flavors pairing perfectly with the flaky mackerel.
Named after head chef Sase Satoshi, who over 25 years has mastered the art of sushi creation, Sushi Sase is a quiet and intimate sushi restaurant and bar. Designed to give guests the most personal and authentic dining experience, Sushi Sase contains a large sushi bar that seats 18 and three small tables to the side.Guests can watch and interact with the chefs as they prepare their sushi and sashimi flown in directly from Hokkaido, Japan. The sushi and sashimi served in the Kaiseki menu varies depending on the day and season - only serving the freshest and most flavorful fish. If guests have a larger party, they can request the private room with its own sushi bar inside. Here, the party will have their own personal sushi chef to guide and prepare them throughout the meal. The executive chef Sase Satoshi can also be requested to prepare the food.
With locations in both Island Shangri-La hotels in Kowloon and Hong Kong Island, Nadaman is a popular choice for hotel guests. While their lunch menu only has one specialty kaiseki menu, dinnertime offers more - guests can choose between five different kaiseki courses based on their preferences. Between beef shabu shabu with tempura and sushi, steak with sushi and sashimi, and omakase set courses, guests are never left wanting for more. For those that have specific sushi in mind, Nadaman also offers an á la carte menu with fatty tuna, sea eel and more. In addition, Nadaman has variations of beef (shabu shabu, sukiyaki, teriyaki) and tempura (sweet potato, eel, shrimp). Pair these with their handcrafted udon and you have yourself a mouthwatering, delicious meal!
Written by: Audree Wang