Hong Kong restaurants & dining guide
Japanese
Curated Hong Kong restaurant guides by neighbourhood and cuisine — from Sheung Wan to Causeway Bay.
Dining
Daigo 醍醐
Daigo (醍醐) marks sushi master Mori Tomoaki’s return to Hong Kong — a 20-seat Central sushiya split between Mori-san and apprentice chef Tony Szelung Leung, each running their own counter in a calm, wabi-sabi room. Seasonal Edomae omakase is the draw; lunch from about HK$800 and dinner from about HK$2,280 per person. Intimate counter seating and a temple-quiet mood suit a special-occasion date when you want craft over noise. Book via inline; seats fill fast — call 9417 7927.
Dining
Takeya 竹家
Takeya (竹家) is a tiny bamboo-themed Japanese yakitori izakaya tucked into Whampoa Estate on Tak Man Street in Hung Hom — a short walk from Whampoa MTR Exit A. Run by a long-time Hong Kong-based Japanese chef and his wife, the ~15-seat counter shop grills chicken and pork sourced from Japan, including rare cuts like heart and hatsumoto when available, plus classic skewers and house-steeped umeshu alongside a curated sake list. Michelin-recognized for honest charcoal grilling without tourist markup. Open Tue–Sun 17:00–22:00 (closed Mon); seats fill fast — call 2365 8878 the day before to book.
Dining
Thomas & T's
Thomas & T's is a radically inventive Japanese-French omakase restaurant located on the 22nd floor of FOCO in Central, Hong Kong. Founded by executive chef Thomas Tam — whose culinary background spans Restaurant Petrus and Sushiyoshi — the restaurant is a bold evolution of his previous concept, Decree by T, which occupied the same space. The menu masterfully blends Japanese precision with French technique, resulting in imaginative dishes that consistently impress. Standout creations include the signature swordfish char siu rice, which marries smoky char siu sweetness with the buttery finish of premium fish; the tuna duo sushi, pairing aged fatty tuna with air-dried dehydrated lean tuna for a balance of creaminess and deep umami; fish maw tempura; and stone-grilled kinki sashimi. Lunch is priced at HK$680–$880 and dinner at HK$1,680 per head. Corkage fee is HK$400. The restaurant is vegetarian-friendly and operates daily from noon to 3pm and 6pm to 11pm.
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Dining
Unagi Yondaime Kikukawa
Unagi Yondaime Kikukawa is a specialized Japanese eel restaurant with over 90 years of unagi mastery, located in K11 MUSEA, Tsim Sha Tsui. Their signature dish is the 'Ippon Unagi', featuring a whole eel grilled over bincho charcoal, showcasing the pinnacle of their craft. The premium, thick fish is known for its exceptional quality and taste. The restaurant offers an authentic Japanese dining experience with approximately 90-minute dining sessions. In addition to their K11 MUSEA location, they also operate a branch in Causeway Bay at Lee Garden One. Their menu focuses on traditional unagi preparations that highlight their decades of expertise in eel cuisine.
Dining
Ramenya Shima
Ramenya Shima is the first overseas branch of Tokyo's acclaimed ramen restaurant of the same name, located at Shop 1, G/F, Sugar+, 25-31 Sugar Street, Causeway Bay, Hong Kong. Founded in 2020 in the Shibuya district of Tokyo by chef-proprietor Hiroshi Morishima, the restaurant has consistently ranked among Tokyo's top three ramen establishments on Tabelog for five consecutive years (2021–2025), and has appeared on Tabelog's Top 100 Restaurants list throughout the same period. It was awarded the Tokyo Ramen of the Year Newcomer Grand Prize in its debut year, followed by Tabelog Bronze Awards in 2022 and 2025. The Hong Kong outpost stays true to its Tokyo flagship, centring on three signature tanrei-style broths: Shoyu, a robust soy-based broth made with a special blend of soy sauces; White Shoyu, a delicate balance of salt and soy elevated with white truffle oil and black truffle paste; and Shio, a refined salt-based soup that highlights the natural essence of its ingredients. Each broth is simmered with nearly 30 premium elements including Japanese chicken, scallops, clams, aged bonito flakes, sea-bream head, kombu, and fresh vegetables. The noodles are handmade daily from a blend of five flours, free of additives, with a smooth and satisfying al dente bite. Each bowl is topped with four varieties of chashu, along with shrimp and pork wontons made fresh daily. The 1,200 sq ft space seats just 24 guests, featuring modern Japanese minimalism with warm wood tones, intimate counter seating, and a classic noren curtain at the entrance. The restaurant is open Monday to Sunday, 11:30 a.m. to 9:30 p.m. Ramenya Shima is located at Shop 1, G/F, Sugar+, 25-31 Sugar Street, Causeway Bay, Hong Kong.
Dining
Skewer Kitchen
Skewer Kitchen is a popular Japanese BBQ and yakitori restaurant located in Tsuen Wan, specializing in freshly grilled skewers. The restaurant is known for its extensive menu featuring both classic and creative skewer options, using high-quality local ingredients to deliver exceptional value for money. Popular items include chicken trachea, grilled chicken heart, and various innovative skewer combinations that satisfy diverse tastes. The restaurant operates with a casual dining atmosphere decorated in orange and white tones, offering an authentic Japanese grilling experience. Located on the 12th floor of Optimall in Tsuen Wan, it has become a hidden gem in the district, attracting food lovers with its affordable pricing starting from $10 and quality offerings. The restaurant opens at 6:00 PM and operates until midnight on weekdays, with extended hours until 2:00 AM on Fridays and Saturdays. Skewer Kitchen has multiple locations across Hong Kong including Causeway Bay, Mong Kok, Tsim Sha Tsui, and Central, making it a popular chain for skewer enthusiasts.
Dining
Hikiniku to Come
Hikiniku to Come is a popular Japanese charcoal-grilled hamburger restaurant specializing in freshly ground meat and freshly cooked rice. Originally opened in Kichijoji, Tokyo in June 2020, it quickly became one of Japan's most popular eateries in recent years. The Hong Kong flagship store opened in May at ifc mall, offering an authentic Japanese dining experience focused on three core principles: freshly ground meat, freshly grilled patties, and freshly cooked rice. The restaurant is known for its juicy charcoal-grilled hamburger steaks (hambagu) served with premium rice, creating a unique dining concept that has attracted food lovers across Asia. The ifc mall location operates daily with specific dining slots, and reservations can be made through their online booking system, with slots for the next 7 days opening at 10:00 AM. The restaurant maintains high standards of quality and freshness, aiming to become a century-old establishment rather than expanding rapidly.
Dining
Udatsu Sushi
Udatsu Sushi is a prestigious Japanese sushi restaurant located in Tsim Sha Tsui, Hong Kong, at FWD House 1881. Known for its intimate dining experience, it offers a refined atmosphere and focuses on high-quality sushi crafted with precision. The restaurant operates with limited seating and specific dining slots, providing an exclusive experience. Reservations are highly recommended due to its popularity and limited availability. Udatsu Sushi is recognized for breaking the mold as it expands from its Michelin-starred origins in Japan to this international location. Lunch and dinner sessions are available on select days, with a focus on authenticity and exceptional service. Guests are encouraged to book in advance through their official website or contact number.
Dining
Ryota Kappou Modern
Ryota Kappou Modern is a Michelin one-star Japanese restaurant in Central, Hong Kong, specializing in seasonal kappo-style cuisine. Led by Chef Ryota Kanesawa, the restaurant features floor-to-ceiling windows with expansive city views, designer furniture, and artisan tableware creating an elegant atmosphere. Only fixed tasting menus are offered, showcasing the finest seasonal ingredients strictly selected from Japan and around the world according to the four seasons. Dishes are prepared in front of guests at the dynamic stage kitchen. The signature dish is Omi Wagyu katsu with black truffle and egg confit, inspired by sukiyaki with flavors in perfect harmony. The restaurant's philosophy is to maximize the value of ingredients and bring out their ambrosial taste. Lunch options include a standard course starting from HKD $680 and Miyazaki Wagyu Sukiyaki starting from HKD $880. Dinner features tasting and premium menus highlighting the best produce. The restaurant also distributes its own curated selection of sake, offering pairings that showcase unique Japanese brewery selections from artisanal brewers, including new wave, seasonal, and limited edition options. Reservations are required, and guests should inform staff of any food allergies when booking.
Dining
Gin Teppanyaki and Sake
Gin Teppanyaki and Sake is a premium Japanese teppanyaki restaurant located in Yuen Long. The restaurant is renowned for its chef's skillful use of high-quality fresh Japanese ingredients, preparing authentic Japanese teppanyaki dishes right in front of guests . Signature dishes include foie gras toast, caramel toast, lobster, and king prawns . The restaurant also features seasonal specialties like grilled kinmedai (splendid alfonsino), known for its rich oil content, tender texture, and thick flesh, occasionally served with fish porridge made from the fish bones . The restaurant offers an extensive selection of Japanese sake that pairs perfectly with the cuisine, and guests are encouraged to ask staff for daily recommendations . Advance reservation is highly recommended for the best dining experience .
Dining
Tenzushi
Tenzushi is a highly acclaimed Japanese omakase restaurant located in J Senses, Wan Chai. The restaurant is helmed by Chef Kenji and sous chef Horus, who specialize in aged fish techniques that enhance the flavors of their sushi . Known as one of Hong Kong's most difficult restaurants to book, Tenzushi offers exceptional value omakase experiences . Lunch sets range from HK$580, featuring chawanmushi and sushi selections, while dinner omakase starts from HK$1,580 with fourteen to twenty-two courses . The restaurant is renowned for its mastery of aged fish preparation and authentic Japanese culinary techniques, making it a must-visit destination for omakase enthusiasts in Hong Kong.