Hong Kong restaurants & dining guide
Japanese
Curated Hong Kong restaurant guides by neighbourhood and cuisine — from Sheung Wan to Causeway Bay.
Dining
Yardbird
Yardbird is Sheung Wan’s cult yakitori counter — binchotan-grilled skewers, whisky, and a lively room that still works for a high-energy date. Book online or expect a queue; classic 上環日本菜 nights start here.
Dining
Ga Ten Japanese Restaurant
Ga Ten at Ocean PopWalk serves Japanese lunch sets, sashimi bowls, and grilled dishes, with private tatami rooms when you want a quieter table. A solid 將軍澳日本菜 date pick near the MTR — ask for a room if you are celebrating.
Dining
Saga Yakiniku Tani 佐賀燒肉谷
Saga Yakiniku Tani (佐賀燒肉谷) at Park Central is a high-rated Japanese barbecue room for shared grilling — a hands-on 將軍澳日本菜 date when you want smoky table energy rather than sushi. Call 2633 1332 to reserve.
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Dining
Sushi Senju 鮨千寿
Sushi Senju (鮨千寿) at PopCorn serves sushi platters, unagi rice, and robata-style plates in a spacious Japanese dining room. A reliable 將軍澳日本菜 option when you want mall convenience with a proper sit-down — call 2769 1777.
Dining
G One Sushi 鮨一日本料理
G One Sushi (鮨一) on Tai Pa Street is a compact Tsuen Wan Japanese spot known for thick-cut sashimi, layered uni rice, and izakaya-style grilled skewers. Cement walls and a counter seat make it easy to watch the board; book ahead for dinner near Tsuen Wan Plaza. A strong pick when you want 荃灣日本菜 without a mall food-court feel.
Dining
Yakiniku Yama Oku 焼き肉山奥
Yakiniku Yama Oku hides on 3/F of Cubus in Causeway Bay — a moody, cave-inspired 12-seat yakiniku kappo counter where Fukuoka chefs grill Omi and Oita Wagyu (plus seasonal game like venison) right in front of you. Lunch sets from about HK$480; dinner omakase from about HK$880 — whisky highballs and seasonal sake pairings complete the night. Immersive and intimate, perfect when you want theatre with your beef. Daily 12:00–14:30 & 18:00–23:00; call 5394 3681 or WhatsApp 4497 5412.
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.
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.