Best lunch deal for a high end sushi place. They serve three set menu here ($450,500…read moreAnd 650) and I picked option 2 which comes with 12 pieces of sushi, soup, salad and desserts (ice-cream or coffee). This is one of the best sushi places I have been in Hong Kong, everything is seasoned so you don't need to dip them in soy sauce. The chef meticulously prepare each dish and it's beautifully presented. Absolutely love the clean and minimalistic decor and would highly recommend booking the sushi counter for lunch. Dinner starts at 2000 per person so lunch time is definitely a steal.

Two years ago I had a very memorable experience at Sushi Mori 鮨森日本料理 in Causeway Bay, right in…read morefront of Mori-san himself. It was my one and only visit, and it was extremely memorable. You can read that experience directly here http://beefnoguy.blogspot.com/2013/08/hong-kong-sushi-mori-causeway-bay.html Last year back in HK I tried looking for Mori-san, but he left the restaurant. 2 years ish later he resurfaces in North Point (closer to Fortress Hill) at Sushi Mori Tomoaki where he has more business decision power, and his loyal local fans managed to find him. Mori-san is an interesting fellow. Half Kansai Japanese, half Hong Konger (he's also a local!). And he speaks both fluently. His father is trained classically in kaiseki, though he chose the route of sushi. Made a reservation at the bar in front of him the day before, and it was like reconnecting with an old friend. Non stop conversation with delectable solid bites in between. As it was my last lunch in town, I did a pretty much full blown omakase and went to YOLO town, despite the fact that two days prior I went to the 2nd best nigiri joint in Osaka. The entrance is just a wall with an electronic sliding door, and a set of noren with a Japanese symbol. If you do not look for this, you will miss it. Then again this is the only JP restaurant on Shell street. The restaurant expanded in the past 8 months to include two sushi bars side by side. All of the staff are well trained, but you want to sit in front of Mori-san himself. To start, a spectacularl gorgeous authentic chanwanmushi with Matsuba snow crab, mushroom, yuzu zest (grated from fresh imported Japanese yuzu). Silky smooth, intense, delicious just like the one I had in Kyoto. Thick pickled ginger slices (akin to daikon) placed on the earthenware dish. No excess moisture and very pleasant with a crisp. Nigiri time! Shima aji - a prime specimen with delectable garnish and knife strokes Buri (wild JP yellowtail) - a light brush of nikiri seals the deal Kawahagi (filefish) with raw liver on top - Two places in SF Bay Area used to offer this seasonally and now they don't get them anymore. Such a pleasure. The liver is soft and runny, guess it is advantageous for JP/HK to be within 4+ hours of air travel. Aji - So delicate, with very light garnish! This lunch is getting good! Applewood smoked Nagasaki oyster - fecking incredible Seko gani kani miso (香箱蟹) - the tomalley/inside of the female JP crab head. Looks like ankimo had a one night stand with mustard seeds. Very interesting Aka mutsu - look at the knifework on that! Kohada - it's not a tip top prime specimen, but Mori-san puts in the necessary skill (and fusion touches) to make it complete. First he marinates it in apple vinegar which is already very unusual. Then he puts a thin layer of kelp on top, akin to Osaka style saba sushi (battera). His reasoning: you can find Edo style sushi easily in HK, the dare to be different and doing it right, makes you stand out. And I have to agree. Kuruma ebi (imperial shrimp) - Last time I had this was Akiko's San Francisco before chef Ricky left last year. Here this specimen is more crisp and spectacular. Chu-toro - it's excellent, can't complain Shirako (cold milt) - look at the picture, it's so fecking CUTE! Seared and prior to that, smoked with apple wood. Genius and creamy! Seared meiji maguro (baby bluefin) - Ridiculous hard to procure. He sourced this cut to a katsuo (bonito) specialist vendor in Japan. Sometimes baby bluefin are caught in the nets meant for bonito, and thus a rare treat. Otoro - sublime Japanese uni - nuff said, looks a bit like aka uni. From 888 Ogawa Company. This one is interesting... blue fin tuna meat from the top of the head! A very unusual cut, and after searing almost looks like JP beef. Super interesting texture and taste! Hokkaido scallop with shaved yuzu zest - tried and always true. Meaty with the right balance Unagi senbei - Mori san doesn't screw around. The traditional approach is to steam, grill, then steam again. To achieve the crispy "rice cracker" effect, he doesn't do the final steam, but instead just heats it up more. This mofo is not deep fried like a jive ass roll. Great job Mori-san! Steamed abalone - Kuro awabi must be darn expensive to get to HK, and whatever he used is good. Loved that extra nikiri/brushed sauce on top! Tamagoyaki - this is his signature castella / Katsutera pound cake style tamagoyaki. Good stuff indeed. Mori-san continues to season his sushi rice with aged red vinegar, and the color is far darker (once applied to the sushi rice), yet it does not taste terribly sour. I didn't even see this kind of colored sushi rice in Osaka. It's yet another attention to detail and skill that elevates the experience. Had to run and passed up on offer for free dessert and coffee (coffee in a JP restaurant? Haha nice). Half the price of 3 Michelin star Sushi Shikon. Until next time!

@sushiyoshihk Is of the two best value, high-end omakases in Hong Kong along with Sushi Tokami…read more Lunch will run you $1500 as opposed to $2500 for places like Masakatsu, Daigo, and Shikon. Don't get me wrong, those are probably better food experiences but for the money, I'll take @sushiyoshi. It's not 100% traditional edomae and has a little bit of modern flare which was just right for my taste. The sushi chef was great but caters a little more to the Cantonese customers but that's fine. While I do like conversing with the sushi chefs, it's not 100% necessary. I know my sh*t. Amazing experience and highly recommend for those that want the high-end omakase experience at an affordable (kinda) price. Tip: always go to lunch for omakase. 75% of the food for 50% of the price. Taste: ***** Service: *** Ambiance: **** ------------------------------ 壽司芳 Sushiyoshi 1/F, The OTTO Hotel, 8 Cameron Road, Cameron Rd, Tsim Sha Tsui, Hong Kong ------------------------------

I really enjoyed my meal here and I recommend trying if you are looking to to treat yourself to…read moresome tasty and phenomenal food. The service here is also really great and the staff take time to explain the food they are serving. You have your choice of omakase sets where the chef chooses the sushi to be served. Food: 4.75 stars Service: 4.5 stars Environment: 4.25 stars Overall:4.5 stars I came here for lunch and had the 9 sushi set and sort of wished I opted for the 12 piece set. The set comes with 9 nigiri sushi, a roll, soup, and dessert. All the sushi here was really good and I enjoyed everything they served me. I tried some cuts of fish that I never had before like mantis shrimp and flounder. The toro maki i had was probably my favorite. The maki was filled with three types of toro and a hint of green onion. I wish I could have had four more of these rolls.

Very fresh sushi/sashimi and unlimited drinks. It was a little pricy but in my opinion it was worth…read moreit. Went here for dinner it was extremely business. It's very convenient that you can order food on your phone by scanning a QR code. Even though the code didn't work for me it didn't work for my family. It was a great sushi experience and that had many options.

#ThrowbackThursday - Remembering Hong Kong…read more.. Conveniently located at Nathan Road near the Tsim Sha Tsui MTR station, we decided to have our final meal in Hong Kong at Daikiya Japanese Restaurant. It's a very solid all-you-can-eat option with two thick notebooks of pictured items to choose from. The raw and the cooked, the fish and the meat, the meal and the dessert... Sashimi - The usual suspects abound (tuna, salmon, yellowtail, etc.), but they also have hokkigai (surf clam), amaebi (sweet shrimp), Hokkaido hotate (scallop), and nishin (Japanese herring with roe). Served on a bed of ice and decorated with artificial flowers, each platter was well-plated... and delicious! Nigiri - There are plenty of winners here, but let's focus on the one that topped the list - Grilled Scallop with Crab Oil and Garlic. Seared enough to give that burnt flavor, dabbed with crab oil, then topped with roasted garlic... Need I say more? This was the highlight of our meal and, yes, my younger daughter and I had this over and over and over! Worthy runners-up - Grilled Flatfish and Prawn with Black Fish Roe. Rolls - An assortment of maki (sushi roll), temaki (hand roll), gunkan-maki (ship roll), and sashimi rolls was on the menu as well, but we were able to try only a few. The Mango and Soft-Shell Crab Roll was too small and had more cucumber than anything else. There simply were better options to be had. Grilled - Surf and Turf! Shrimp, scallop, oyster, lamb chop, beef, chicken, pork, and even pineapple. The best dish was the Sautéed Diced Beef with Garlic. Perfectly seasoned and cooked medium, these beef chunks were so tender and tasty! Dessert - Gotta save room for some (or all) of these - mochi, macaron, ice cream, tiramisù, brownie, crème brûlée, fruit, nut, and so on. We indulged in their special Milk Top, which had a limit of one flavor per person. We tried the Romantic Moment and Green Tea Harmony, which had soft-serve ice cream, red bean/paste, mochi balls, jellies, and rice crispies. The only way to cap off an AYCE! After restocking on calories, we were ready to head back to the hotel and then to HKIA. Daikiya was just what the doctor ordered to fill up our bellies before leaving. We totally enjoyed our stay in Hong Kong, but we had to wrap up our adventure. It was time to say goodbye... for now...

Sushi Tokami is one of the finest omakase spot in Hong Kong with one Michelin star. Each sushi set…read moreis served with appetizer, fish & egg miso soup, and seasonal fruits. Our Japanese chef came from Tokyo. He was very friendly and explained the names of fish to us in Cantonese. The restaurant is renowned for their tuna, and all the tuna pieces won our praises--from akami (lean tuna), chu-toro (medium fatty), o-toro (extra fatty), to the signature tuna tossaki hand roll. Both the chu-toro and o-toro were true delicacy without any fiber that melted immediately in our mouth. The signature tuna hand roll (突先巻き) used the rare cut of a tuna that is treasured for its intense flavor. The double uni sent us double happiness. It was very buttery and sweet, leaving us with a rich and unforgettable taste. As a perfect closing, they served some special desserts unlike other omakase spots. The tamagoyaki had a crème-brulêé-like custardy texture. Lastly the strawberries marked the end of our Christmas Day feast. ***You can either choose 13 pcs (HKD1,000 ~USD128) or 16 pcs (HKD1,300 ~USD166). If you like uni, you have to opt for the 16 pcs. It is on the pricier side but the quality of fish and hospitality get the most bang for your buck.

Cozy, friendly, tasty. You get what you pay for. Everything about them is high end. The service was…read moreattentive and top notch.

Great teppanyaki spot at the Shangrila, really professional and great service where you can also…read moreenjoy seasonal food

I only tried their lunch, the teppanyaki, which is different from their dinner, or the kaiseki, but…read moreI'd say if a good restaurant should be consistent any time of the day. It's definitely a place for a business lunch or whoever you need to impress because it's a classy place - of course, in the Island Shangri-La. But I felt like I paid for the location and the ambiance more than the actual food, which I am generally not a fan of. The food tasted good, but the value wasn't that good. We're talking about almost $500 (~$60 usd) for a lunch set so it'd better be amazing and unforgettable, right? The sashimi was fresh, but nothing too special. It's good they gave us fresh wasabi, but for this type of place it's pretty much a standard. Their rolled beef slices stuffed with vegetables were delicious but a bit underseasoned. Codfish was good but nothing stood out. Same for the fried rice. It's just when food was put in a cute, small container, and served in a fancy environment, they'll trick our brains to think they taste better, but when I thought about the actual taste, it wasn't anything special. It's cool to see the chef cooking in front of us on the teppan, but he wasn't too friendly and mostly just did his own thing and cook in silence the whole time... The staff didn't check on us regularly. It wasn't easy to track a server down. I'd say overall the food was good but nothing so special that you couldn't find in another Japanese restaurant in HK; and there are so many of them. It's cool we came here for a nice brunch for a special occasion, but I'd be hesitant to come back again especially for the kaiseki - it's a big commitment!

Restaurant is behind an unmarked black door so can be a bit difficult to find. Expect to pay around…read more$800-1000 HKD. They have both a tasting menu and a la carte, we opted for the latter. Menu changes regularly and everything is meant to be shared. Their signature dish is their flower crab that comes with uni. To be honest, I was a bit disappointed as the crab wasn't as sweet as I would have liked and the flavors were very mild. For the price, I wouldn't get it again if I came back Akagai arkshell clams: The clams were very sweet and delicate. Would order again. Scallop ebi tartare: BEST dish of the night. Do yourself a favor and get this dish if it's still available. This is a dish where you'll want to cherish each bite and have it last as long as possible on the tongue. The scallop and ebi were sweet and paired well with the uni. The pastry it was served on provided a nice crunchy texture. KFC Sawagani Crab: Think fried small crabs served in a spicy BBQ sauce. The crabs didn't have much taste aside from the crunch. Smoked BBQ Fish Collar: Fish was hamachi and was very tender. The BBQ flavor was nice but got a bit one note after awhile. Unagi chirashi: Flavors were exactly as expected. The unagi was sweet and the pickles added some nice acidity. I'm glad they gave this at the end as it was pretty filling. Overall a very solid Japanese restaurant that I would happily recommend to anyone for a date night! See

Ronin is one of my favorite restaurants in Hong Kong. The dining experience is a bit unique. It…read moreisn't cheap but still worth the price. Worth a visit and a return. FOOD I expected omakse but ended up ordering exactly what I was to get. What was different here is that the plates are shared. I had a party of two and after I ordered, the waiter just left. I was assuming he would take both of our orders. Then, the majority of the dishes were plated on their own dish so the two of us just ate from the same dish. This wasn't a huge deal but I definitely have never seen that before. It kind of felt like we had ordered for one and were sharing everything. I'm curious what happens if you dine alone here. Not everything here is worth getting so I'd definitely read up a little before visiting to get the best experience. The flower crab is a must. It's worth getting more than one of those. DRINKS They have a good selection of alcohol. I only sampled a few of the sake. Simple and good. SERVICE Good. The restaurant is small and staff is never too far away. LOCATION Ronin is tricky to find. The door is unmarked and doesn't really look like a door. I first went for the glass door that was next door on the left. I've posted a picture incase you need a reference.

Located inside Wharney Guang Dong Hotel, this Japanese restaurant is much more spacious than I…read morethought, and seems quite popular among the working group during lunchtime. Although there is no lunch menu, there are a lot of set menu options. There are udon sets, sushi sets, hotpot sets and big bowl rice (Don) sets. I have ordered a udon set, with japanese steamed egg and sushi. The udon noodle was hand made and chewy. The steamed egg was yummy. The sushi is okay. Also ice cream n coffee were included, making this HKD100 set quite a good deal. One star was deducted for the so-so service, the bill only came after we have chased for 3 time in 15min.

Went there for lunch. There was no really lunch menus but the food selection there was quite wide…read morerange. I ordered a tuna rice bowl and the quality of fish was good. Looking at my colleagues, they seemed to have enjoyed their food also. Price is on the higher end but was quite worth it.

You ever get that feeling when you walk past a place and you're like "Whoa! I can't afford this!"…read more Kikusan is like that. First of all, it's in one of the most expensive malls in one of the most expensive districts in one of the most expensive places in the world (Landmark, Central, Hong Kong). Secondly, it's an amalgamation of some of the more pricey cuisines: Japanese and Tapas, or trendily known as Japas. Thirdly, it looks like a contemporary art museum. But, never would I have imagined that here, I can not only have an affordable meal, but get one of the best valued dishes I've ever had! The signature Kikusan roll: 8 pieces of tuna filled sushi roll, topped with a whole slab of uni, green onions, and lots of salmon roe. All of my favourite things in a generous quantity for HKD $68. According to today's exchange rate, that's CAD $10.94. You usually get 8 pieces of California roll at that price (Kikusan's California Roll is actually $88). The same amount of uni at a supermarket easily costs 2-3x as much. The roll itself is mild, but still flavourful. There aren't any crazy flavour bursts, but it all works together well. The uni didn't have as much uni flavour as I would've liked but hey...$68. Really. The green onions added sharpness to cut through the smooth tuna and the little exploding roe provided bursts of sweetness. The Kikusan Roll was all about balance. By contrast, the Chili Sesame & Peanut Soup Ramen with Minced Pork and Layered Pork Cutlet was very in-your-face flavour-wise, and delicious in a whole other way! The pork cutlet had a hint of sake and the spice was at a perfect level of heat. My theory is that the Kikusan Roll is one of those loss leader things because it definitely drew me to this restaurant. The strategy seems to be working well. At 12:10pm, the queue was making an S in front of the entrance. Everyone was ordering things that range from sushi to dim sum in this Asian fusion restaurant, with dishes on average ranging from $60 to well above $100. It's much easier to get in as a group of 2, so my advice would be to split up your big group if you don't mind sitting apart. They've also got a dim sum takeout counter for those not willing to battle the line. Would you come to Kikusan for the best Japanese food? No, not even close. But it's where you go when you want to impress your out-of-town, non-Japanese friends. It's where you go when you want to feel a little fancier without spending the kind of dollars you usually spend at Landmark. And most importantly, this is where you go if you want LOTS of uni for $68. (69/100) - 2017

This has become one of my new favourite spots in Hong Kong for dining…read more The space is beautiful and well-designed. I ordered the pork and vegetable dumplings. They were some of the best dumplings I'd ever had in my life - so good that I'm considering going back again just for those, and I'm thinking about them even the day after!! My friends ordered the eel on rice, veggie dumplings, assorted tempura, and salmon sashimi. The tempura, especially the kakiage, was great. The sashimi was very fresh & they give you nice thick pieces. I also had the Japanese mojito which was very refreshing. I took off 1 star because one of the servers got a little defensive when I told her she mixed up my order.