If has a fetish for one particular cuisine, it's Japanese. Why is this so? Well, there are probably more theories than items on a sushi menu, but the main ones go like this: Japanese is sorta like home-grown Cantonese, with its fondness for high quality ingredients and devotion to rice; it's a little more more exotic, and a little bit more expensive, so great for a date, a celebration, or a business lunch or dinner; and – if time presses – you can eat quickly and move on. Nobody ever stays still for long in this town.As a result of all this, there are more Japanese restaurants in town than you can poke a chopstick at. They range from the extremely formal, such as , to almost cheap and definitely cheerful joints that are little more than a few tables, a kitchen and a guy hollering at potential customers on the sidewalk outside. The celebrity side of things is well taken care of by , which also enjoys a quite splendid harbor view, one of the essentials of Hong Kong dining. Japanese food fans will find themselves impressed by the authenticity of Hong Kong's Japanese restaurants, which bear favorable comparison with those back in Japan.

Yes, Kyo Hachi is well on the tourist trail and yes, it can be busy. But: The Peak is one of Hong Kong's top destinations, so as well as taking in the view, not to mention some outstanding Japanese fare, you can absorb a bit of culture here....  sushi cat 2 game freak Photo courtesy of Bill Hailswhere to buy eel meat A stylish take on Japanese cuisine, Sushi Kuu finds itself at the top of the food chain in traditionally Asian inspired restaurants. best sushi delivery chelsea londonThe atmosphere is warm and pleasant and the staff on hand work just as well with patrons just popping in for a...  genki sushi menu indonesia

Unkai is a small Japanese chain with locations is several upscale hotels. Spacious and airy, the space is divided into six separate areas; jogos online gratis sushiprivate and open teppan rooms, a sushi and sake bar, private rooms, main dining room and a tatami room -...  where to buy fish for sushi in toronto Photo courtesy of jennalexgames online membuat sushi With sushi and sashimi dishes to rival even the best restaurants in Japan, Sushi Hiro of Hong Kong is one of the top sushi bars in the city. There are three menus and your particular chef on duty will suggest his favorite dishes to get you...   Photo courtesy of James Naruke Located on the 101st floor of the International Commerce Center, Inakaya offers not only great Japanese cuisine, but an amazingly high view of Hong Kong, over one thousand feet below.

The menu is quite varied, but seafood is the specialty at...   Hong Kong's Best Healthy Restaurants: Flavor is King in Hong Kong Hong Kong's Best Romantic Dining: Love to Eat, Eat to Love Asian in Hong Kong Hong Kong's Best Waterfront Dining: Feast on the World's Finest Harbor View Hong Kong's Best Take-Outs: A Guide to Eating on Your Feet This 160-seat Japanese restaurant, located within the Four Seasons Hotel, is on the higher end scale of dining venues in Hong Kong. They receive shipments of fresh fish from Japanese fisheries daily, so seafood is this restaurant's specialty,...   This elegant restaurant is situated almost right on top of Victoria Harbour, and named after one of the best-known suburbs of Kyoto, the heart of Japanese culture. Dishes change seasonally, and the yosenabe is especially well done. This contemporary-looking sushi bar is located on Lan Kwai Fong, near some of the city's most hopping nightlife. The menu is quite large and includes sashimi, several types of California rolls, and seaweed soba.

For those wanting to dine in a...   Photo courtesy of Island Shangri-la Hong Kong In the throng of Japanese restaurants in Hong Kong, Nadaman, located in both Shangri-la hotels, is often rated as one of the best. Food is not cheap (a meal for two costs US$258 on average) but they come at its freshest and most artistic. Photo courtesy of InterContinental Hong Kong Internationally known chef Nobu Matsuhisa has acclaimed restaurants in world-class cities such as New York City, London, Las Vegas, Miami, Dallas, Milan and Tokyo. Add Hong Kong to the list! Opened at the end of 2006, this outpost is every bit...   LONDON OLD PARK LANE LAS VEGAS HARD ROCK LAS VEGAS CAESARS PALACE Nobu InterContinental Hong Kong showcases Nobu’s signature dishes, as well as new creations using local ingredients, such as the Hirame XO Salsa and Oven Baked Black Cod cooked in a lotus leaf topped with dried miso and yuzu. Designed by the Rockwell Group, Nobu InterContinental Hong Kong features a stunning yet intimate harbour view dining room, bar lounge, sushi bar and private dining room for special events.

The design of Nobu InterContinental Hong Kong is inspired by Chef Nobu Matsuhisa's innovative cooking and the imagery of the Japanese countryside where he grew up. Key design elements include a unique undulating sea urchin ceiling and custom-made bamboo embedded terrazzo walls. At the bar, a cascade of black river stones frames glistening imagery of Japanese cherry blossoms, which is a signature feature of the Nobu experience. Open daily for lunch and dinner. We are now offering the Simply T-Set for afternoon tea time with a Nobu twist. Join us weekend afternoons from 2:30 p.m. to 5:00 p.m. for a selection of ‘Simple’ T-Set Rishouen Tea or ‘Fizzy’ T-Set with a glass of champagne. There is also a selection of delectable treats in the ‘Umami’ or ‘Sweet’ range.The 12 Hottest Restaurants in Hong Kong Right Now Today, Eater returns to Hong Kong to highlight the newest drinking and dining options setting the city ablaze. As per usual, food blogger and restaurant reviewer Janice Leung Hayes —€” whose site e_ting provides a "Hong Kong food blog with bite" —€” shares her picks for the buzziest new dining options.

Once again, international chefs are flocking to Hong Kong to open their new projects. Australian chef James Henry, whose acclaimed Paris restaurant Bones shuttered last year, resurfaces in Hong Kong with a throwback, modern-rustic bistro (Belon). Elsewhere, famed pastry chef Janice Wong expands on her popular Singapore spot 2am:dessertbar with COBO House, while Beijing-based Max Levy transplants his Japanese concept OKRA to HK. And in recent months, Hong Kong has also welcomed an inventive Vietnamese bistro (La Garcon Saigon), a Michelin-starred sushi-ya (Sushi Tokami), and a tasting menu-only restaurant representing the best of kaiseki-style dining (Ta Vie). Here now, the Eater Heatmap to Hong Kong. COBO House, a restaurant by COBO, a “community platform for collectors to collect, connect, and collide” has brought in Asia’s reigning pastry queen, Singaporean Janice Wong, to helm its food concept here. Unlike Wong’s dessert-only original in the Lion City, COBO House satiates a full range of cravings, from cocktails to fried chicken to, of course, an à la minute dessert bar, while surrounded by a rotating exhibition of contemporary Asian art.

At Fish School, well-loved local chef David Lai collaborates with restaurateur extraordinaire Yenn Wong to create a restaurant focused on locavore seafood. Like his other restaurant, Neighbourhood (see previous heatmap), the menu changes constantly, according to what’s available at the markets. The vibe is casual but the food is infinitely creative — like monkfish liver with Chinese aged tangerine peel. 3 OKRA Hong Kong New Orleans-born Max Levy is recognized in Beijing for his tenure at Bei at the Opposite House hotel and later, his contemporary Japanese restaurant OKRA and café/deli Traitor Zhou's Non-kosher Delicatessen, where he makes the smallgoods in-house. Now, Levy has brought the OKRA concept to Hong Kong. Working with Daniel Garner, former executive chef of Nobu Beijing, the Hong Kong edition will has more of an izakaya feel, with a big sake selection. Australian chef James Henry, formerly of Bones in Paris, has moved to Hong Kong to take the helm at this modern-rustic bistro.

In an interview with South China Morning Post, Henry says Belon is “my idea of a neo-Parisian bistro, doing what chefs in Paris did 10, 15 years ago, where they stepped out of fine-dining kitchens and tried to create delicious food at an accessible level,” and he aims to use as much local produce as possible. 5 VEA Restaurant and Bar As the name suggests (VEA stands for “Vicky e Antonio”), chef Vicky Cheng and mixologist Antonio Lai run the show in this glamorous bi-level bar and dining concept. Cheng serves a tasting menu upstairs in the chef’s table-like open-kitchen setup, and downstairs highlights bar snacks, often evoking local flavours like pineapple bun and black bean sauce. Lai takes care of all the libations, including a cocktail pairing for the tasting menu. Hideaki Sato, opening chef de cuisine at Tenku Ryugin (the Hong Kong branch of Tokyo’s renowned contemporary kaiseki restaurant Ryugin), now heads his own tasting menu-only restaurant, located in a boutique hotel.

Hong Kong Tatler Dining’s Charmaine Mok gives it 4.5/5, saying, “Hideaki’s French training and affinity for fusing Japanese and French ingredients has resulted in something very special indeed.” With amazing public transport, cars are basically like handbags in this town — luxury status symbols — so car dealers are finding new ways of getting people hooked on the lifestyle. Mercedes Me is the luxury car maker’s showroom, but besides customizing your next motor vehicle, you can fuel up on innovative global flavors, from bites of uni with fig to duck eggs and sobrassada, or drop in for a cocktail, all possible without asking the bank for a loan. 8 ON Dining Kitchen & Lounge Gagnaire alum Philippe Orrico and Jeremy Evrard, ex-F&B manager of Four Seasons Hong Kong, have their fans among French food lovers, and their second restaurant together is a slightly higher-end offering than their first (Upper Modern Bistro). Expect to taste some of the most famous ingredients out of France, like Bresse chicken and Périgord truffles, as well as the niche cheeses that Evrard has become known to source.

9 Le Garçon Saïgon Chef Bao La grew up helping out his mother in her Vietnamese restaurant in Brisbane, Australia. When he moved to Hong Kong with chef Jowett Yu to open Ho Lee Fook (see previous heatmap), his staff meals of goi cuon and bun bo hue, often captured on Instagram, gained him fans well beyond the kitchen. Now with his own spot — think of a place that the French-Vietnamese intelligentsia would have frequented — the rest of us can get a taste of his reimagined Vietnamese bistro fare, like a charcuterie plate of pate, goi thu (head cheese) and shrimp butter, or a dessert of smoked coconut ice-cream, taro, sago and meringue. Like many of Tokyo’s best sushi-yas, Sushi Tokami is tucked away in an inconspicuous corner of Harbour City, the gargantuan shopping mall that dominates Tsim Sha Tsui’s landscape. The Ginza original has been awarded with one Michelin star for the past few years, and its unusual red vinegared rice and specialisation in tuna is winning over plenty of sushi fiends in this town, too.

After almost two centuries, the Kyoto green tea empire is on a path of international expansion. Its first stop is Hong Kong, which makes sense, as this city has had a high-burning matcha fever for years. When using green tea in food, most would only consider the pastry section, but Nakamura Tokichi offers matcha udon and soba too. But no one can really deny that it’s the parfait — a veritable textural rollercoaster of jellies, puffed rice, soft serve and more, that steals the show. A number of restaurant openings have been heading south — the south side of Hong Kong island, that is, thanks to a new mall development on Repulse Bay beach. One of these is the Ocean, a glamorous full-sea-view spot focused on sustainable seafood. Executive chef Agustin Balbi pushes the envelope with his contemporary European fare — local food writer Chris Dwyer, writing for CNN, says of the wild mushroom tortellini: "we had no idea tortellini can be breathtaking.” There’s also a sushi bar for those looking for an Asiatic approach to dinner.