The 33 Best Japanese restaurants in Hong Kong

Based on the name alone, it should be obvious what you're getting yourself into at Birdie – lots of grilled chicken. From livers and hearts to smoky, crispy skin, thighs and wings, the restaurant also offers succulent cuts of pork belly and Japanese beef. To top it all off, there's a decent selection of sake, shochu, and highballs to wash it all down.

An independent venture helmed by Japanese chef Shun Sato, formerly of Fukuro, Censu is inflected by the traditional izakaya-style cooking of Sato’s father, but Censu itself is not an izakaya. It offers a more food-focused and delicately refined menu that rotates a series of specials to showcase the best of the season. Standout dishes include hamachi with tomato ponzu and semi-dried tomato, zucchini flower tempura with shallow prawn three cheese mousse and truffle purée, and Shirakonigiri with abalone dashi, uni, and parmesan. 

This 60s Tokyo-inspired teppanyaki features three teppan grills to sit around so you can enjoy the show of chefs skillfully grilling your food. Dressed in plush purple and gold ochre furnishings, the restaurant is pretty lavish and offers a menu filled with top-quality meat and seafood. There are a la carte options, but it’s worth considering the set menus, as the teppan spiny lobster in coral butter and A5 Kagoshima Wagyu tenderloin are must-tries. To complete the experience, end your dinner in style in their whisky lounge for some quality highballs or drams of your favourite liquid gold. 

Enishi is one of the newest Japanese restaurants in the city. Located in the vibrant Sheung Wan district, the restaurant offers a unique teppanyaki experience created by three talented chefs Shun Sato (Censu), and real-life partners Toru Takano and Ami Hamasaki. Each chef brings their unique flair to the menu, with dishes such as oyster sanbaizu, inspired by chef Shun's hometown, chef Ami's dim sum-inspired shirako gyoza, and chef Toru's Sichuan-style steamed fish.  

For an immersive experience, head to Gassan's 3,000sq ft venue perched on the 19th floor of H Queen’s in Central. The restaurant’s theme reflects a ‘theatrical fishing village’ with interior elements of a dockside and a traditional yakatabune houseboat. Aside from its a la carte menu, the Japanese restaurant also offers omakase menus from $888, tasting menus from $1,288, and a Hokkaido produce degustation menu from $1,888.

Don’t expect the acrobatic tossing of fried rice, onion volcanoes, and other teppanyaki gimmicks at I M Teppanyaki. This Michelin-starred teppanyaki restaurant by founder and head chef Lawrence Mok lets the food speak for itself without a tacky, outdated show. He moved the restaurant from its Tai Hang location to Tin Hau in 2021 and brought with them the same quality menu using quality ingredients like seafood which are daily flown from Japan and France. Dig into delectable teppan dishes and pair them with wine from their expansive list.

Kaen Teppanyaki is one of the newly opened venues in Forty-Five's multi-experience space. The restaurant is named after 'kaen', which translates to 'blaze' or 'flame' in Japanese. Led by chef Yoshiyuki Sato, the restaurant offers a menu featuring a wide selection of high-quality wagyu, which is sourced directly from farmers. In addition to the wagyu, the menu includes seasonal vegetables and seafood, which will be served using teppan and binchotan charcoal cooking methods. 

Renowned Japanese chef Shinji Kanesaka is bringing his two Michelin-starred Ginza Sushi Kanesaka to Hong Kong for the first time with the brand new opening of Kanesaka Hong Kong. Helmed by chef Seiji Taniguchi who was formerly at Sushi Kanesaka’s Tokyo Palace Hotel branch, this Japanese restaurant intimately seats up to 20 guests at a time and serves up authentic Edomae-style sushi to Hong Kong’s diners. Customers can choose from menu options such as a lunch nigiri set, a lunch omakase, or an exquisite dinner omakase – all of which will showcase the chefs’ expertise in sushi craftsmanship. Highlights of Kanesaka include dishes such as chef’s signature maki roll with akami, chutoro, and otoro; horse mackerel nigiri; monkfish liver; and Bafun sea urchin maki.

Helmed by head chef Masaru Furukawa, whose 15 years of experience reflect the offerings at the engaging counter dining experience at Michelin-starred Kappo Rin. The restaurant highlights the flavours of fresh, seasonal Japanese ingredients through a chef's selection of dishes. Expect a less formal cuisine at this eight-seat counter service, intended to play off the proximity between the diner and the chef.

Kappou Mu opened in December 2022, adjacent to its sister bar room 3 at Tsim Sha Tsui’s H Zentre. The 14-seater restaurant features traditional kappo cuisine (kappo means cutting and simmering), a method of serving seasonal dishes where the chef cooks meals from scratch right in front of the guest. Indulge in raw and cooked dishes using fresh seasonal ingredients, including fish, crab, shrimp and other shellfish, and Omi beef from Japanese black cattle raised in the Shiga Prefecture. Be sure to check their sake menu and pair a good nihonshu to elevate your meal. 

Priding themselves on mastery of the charcoal grill, Kicho specialises in exquisite tori kappo dishes, serving Kuro Satsuma chicken bred in Kagoshima Prefecture – noted for retaining an optimum fat content and fine fibres regardless of cooking method. Book a seat to enjoy an omakase dining experience and dig into Kicho’s extensive list of starters, yakitori skewers, slow-cooked chicken, vegetables, main courses, and desserts. Also providing wine pairings for their dishes, Kicho selects a medley of wines grown in the Miyazaki Prefecture.

Yakitori joint Kido stays true to yakitori traditions with their cosy counter table setting and a classic menu that includes every part of the chicken. But on top of that, this yakitori skewer bar also serves up traditional, Fukuoka-style 'hakata-ku' skewers, extending the menu to healthier, more diverse skewered dishes that include other meats, vegetables, and even fruits. Enjoy an authentic experience echoing the timeless tradition and culture of yakitori feasting in this trendy, classic, yet nevertheless distinctly Japanese hideout.

Nagamoto acquired its first Michelin star in 2023 and for good reason. Named after Kyoto native and head chef Teruhiko Nagamoto, the restaurant opened in 2022 and quickly became a favourite amongst the city’s many Japanese offerings. The restaurant focuses on the essence of seasons, or 'Shun' in Japanese, which describes ingredients at the peak of their freshness and flavour. Their ever-changing menu highlights the best seasonal produce from Japan, and provides diners with an interactive experience through their cooking stations, where chefs can demonstrate their skills and interact with guests.

This Michelin-starred Japanese restaurant is headed by chef Ryota Kanesawa, formerly of Zuma and the Michelin-starred La Frasca restaurant in Italy. The centrepiece is the chef’s counter, where Kanesawa and his team prepare and serve seasonal sashimi, sushi, and sophisticated cooked dishes. Their four-course kappou lunch costs $780 per person, while their signature tasting dinner menu is $2,080 per person.  

Sushi Fujimoto provides an intimate dining experience within premier lifestyle destination FOCO. Helmed and owned by Chef Kenichi Fujimoto, who trained for a decade under the supervision of standout sushi chefs Shinji Kanesaka and Takashi Saito, the Japanese restaurant provides guests with exquisite and authentic Edomae-style sushi. Diners can enjoy Sushi Fujimoto's latest lunch menu ($1,580) to savour a curated selection of sushi and other small bites; or opt for a lavish omakase menu ($2,980) chock-full with seasonal offerings. Here, diners will get to experience a theatrical atmosphere as the lights dim and music plays while chef Fujimoto meticulously prepares his dishes.

Like many other omakase restaurants in Hong Kong, Sushi Hare is notoriously difficult to book, but for very good reason. The restaurant, helmed by master sushi chef Motoharu Inazuka, offers the Edomae-style of sushi omakase that features small touches of genius to accentuate the natural flavours of the ingredients. The shari (sushi rice) is superbly balanced and matches exceptionally well with the seasonal fish and seafood. 

Run by chef-owner Hisayoshi Iwa (of Ginza Iwa in Tokyo) and his apprentice, chef Tsukasa Kaneko, Sushi Hisayoshi is a traditional Edomae-style omakase restaurant that spotlights fresh, seasonal seafood and produce of the highest quality. It's located inside Harbour City in Tsim Sha Tsui and the menu features signature dishes including aged tuna, tamago cube, abalone and ankimo (monkfish liver) among others. 

For a sushi omakase experience in Tsim Sha Tsui, head to Japanese restaurant Sushi Rin of Dining Art Group, proprietor of the European fine dining restaurant A Lux. Helmed by executive chef Leung Wai-lap, the restaurant serves traditional Edomae sushi using only the freshest premium ingredients from Japan. Guests can choose from the regular dinner menu at $1,680 per person, or the sushi and sashimi set lunch menus, which start at $268. The other two omakase menus change seasonally and focus on specific ingredients at the times when they taste their best.

Four Seasons Hotel Hong Kong’s Michelin-starred Sushi Saito, led by revered sushi master Takashi Saito, offers authentic Edomae sushi. Here, you’ll get nothing but the freshest seafood flown in every morning from Toyosu Market on the same day. Seats are available for lunch and dinner, but you must register your interest days in advance as they are usually fully booked.

Sushi Shikon, located on the seventh floor of the Landmark Mandarin Oriental, is Hong Kong’s first three-Michelin-starred sushi restaurant. The team at Sushi Shikon performs culinary magic with fresh, high-end ingredients procured from Tokyo’s fish markets. But this isn’t only a stellar dining experience; it’s a one-of-a-kind cultural experience as well: two-hour meals at an eight-seat Hinoki counter, putting sushi chef and guests in exceptionally close proximity to one another.

This is the first branch of Osaka's two-Michelin starred Sushiyoshi outside Japan. Chef-owner Nakanoue Hiroki is renowned for incorporating western ingredients and techniques into his Japanese cooking, as evidenced by dishes such as waffle with scallop tartare and caviar d'Aquitaine uni rice. To experience the full range of Sushiyoshi's offerings, opt for the omakase, which features 17 to 21 courses. Staying true to its origins, Sushiyoshi has become a hit in Hong Kong, consistently providing diners with a playful and exciting sushi experience.

Sushi Zo, located in heritage site Tai Kwun is the Hong Kong branch of the Michelin-starred Los Angeles concept that already has outlets in Tokyo, Bangkok, and New York. Led by executive chef Michikazu Yoshida, the venue serves up Edomae-style sushi using fish that’s freshly flown in from Japan each day. With such premium ingredients, the restaurant offers rotating menus that change every day depending on their market hauls. There are only three sittings of up to 12 guests at a time each day, so best to book early to get a spot.

There’s only a small number of restaurants in Hong Kong that specialises in tempura omakase. Tempura Taki happens to be one of them. What also makes this Japanese eatery different is its contemporary and hip vibe, inclusive of a massive street art mural of a swimming dragon. The open kitchen-style tempura bar allows diners to closely follow the executive chef and his team as they cook up and show off their expert skills in the art of tempura. It’s almost like a dinner and a show. 

Tempura Uchitsu is the Hong Kong outpost of tempura master Takahisa Uchizu’s one Michelin-starred Tokyo-based restaurant,Tentempura Uchitsu. Located within the Four Seasons Hotel Hong Kong, this intimate 12-person restaurant specialises in crafting Edomae tempura using traditional Japanese cooking methods. Guests will get to savour lunch and dinner menus, as well as omakase courses with assorted tempura, along with seasonal dishes like sashimi or salads.

Imported from Tokyo, Toritama is a yakitori joint that offers some real Japanese flavour. The tsukune, which is the chicken meatball skewer, is garnered as one of the best in Hong Kong and their wide-ranging menu offers some lesser-known chicken cuts such as achilles tendon, knee gristle, calf muscle, oesophagus and much more. They also offer an extensive list of sake to wash it all down with.

Located on the 29th floor of the Connaught Marina in Sheung Wan, Wa-En Kappo offers stunning views of Victoria Harbour from an intimate dining room. The Japanese restaurant focuses on kappo cuisine, so it's more than just sushi and sashimi here. Think local chicken and soybean milk soup served with a crispy beancurd sheet – similar to the ones you enjoy at Chinese hotpot – as well as tempura trio featuring fish maw with mitsuba leaf and more.

Just a few steps away from Kicho is Michelin guide-recommended wagyu-centric Japanese restaurant from Singapore, Wagyu Kappo Oda, which offers a new spin on kaiseki meals using Kagoshima Prefecture’s acclaimed Odagyu A4-grade beef. Like its neighbouring restaurant, Wagyu Kappo Oda also provides guests with an extensive selection of sake and wines to pair with their wagyu kaiseki dishes. 

All the way from Japan’s Kanto region, Yakiniku Great is a specialist in Kuroge (Japanese black breed) Wagyu which is perfect for grilling. The restaurant also shines a light on rare cuts, including Misuji, some of which are lean and not like the usual fatty Wagyu you’re used to. We also like the fact that the menu tells you how long to grill everything, so there really shouldn’t be any overcooked beef here.

Taiwan’s popular Japanese yakiniku restaurant, Yakiniku Luigi, has opened their first overseas branch in Hong Kong. This venue offers a wide range of premium cuts of A5 Wagyu beef directly imported from Japan, which can be enjoyed in set menus or ordered a la carte. Highlights on the menu include Japanese A5 Wagyu steak cubes, thick-cut Wagyu beef tongue slices, grilled sashimi-grade scallops topped with sea urchin, and seafood donburi topped with assorted sashimi. Pair your grilled meats with dipping sauces of your choice from Luigi’s self-service condiment table, with options including salted Japanese kelp, Italian black truffle sauce, and mentaiko.

A yakiniku barbecue restaurant from the wagyu specialists at Wagyumafia, this venture in Sheung Wan offers a slightly more affordable way to indulge in Japan's famous beef and allows customers to grill the meat themselves on special smokeless grills at every booth and table. The restaurant is open to those who aren't members of Wagyumafia, but reservations are required.

Yatchabar is the latest venue from Wagyumafia’s s co-founder Hisato Hamada. It is a sake-only bar that serves an izakaya-style menu. The bar curates a collection of excellent sake spotlighting breweries that offer small production of nihonshu, which Hisato has personally visited to ensure their premium quality. Yatchabar’s menu is classified into five elements, and like Wagyumafia and all of Hisato’s other restaurants, the izakaya’s menu will heavily feature cuts of wagyu beef. Here, you’ll find various kushiyaki skewers, teppanyaki, as well as hearty dishes like wagyu bak kut teh ($120), and wagyu yakisoba ($200).

Tsukemen is usually known for having pork, seafood, or even beef-based broth, but over at Zagin Soba, chicken is the name of the game. Serving up arguably the best chicken-based broth in town, the restaurant has a small and refined menu that will keep your decidophobia in check. The flavour is a given, but the broth is also light and creamy all at the same time, giving it a refreshing take from your usual tsukemen which tends to be on the heavier side of things.

Zuicho is a Michelin-starred Japanese restaurant that offers a refined kappo culinary experience using the finest ingredients sourced daily from Japan. Helmed by head chef Fumio Suzuki, the restaurant serves raw and cooked dishes across their guests from the hinoki counter. Choose from a tasting menu available for lunch at $2000 or two omakase menus priced at $2,500 or $3,500.