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Sushi Hiro
Photograph: Ann Chiu

The best Japanese restaurants in Hong Kong

Satisfy your Japanese food craving today

By Time Out Hong Kong
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Hongkongers have, and always will have, a soft spot for Japanese cuisine. Back when we could, many of us would fly for food and search for the very best in Japan. From sushi to tsukemen, to matcha desserts and much, much more. But since we can't travel right now, we've gone and scoped out some of the best Japanese restaurants in Hong Kong  taking you from ramen joints to the top Michelin-starred eateries – so you can get a taste of Japan.

RECOMMENDED: Not feeling Japanese? Check out these Korean restaurants for the best fried chicken in Hong Kong.

Hong Kong’s best Japanese restaurants

Birdie Hong Kong yakitori
Birdie Hong Kong yakitori
Photograph: Courtesy Birdie

Birdie

Restaurants Yakitori Central

Based on the name alone, it should be obvious what you're getting yourself into at Birdie – chicken. And lots of it. From grilled livers and hearts, to crispy skin, juicy thighs, wings, and more. 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.

Crown Super Deluxe
Crown Super Deluxe
Photograph: Courtesy Crown Super Deluxe

Crown Super Deluxe

Restaurants Japanese Lan Kwai Fong

This 60s Tokyo-inspired teppanyaki features three teppan grills in which diners can sit around and enjoy watching chefs grilling away. The restaurant is helmed by Niigata native Toru Takano, and serves up an array of top-quality meat and seafood. The Deluxe set comes highly recommended and includes a flow of appetisers and grill items including sashimi, Tokushima tomato, spicy lobster, and A5 Kagoshima wagyu beef. After the main meal, diners can move into the dessert and whisky lounge, to enjoy an after-dinner tipple complemented by sweet treats.

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Fukuro sashimi platter
Fukuro sashimi platter
Photograph: Courtesy Fukuro/Nicholas Wong

Fukuro

Restaurants Japanese Soho

This modern izakaya is helmed by chef Shun Sato, a Sendai native who has worked in Tokyo’s famous Tsukiji Market, Sydney restaurants BlancHaru and Yoshii – and more recently here in Hong Kong – Belon and Ho Lee Fook. Signature dishes include seasonal sashimi, drunken clams, crispy caramel butter corn and the yaki undon with snow crab. In typical izakaya fashion, quality whisky highballs are the tipple of choice.

Kashiwaya Hong Kong, 12052020
Kashiwaya Hong Kong, 12052020
Photograph: Courtesy Kashiwaya Hong Kong

Kashiwaya

Restaurants Japanese Central

The first overseas outlet of the Michelin three-star restaurant in Osaka, Kashiwaya Hong Kong is renowned for its various themed kaiseki cuisine. Having earned itself two Michelin stars within a year of its opening back in 2015, the Hong Kong location is no different from the original historic restaurant in Japan, from the utensils to the food selection process, to the atmosphere. It’s well worth the visit to experience how they marry traditional techniques with contemporary plating. 

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Kido Yakitori Chicken Skewers
Kido Yakitori Chicken Skewers
Kido

Kido

Restaurants Japanese Tsim Sha Tsui

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 will also be serving up traditional, Fukuoka-style 'hakata-ku' skewers, extending the menu to healthier, more diverse skewered dishes that include other meats, vegetables, and even fruits. Led by Kido’s head chef Kimura Junichiro, diners will be able to authentically experience the timeless tradition and culture of yakitori feasting in this trendy, classic, yet nevertheless distinctly Japanese hideout.

Kura Japanese
Kura Japanese
Photograph: Courtesy Kura

Kura

Restaurants Japanese Causeway Bay

A couple of floors above bustling Jaffe Road, Kura is a Japanese restaurant with a mission to offer top-quality traditional Japanese cuisine in a modern setting. Serving up an impressive array of Japanese favourites, from sushi to tempura, Kura does full and delicious justice to the ways of washoku. The restaurant prides itself on shipping in fresh seafood from the markets of Tokyo, Hokkaido and Kyushu, and the freshness can certainly be tasted.

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Ichinoden京都一の傳
Ichinoden京都一の傳
Photograph: Courtesy Kyoto Ichinoden

Kyoto Ichinoden

Restaurants Japanese Tsim Sha Tsui

The Japanese restaurant chain opened its first overseas restaurant in Hong Kong in Harbour City in 2019. It serves traditional style Japanese cuisine, or kaiseki, and are best known for their saikyozuke, a traditional food and cooking method from Kyoto in which meat or fish is pickled in Saikyo miso. Their signature dishes of grilled cod fish or wagyu cutlet are dishes worth trying. 

Mashi No Mashi
Mashi No Mashi
Photograph: Ann Chiu

Mashi No Mashi

Restaurants Ramen Wan Chai

Prepare to be greeted by a neon pair of monkey mascots at Mashi no Mashi. As the sister restaurant to Wagyumafia next door, you know quality beef is on the cards. The ramen is served tsukemen-style, separate from the broth, to be dipped in at your leisure. Along with the slab of top-notch beef are noodles, bamboo shoots, cabbage, nori, and half a soft-boiled egg. The broth itself is masterfully produced and delivers all the rich, savoury deliciousness you would expect.

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Ryota Kappou Modern
Ryota Kappou Modern
Photograph:Ryota Kappou Modern

Ryota Kappou Modern

Restaurants Japanese Central

This high-end Japanese restaurant is headed by chef Ryota Kanesawa, formerly of Zuma and the Michelin-starred La Frasca restaurant in Italy. The centerpiece here is the chef’s counter, from where Kanesawa and his team prepare and serve seasonal sashimi and sushi, as well as sophisticated cooked dishes.

Shikigiku - grilled Kagoshima beef with sea urchin
Shikigiku - grilled Kagoshima beef with sea urchin
Photograph: Courtesy Shikigiku

Shikigiku

Restaurants Central

Formerly named Inagiku, this high-end restaurant at IFC serves a pan-Japanese menu that includes sushi, teppanyaki, and sukiyaki, among others. The tempura and kaiseki are where you can best experience the chefs’ creativity and skills combined with high-quality ingredients. Go for the set menu as it is the best value but also come by during weekends for the seasonal Japanese-style afternoon tea. The view overlooking Central Harbourfront isn’t too shabby either.  

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Sagano, Hong Kong
Sagano, Hong Kong
Photograph: Courtesy Sagano

Sushi Hana

Restaurants Japanese Tin Hau

Hana offers a more affordable alternative to other sushi joints in town without sacrificing quality. Serving ingredients such as Hokkaido conch, Ōita clams, and Toyama prawns, this is the place to visit if you want the most seasonal Japanese food. Be sure to book your spot beforehand as there are only around 15 seats in the restaurant.

Sushi Hiro
Sushi Hiro
Photograph: Courtesy Sushi Hiro

Sushi Hiro

Restaurants Causeway Bay

This massively popular sushi spot in Causeway Bay has been operating for more than 16 years. Here, the chefs work in the centre of the U-shaped sushi bar, and only the freshest fish is on display. You'll often find yourself spending big bucks to eat here, so best book for lunch if your tastebuds say yes, even when your bank account says no. Sushi Hiro has also recently opened a new location in Tsim Sha Tsui, which offers a traditional omakase dining experience.

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Sushi Saito
Sushi Saito
Photograph:Courtesy Sushi Saito

Sushi Saito

Restaurants Central

One of the most difficult-to-book restaurants in Japan, the three Michelin-starred Sushi Saito opened its first overseas branch in Hong Kong at Four Seasons Hotel. Overseen by revered sushi master Takashi Saito, who hand-selects the freshest cuts of fish every morning to be flown same-day from Tsukiji Market, the sushi and sashimi are guaranteed to be exceptionally good here.

sushi shikon red fish
sushi shikon red fish
Photograph: Courtesy Sushi Shikon

Sushi Shikon

Restaurants Sushi Central

The first and only Japanese restaurant in Hong Kong to receive three Michelin stars six years in a row since 2014, Sushi Shikon does one thing only: omakase. And they do it well. The chefs not only use the freshest of ingredients, but their skills from slicing and sushi rolling to plating are remarkable too. Best to leave the cameras at home as it’s recommended that you enjoy each piece of sushi within 30 seconds of it arriving at your table to really appreciate its next-level freshness.

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Sushiyoshi
Sushiyoshi
Photograph: Courtesy Sushiyoshi

Sushiyoshi

Restaurants Japanese Tsim Sha Tsui

The first branch outside Japan of Osaka’s two-Michelin starred Sushiyoshi. Chef-owner Nakanoue Hiroki is known for bringing western ingredients and techniques to his Japanese cooking, as evidenced by dishes such as waffle with scallop tartare and caviar d'Aquitaine uni rice. For a full taste of what Sushiyoshi has to offer, we recommend going for the omakase, which comprises of 17 to 21 courses. Staying true to its roots, Sushiyoshi has proven a hit in Hong Kong, continually offering diners a playful and exciting sushi experience.

Takumi by Daisuke Mori, Hong Kong
Takumi by Daisuke Mori, Hong Kong
Photograph: Courtesy Takumi by Daisuke Mori

Takumi by Daisuke Mori

Restaurants Wan Chai

Helmed Daisuke Mori – who previously worked at Michelin-starred restaurants in Tokyo and Paris – Takumi merges French culinary traditions with Japanese ingredients to create delicate and unique dishes. The restaurant seats only 12 diners at the bar in front of an open kitchen, creating an intimate environment and close interaction with the chef. The restaurant's set menu changes depending on seasonal ingredients which are mainly sourced from Japan, France, and Europe.

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Tempura Taki
Tempura Taki
Photograph:Courtesy Tempura Taki

Tempura Taki

Restaurants Japanese Central

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. 

tominokoji-yamagishi 富小路やま岸
tominokoji-yamagishi 富小路やま岸
Photograph:Courtesy Tominokoji Yamagishi

Tominokoji Yamagishi

Restaurants Japanese Tsim Sha Tsui

This Japanese eatery in K11 Musea originates from a small kaiseki restaurant by Takahiro Yamagishi in the heart of Kyoto. Since arriving in Hong Kong, Tominokoji Yamagishi has garnered months-early bookings, offering two 11-course dinner services for an intimate setting of 15 people at a time. The restaurant uses only fresh and seasonal ingredients for all of its meticulous, finely-crafted dishes inclding the Uni Hand Roll, a standout item.

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Tsukemen Mitaseimenjo
Tsukemen Mitaseimenjo
Photograph: Mitaseimenjo

Tsukemen Mitaseimenjo

Restaurants Ramen Causeway Bay

Japanese noodle lovers that know their udon from their ramen, probably already know all about Mitaseimenjo and tsukemen. A Japanese restaurant chain that made its Hong Kong debut back in 2015, this restaurant is still a favourite among Japanese comfort food enthusiasts. Their signature tsukemen is made up of their thick homemade noodles, which when served cold, is beautifully al dente and bouncy, and best slurped quickly after dipping it in the rich pork bone based fish broth.

yakiniku barbecue
yakiniku barbecue
Photograph: Courtesy Yakinikumafia by Wagyumafia

Yakinikumafia by Wagyumafia

Restaurants Japanese Sheung Wan

The latest venue by wagyu specialists Wagyumafia, Yakinikumafia offers a slightly more affordable way to indulge in Japan's famous Ozaki beef and allows customers to grill the meat themselves on special smokeless grills at every booth and table. The beef here is definitely what you're here for, but the wagyu bone broth, koshihikari rice, barbecue sauce, pickles and daikon, really make it stand out.

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Yardbird
Yardbird
Photograph: Courtesy Yardbird

Yardbird

Restaurants Japanese Sheung Wan

As one of Hong Kong's coolest izakaya/yakitori joints, Yardbird attracts the young, hip and hypebeast-y crowd easily. Not that the food isn't reason enough, as the grilled skewers here are really quite something. Focusing on the chicken, the skewers are expertly grilled over traditional Binchotan, adding that gloriously smoky and deliciously charred flavour to the thigh, wing, neck, liver, tail and skin.

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