Another Japanese restaurant to grace Hong Kong with its culinary mastery is Nagamoto which is named after Kyoto-native and head chef Teruhiko Nagamoto. The new restaurant focuses on the essence of seasons, or ‘Shun’ in Japanese, which is used to describe ingredients that are at the peak of their freshness and flavour. The ever-changing menu will therefore highlight the very best of the season with this month’s menu featuring firefly squid, spring vegetables, young burdock, baby sardines and much more wonderful produce from Japan. Nagamoto also aims to give diners a more interactive experience with cooking stations for chefs to demonstrate their skill and interact with diners. The wooden-clad interior is minimalistic yet warm and within moments of stepping inside the restaurant effortlessly whisk you away to Japan.