Tominokoji Yamagishi

Arguably one of the most anticipated new dining spots in K11 Musea, this household name originates from a small kaiseki (traditional Japanese course meal) restaurant opened in 2015 by head chef Takahiro Yamagishi in the heart of Kyoto. Ever since earning its first Michelin star in 2017, the restaurant has been subject to much talk and praise around the world despite its short history. Tominokoji Yamagishi’s arrival to Hong Kong has easily garnered months-early bookings at $2,500 per head, only doing two 11-course dinner services for an intimate setting of 15 people at a time, and using only fresh and seasonal ingredients for all of its meticulous, finely-crafted dishes. Of all the courses, Tominokoji Yamagishi’s Uni Hand Roll easily stands out as its signature: with a line of fresh, sweet, juicy sea urchin wrapped in a bed of sushi rice and crisp seaweed, the distinct aftertaste of this perfect roll will be lingering in your mouth and memory even long after the meal is over.