Time Out says
YAMA, the Royal Park Hotel’s 150-seat dining destination and modern Japanese izakaya offers Hongkongers innovative takes on Japanese cuisine and traditional style washoku which are based on the classic preparation of rice and side dishes made with seasonal ingredients.
The restaurant showcases a minimalist design with natural stone and warm walnut wood running through the interior. It is home to a lively bar, a robatayaki bar with an open kitchen, an outdoor area, and the main dining area with private rooms. Here, diners will reap the rewards of the restaurant’s high-quality charcoal grill which uses the world’s best charcoal: binchotan, a feature only a few restaurants in Hong Kong possess.
Led by Royal Park Hotel’s Japanese executive chef and Tokyo-born Kaoru Mitsuhashi, YAMA provides a variety of must-try dishes such as their signature Wagyu beef cutlet sandwich, charcoal-grilled skewered meats, Hokkaido snow crab meat cream croquette, and the tuna and avocado tartare served with monaka crackers and wasabi jelly.
YAMA also offers a selection of sake and craft cocktails including their signature cocktail Ichigo Ichie which is made with Japanese whisky, white cocoa liquor, matcha liqueur, matcha tea, and hazelnut syrup.
Level 1, Royal Park Hotel, 8 Pak Hok Ting St, Sha Tin
|Opening hours:||Mon to Sun 12-3pm; 6-10pm|