If Hong Kong has a fetish for one particular cuisine, it's Japanese. Why is this so? Well, there are probably more theories than items on a sushi menu, but the main ones go like this: Japanese is sorta like home-grown Cantonese, with its fondness for high quality ingredients and devotion to rice; it's a little more more exotic, and a little bit more expensive, so great for a date, a celebration, or a business lunch or dinner; and – if time presses – you can eat quickly and move on. Nobody ever stays still for long in this town.
As a result of all this, there are more Japanese restaurants in town than you can poke a chopstick at. They range from the extremely formal, such as Nadaman, to almost cheap and definitely cheerful joints that are little more than a few tables, a kitchen and a guy hollering at potential customers on the sidewalk outside. The celebrity side of things is well taken care of by Nobu, which also enjoys a quite splendid harbor view, one of the essentials of Hong Kong dining.
Japanese food fans will find themselves impressed by the authenticity of Hong Kong's Japanese restaurants, which bear favorable comparison with those back in Japan.
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