COEDO Taproom — Imported from the COEDO Brewery in Japan
COEDO Brewery is located in Kawagoe, Saitama and is the home of the world-famous Japanese craft beer COEDO. COEDO beer was awarded a silver award at the World Beer Cup and is exported to a number of countries, including the USA, Australia and Europe, but the only foreign taproom for the brewery is located in Hong Kong.
DJAPA — Combining Food & Artistic Culture of Japan & Brazil
The name of the restaurant, Djapa, means “from Japan” in Brazil’s official language of Portuguese. There are many Japanese immigrants in Brazil and the concept is "magic on a plate," created when the delicious aspects of Brazilian and Japanese cuisines are mixed. Every menu item receives the attention of executive chef Angel Romero.
Ginn — Offering over 70 Varieties of Sake from Japan
The hideaway Japanese sake bar Ginn opened in a quiet corner of Hong Kong's busiest nightlife district, Lan Kwai Fong, in 2011. The bar offers up over 70 varieties of sake from all over Japan, including junmai daiginjo, daiginjo, junmai ginjo, ginjo, junmai and honjozo styles, along with a selection of shochu and Japanese whiskey.
Le bistro Winebeast — Using Japanese Ingredients for French Cuisine
Le bistro Winebeast, a French bistro with a casual atmosphere in a corner of Wan Chai, has a wine cellar on the ground floor and the first floor is a bistro. Executive chef Johan Ducroquet learned to use Japanese ingredients for French cuisine at the Michelin-starred restaurant where he used to work in France.
Zuma — A Wonderful Twist on Traditional Izakaya Culture
Located in Hong Kong’s Central District, the financial hub of Asia, the stylish restaurant and bar Zuma adds a wonderful twist to the traditional izakaya culture. It doesn’t have a stiff-shouldered, formal atmosphere, but everything it handles, from ingredients to alcohol, is of the very finest quality. The interior of the restaurant is also very particular about details.
Gensui — Featuring Special Japanese 'Duck Rice'
Overseen by Mr. Shinichi Ando, who worked previously as a chef for high-ranking officials, Gensui is a restaurant that places a special emphasis on rice. Specifically, Gensui uses koshihikari “duck rice” from Uonuma in Niigata Prefecture, which has been called the most delicious rice in all of Japan. As for the sake, Gensui generally offers upward of 30-40 kinds, including staples from places like Kyoto and Niigata, as well as limited-time-only seasonal sake.
Yamataka Seafood Market — Almost Like Being in Tsukiji Fish Market
Located in Hong Kong Island’s Wan Chai Ferry Pier, Yamataka Seafood Market Hong Kong was created with the concept of allowing the sushi and sashimi lovers of Hong Kong a chance to experience the atmosphere of Japan’s Tsukiji Fish Market. The central attraction here is the tuna cutting show which takes place every Friday and Saturday and can’t be seen anywhere else in Hong Kong.
Saotome — Traditional Kaiseki Meals Made Fresh
Located in the subtropical climate of Hong Kong, Kaiseki Den by Saotome is a restaurant serving traditional kaiseki meals made with fresh, seasonal ingredients from Japan. Formerly Wagyu Den, this restaurant, run by executive chef Hiroyuki Saotome, is not only the first Japanese cuisine to earn a Michelin star in Hong Kong, it has earned one each of the last eight years since 2010.
TAKUMI — French Cuisine with a Japanese Twist
Takumi is a unique restaurant in Hong Kong that serves French cuisine featuring Japanese ingredients. It is produced by Executive Chef Daisuke Mori, and has a star in the Hong Kong Macau Michelin Guide. Guests can enjoy their five senses in a lively atmosphere by observing the food preparation process and imagining the flavors through the smell from the kitchen.
TokyoLima — The Perfect Blend of Japanese & Peruvian Cuisines
TokyoLima, hidden away in a corner of a bustling downtown district, is a hideaway-style izakaya restaurant only known by those in the know, and it is the only place in Hong Kong to enjoy “Nikkei Cuisine.” Nikkei Cuisine is a fusion of Japanese and Peruvian cuisines that slowly took place in Peru after Japanese immigrants arrived in Peru over 100 years ago with their traditional Japanese food culture and began using local ingredients.