Sanpi Ryoron

This Japanese export earned itself a rep as the hardest Japanese restaurant to bag a reservation at in Tokyo. The original outpost is helmed by famous chef and cookbook author Masahiro Kasahara, chef Takeshi Koyama takes the lead at Hong Kong's outpost, serving traditional and seasonal dishes, such as sashimi of sea bream, bluefin tuna, bigfin reef squid, aburi mackerel, with sashimi shoyu and bamboo shoot shoyu and mains including qagyu bottom aburi-yaki, fukinotou with miso and sudachi.