This three-sided sushi bar tucked away in Tai Hang by restaurateur Lawrence Mok (also the executive chef of the beloved I M Teppanyaki a few doors down) attracts a loyal following of Edomae aficionados. The statement wall of wooden fish scales and stacks of colourful ceramicware by the counter serves up a more casual, relaxed vibe than the usual high end Japanese austerity.

Signature Dishes

• Seasonal sushi
• Seasonal handroll

Tatler Tip

Book the seats to the left of the front door to be served by head chef Yat Kwong. And do ask for their pickled burdock root dipped in toasted sesame.