@ChuToroZuke thank u so much for your kind words and for reading this article. I didn’t quite like my writing. As I read it again, there are so many errors which now I felt a bit embarrassed.
I totally agree with u. Their lunch is of great value. Jean George bear Columbus circle used to have the best lunch deal at $28 but that price couldn’t be sustained.
Their sake was superb but you would be the best person to elaborate on their choices of sake. It seems that Namae-san put in a lot of work into details including sake and tea at his restaurant. All staff have been through rigorous training.
I (mostly) agree with the two of you and fully understand why some restaurants elect to go this route. Trying to get some conversation going on this web site outside of boring recommendation requests. :-P Some will definitely see this as outright xenophobia, and I'm sure that in certain cases, that is part of it. Ultimately, I guess the onus is on us foreigners to get off our asses and learn Japanese.
The details if anyone is interested:
Duet of Ice and Fire
Introducing “Father of Aged Sushi” Koji Kimura and Tempura Artisan Shuji Niitome
(April 12 – 14)
The Ritz-Carlton, Hong Kong welcomes one of Tokyo’s celebrated sushi masters Koji Kimura and tempura artisan Shuji Niitome to perform a special duet. The duo will offer a rare opportunity for Hong Kong gourmands to savor their authentic Japanese delicacies.
From April 12-14, Ozone will host an exclusive pop-up with both chefs, serving both aged sushi omakase and tempura omakase for lunch and dinner. On April 13, the duo will join hands and present a four-hand dinner for one night only.
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Sushi Omakase Lunch by Chef Koji Kimura
Tempura Omakase Lunch by Chef Shuji Niitome
Date: April 12-13, 2019
Time: 12nn – 2:00pm (Sushi Omakase Lunch Fully Committed)
Price: HK$2,688 per set for sushi omakase lunch
HK$2,288 per set for tempura omakase lunch
* With one complimentary glass of Veuve Clicquot Vintage 2008 champagne
Sushi Omakase Dinner by Chef Koji Kimura
Tempura Dinner Dinner by Chef Shuji Niitome
Date: Friday, April 12, 2019
Time: 6pm-8pm (1st seating)
8:30pm-10:30pm (2nd seating)
Date: Sunday, April 14, 2019
Time: 7pm-9pm (Fully Committed)
Price: HK$3,288 per set for sushi omakase dinner
HK$2,888 per set for tempura omakase dinner
* With one complimentary glass of Veuve Clicquot Vintage 2008 champagne
Four-Hand dinner by Chef Koji Kimura and Chef Shuji Niitome
Date: Saturday, April 13, 2019
Time: 6pm-8pm (1st seating) (Fully Committed)
8:30pm-10:30pm (2nd seating) (Fully Committed)
Price: HK$3,888 per set for a four-hand dinner
* With one complimentary glass of Veuve Clicquot Vintage 2008 champagne
*All prices subject to 10% service charge.
*Please kindly note that no reservation and holding at the moment.
Unfortunately, it seems that promising young chefs tend not to choose "Kyubey" as a place of training recently.
(For Kyubey, I have heard that a chef called Shigihara-san at the Okura branch is the most skilled by far, although he is not young.)
Thank you for posting this article. Our family loves sushi but our son and I are finicky eaters (we only eat about half a dozen types of fish). We are searching for recommendations for high quality restaurants that have a la carte menus. I would very much appreciate any recommendations. We will be staying at the Hyatt Regency. Thank you so much.
Thank you for pointing that out! I also heard something similar yesterday about Tagetsu. I think I will still try it but know to expect something not as traditional. What places would you consider more traditional? I have reserved Ishikawa for dinner and was considering Toyoda Ginza for lunch.
And thank you for sharing about Yakumo Saryo as well! I will have to try and drop in. Sounds like a nice relaxing place to have a meal!
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