After moving from Tsueng Kwan O to bustling Causeway Bay, this 14-seater is hidden behind a sukiyaki joint and a cocktail bar. As always, chef Mihara champions a kappo-style teppanyaki experience using the freshest produce flown in from Japan. In addition to teppanyaki staples such as seafood and beef, his tasting menus include less commonly seen griddle items – silky, umami-laden chawanmushi, and donabe with foie gras, crab, fish or eel.