Ginza Style: You may want to venture into the basement of Prince’s Building next time you’re in Central. This unlikely spot is where you’ll find Kakure, a chic izakaya joint straight out of Ginza serving jet-fresh sushi and well-executed teppanyaki.

Look & Feel: Meaning “present in form, absent from sight” in Japanese, Kakure’s name suits its secluded location in the mezzanine floor of Prince’s Building perfectly. Interiors are at once traditional and minimalist. The 3,000sqft restaurant is decked out with light wood counters and refined grey marble. Grab a perch at the sushi bar or teppanyaki counter to watch the chefs at work. The restaurant was unaccountably empty on a Wednesday night when we went in. However, this could be because it was the leadup to the Christmas rush. There were plenty of Mariah Carey Christmas tunes, though.

On the Menu: Kick your meal off with a restaurant signature. The oyster wrapped in Wagyu beef is utterly decadent and practically melts in your mouth. At the sushi counter, chefs whip up incredibly fresh, flavorful sushi and sashimi right before your eyes. We tried a clam sashimi (juicy and surprisingly succulent) along with a torched barramundi topped with Japanese sesame seeds (perfection). The fish is flown in daily from Japan, so it’s super fresh and offers subtle flavors. Put the soy sauce away – you won’t need that here. 

At the teppanyaki counter, chunks of US Beef Fillet VS Hilda Wagyu Tenderloin was grilled to our exacting specifications. Ours were cooked exactly rare and medium (as requested) and with the accompaniments (garlic chips and wasabi, for starters), but beef was a real treat. Even the next course of onsen eggs with kale and a sisho pine nut dressing, was great. To finish, we tucked into a black sesame pudding that was a wonderful end to the meal without being overly sweet or rich.

Jeng: Overall, the food at Kakure is legitimately good. It feels like authentic, fresh Japanese cuisine as you’d find on the streets of Japan. Service was generally friendly and unobtrusive, too.

Not So Jeng: If there is anything to fault here, it would be the garlic fried rice and sea bream ramen. Not because they weren’t good, but simply because they were a little bland after the fresher, richer flavors of the sushi and teppanyaki.

Meet the Chef: Issay Araki worked his way through Japan, Boston, and New York before getting to Hong Kong. He was formerly at Nobu InterContinental Hong Kong.

Great For: Business lunches, impressing clients, date nights.

FYI: Two private rooms and one tatami mat room are available, each seating six. There’s also a well-stocked whisky bar that whips up a mean cocktail. Try the Wagyu Old Fashioned and the Tokyo Mule.

[updated 12 December 2019]

Check out Hong Kong’s newest restaurants and bars here.

This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.