GBA Lifestyle News
Food & Drink Section
By Shimron Singh | April 6th, 2023
  • Restaurant
  • Address: G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui
  • Open Hours: 12 noon to 2:30 p.m. for lunch and 6 p.m. to 10:30 p.m. for dinner from Monday to Saturday (closed on Sunday)
  • Open Since : March, 2023
  • Cuisine: Asian, Japanese
  • Ambience: Intimate, Traditional

Eclectic omakase-style dining experience: Sukiyaki Isekuma opens up in the heart of Tsim Sha Tsui, presenting an elevated take on family-favorite sukiyaki that folds the sweet-savory simmering beef hot-pot tradition into an eclectic omakase-style dining experience. Arriving in Hong Kong from Japan with the finest, well-marbled beef and his own special sukiyaki sauce recipe, Head Chef Koichi Kuga adopts a multi-sensory approach with an innovative twist, transforming sukiyaki into a more contemporary statement while maintaining its inviting, wholesome vibe.

Look & Feel: Guarded by pale-green noren, a wood-framed entrance nods to traditional minken architecture and leads into a cozy 800 sq. ft space seating just 22 people – 14 at the bar dining counter and 8 at tables within 3 booths. Bedecked in quintessentially Japanese minimalist style, the pale wood furnishing and fixtures emanate a sense of calm, yet close interaction with the chef, and the sukiyaki cooking spectacle fosters an ambiance of eclectic and inviting relaxation rather than formal serenity.

On The Menu: Sukiyaki Isekuma’s extraordinary sukiyaki experience comes with an array of vegetables, all sourced from Japan according to the season, providing a light, healthy contrast to the richness of the meat. Spring specialties include the super-sweet Amela tomatoes of Shizuoka, bamboo shoots from Kagoshima, Romanesco grown in Aichi, and Yamaguchi white asparagus. Kagawa Olive-gyu Ribeye and Sirloin, and Kyoto Himegyu Ribeye and Sirloin can be enjoyed as add-ons to the set menus, along with Australian Wagyu Tongue. Silky smooth Hokkaido Yongenton Pork Shoulder Loin, a superior cross of four pig breeds, and Tokushima’s healthy, sudachi fruit-fed Awa Sudachi Chicken Thigh provide other meaty attractions.

Chef Kuga’s culinary creativity is ably supported by Sous Chef Ayumi Matsuda, who as an expert sommelier qualified by the Japan Sommelier Association also selects enticing wines and sake for pairing with sukiyaki – including the rich red berry and spice aromas of Suntory Shiojiri Muscat Bailey A  and Suntory Japan Premium Koshu, mellow white wine of the indigenous Japanese grape.

Great For: Traditional Japanese dining experience with a twist.

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This write-up is a news piece and was not based on a restaurant visit. See our editorial policy here.