Contemporary Izakaya: Renowned Tokyo izakaya Uoharu has opened its first overseas location — and it’s right here in Hong Kong.

Look & Feel: The restaurant might be located along the buzzy streets of Central, but ducking through its modest, Japanese-style entrance reveals comfortable, unpretentious interiors that combine elements from an authentic izakaya with a rustic-chic aesthetic. Think exposed brick walls and recycled wooden tables with artisanal utensils. Two VIP rooms are available for booking, too.

On the Menu: The establishment is known for its “less is more” cooking techniques and excellent seafood. (All of its fish is sourced from the largest wholesaler in the famed Tsukiji Market). Robatayaki is the name of the game here, which means diners select their choice of fresh seafood and vegetables, which the chefs then prepare over an open grill. From the a la carte menu, expect dishes such as seared miso sashimi tartare ($88, pictured) and uni and salmon roe macaroni gratin ($148), with plenty of sake to wash it all down.

Meet the Chef: Exectuive chef Masahiro Uchiyama graduated from culinary school at age 19 and spent 20 years honing is skills in the industry before founding his own company, opening 15 restaurants across Japan.

Great For: After-work drinks and nibbles with friends.

FYI: Grab a seat along the bar counter to witness the culinary prowess of the chefs up close.

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

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.