Omakase, Fusion, Japanese, European

Le Bec Fin is a Hong Kong project spearheaded by Nakao Kazuhisa, previously Head Chef of Japanese Embassy. Hidden behind an enigmatic door on a nondescript street is an intimate yet upscale space filled with moody lighting and striking gold touches. The cuisine is a fusion between Japanese and European cooking techniques. The seasonal menu highlights treasured ingredients from both East and West — from Hokkaido sea urchins to succulent Spanish red king prawns. From délicates smoked sushi to a traditional French onion soup or uni pasta and braised abalone. Most dishes are prepared with bichotan (Japanese charcoal), granting the meat a distinctive deep, smoky flavor. A two- or four-course menu is available for lunch, while an eight-course omakase is served during dinner. Signature dish: onion soup, uni pasta and braised abalone, Wagyu katsu sandos, beef sukiyaki and bone marrow toast

> 1000 HKD

Hong Kong, North Point, Shop 8, G/FChina United Center 28 Marble Road