Amidst the bustling Causeway Bay, Akikan Robatayaki, led by executive chef Kenji Sugihara (formerly of Sushi Hiro), exists as a haven of atmospheric socialisation and an intimate escape that clientele can “come home to”. Akikan offers a comprehensive list of sakes, spirits and wines, but the highlight is undoubtedly the award-winning craft beers: the crips and smooth Uijin Blond Ale, and the citrusy Uijin Yuzu Blond.
To eat, Akikan focuses on robatayaki, or fireside-cooking, where skewers of food are slow-grilled over hot charcoal. Besides Akikan’s cooked to order robata, they also offer fresh flown in daily seafood at the sushi bar preserved on eight inches of ice – a traditional preservation method that retains the fish’s natural flavours and omega fats. Highlights on the menu include oysters simmered in sake broth, wagyu beef steak, stir-fried IWATEI Hokkinton (platinum pork) with ginger sauce and chef’s personal recommendation, kaba (sauce) or shiro (salt) grilled Japanese eel.
27/F & 28/F Cubus, 1 Hoi Ping Road, Causeway Bay
Tel: 2562 3121