IppohIppoh

Now run by the fifth generation, this family business rooted in Osaka still strictly follows the traditional rules of making tempura. The owner-chef insists on battering and frying every morsel himself without delegating his duty. Seafood is flown in daily from Osaka and Toyosu fish market and they use flavourless safflower oil, so as not to overpower the ingredients' natural tastes. The sauce is made to a secret recipe. Omakase is the best way to go. Bookings are essential. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ippoh Michelin Distinction: Selected Restaurants Price: $$$