Chef Teruhiko Nagamoto embodies the essence of “shun” – the Japanese philosophy of utilising seasonal ingredients at their peak of perfection – at his eponymous restaurant in Central. Nagamoto is a native of Kyoto – that most fastidious of Japanese cities – and his culinary artistry shines through in a captivating 10-course omakase menu that undergoes a monthly transformation, ensuring an ever-evolving and unforgettable dining experience. As well as the sushi, recent dishes of note have included a winter warmer by way of Wagyu beef shabu-shabu in a soy milk sesame miso sauce, steamed surimi with clams and Yodo radish, and a wonderfully sweet mix of Matsuba crab with shirako.