Chef Teruhiko Nagamoto embodies the essence of “shun” – the Japanese philosophy of using 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- to 13-course omakase menu that undergoes a monthly transformation, ensuring an ever-evolving and unforgettable dining experience. Built around pristine seafood, wild vegetables and regional specialities, past courses have included a caviar-topped hassun platter, deep-fried abalone, A4 Wagyu and a rice course that finishes the meal with quiet luxury.

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