Last year was a busy one for Shinji Kanesaka. The celebrated chef opened his first restaurant outside Asia in London in June, and then brought his style of edomae sushi to Hong Kong before the summer was out. As expected of any renowned Japanese institution, standards have not slipped. In large part this is thanks to chef Seiji Taniguchi, who heads the Central outpost – formerly of the Sushi Kanesaka Palace Hotel branch in Tokyo. Diners can partake in a first-class omakase dining experience, where the sushi takes centre stage. Coveted dishes include the whelk shell sashimi and flounder sashimi, and special sushi courses such as sardine, shiro ebi and sea eel.

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