Despite its high-profile address inside the Four Seasons, it's easy to forget that Tempura Uchitsu exists. Plenty has been written about the original branch in Tokyo and its accomplishments, but even the hotel's own website provides scant details about what diners can expect in Hong Kong. There are no signature dishes listed, no example menus, no chef profiles – nothing except a line that mentions "edomae tempura and tempura omakase". All of which is a shame, since Tempura Uchitsu offers the highest level of tempura cooking in the city. The batter is so light and airy you almost don't notice it, and each dish – whether seasonal vegetables, Kagoshima prawns or Kobe Wagyu beef – is cooked just long enough to enhance the flavours without the oil or batter riding roughshod.

‍