A stroll past the bar leads to the zen-like atmosphere of one of the Four Seasons’ most luxurious restaurants. On the right are floor-to-ceiling views of Victoria Harbour and on the left are the teppanyaki stations where the chefs display their spectacular cooking skills. The muted lighting and decor makes the dining experience splendid, yet the lack of noise absorption can be distracting.Freshness, quality and taste are the elements that distinguish a highquality Japanese restaurant. Inagiku without doubt accomplishes those elements. Starting the meal with a deluxe sashimi platter offering eight different types of sashimi is satisfying. Going on to the main, goose liver teppanyaki is worth a try and balanced with Australian Wagyu beef roll makes the experience even more enjoyable. Ending the meal with a fruit platter offering Japanese fruits is not ideal, but fulfilling in the end. A good piece of advice is to order the set menu, which starts at $800 per person, so you can have a taste of the restaurant’s specialties.The wine list is plentiful, but sake is the way to go when indulging in Japanese cuisine. However, the list of sake options is limited.A standard service is expected when dining at Four Seasons. The staff are polite and nice as expected, but not as attentive and knowledgeable in terms of the menu.A dinner for two, excluding drinks, will set you back over $2,000.
Line-caught sea bass with tomato à la picholine, olive mashed potatoes and vanilla oil
Australian Wagyu beef rib-eye steak teppanyaki
Grilled prime tuna sushi