At the age of 16, Tony Law started working part-time in a Japanese restaurant. Tony continued to work as a chef after high school until he returned to Hong Kong at the age of 25. He opened his restaurant in 2007.

Having over 10 years' experience in practising Japanese culinary arts, Tony always serves his customers with traditionally prepared Japanese dishes, which takes them on a virtual culinary tour across Japan.

Tony explained, “Because of Hong Kong’s edge as a transport hub, fresh seafood can be easily delivered here by air from everywhere all year round. To ensure freshness and quality, we only use the freshest seafood for sashimi dishes, and what’s left of it goes to hot dishes. The seaweed used to wrap sushi is naturally dried and void of any additives. It remains crisp and fine for a long time.”：

Omakase, literally meaning “leave it to the chef”, is always a culinary challenge to both the chef and his customers because the chef needs to prepare a personalised menu to suit the customers’ palate. As local customers are usually quite eager to voice out their preference, it’s easy to find out what they expect to have from us.”