Tony Law migrated to Canada with his family when he was 12 years old. At the age of 16, he 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.

Tony said, “I am really impressed with the craftsmanship and attention to details as shown by Japanese chefs. Rice, for example, is always soaked for at least an hour and the chefs will adjust the soaking time in accordance with humidity. A simple dish of braised turnip is slow-cooked for two hours until the turnip is soft and has fully absorbed the sauce.”

Tony said,“A season’s best- In Hong Kong, the most commonly used type of seafood for sashimi is salmon. Yet in Japan, chefs insist on using the finest seasonal seafood to serve their customers. Winter, for example, is the best season for Japanese amberjacks (kanburi), while Japanese halfbeaks (sayori), red seabreams (madai) and other sea delights are the kinds of seafood we look for during this period between the winter and spring.”