Tell me that Hong Kong, as a unified collective, miss Japan very much, but not tell me that Hong Kong miss Japan very much. The list of new restaurants in November this year includes some healthy new Japanese restaurants-omakases, yakitori and ramen shops. Love letters, basically. When we close our eyes and pretend, there are other things worth exploring this month. New bar! Or go to your favorite place to take a #TheMMMs snapshot. Look, this is not all bad.

You may have seen our first preview of "The Sixteenth" in October. For those who missed it, The Sixthth is the newest, three-year-old business of Pirata Group, combining four independent restaurants-Tempo Tempo, La Favourita, Honjokko and TMK Funk & Rolls-into one 18,000 Square feet of restaurant venue. Take a quick look at each concept: Tempo Tempo, an outdoor terrace serving aperitifs, cocktails and snacks; La Favourita, rustic Italian plates; Honjokko, like its brothers and sisters in Sheung Wan, serves modern Japanese cuisine with new sushi options; and TMK Funk & Rolls, the latest music-driven version of the TMK package plays affectionate charts from James Brown and Marvin Gaye, among others.

The Sixth, 2nd Floor, Oxford House, Taikoo Place, 979 King's Road, Quarry Bay, Hong Kong, 852 2788 3011

As a more ambitious extension of Sushi Sooshi, Sooshi Gold is not just another Japanese omakase experience, but an update of traditional practices by adding familiar western food ingredients. A 15 or 18-course menu, starting at a very affordable HK$798, includes classic nigiri sushi, including fried eel rice cakes, fusion pasta and wagyu, sea urchin and caviar rolls, and will surely surprise you. uninvited guest.

Sooshi Gold by Sushi Sooshi, G/F, 148 Wellington Street, Central, Hong Kong, 852 2666 6196

Named after the god of wine, Bacchus combines exquisite French cuisine with Asian flavors. It is led by a prolific team composed of executive director Hervé Pennequin, chef consultant Laurent Varachaud, and executive chef Mickael Messina. The menu is reminiscent of the new childhood flavors loved by Varachaud and Messina, using focused ingredients closer to home, including Japanese sea urchin with black Angus beef tenderloin rolls, and Apicius Durk Magret by Alain Senderens based on ancient Roman honey recipes "Review version"-Roasted duck breast with orange peel, cinnamon white radish and fried large black mushrooms. Like the same name, Bacchus also serves a rich wine list carefully curated by Pennequin, a dedicated wine sommelier who was awarded the "Chevalier de l'Ordre du Mérite Agricole" by the French government for promoting French culture throughout France. "The high degree of honor. Earth.

Bacchus, 3rd Floor, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong, 852 3750 5200

We will miss okra forever, but what about the new noodle restaurant that just opened in its place? It is DAM:A, a new "chef-driven noodle bar", which is also translated as "put in a bowl" in Korean. Undoubtedly, DAM:A is inspired by traditional Korean noodle bars. Chef Waheeb Abrahams and Kevin “Ching” Lam have conducted interesting experiments on various ingredients at Ho Lee Fook and Carbone respectively. In addition to noodles, DAM:A will also offer snacks and daily specials such as Sullung, a South African A5 Wagyu beef, traditional Korean beef soup; spicy chicken noodles; Dubu kimchi, classic Chinese tofu with kimchi coleslaw; and lamb Kalbi, home-smoked lamb, served with picked beets and rich crab ssamjang.

Dam: G/F A, 110 Queen's Road West, Sai Ying Pun, Hong Kong

Arron Rhodes and Chris Grare, the chef-restaurant duo behind Smoke & Barrel (the one without the "S") announced their latest project: the Brooklyn Gang. There is a deleteable Japanese-American dish on the menu, designed by Irish-born Chinese chef Lorcan Tan, a disciple of Irish celebrity chef Kevin Thornton (Kevin Thornton), inspired by the menu of a late-night hideaway. Fried 911 is a series of fried snacks, including okonomiyaki tater tots, BFC (Brooklyn Fried Chicken) soaked in brown sugar, and Home Run Corn Dog that recreates the staple food of the United States with sushi rice. Other interesting parts on the menu: grilled 911, cold blood of lettuce, such as beef tartare and hamach crudo, and finally Booty Call for desserts. A happy place suitable for large and private group gatherings.

Brooklyn Gangster, 29 Wyndham Street, LKF 29, Central, Hong Kong, 852 2866 1034

A new snack bar opened on Gough Street. Chueca is named after an area in the busy downtown of Madrid and was designed by former Aqua Group and Pirata chef Jordi Vallés. In a new modern airy interior painted in sky blue and cream, a modern tapas menu leads the dining experience. Taste cooked food such as ham croquettes and lobster rice, as well as venue specialties: Chef's Rusa, potato salad with mayonnaise and tuna, paired with sherry marinated salmon roe; and Chef's Canelón is the staple food of Chef Jordi’s hometown of Barcelona-truffle meat wrap Between the pasta, there is mushroom porcini sauce in the middle. If Spain is currently at the top of your holiday wish list, Cheuca will be a good choice for the time being.

Chueca, 8-10 Gough Street, Central, Hong Kong, 852 2703 0810

Hong Kong restaurants go far beyond a single food venue, and they want more. Just like Kacho Fugetsu, a layered concept, on the lower level is an underground bar and then an "urban izakaya". Kacho Fugetsu replicates the society-centric concept of Japan's hustle and bustle of Xanadu, focusing on the minimalist "wabi-sabi" interior, in sharp contrast with the innovative modern menu. The flavours are mixed, including Matsuba crab rolls, fatty tuna wrapped in seaweed, foie gras and eel Japanese pot rice. The restaurant also launched the "Osusume" counter, offering fresh seafood selected by the chef in style and selection.

Kacho Fugetsu, 25th Floor, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong, 852 2872 8968

If you recently discovered that the KOKORO Tokyo Mazesoba opened in Wan Chai made you rush over happily but you run into the front line, this is a fair warning-we made this mistake. But for the lucky ones who managed to grab their seats just right, this comfortable place serves one of the only mazesoba bowls in town. Mazesoba is a kind of dry noodles originating from Japan, which is seasoned with the accompanying condiments-a runny egg yolk, piles of green onions, and sometimes minced meat or braised pork. Among the nine choices, choose Hong Kong's unique yuzu salt flavor, paired with Japanese chicken marinated in fresh yuzu juice and cream Mentaiko. Don't forget to sip!

KOKORO Tokyo Mazesoba, Shop 1C, G/F, 68 Hennessy Road, Wanchai, Hong Kong, 852 3751 6966

Carbon, the new rooftop venue of H Code, is a multi-concept space that combines various lifestyle concepts from entertainment and health to gourmet food to meet any of your needs. The spacious 6,200 square feet of space plus an additional 2,600 square feet on the roof provide a one-stop destination for "cultural gatherings." In terms of food, it will provide a flexible menu, following a conscious farm-to-table spirit, executive chef Mike Boyle brings vegetarian staples and comfort food, including black truffle pasta, zaatar roasted carrots and his green garden Platter.

Carbon, 26/F, H Code, 45 Pottinger Street, Central, Hong Kong, 852 6166 8585

No, you haven't set foot in an ancient fishing village in Japan, but the site of Yueshan might make you think you did it. It aims to fully embrace the social, wine, delicacy and spirit of traditional kaiseki cuisine culture-one of the four concepts here. Wolsan is named after Wolsan, the highest of the three Dewa Mountains in the mountain trio. Therefore, the venue is dedicated to authentic Japanese customs in atmosphere and menu: Kaseiki Ryori banquet-style multi-course dinner prepared by executive chef Wong Kwun-Wa and chief chef Hoso Hidekatsu with 50 years of experience, and tsujuri raw fish Slices and grilled meat and rice using seasonal freshly caught salt, two modern omakase experiences, and an impressive selection of sake and whiskey covering 50 different brands.

Gassan, 19th Floor, H Queen's, 80 Queen's Road Central, Central, Hong Kong, 852 3499 1427

Among all the Japanese cuisines in Hong Kong, omakase is not greasy-the chef's selection of fresh sushi every day! Now added to the growing list of these private single-digit seats is Sushi Hisayoshi-fortunately, this is a 30-seat touch space-led by sushi master Hisayoshi Iwa. Together with his apprentice chef Tsukasa Kaneko, they will create an impressive 23-course Edo-mae-style dining experience, featuring abalone, anjimo (monkang fish liver), aged fermented tuna sushi, and jade cubes. Seafood comes from reliable sources. Japan. A very traditional way that reflects the warmth and hospitality of the Japanese. A queue is expected. But the city doesn't mind.

Sushi Hisayoshi Shop G111, G/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong

Do we all remember when the weird and satisfying omurice video took over Facebook? Use the sharpest knife tip to gently slide the freshly cooked fluffy omelette, and then sprinkle the rice on the bed. Fast forward to November this year, with the arrival of the 43-year-old Tokyoite’s favorite Grill Manten-Boshi, Tsim Sha Tsui Harbour City will have the opportunity to repeat that wonderful gourmet memory. Manten-Boshi was founded by Yoshinao Kubota, a chef trained by the Emperor of Showa, Tokuzou Akiyama. It focuses on Westernizing Japanese cooking in a special way of style dishes-adding omelettes with special brown sauce and rice. Here, there is a range of ingredients to choose from, including shrimp and hamburger patty as well as classic Japanese snacks-croquettes and tempura.

Grill Manten-Boshi, Shop OT301-301A, 3rd Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong, 852 3751 5345

For those who wish, hope, and pray to travel to Japan, see Sakeh's arrival as a stepping stone to satisfy your travel desire in time. The latest yakitori bar, inspired by Spirited Away’s Aburaya bathhouse, joins Hong Kong’s Japanese agenda, where there are delightful skewers: Kagoshima A5 wagyu beef, lychee-wrapped pork and neck Roast chicken with light salt on all parts up to the thighs. However, the signature is a person Sakeh affectionately calls the "Bird Lantern", named after its very photogenic visual effect, namely, the running egg yolk hangs staggeringly on the tip of the yakitori.

Sakeh, 5-9 Observatory Tower, Tsim Sha Tsui, Kowloon, Hong Kong, 852 3709 9251

Dark Leaf Cafe & Lounge sounds more like an afternoon coffee party than a restaurant, but this does not mean that there is a lack of menus. Not at all! Although it has a wealth of tea cocktails and more than 80 customized hookah mixes, the food is an exciting refreshing of typical bar snacks. To be precise, it was Mentaiko's fanaticism. The signature of this venue, Lobster Mentaiko Pasta, served with Fukuoka Mentaiko Cream and American Lobster. Another sample, tiger prawns and scallops Mentaiko pasta.

Dark Leaf Café and Lounge, 8th Floor, 726 Nathan Road, Mong Kok, Kowloon, Hong Kong

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