WHERE Japanese Kappō Meets Chinese Artistry.

一石二料 ISSEKI NIAJI is an elevated Japanese dining establishment that delicately reimagines the dialogue between two great Asian culinary traditions. At its heart lies an intimate 12-seat Kappō counter, where seasonal Omakase is presented with meticulous precision, gently infused with the subtle soul of Chinese cuisine.

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This is not fusion.
This is not nostalgia.
It is a new culinary language—composed with the elegant restraint of Japanese cuisine, and rhymed with the subtle accents of Chinese artistry.

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This is the birth of a new culinary genre:
[一石料理 - ISSEKI RYŌRI] — a new language of food rooted in Japanese seasonality and Kappō craftsmanship, delicately nuanced with Chinese technique.

Here, every dish, every pairing, every vessel tells deeply woven stories—a silent dialogue between two grand traditions, unfolding course by course.

“One Stone ．Two Flavors”

One to Savor – One to Remember

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At the counter, sashimi is precisely cut, and dishes are crafted in harmony with the seasons—balanced, refined, and thoughtfully presented. Behind the transparent glass of the open kitchen, another artistry quietly unfolds: a chef skilled in the essence of Chinese cuisine moves deftly between wok and flame, building flavors with secret sauces, aged spices, and fermented ingredients, all elevated by the soul-stirring wok hei—the breath of the wok.

DINING

SEAT

Sushi-counter : 12 seats

(Buyout option is available)

PHONE RESERVATIONS

+852 2929 2989

The name "Isseki Niaji" means "One Stone, Two Flavors." The "one stone" represents our single counter and our unwavering focus. The "two flavors" symbolize the two distinct arts of Japanese and Chinese cooking meeting here. It's more than two cultures existing side-by-side; it's a harmonious conversation between two culinary spirits happening right before you.

Staying true to Japanese kappo philosophy, each course is served at a carefully designed pace, presented and explained to you directly by our chef. Our menu changes every three months with Japan's seasons, but it always carries a gentle, underlying Chinese essence—maybe a slow-braised tenderness, a complex layer of aromatic richness, or just a simple, lingering warmth.