After the success of Andō in Hong Kong, Argentinian chef Agustin Balbi took up the role of consultant for Nishiki. The season-driven menu is essentially Japanese with hints of European influences. The four set menus feature 10-plus courses made with the freshest catch and top-tier produce from around the world. Wine pairings are available, sometimes with rare finds. Besides private rooms of various sizes, the six counter seats are much sought after.