Godenya Hong Kong

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 1 star Michelin in Hong Kong All 1 star Michelin in China

OAD

Asian Restaurants 2026, 27

All OAD Asian in Hong Kong All OAD Asian in China

Restaurant Ranking

Restaurant Ranking 2024, #1109, PRO #17.33, USER #0.00

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Goshima Shinya

Cuisine

Japanese

• 2025
• 2023
• 2018

Dinner at Godenya HK

on 10 Oct 2025

by Peter Verey

Soft , subtle nuanced textures and flavours embodied by the dish of the night @gossy_godenya .

An abalone liver congee which prolongs the pleasure of the usual liver rice ball staple in a sushi course . Augmented by the sweet salinity of uni and the unami punch of seaweed . It is a dish you could find pleasure and comfort in on a daily basis .

The remainder of the 9 course menu continues in this mold . Superb flavour combinations that feel effortlessly natural .

Kawahagi , scallop ,... More

Soft , subtle nuanced textures and flavours embodied by the dish of the night @gossy_godenya .

An abalone liver congee which prolongs the pleasure of the usual liver rice ball staple in a sushi course . Augmented by the sweet salinity of uni and the unami punch of seaweed . It is a dish you could find pleasure and comfort in on a daily basis .

The remainder of the 9 course menu continues in this mold . Superb flavour combinations that feel effortlessly natural .

Kawahagi , scallop , mushroom , spinach , whipped tofu , persimmon - harmonious creamy blend of flavours

Fig, peanut tofu , ginkgo , wild rice , salmon roe , daikon , yuzu - subtle shifts of texture and use of the salmon roe both fresh and ground into a paste for tremendous length

Ayu , fish roe , chestnut , sweet potato , matsutake , sudachi - pregnant ayu stuffed with chestnut and sweet potato which are complimentary textures and flavours . Nice acidity from the sudaichi

Sanma , turnip , myoga . Char Grilled one side , remaining juicy. Paired with liver sauce which had a good deal of bitterness , turnip greens for balance .

Kegani , eggplant , girolle , pine nuts , rice - Japanese mushroom risotto , earthy and the crab flavours give the dish a lift .

Kinki , winter melon , saltwort , maitake , fermented chilli - beautiful kinki with miso glaze , lightly spiced broth .

Somen noodles , duck , green onion - roay duck breast in clean broth

Almond brûlée and ice cream , matcha , sake - Japanese Affogato ! Less

Dinner at Godenya HK

on 22 Jun 2025

by Peter Verey

Has been too long since my last Godenya visit , so perhaps absence makes the heart grow fonder as I absolutely loved last nights menu .

Balance of flavours between seafood , vegetable , fruit and spice were faultless , Unami notes weaved through the menu and every dish was distinct .

Started with raw shrimp, corn tofu with earthiness from edamame and salty caviar .

The crab course here is always super refreshing , Kegani crab with aromatic peach and Smokey eggplant .

Uni and clam atop a wet... More

Has been too long since my last Godenya visit , so perhaps absence makes the heart grow fonder as I absolutely loved last nights menu .

Balance of flavours between seafood , vegetable , fruit and spice were faultless , Unami notes weaved through the menu and every dish was distinct .

Started with raw shrimp, corn tofu with earthiness from edamame and salty caviar .

The crab course here is always super refreshing , Kegani crab with aromatic peach and Smokey eggplant .

Uni and clam atop a wet rice congee were contrasted with iodine clad seaweed .

Grilled Mehikari cooked with foraged spice bush and some green heat in the form of maganji pepper

Knockout dish was octopus , super tender after a long massage , this was accented by an amazing paste of fried sakura shrimp , this has the texture of a gutsy romesco and had a ton of umami . A revelation .

Abalone and liver sauce was given a non traditional tweak as it integrated into a mushroom risotto .

Kinki was thick and buttery and a great canvas for the pop of sancho pepper.

Somen noodles with dashi and end of season Sakura shrimp is always a terrific savoury finale here .

Finally a classic dessert , earl gray creme brûlée with aged sake .

• Botan-ebi (Shrimp), Corn, Beans , Water shield, Caviar
• Kegani crab , Peach, Eggplant, Cucumber, Plum
• Hamaguri-clam, Uni, Seaweed , Congee
• Mehikari-fish ( Green eyes), Manganji-pepper, Saltwort, Spicebush (Herbs)
• Octopus, Sakura Shrimps, Turnip, Asparagus, Zucchini
• Abalone, Morel mushroom, Pine nuts , Rice
• Kinki-fish, Fruit tomato, Onion, Sea grapes , Sansho
• Somen noodles
•Earl gray brulee, Ice cream, Mango, Aged Sake Less

9 / 10

Another delicious dinner at Godenya

on 07 Aug 2023

by Peter Chang

Godenya has always delivered beautifully dishes paired with interesting sake, and these days the cuisine has been getting better and better. On this particular evening the dishes seemed particularly succulent and delicious.

Full account of dinner can be found here:
https://www.diarygrowingboy.com/2023/08/the-fishy-farewell.html

8 / 10

Dinner with spring ingredients at Godenya

on 23 Apr 2018

by Peter Chang

Another delicious dinner at this small hideaway serving delicious Japanese fare with each course paired with sake. This time the chef made use of fresh ingredients available in spring, such as sansho flowers and sakura shrimp.

Full description of dinner is here: http://www.diarygrowingboy.com/2018/04/the-last-flowers-of-spring.html