Gensui opened in late 2015, serving omakase (chef’s selection) lunch and dinner only. While lunch contains five courses for $450, dinner is an eight-course affair, with appetizer, wanmono (literally “items in a bowl,” which usually means soup), sashimi, grilled dish, entrée, main course, rice dish and dessert for $1,080. The rice is served in an earthenware bowl and possible sides include seasonal offerings, such as Pacific saury or butterfish from Ehime. As the restaurant serves seasonal ingredients, the menu changes monthly with ingredients sourced from different regions. For the most part, fish, scallops and crabs are from Hokkaido; abalones from Nagasaki; beef from Kagoshima; and seasonal fruit from Okayama and Yamanashi Prefectures. You can get a sense of the seasons from the colors of the food there. On your plate, cherry blossoms bloom in the spring and the beautiful red leaves of fall shine even in Hong Kong, where the seasons are otherwise harder to distinguish.