Yosuke Imada, chef-owner of Ginza Kyubey in Tokyo, will be guest chef at the Chef’s Table at the Ritz-Carlton, Hong Kong from June 9 to June 18 (excluding June 12). The chef’s dishes will be available on a lunch omakase for HK$1,080 plus 10 per cent, or dinner omakase for HK$1,888 plus 10 per cent, and include appetiser, sushi, sashimi and dessert, with more dishes served at dinner. There are two seatings at lunch and dinner, with each limited to 18 guests. Bookings: 2263 2270

Razor clams from Ireland are being featured at dinner in the Lobby Lounge at the Marco Polo Hongkong Hotel until the end of June. The a la carte selection includes steamed razor clams with vermicelli and garlic; fresh razor clam salad with fennel and almonds; baked razor clams with spicy sauce; and gratin of razor clams with hollandaise sauce. Bookings: 2113 3919

On June 6, Ham & Sherry in Wan Chai will be serving a five-course tapas menu paired with fine sherries from Gonzalez Byass. The event is HK$999 for two persons, and includes sherries such as Vina AB Amontillado, Tio Pepe Fino; Del Duque Amontillado Muy Viejo 30 Anos; and Apostoles Palo Cortado Muy Viejo 30 Anos. Bookings: 2555 0628

Until July 3, Cafe Rivoli at the Regal Hongkong Hotel in Causeway Bay is featuring Japanese seafood on its dinner buffet. The selection includes scallops with Japanese sake and miso; assorted sashimi; Korean rice with lobster, seafood and cheese; braised e-fu noodles with lobster, cheese and sea urchin sauce; and chargrilled salmon with rock salt. The dinner buffet is HK$558 plus 10 per cent (HK$358 for children) Monday to Thursday and HK$618 plus 10 per cent (HK$358 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 2837 1772

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