Hiramasa kingfish miso is served with crispy potato.

Kojima likes to add a bit of spice to his dishes. When I saw jalapeno on his Sevva menu, I expected the dish to have a spicy kick. But Kojima's style of spice, according to him, "is not super hot. It's just a touch to add umami." And that's just what it was - a touch to give your mouth a bit of tingle but not overpower the delicate fish.

"I really studied it. But I give it a little twist. I want elder Japanese people to enjoy my food ... (It's) fun. Young. Makes you feel young. Brings you back. (It's) sexy."

For me, Kojima's food is not only beautiful but is a pleasure to eat.

This was Kojima's first visit to Hong Kong and he says it's been eye-opening.

"It's super-fast paced here. People are very positive, happy and full of energy," says Kojima. "They walk so fast here. I had to get used to that." He also noticed that Hong Kong people he came across are well-traveled and take a lot of things from abroad and bring them back to Hong Kong. "Anything that's really good, Hong Kong will get," he notes.

Though Kojima says his dishes are made of "simple combinations that are really good", the consensus at our table was that he is an artist and a master at making simple an amazing experience.

"Every time I dine, read, or I am on the Internet, I think about how I can use it (in my food)," Kojima says.