Shogun has been the go-to Japanese restaurant in Grand Baie since the mid-1990s, and it retains its status through a combination of consistent quality and intelligent reinvention. The restaurant occupies a spacious converted villa a block from the beach, its interior split between a traditional sushi counter, six teppanyaki grills, and a low-lit izakaya bar section that gets lively after 9pm. The sushi and sashimi use Mauritian-caught tuna, yellowfin, and local snapper, with the yellow-fin ahi tataki being a dish that regulars order before they've sat down. The teppanyaki section is theatrical and fun — a trained chef works the grill in front of guests, tossing prawns, lobster, and Wagyu beef across the sizzling plate with well-practised showmanship. The bento boxes at lunchtime — a rotating selection of rice, miso, gyoza, and the day's sashimi — are among the best-value meals in the north. The sake list has expanded over the years and now includes several junmai daiginjo selections imported directly from Niigata. Shogun has become as much a social venue as a restaurant, and the weekend atmosphere in the izakaya section — with its Japanese whisky highballs and cold Sapporo on tap — captures something of the Tokyo late-night energy in a tropical setting.