Hong Kong’s omakase scene rivals Tokyo’s for intimacy, precision and authenticity. Below, a round-up of some of the cities best omakase destinations
Sushi Shikon
Awarded three Michelin stars for the past decade since 2014, Sushi Shikon offers an intimate and engaging dining experience limited to just eight seats. Behind the counter, chef Masahiro Yoshitake showcases masterful Edomae-style sushi, where each meticulously crafted piece celebrates the best of the season. Through techniques such as ageing, curing and smoking, he draws out depth and umami, transforming simple ingredients into unforgettable bites.
Where: 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central
Sushi Saito
Housed in the Four Seasons hotel, Sushi Saito led by master chef Takashi Saito offers some of the most exceptional Edomae sushi in Hong Kong. Only the best of seasonal seafood is used, flown in fresh daily from Tokyo’s Toyosu Market, and served atop rice from Akita and Nagano dressed in a special vinegar blend. But before you’re able to savour a taste, you must first secure a reservation, which is an experience in itself as booking is only available via phone between noon and 8:30pm every day except Wednesday.
Where: 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Udatsu Sushi
Opened in 2024 at the heritage FWD House 1881, Udatsu Sushi is the first overseas outpost of its Tokyo namesake. Helmed by chef Nakamura, designed to resemble an art gallery, hosting rotating exhibitions of Japanese, local, and international artists. Chef Hiroki Nakamura, a protégé of chef Hisashi Udatsu, drives the creative omakase menus that integrate innovation and tradition.
Where: G/F, Stable Block, FWD House 1881, 2A Canton Road, Tsim Sha Tsui
Sushi Fujimoto
Sushi Fujimoto by Kenichi Fujimoto – who began his career in hairdressing before being introduced to the world of sushi at the age of 22, and subsequently honed his skills under sushi maestros like Shinji Kanesaka and Takashi Saito – continues his dedication to the artistry of traditional Edomae sushi at his eponymous restaurant. Simplicity is the watchword here – seasoning is used minimally to allow the natural essence of each ingredient shine through. Take, the tuna hand roll, made up of three distinct cuts – akami (lean tuna), chūtoro (medium fatty tuna) and ōtoro (tuna belly) – and paired with pickled radish, chopped scallions and white sesame.
Where: 6/F, 48 Cochrane Street, Central
Kanesaka Hong Kong
Kanesaka Hong Kong is the latest addition to renowned Japanese chef Shinji Kanesaka’s restaurant empire from Tokyo, operated in partnership with Lai Sun Dining. Headed by Seiji Taniguchi, Kanesaka Hong Kong builds upon the success of its flagship, the two-Michelin-starred Ginza Sushi Kanesaka, bringing an authentic Edomae sushi dining experience to the heart of Central with an emphasis on showcasing the purity and freshness of ingredients through precise preparation methods.
