Tag: Edomae sushi

Top Omakase sushi restaurants in Hong Kong

Omakase gives diners an intimate front-row experience of master chefs at work.

Sushi lovers in Hong Kong are spoilt for choice with city-wide options of top quality sushi bars. Especially with dining restrictions finally easing, diners are sure to enjoy an evening to splurge on the best options the city has to offer. But when it comes to sushi, there is no substitute for the quality fresh ingredients and skilled craftsmanship brings to the table. As such a meticulous form of food preparation, it’s probably best to leave it to the masters. 

Here are three of the city’s top Omakase sushi restaurants in Hong Kong:

Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_sushi-saito
(image from Four Seasons Hong Kong)

Sushi Saito
45th floor, Four Seasons Hotel Hong Kong, Finance St, Central

Atop the highest floor of the Four Seasons Hotel is the exclusive two-Michelin-starred Sushi Saito. The restaurant continues to live up to the reputation of its original three-starred Tokyo branch, serving Omakase-style Edomae sushi with rice from Akita and cooked in spring water from Kagoshima which is then dressed in a special blend of vinegar. Dinner at this prestigious restaurant is priced at $3280 per person but booking a table here can be difficult as reservations are only taken at a specific time on the first day of each month. 

Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_the-araki_master-chef-mitsuhiro-araki
(image from FWD House 1881)

The Araki
FWD House 1881, Main Bldg, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui

The Araki, the latest outpost of the legendary Chef Mitsuhiro Araki, is set in an exclusive 12 seater dining area in the main building of 1881 Heritage. Here, patrons can witness first hand outstanding omakase-style Edomae sushi craftsmanship personally served by the master chef himself. An evening here will set you back $4000 per person but it is undoubtedly a unique experience to be served by one of the world’s greatest sushi masters. 

Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_sushi-shikon
(image from Sushi Shikon)

Sushi Shikon
15 Queen’s Road Central, The Landmark, Central

Nestled on the 7th floor of the Landmark Mandarin Oriental is the three-Michelin-starred Sushi Shikon. The limited seating and art-filled dining space provide an exclusive Omakase dining experience. Their Shimane abalone dish, the highlight of their delicacies, is steamed in sake for seven hours and served alongside their secret recipe abalone liver sauce. Their dinner menu of six appetizers, 10 sushi pieces, soup, and dessert will cost $3500. A list of sakes from world-renowned breweries is also curated to complement their seasonal menu.

From Ginza to HK: Chef Aoki Toshikatsu brings his signature style to Fumi

The recently rebranded Fumi Restaurant played host to Chef Aoki Toshikatsu from Tokyo’s famous Ginza Sushi Aoki recently, and we were lucky enough to catch up with the sushi master in person.

Chef Aoki’s signature Edomae style and East-meets-West flair was evident in the delicious dishes we sampled. From a deconstructed Marinated Salmon Roe Sushi with salted kombu and wasabi and a refreshingly crisp Grouper (salted and aged for 20 days on ice) with Muscat Grape with Ponzu Sauce to a mouth-watering Toro Mille Feuille, each plate perfectly showcased the chef’s unique ability to transform traditional sushi into a true epicurean experience.

Afterwards, we sat with the second-generation sushi master to find out more about his family legacy (his father, Aoki Yoshi, founded Sushi Aoki), international influences and the impression he hopes to give Fumi diners.

Did you always have a passion for sushi?

It’s definitely a passion for me, but I always knew I would go into the sushi business. In Japan, if the father runs a business, it’s a common practice for one of his sons to continue that legacy. Since my father opened Sushi Aoki, I always knew on some level that I would follow in his footsteps, too.

You travel around the world constantly. How do international flavours influence your personal style?

As a sushi chef, wherever I travel, my first thought when trying any new ingredient is whether it complements with rice. Tangy Italian balsamic vinegar is one of my favourite western ingredients. I also incorporate a wide variety of rock salts like Himalayan pink salt into my sushi sauces.

What is the biggest impression you want to give Fumi diners?

Sushi cuisine is constantly evolving. I want to educate diners on what traditional sushi is, and then take them on a journey and allow them to taste innovative sushi as well. For Fumi diners, I particularly want to present sushi crafted from local ingredients.

Thank you.

Keep your eye out for Chef Aoki Toshikatsu’s pop-up menu at Fumi early next year.  

Text: Tenzing Thondup
Images: Gigi Ip