Japanese omakase. Meaning "I leave it up to you," omakase showcases culinary artistry as guests entrust their meal to skilled chefs.
Each dish is carefully crafted with seasonal ingredients and meticulous attention to detail, resulting in a remarkable culinary masterpiece. Hongkongers love omakase. The city is home to heavy hitters such as the three-Michelin-star Sushi Shikon, and offshoots of famous restaurants in Japan to Los Angeles such as Sushi Saito and Sushi Zo. Read below for our top
Tokio Joe
Since its opening in 1995, Tokio Joe has become a Hong Kong staple for classy Japanese fare, distinguished as one of the city's inaugural omakase restaurants. Nestled in Lan Kwai Fong, this original Japanese venue, celebrated for its sushi and sashimi, showcases Chef Wah's exceptional culinary prowess. The restaurant features a main dining area with stunning interiors and a lively ambiance, alongside a more secluded sushi bar where guests can enjoy chef interactions.
The omakase experience, priced at HK$1,400 per person, includes an appetizer, 8 pieces of sashimi, a Yakimono (grilled dish), a mushimono (steamed dish), 8 pieces of sushi, and clear soup - with sake recommended between dishes to cleanse the palate.
16 Lan Kwai Fong, Central, Hong Kong; +852 2525 1889
Sushi Shikon
Sushi Shikon, the sole embodiment of Ginza's authentic sushi experience in Hong Kong, has been honored with three Michelin stars from 2014 to 2024. The restaurant, an extension of Tokyo's esteemed Sushi Yoshitake founded by Master Chef Masahiro Yoshitake, has been a recipient of three Michelin stars since 2012. Situated at The Landmark Mandarin Oriental since May 2019, Sushi Shikon serves up traditional Edomae style sushi under the careful guidance of Executive Chef Yoshiharu Kakinuma, who previously collaborated with Chef Yoshitake in Tokyo.
This intimate and immersive dining setting allows guests to engage with and witness the artistry of the Master Chefs as they meticulously craft each dish at an exquisite eight-seat wooden Hinoki counter.
The Landmark, 15 Queen's Road Central, Central
Sushi Saito
Sushi Saito, a Michelin-starred Japanese restaurant in Hong Kong, offers an unparalleled omakase dining experience with a stunning view of the city skyline. Chef Takashi Saito personally selects the freshest seasonal seafood every morning at Tokyo’s Toyosu Market, ensuring it's transported to Hong Kong the same day.
The team skillfully prepares Edomae-style sushi, utilizing top-quality seafood, with rice from Akita and Nagano that gets cooked in spring water from Kagoshima and sculpted with special made vinegar. The lunch session runs between noon to 1:30 PM, while the restaurant reopens for dinner sessions between 6PM and 8PM, then again at an 8:15 PM to 10:15 PM seating.
Securing a seat requires a reservation call to a number that only runs between specific hours, so check carefully.
45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong; +852 2527 0811
Yashima
Yashima, a restaurant deeply rooted in Japanese tradition, draws inspiration from the serene aesthetics of Kyoto's zen gardens. Bright, warm, and welcoming, diners can experience an immersive omakase in a tranquil setting akin to being in Japan itself. Embracing minimalism, Yashima's cuisine highlights seasonal flavors and kaiseki-style tastes.
The open omakase counter not only allows guests to witness the chefs' skillful techniques up close but also encourages interaction, making the dining experience more intimate. The menu showcases the finest produce, with lunch sessions starting at HK$880 per person and includes a course each of saizuke, sashimi, a grilled dish, sushi, tamagoyaki, owan, and mizumono.
G/F, 2-4 Kau U Fong, Central, Hong Kong; +852 6660 9179
Sushi Haru
With just eight counter seats set in a serene grey-toned space, Sushi Haru offers an intimate and almost primitive experience of Edomae-style omakase dining. Helmed by Chef Hirokuni Shiga, the restaurant takes guests on an omakase journey where he utilizes every tool and ingredient at his disposal to return to the true roots of sushi eating and pristine ways of delighting in fresh seafood.
Chef Shiga’s approach showcases not only his enjoyment but also his deep respect for the art of sushi.
Mezzanine, 33 Wyndham Street, Central, Hong Kong; +852 2111 1450
Sushi Rin
Sushi Rin invites guests to savor the flavors and freshness of seasonal ingredients through an authentic Edomae-style Omakase experience. Despite their expansion to two branches, the team continues to prepare and present every dish with meticulous care and top-notch ingredients at every venue.
Under the skilled craftsmanship of its chef, Sushi Rin aims to elevate Edomae Sushi to new heights. Offering three omakase menus in the evening and a variety of sushi sets, sashimi sets, and omakase options at lunchtime, Sushi Rin provides a comprehensive journey through traditional sushi artistry.
Sheung Wan Branch
Shop D, G/F, 126-128 Jervois Street, Sheung Wan, Hong Kong; +852 2567 1168
Sushi Rin - Tsim Sha Tsui Branch
UG/FH, H Zentre, 15 Middle Road, Tsim Sha Tsui, Kowloon; +852 2567 1328
Sushi Zo
Tucked away on the lower ground floor of Tai Kwun’s Police Headquarters Block, Sushi Zo Hong Kong is a branch of the Michelin-starred Los Angeles concept brought to life by chef Keizo Seki. The omakase sushi experience features ingredients flown in daily from Japan to capture the essence of freshness and seasonality.
Under the guidance of executive chef Michikazu Yoshida, Sushi Zo Hong Kong epitomizes the 'ittai-kan' style of sushi, achieving a harmonious balance of flavor, texture, and temperature. With just three sittings per day for up to 12 guests, the restaurant ensures a meticulously crafted 12-course lunch menu. The menu, which changes daily, seamlessly blends modern and sophisticated flavors tailored to the local palate.
LG1/F Block 01 Tai Kwun Soho, 10 Hollywood Road, Central, Hong Kong; +852 2884 0114
