When Tokyo’s legendary Sushi Saito restaurant opened its first overseas outpost in 2018 at Forbes Travel Guide Five-Star Four Seasons Hotel Hong Kong, gourmets met the new venture with unmatched fanfare as thousands rushed to secure a reservation.
The popularity has shown no signs of slowing down — sushi lovers from all over the world continue to vie for a spot at this ultra-exclusive, 16-seat restaurant, where an authentic chef’s omakase experience is the order of the day.
Keeping the focus on the food, the dining room’s décor is simple and sophisticated, featuring cypress-wood walls, two intimate sushi counters and handmade Japanese ceramics that effectively transport you to the prestigious omakase restaurants of Ginza. All the while, large windows not only stream in natural light, but also frame Victoria Harbour to remind you that you’re on top of the world in Hong Kong.
Our Inspector's Highlights
- A champion of traditional Japanese sushi, chef Takashi Saito is one of Japan’s most respected culinary talents. His namesake restaurant in Tokyo has a mile-long waitlist, as does his second location in Hong Kong.
- Two of chef Saito’s protégés, Masashi Kubot and Kenichi Fujimoto, helm the Hong Kong outpost, mesmerizing diners with their meticulous techniques and obvious passion for the craft.
- With just eight seats in each dining room, every guest has an excellent view of masterful chef Kobayashi at work. Watching the masterful toque is part of the magic — he’ll artfully shape a portion of rice before adding a light coat of soy sauce, a dab of salt, a dusting of lime zest or a tiny dot of wasabi to balance the fish’s flavor.
- Omakase (loosely translated to, “I’ll leave it up to you”) is all about putting your trust in the chef and following along on an unforgettable culinary journey. And since every dish is a surprise, the only choice you need to make is matcha, sake or both?
- Every morning in the wee hours, chef Saito selects the best catch of the day at Tokyo’s Toyosu Market and flies it to Hong Kong within a few hours.
Things to Know
- As there are only 16 seats, it’s essential that you book in advance. Reservations are open only on the first day of every month during a narrow window — from 10 a.m. to 2 p.m. Hong Kong time. You must call during the time period to snag a seat, unless you’re staying at the Four Seasons, in which case, the hotel’s concierge can help.
- Bookings for lunch take place from noon to 1:30 p.m., so be sure to get there at noon on the dot to make the most of the luxurious experience. Meanwhile, dinner is served in two seatings daily, from 6 to 8 p.m. and 8:15 to 10:15 p.m.
- While photography is tolerated (if not encouraged), it’s important to eat each bite of sushi within 30 seconds of it hitting your plate, because temperature plays an important role in the balance of flavors.
- The dress code at Sushi Saito is smart casual, so men should wear long pants, collared shirts and closed-toe shoes.
- If you have dietary restrictions, be sure to let the Hong Kong restaurant know before you visit. However, Sushi Saito cannot accommodate vegans or vegetarians since the menu is primarily seafood.
- While diners are generally quiet — you’ll be captivated by the chef’s delicate motions — the culinary team is livelier, communicating with each other in quick yet deliberate Japanese commands, which is great fun to hear throughout the meal. If you’d like to learn more about each dish, the restaurant manager is on hand to translate.
The Food
- The omakase experience at Sushi Saito revolves around authentic, Edomae-style sushi — essentially, how sushi was prepared hundreds of years ago in the Edo era. The creations are meticulous but free of distractions to ensure the fish is the star of every bite.
- Since every ingredient is chosen freshly daily, the menu will differ from visit to visit. But you can typically expect two warm appetizers, 10 to 12 pieces of sushi, miso soup, a sushi roll and two light desserts.
- To give you an idea of what to look forward to, the menu ranges from more exotic shirako (cod fish milt) to internationally recognizable o-turo (fatty tuna). You also may encounter kimedai (golden eye snapper), kuruma ebi (tiger prawn) and anago (sea eel). In one seating, you could try three different types of tuna sushi — akami (lean tuna), chu toro (medium fatty) and o-turo — to better understand how the flavor depends on the cut.
- Toward the end of each meal, you will have the added satisfaction of watching the chefs make a futomaki roll the traditional way: using a bamboo mat. Before serving, they carefully remove any stray grains of rice with tweezers — a testament to their eye for detail.
- The grand finale is usually a serving of melt-in-your-mouth tamagoyaki (cubes of egg custard), followed by a slice of fresh fruit, such as Japanese melon.
The Look
- Sushi Saito Hong Kong is not the easiest restaurant to find, unless of course, you know where to look. Turning past the 45th-floor Executive Club Lounge, a set of cream-colored noren curtains mark the discreet entrance, while a narrow, wood-clad hallway leads you into another world.
- Set way above the busy streets of Central Hong Kong, Sushi Saito delivers a serene, almost spa-like atmosphere where every detail is carefully placed, including the mixture of curated Japanese artwork and pottery lining the walls.
- There are two different dining rooms, each with eight seats set around an intimate wooden sushi counter to ensure every guest has an uninterrupted view of the culinary ballet.
- The tableware has a pedigree to match, featuring handmade works by several of Japan’s most notable ceramicists, including the late Rosanjin (a legend in the Japanese art world) and Shiro Tsujimura (celebrated as one of the best contemporary ceramic artists).
Amenities
Business casual
Dinner
Lunch
Reservations required 
Valet parking
Getting There
45/F Four Seasons Hotel Hong Kong, 8 Financial Street, Central, Hong Kong
TEL852-2527-0811
NeighborhoodCentral
