The best omakase restaurants in Hong Kong

Chef-founder Kenichi Fujimoto is no stranger to Hong Kong’s high-end sushi scene, having previously worked at the Four Seasons’ one-Michelin-starred Sushi Saito. At his solo venture, Sushi Fujimoto, the focus is squarely on traditional Edomae-style sushi, offering guests both lunch ($1,580) and evening menus ($2,980) that emphasise freshness and simplicity.

Seasonal appetisers include Shimane black abalone, which is slow-cooked for six hours in Kagoshima spring water, along with Kobe octopus, grilled mehikari, monkfish liver, and more. The sushi lineup shifts with the calendar, but always features two distinct cuts of premium tuna sourced directly from Japan’s top seafood markets – all expertly crafted in ways that allow the ingredients to truly shine.

Helmed by teppanyaki chef Nobuyasu Kamiko and tempura chef Masashi Hongo, Teppanyaki Tempura Shun uses seasonal ingredients to offer elaborate omakase courses that showcase both distinctive styles of Japanese cuisine. At lunch, customers can choose between teppanyaki- or tempura-focused tasting menus ($1,380). Come dinner, they join forces to bring an evening of omakase ($2,680) that marries both worlds, pacing you through an extensive course of appetisers, soups, tempura, sashimi, as well as other meat and seafood dishes.

Sushi Kumogaku has kept a decisively low profile since opening in Central’s H Code back in 2021. Guests can grab a seat at the 12-seater counter table made from Japanese hinoki wood, or head inside the restaurant’s private dining room for a more intimate experience. At the helm of the sushi-ya is Kin-san, a local chef who respects the rulebook of traditional Edomae sushi but isn’t afraid to throw in his own creative twists. Take his signature choux puffs filled with ankimo (monkfish liver), for example. Inspired by pineapple butter buns, the dish pairs monkfish liver with narazuke (pickled gourd), playing with different textures and temperatures for a brilliant contrast.

The omakase menu here is full of seasonal offerings, like Echizen crab, Kanagawa octopus, Iwashi maki from Hokkaido, amberjack, ebi from Kagoshima, and plenty more. Price-wise, a 12-piece sushi lunch will set you back $1,000, while the 20-course evening menu comes in at $2,500.

Widely regarded as one of the toughest tables to book in Japan, Tokyo’s three-Michelin-starred Sushi Saito chose the 45th floor of the Four Seasons Hong Kong for its first-ever international outpost, bringing an authentic Edomae sushi experience to Hongkongers. To ensure the food measures up to the legendary flagship, chef Saito hand picks the ingredients himself at Tokyo’s Toyosu Market every single morning before flying them straight to Hong Kong.

While the menu here is always changing, guests will be able to savour an eight-course lunch omakase or a 14-course omakase for dinner, both now overseen by the Hong Kong branch’s new head chef, Ryosuke Nawata. If you’re planning to visit, make sure to book days (or even weeks!) in advance as they’re almost always fully booked.

Named after Kyoto native and head chef Teruhiko Nagamoto, the restaurant focuses on the essence of seasons, or ‘shun’ in Japanese, which describes ingredients at the peak of their freshness and flavour. Nagamoto is equally particular about the tableware, ensuring the visual presentation does justice to what he puts on the plate. A 10-course kaiseki menu – which changes monthly to ensure you’re only ever eating what’s strictly in season – is available for $2,380 per head.                          

This Michelin-starred Japanese restaurant is headed by Ryota Kanesawa, a chef who knows his way around a kitchen. His resume includes a stint as head sushi chef and sous chef at Zuma Hong Kong, as well as a guest chef gig at the two-Michelin-starred La Frasca in Italy, so he knows exactly how to make ingredients look and taste their absolute best. The restaurant’s centrepiece is a chef’s counter, giving you a front-row seat to watch Kanesawa and his team prepare and serve seasonal sashimi, sushi, and sophisticated cooked dishes. As for the damage, lunch sets range from $580 to $880, while the full evening tasting menu comes in at $2,080 per head.

Sukiyaki Nakagawa is a specialised Kansai-style restaurant that brings together a rather impressive trio of top-tier Japanese Wagyu, such as Oita Wagyu, Jinnai Wagyu Aka, and Matsusaka Wagyu. They offer three different lunch sets starting from a very reasonable $280, alongside four evening sukiyaki menus ranging from $780 to $1,380. While the beef takes the spotlight, they also serve sukiyaki made with proteins like Hokkaido Yume no Daichi pork, French duck breast, and New Zealand lamb. Be sure to pair your dishes with Sukiyaki Nakagawa’s extensive selection of sake, which encompasses varieties like Honjozo, Junmai, and Junmai Daiginjo.

The first international outpost of Tokyo’s one-Michelin-starred Udatsu Sushi sits within the elegant grounds of FWD House 1881. A far cry from your usual sushi joint, the concept here marries art and sushi, meaning you can enjoy smooth jazz playing in the background while sipping on a Clase Azul tequila soda.

The bulk of the ingredients are flown in daily from Tokyo’s top fish markets, but head chef Hiroki Nakamura also goes out of his way to use local Hong Kong produce, particularly when it comes to the herbs and vegetables. The omakase menus aren’t strictly limited to raw fish either, offering a selection of small plates you don’t typically see at a sushi counter, including Japanese fried dishes, various nigiri, handrolls, seasonal specialties, as well as other signature plates.

Famously known as a near-impossible reservation to land, Tokyo’s incredibly popular yakitori spot Torikaze has finally set up shop in Hong Kong. The intimate 16-seat space serves up a straightforward lunch menu ($350 to $480) featuring comfort bowls like oyakodon, shichimi-spiced grilled chicken over rice, and chicken broth somen noodles.

Come evening, the omakase menu ($780) takes you on a nose-to-tail tour of the bird with signature skewers and dishes covering breast, tenderloin, neck, wings, thigh, gizzard, heart, liver, tail, and their famous tsukune meatball. Every single skewer is grilled and smoked over binchotan charcoal at high heat, with remarkably precise control of the timing and temperatures to bring you an absolute perfect bite.

Run by sushi master Hisayoshi Iwa and his apprentice chef Tsukasa Kaneko, Sushi Hisayoshi is a traditional Edomae-style omakase restaurant. Chef Iwa has strict standards for his ingredients, sourcing his seafood daily from trusted suppliers across Tokyo’s Tsukiji market, Kyushu, Shikoku, and Hokkaido to ensure the quality mirrors his Tokyo flagship. The restaurant even flew in a specialised fridge from Japan for their marinated otoro, which is dry-aged for two weeks to intensify the umami. It’s then seared over binchotan charcoal, leaving you with a lingering, smoky richness that’s hard to beat. The full experience comes via their 23-course dinner menu for $2,680 per head.

Owned by veteran chef Mok San – known to many as the ‘iron chef’ in the local culinary scene with over 30 years under his belt – Sushi Hana delivers premium omakase without the eye-watering price tag. The team, headed by a duo of experienced, next-gen sushi chefs, Chow Yat-kwong and Lam Ka-ming, scours Japan for peak-season ingredients, bringing in delicacies like Toyama white shrimp, Hokkaido sea whelk, Kochi black geoduck, Oita cockle, and Aomori Daisen white sea urchin. It’s an intimate, 15-seat space, with lunch sets starting from a very approachable $380, while the evening omakase starts from $1,280.

Japanese chef-founder Mitsufumi Mihara brings some serious credentials to the table, having previously served as the private head chef to Mitsuo Sakaba, the Consul-General of Japan in Chicago. During his three-year tenure, he cooked authentic Japanese cuisine for the diplomat and visited VIPs from around the globe, earning plenty of acclaim along the way.

Back in Hong Kong, he designs his dishes strictly around seasonal ingredients to ensure everything hits the plate at its freshest. The menu options are flexible, featuring a range of lunch sets, various themed dinner menus, an evening omakase experience, and a hefty selection of over 30 à la carte dishes if you prefer to call your own shots.