Best omakase restaurants to visit in Hong Kong

Michelin-starred sushi master Hisayoshi Iwa of Ginza Iwa fame and his protégé Tsukasa Kaneko present an upscale sushi experience that allows diners to choose from four curated omakase menus. Fresh fish is supplied to the restaurant on a daily basis and showcased in menus such as the six-course Pure Elegance or the eight-course Kazabana for lunch, and the seven-course Sumeragi and 10-course Exquisite Feast for dinner.

Not to be missed is the Sushi Hisayoshi signature—the fermented otoro, which is dry-aged in-house for two weeks using a custom-built maturation cabinet. Other notable highlights include the red sea bream in marinated egg yolk vinegar, marinated scabbardfish, and the monkfish liver, prepared two ways with red wine and bonito broth.

Sushi Hisayoshi, Shop G111, G/F, Gateway Arcade, 3–27 Canton Road, Tsim Sha Tsui | (+852) 2383 3366

Indulge in an authentic Edomae omakase experience at Sushi Ikkon. In charge of the culinary offerings here is chef Wataru Inoue, a native Japanese sushi master with experience working in Michelin-starred restaurants, so you can expect the finest quality and gastronomic craftsmanship during your omakase experience at Sushi Ikkon.

All of its omakase sets are named after elegant flowers; the lunch set comes with an appetiser, a Japanese omelette, miso soup, and an indulgent dessert to round off your meal, while the dinner sets vary in the number of appetisers served, but all come with a Japanese omelette, seafood miso soup, dessert, or refreshing seasonal fruit.

For lunch, patrons can choose between Sakura, with one kind of sashimi and 10 pieces of sushi; Ume, with two kinds of sashimi and 12 pieces of sushi; and Kiku, with two kinds of sashimi and 13 pieces of sushi, with an extra special dish. For dinner, choose between Kiku; Fuji, with three kinds of appetisers, 12 pieces of sushi, two kinds of sashimi, and two chef’s specialities; and Tsubaki, with three kinds of appetisers, three kinds of sashimi, 13 pieces of sushi, and four kinds of premium signature dishes.

Sushi Ikkon, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay | (+852) 6621 3936

^{Note: Sushi Ikkon is currently closed due to renovation.}

Taking inspiration from Kyoto zen gardens, Yashima is a new addition to the omakase scene in Hong Kong. Helmed by chef Takahashi Kouya from Tokyo, Yashima promises to serve up the best innovative dishes with the finest ingredients in an authentic kaiseki-style omakase.

Choose from three seasonal omakase menus: à la carte, lunch, and dinner. Chef Takahashi works with a daily availability of ingredients to ensure the quality and freshness of his dishes. While items may vary from day to day, patrons can expect to see favourite dishes, such as prawn and Hokkaido uni topped with Russian caviar and white miso marinated grilled Japanese lobster sprinkled with arare crackers. Of course, classic sushi and hand rolls are part of the omakase feast at Yashima, which Chef Takahashi likes to finish off with a traditional piece of sushi.

Yashima, G/F, 2–4 Kau U Fong, Central | (+852) 2328 8980

Using mountains and the forest as the leading concepts for the restaurant, Yama is a unique omakase joint amongst the plethora of options on offer in Hong Kong. Not only does the restaurant act as an oasis for patrons to unwind and relax with a hearty meal, but it is the omakase experience to offer six ingredient-themed menus, sorted by types of meat.

Choose from among a selection of coveted ingredients for your nine-course omakase feast. Innovatively prepping ingredients sourced directly from Japan, Yama promises a gastronomic experience that is unique, yet not lacking in quality and culinary respect.

Yama, 15/F, Zing!, 38 Yiu Wa Street, Causeway Bay | (+852) 3795 6310

Sushi Rin offers omakase set menus featuring ingredients sourced directly from Japan, guaranteeing freshness and authenticity. Regular menus include the three-course omakase with sashimi, sushi, and a hot dish, the 14-piece omakase sushi set, and a six-course omakase menu for lunch, while dinner guests can choose between four- and six-course omakase menus. Sushi Rin offers seasonal menus from time to time depending on the availability of ingredients.

Sushi Rin, Shop D, G/F, 126–128 Jervois Street, Sheung Wan | (+852) 9297 3358

Hidden away behind an unassuming industrial façade in Tai Hang, this sushi spot is the sister restaurant to another neighbourhood gem, the neighbouring I M Teppanyaki. Inside, you’ll find a three-sided sushi bar, seating 15, around a large wooden centrepiece designed to look like fish scales.

Hana’s lunch sets are known for being affordable—an eight-piece sushi lunch comes with an additional sushi roll, miso soup, chawanmushi, and dessert. Come dinnertime, the omakase meals become more of a splurge. As with any omakase sushi, offerings are limited by seasonality, but the awabi liver rice with sliced abalone is an absolute triumph, so we recommend visiting in the summer when it’s available.

Sushi Hana, 142 Tung Lo Wan Road, Tai Hang | (+852) 2679 8038

Kitcho’s parent shop in Kyoto is one of the few omakase restaurants that has been awarded three Michelin stars, and it has passed its gastronomic experience and techniques to the branch shops in Taipei and Hong Kong. Kitcho offers three different omakase menus to choose from.

After you share your food likes and dislikes, the chef will guide you along on the omakase journey, playing around with contrasting flavours to keep your taste buds intrigued, and, of course, sharing a cup of sake from its famed sake towers every now and then to keeps things exciting! Kitcho also has an outdoor stone garden for you to retire to in the evening, offering a bit of tranquillity within the bustling streets of Lan Kwai Fong.

Kitcho, 3/F, M88, Wellington Place, 2–8 Wellington Street, Central | (+852) 2884 0388

Squirrelled away in a nondescript corner building in Wan Chai, Sushi Jun is one of our favourite places to go for a memorable and splurge-worthy meal. Not only are the sushi chefs here extremely talented, but they are also adept at making sure to share their knowledge with customers whenever they serve up a piece of sushi, such as why they chose that particular fish, its special properties, and notable flavour profiles.

One of Sushi Jun’s famed inventions is the botan ebi dumpling, where the chef de-shells gorgeous, plump shrimps, slicing along the body to flatten it like a piece of dumpling skin. The shrimp innards are then charred to elevate the rich umami flavour and blended with homemade sushi rice. The rice mixture is then balled up and placed in the middle of the flattened shrimp, which is then folded across the rice to mimic a dumpling.

Sushi Jun, 3/F, Tung Chiu Commercial Centre, 193 Lockhart Road, Wan Chai

Amongst the omakase restaurants in Hong Kong, Sushi Yoshi is definitely one of the more ingenious offerings, blending modernity and innovation with the traditional roots of Japanese cuisine. The chefs here love to indulge guests with extravagant ingredients and novel creations, such as the restaurant’s famed sea urchin bowl.

When indulging in Sushi Yoshi’s omakase menus, you are guaranteed an endless amount of creativity from the chefs, whose efforts are poured into each dish to elevate the experience. Plating is also one of the main focuses of Sushi Yoshi, so be ready to be blown away visually.

Sushi Yoshi, 1/F, The Otto Hotel, 8 Cameron Road, Tsim Sha Tsui | (+852) 2657 0280

Funnily enough, Sushi Zo is renowned for its branch restaurant in Los Angeles, even more so than its counterpart in Osaka! Experience the staggering 18-dish omakase menu, which utilises fresh ingredients flown in from Japan every morning, resulting in a dining experience that is slightly different every single night. It challenges the chefs to stay on their toes and create smooth transitions from each dish pairing to the other. With a price tag that hefty, it’s a given that you’ll be met with a unique meal to remember.

Sushi Zo, Shop 01–LG103, LG1/F, Block 1, Tai Kwun, 10 Hollywood Road, Central | (+852) 2884 0114

Anyone who has dabbled in the sushi scene in Hong Kong will be familiar with Sushi Saito, a world-famous omakase restaurant hidden away in the Four Seasons, whose original branch in Tokyo is considered one of the best sushi restaurants in the world. Making a reservation here is almost impossible, so when you do have one, you must go: Sushi Saito’s omakase menus are one-of-a-kind.

Despite their reputation and standing, the chefs at Sushi Saito are playful with their creations. If you get on their good side and have the room to yourselves, we have heard rumours that they even let you play music of your choice and stand behind the sushi counter to try your hand at sushi-making in one of their uniforms!

Sushi Saito, Portion Shop A, 45/F, Four Seasons Hotel, 8 Finance Street, Central | (+852) 2527 0811 (bookings accepted on the first day of every month from 10 am to 2 pm)

Awarded three Michelin stars for four consecutive years, Sushi Shikon is the first overseas branch of Sushi Yoshitake in Ginza, founded by master chef Masahiro Yoshitake. Dining at Sushi Shikon is an extraordinary experience, where guests settle into an intimate yet beautiful eight-seat hinoki wood counter.

At this level, everything from seats and service to food and atmosphere will appeal to your senses as you enjoy a meal that is the epitome of exclusiveness. The moreish awabi, which combines tender steamed abalone with a sumptuous liver sauce, is a signature. Needless to say, its omakase menus will leave quite a dent in your wallet.

Sushi Shikon, 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road, Central | (+852) 2643 6800

Led by experienced chef Hirofumi Chiba, Sushi Mamoru specialises in the long-established art of Edomae sushi-making, which the third-generation master has perfected through over 20 years of practice in a bid to “preserve and safeguard centuries-old sushi traditions.”

Diners will be astounded by the detail that goes into the preparation of the omakase meal, from the laborious preparation of hand-blended Hokkaido rice to the exclusive use of a specific kind of wasabi imported directly from Shizuoka. Expect a 20-dish seasonal omakase experience that is proudly curated to highlight natural flavours and textures, and also showcases sustainable ingredients and local Hong Kong vegetables.

Sushi Mamoru, 32 Oi Kwan Road, Wan Chai | (+852) 2133 5700