Header image courtesy of Sushi Yonjugo
Originally published by Ching Yuen. Last updated by Jen Paolini, Annette Chan, and Alisa Chau.
Omakase (お任せ) is a Japanese dining experience that translates to “I’ll leave it to you,” meaning that guests will trust entirely in the chef’s experience to present to them with the best dishes of the night. Though you will never know what you’re going to get, the meal usually includes a variety of appetisers, sushi, cooked dishes, and dessert. Whether you are well-versed in the world of omakase or a newbie who would like to get your first taste, we have compiled our picks of the best omakase sushi restaurants in Hong Kong according to different price points. Itadakimasu!
Helmed by internationally renowned oyakata (親方; master chef) Mitsuhiro Araki—the Araki himself, the only Japanese chef to attain three Michelin stars in both London and Tokyo—The Araki opened to much fanfare at the end of 2019 at historically revitalised House 1881. It appears that the 12-seater has lived up to the hype, having won its first Michelin star in the 2021 edition just one-and-a-half years later.
The menu, which features both Japanese and locally caught fish, is accentuated with touches tailored to the Hong Kong market, like fish maw and bird’s nest. Tuna lovers are in for a treat here, with a strong focus given to the many cuts of the ruby-red fish. All that prestige and precision comes at a high price, however, with an omakase dinner costing over $4,000 per head, with booking required—bookmark this for a special occasion! With dining hours split into three seating sessions, click here to check their latest operating hours.
The Araki, Stable Block, FWD House 1881, 2A Canton Road, Tsim Sha Tsui | (+852) 3988 0000
This new venture from Masataka “Masa” Fujisawa sees the acclaimed chef move out of the quiet Wan Chai street where he racked up accolades at Rozan and Sushi Masataka to a sleek 21-seater in the heart of Central. There is a private room decorated beautifully in a traditional Japanese style, but those who enjoy watching a master excel at his art should reserve a seat at the blond hinoki wood bar—and the floor-to-ceiling windows providing wraparound views of skyscrapers and heritage buildings don’t hurt, either.
In keeping with his unconventional and detail-oriented style, much of Chef Fujisawa’s omakase menu (starting from $1,980 for lunch) makes use of fish that has been dry-aged to enhance its taste and texture. Its speciality, the ankimo monaka, is unlike the typical dishing of monkfish in their use of the liver portion. When paired with a crisp outer shell of thin wafer, the contrast of the creaminess makes for a multisensory bite. Like with Sushi Masataka, there is a full sake cellar here, allowing diners to try exclusive and sought-after bottles.
Masa Hong Kong, 5/F, CCB Tower, 3 Connaught Road Central, Central | (+852) 2131 1303
Perched above the Happy Valley racecourse with panoramic views of Causeway Bay, Sushi Gin is an understated restaurant popular with the business lunch crowd. Cleaved in half by a long corridor, the restaurant comprises a large, wide bar—where you can watch the chefs prepare your sushi against Times Square and its surrounding buildings—and private dining rooms, which overlook the racecourse.
Sushi Gin’s weekday omakase lunch ($1,680) includes an appetiser, assorted sushi, soup, and a dessert, while more elaborate options with sashimi and hot dishes can go past the $2,000 mark. Those who enjoy all things seared or bruléed are well-suited to Sushi Gin, where the chefs are a dab hand with the torch. Presentation is often playful, with dishes coming in animal-shaped utensils and pots, and sometimes with an interactive element.
Sushi Gin, 27/F, Zing!, 38 Yiu Wah Street, Causeway Bay | (+852) 2151 1888
One of the newer openings on our radar, Sushi Yonjugo is a petite eight-seater sushiya nestled among the cocktail bars and rowdy dives of Soho. Yonjugo (四十五; forty-five), is a reference to the saikeirei (最敬礼; a 45-degree bow to show respect), and the attentive, deferential service customers can expect.
Using live seafood picked from an on-site fish tank, fresh and delicate plates of sashimi, sushi, and cooked plates are plated up, including coveted catches like kinki fish, a rare rockfish from Hokkaido. Lunch omakase sets start from $1,580, and dinner omakase sets start from $2,280.
Sushi Yonjugo, 35B Staunton Street, Soho, Central | (+852) 3689 1045
Note: Sushi Yonjugo is undergoing renovation and will be temporarily closed until March 2022.
Recommended Localiiz partner
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 ($420) 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 ($1,980) 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
Tokio Joe is a Lan Kwai Fong stalwart, having occupied the same spot behind a discreet door on the nightlife district’s eponymous street since 1995. Inspired by its namesake—Japanese-American gambling boss Ken Eto, a.k.a. Tokyo Joe—the recently refreshed interiors evoke Japanese gambling dens and mid-century American design, with a vintage pachinko machine and vinyl player stocked with 1950s jazz and blues records.
Reflecting the restaurant’s freewheeling, multi-cultural inspiration, the five-course omakase meal (starting from $1,100) does away with faithfulness to Edomae techniques, with Americanised tweaks such as melted cheese and guacamole topped dishes acting as the prelude to sashimi, grilled dishes, and sushi. Diners are encouraged to drink plenty of sake between courses to cleanse their palates, and the omakase chefs are even known to take a few shots with their customers as the night goes on!
Tokio Joe, 16 Lan Kwai Fong, Central | (+852) 2525 1889
Kitcho’s parent shop in Kyoto is one of the few omakase restaurants awarded with three Michelin stars, and they have passed their experience and techniques to the branch shops in Taipei and Hong Kong. Kitcho offers three different omakase menus to choose from, with prices starting from $1,280 per person.
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 their 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
Sushi Kou is a great place to hang out with friends for a laughter-filled evening. If Sushi Kou feels familiar, it’s because the chefs honed their skills at Kitcho (mentioned above), so there are similarities between the two restaurants, such as a choice of three omakase menus starting from $1,380 and an outdoor balcony.
Sushi Kou’s chefs are easy to talk to and their dishes are a modern interpretation of classics that are perfect for the camera. For example, the ankang fish liver sushi is served with a teddy bear-shaped biscuit for you to gobble up in one bite, but they are most famous for their decadent minced toro roll, which is served with a massive sheet of gold leaf, making it the most Instagram-worthy dish of the evening.
Sushi Kou, 6/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay | (+852) 2529 0080
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 their 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 | (+852) 3708 8198
With only 10 seats at its sushi counter, Umi is a hidden gem in Sheung Wan. A bit of effort is needed in locating its entrance, but that’s just all part of the experience! Unsurprisingly, the food served at Umi is similar to the restaurant’s structure and design—expect high-quality dishes with a low profile that will blow you away once you take a bite.
Sushi is placed directly on their wooden counter in a nod to the humbleness of the chefs. Omakase menus, starting from $988 during lunch hours, at Umi promise to leave you with an unforgettable dining experience. What’s more, you can also capture the Umi experience at home by ordering in a bespoke omakase box ($2,500) that includes a curation of traditional, ready-to-savour dishes. Find out more by clicking here.
Umi, Shop 3, 159 Hollywood Road, Sheung Wan | (+852) 2956 3177
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 their famed sea urchin bowl.
Omakase menus start from $780, and you are guaranteed an endless amount of creativity from the chefs, whose hard 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 as well.
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 their staggering 18-dish omakase menu ($2,650), 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 (starting from $4,200 per person) 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) 3196 8888
Awarded with 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, this is a dinner that will leave quite a dent in your wallet, as the omakase menus start from $2,000 per person.
Sushi Shikon, 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road, Central | (+852) 2643 6800
Theatrically decorated to resemble a traditional Japanese fishing village, Gassan is the sister restaurant of Hiyama, an extension of its same-named Michelin-starred predecessor in Tokyo. Diners gather around a constructed set modelled on the traditional yakatabune (屋形船; houseboat) to savour freshly flown-in Japanese ingredients.
Its omakase menus start from $888 for lunch. Headliners include items like the Hokkaido purple and white sea urchin, the rare deep-sea kinki fish, as well as constantly rotating selects from the restaurant’s curation team based in Tokyo. Diners can file into the intimate private room and sit at the exclusive hinoki wood counter that accommodates up to six people, and allow the chef to entertain them in an exclusive experience.
Gassan, 19/F, H Queen’s, 80 Queen’s Road Central, Central | (+852) 3499 1427
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 15-course Setsugekka ($780) and 19-course Kazabana ($1,180) for lunch, and the 19-course Oboro ($1,780) and 23-course Sumeragi ($2,180) for dinner.
Not to be missed is the signature of Sushi Hisayoshi—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
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 laboursome 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