A celebration of specialties from Hokkaido, the creamy Sea Urchin is marinated with konbu for three days for a condensed texture and enhanced flavour
Meticulously seared and diced to resemble grains of rice, the soft and tender Squid from Kyushu is mixed with actual sushi rice, creating a mouthful of surprise
Fatty Tuna features five layers of tuna consisting of different parts of Otoro, Toro, and Chutoro slices to form a rich, layered sushi for a well-balanced fat ratio
The seasonal, exquisite Rockfish / Kinki Fish from Kyushu region is steamed in the shape of fish ball to capture its tenderness and juiciness
Guests will sit behind the sushi bar, which is made from the longest piece of Hinoki wood used for the purpose of a bar in Hong Kong
Adorning the ceiling, the handcrafted kumiko wooden patterns is a true demonstration of the thousand-year Japanese technique of wooden art
The private room filled with classic Japanese décor is for guests who are looking for a more intimate ambiance
Embracing craftsmanship and creativity, Chef Masataka Fujisawa is missioned to bring a unique omakase experience to Hong Kong through his professional, out-of-the-box approach
