Sushi Saito
Sushi Saito
About
Edomae-style sushi restaurant offering an authentic omakase experience, where the team supervised by Chef Takashi Saito crafts exquisite nigiri using the freshest seasonal seafood hand-picked daily from Tokyo’s Toyosu Market and flown to Hong Kong, paired with specially prepared rice from Akita and Nagano cooked in Kagoshima spring water and dressed in a unique vinegar blend, in an intimate cypress counter setting with stunning views.
Meet the Chef
Takashi Saito
The legendary "God of Sushi" and founder of the original three-Michelin-starred Sushi Saito in Tokyo, began his career after being inspired by a sushi meal post-high school while working at a fishmonger's; trained under masters like Shinji Kanesaka, he opened his eponymous restaurant in 2005, earning three Michelin stars by 2008 as the youngest sushi chef to achieve this, emphasizing omotenashi hospitality, seasonal purity, and Edomae techniques without heavy modifications to let ingredients shine; Saito personally selects seafood at Toyosu Market daily for both Tokyo and Hong Kong outposts, promoting global access to his craft while maintaining exacting standards.
Opening Hours
Monday to Sunday Lunch 12:00 Dinner 18:00, 20:00 Closed on Wednesday
Dress Code
Smart casual (No open-toe shoes, sandals, sleeveless shirts, or shorts for gentlemen; fragrance not recommended as it interferes with the meal)
About
Edomae-style sushi restaurant offering an authentic omakase experience, where the team supervised by Chef Takashi Saito crafts exquisite nigiri using the freshest seasonal seafood hand-picked daily from Tokyo’s Toyosu Market and flown to Hong Kong, paired with specially prepared rice from Akita and Nagano cooked in Kagoshima spring water and dressed in a unique vinegar blend, in an intimate cypress counter setting with stunning views.
Meet the Chef
Takashi Saito
The legendary "God of Sushi" and founder of the original three-Michelin-starred Sushi Saito in Tokyo, began his career after being inspired by a sushi meal post-high school while working at a fishmonger's; trained under masters like Shinji Kanesaka, he opened his eponymous restaurant in 2005, earning three Michelin stars by 2008 as the youngest sushi chef to achieve this, emphasizing omotenashi hospitality, seasonal purity, and Edomae techniques without heavy modifications to let ingredients shine; Saito personally selects seafood at Toyosu Market daily for both Tokyo and Hong Kong outposts, promoting global access to his craft while maintaining exacting standards.
Opening Hours
Monday to Sunday Lunch 12:00 Dinner 18:00, 20:00 Closed on Wednesday
Dress Code
Smart casual (No open-toe shoes, sandals, sleeveless shirts, or shorts for gentlemen; fragrance not recommended as it interferes with the meal)
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