[Hong Kong] Review: Sushi Saito at Four Seasons Hotel
Rating: ❤❤❤❤1/2 (4.5/5)
The first ever overseas branch of Tokyo's 3* Sushi Saito has finally opened in Hong Kong! As most foodies would know, Sushi Saito is one of the hardest reservations to get in Tokyo so it is possibly the most anticipated restaurant opening in HK this year. To ensure the same food quality as the Tokyo branch, Chef Takashi Saito personally selects the seafood at the Tsukiji Market every morning to be flown into HK before lunch service. Even the soy sauce, rice and red vinegar are identical to the original Sushi Saito.
So how can you get a reservation here? Unfortunately reservations are not yet open to the general public at the moment; priority is given to VIPs of Four Seasons Hotel and Global Link restaurants including Tenku Ryugin, Ta Vie and La Bombance (I hear the restaurant is already fully booked until June). The restaurant is currently open 7 days a week with 1 lunch service at noon and 2 rounds during dinner starting at 6:30pm. The full omakase including tsumami and nigiri is served at dinner for HK$3280 (+10%) per person while a shorter version is available at lunch for HK$1480 (+10%).
The chef at the helm of Sushi Saito in Hong Kong is the talented 29-year-old Ikuya Kobayashi who was Saito-san's second-in-command and has worked at the original restaurant for 8 years.
Located on the 45/F of Four Seasons Hotel, the restaurant has two counters which can accommodate 16 guests in total but currently only one is opened at the moment. The beautiful wooden counter is made from a 400-year-old cypress tree and the smell was so strong I could smell it all the way from the entrance.
Then it was time for the nigiri portion of the meal.
It's always fun to observe how sushi chefs make nigiri as they all have unique styles and rhythm. Koba-san tends to squat down a little bit before launching into his routine. He flicks his right hand with the neta a few times and uses one finger on his left hand to shape the nigiri. From what I hear (since I haven't been to Sushi Saito in Tokyo), Koba-san's style is softer compared to Saito-san's and hence his nigiri (and his shari) tends to be looser.
The Kuruma Ebi (Japanese Tiger Prawn) was boiled and then peeled in front of us. It was a lovely piece where we can taste the richness of the prawn's liver which had been placed between the prawn and the rice.
The Bafun Uni from Hokkaido would have been another highlight if it wasn't for the temperature of the sea urchin - it was too cold which stunted the flavors a bit.
45/F, Four Seasons Hotel
8 Finance Street, CentralTel: +852 3196 8230
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