Authentic Sushi
in Hong Kong.

Owned by Shinji Kanesaka of Tokyo's two-Michelin-star Ginza Sushi Kanesaka, Kanesaka Hong Kong brings the master's precise Edomae philosophy to the fifth floor of CCB Tower in Central, led by head chef Seiji Taniguchi (Japanese) who trained at Kanesaka's Palace Hotel Tokyo branch. The restaurant is one of the clearest direct lineages from a Tokyo sushi landmark in Hong Kong.

Tucked into the basement of The Peninsula Hotel — Tsim Sha Tsui's most storied address — Kushiro offers an Edomae omakase experience delivered by a team of experienced Japanese-trained chefs with Michelin-starred pedigrees from Nobu, Sushiyoshi, and Shinji by Kanesaka. The elegant dining room is among Kowloon's most refined Japanese settings.

Chef-owner Kenichi Fujimoto, an Ibaraki native trained under two of Japan's most acclaimed sushi masters — Shinji Kanesaka and Takashi Saito — opened his own six-floor counter in Central to deliver a deeply personal Edomae omakase experience. Reservations are accepted twice monthly, making a confirmed table one of Hong Kong's more coveted prizes.

Sushi Hare is one of Hong Kong's most exclusive sushi counters, operating on an effectively invitation-only basis under Japanese master chef Motoharu Inazuka — known as 'Moto-san' — who previously helped establish Sushi Haru before launching his own room in Sheung Wan. The small counter on Bridges Street is among the city's hardest Japanese reservations to obtain.

Sushi Haru is Black Sheep Restaurants' eight-seat Edomae omakase counter on the mezzanine of LKF Tower, led by chef Hirokuni Shiga from Sendai, Japan, whose decades of experience span Japan, Australia, Europe, and China. The restaurant is currently in a temporary pause and has announced plans to return.

Owned by Michelin-starred Tokyo sushi master Hisayoshi Iwa of the legendary Ginza Iwa, Sushi Hisayoshi in Harbour City brings Iwa-sensei's exacting Edomae tradition to Kowloon, with apprentice chef Tsukasa Kaneko directing the daily counter experience from his training under Iwa in Japan.

Perched on floors 43–45 of the FORTY-FIVE dining destination inside The Landmark Atrium, Sushi Mamoru offers an Edomae omakase experience led by third-generation sushi master Hirofumi Chiba, whose 22-year career is rooted in Japan's most classical sushi traditions. Dramatic views of Central complement pristine nigiri crafted with uncompromised technique.

The Hong Kong outpost of Tokyo's near-mythical Sushi Saito sits atop the Four Seasons Hotel, offering one-Michelin-star Edomae omakase with seafood personally selected by master chef Takashi Saito at Toyosu Market each morning. Head chef Masashi Kubota continues Saito's reverent, minimal-intervention approach at the 16-seat cypress counter.

Hong Kong's only three-Michelin-star sushi counter and the city's most acclaimed Edomae experience, helmed by executive chef Yoshiharu Kakinuma, a protégé of Ginza legend Masahiro Yoshitake. Seated at the intimate hinoki counter, guests receive pristine nigiri crafted with the same exacting standards as the Tokyo flagship.

Sushi Takeshi earned its first Michelin star in the 2026 Hong Kong Guide, rewarding chef Kin-san's carefully crafted Edomae omakase at the lobby counter of The Mira Hotel on Nathan Road. Trained at Michelin-starred Ginza Iwa Tokyo and Sushi Wadatsumi Hong Kong, Kin-san brings a lineage of classical Edomae technique to his own restaurant.

The Hong Kong outpost of Japanese chef Keizo Seki's acclaimed Sushi Zo brand, housed in the beautifully restored Tai Kwun heritage precinct, offers Edomae omakase led by executive chefs Michikazu Yoshida and Ryohei Sugawara — both Japanese, both trained in the Zo tradition of allowing the fish to speak without embellishment.

The first international outpost of Osaka's two-Michelin-star Sushiyoshi, this TST counter is personally directed by chef-owner Hiroki Nakanoue, who visits Hong Kong regularly to ensure the Hong Kong menu stays true to the Osaka original. An Edomae-style omakase menu (from HKD 1,980 at lunch) draws loyal regulars and destination diners alike.

The sole overseas outpost of Michelin-starred Udatsu Sushi Tokyo, this 12-seat counter inside the elegant stable block of FWD House 1881 pairs Japanese-owned provenance with a warmly innovative Edomae approach, led by chef Hiroki Nakamura who spent over 13 years training under founder Hisashi Udatsu. Dinner omakase from HKD 2,380.

Helmed by fourth-generation Tokyo sushi master Yukio Kimijima — with nearly five decades of experience — UMI's ten-seat counter on Hollywood Road, directly opposite the Man Mo Temple, delivers an unwavering expression of classical Edomae sushi in one of Sheung Wan's most atmospheric settings. No Michelin star, but consistently ranked among Hong Kong's finest by its devoted regulars.

Chef-owner Taichiro Motoyama (Japanese, 20+ years in Hong Kong) opened Mikasaya in Causeway Bay in 2023 with a clear mission: deliver high-quality Edomae omakase at a fair price point. The 17th-floor counter on Lockhart Road has quickly gathered a devoted following for its skilled sushi craft and welcoming atmosphere.