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🇯🇵 Tabelog 3.93 🇯🇵

Sushi Riku is one of the new sushiyas that relocated to Hiroo which is a prime residential area in central Tokyo. Chef Riku Toda was trained by two of the most prominent sushi chefs in the last decade - the retired legend Mizutani San and Chef Sugita who needs no introduction. He was subsequently entrusted by Chef Sugita to lead the opening of a high-ended sushiya in Bangkok called Sushi Ichizu. Needless to say, Sugita’s classics like kohada and iwashi isobemaki were both outstanding but what impressed me the most was the first ever piece of shark fin I have had in Japan – it’s crispy outside and perfectly moist inside, finishing with a spicy kick from black sansho. What an ingenious tsumami, marrying the best Thai produces with Japanese cooking technique and seasonings.
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The photos were captured last year during a pop-up event that was held at Restaurant l’equateur, and I am sure the experience will be more pleasant at a properly furnished sushiya.

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💴Budget: 32,000 yen⁣⁣⁣⁣⁣ Less

🇭🇰 Krug Room 🇭🇰

Krug Room is in my opinion the most exclusive and unique private dining experience that is open for public reservation. It’s stunning designed to create an elegant yet homey ambiance, resembling the experience of dining at one of your friends’ mansion.
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The menu is curated in order to pair with Krug Grande Cuvee, Vintage and Rose. During our service, there were only 4 guests so we basically shared the entire bottles on a complimentary basis. Considering the experience and exceptional Krug champagne, the tasting menu is simply a steal, not to mention the current credit card promotion.
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Huge thanks to the host, Marti, who is very knowledgeable and extremely enthusiastic. His hospitality truly elevated the dining experience. He also told me the whole venue and menu will be revamped by December, and I’m excited to go back for another private wine dinner.
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💴Budget: HK$ 3,888 Less

🇯🇵 Tabelog 3.93 🇯🇵

Sushi Riku is one of the new sushiyas that relocated to Hiroo which is a prime residential area in central Tokyo. Chef Riku Toda was trained by two of the most prominent sushi chefs in the last decade - the retired legend Mizutani San and Chef Sugita who needs no introduction. He was subsequently entrusted by Chef Sugita to lead the opening of a high-ended sushiya in Bangkok called Sushi Ichizu. Needless to say, Sugita’s classics like kohada and iwashi isobemaki were both outstanding but what impressed me the most was the first ever piece of shark fin I have had in Japan – it’s crispy outside and perfectly moist inside, finishing with a spicy kick from black sansho. What an ingenious tsumami, marrying the best Thai produces with Japanese cooking technique and seasonings.
⁡
The photos were captured last year during a pop-up event that was held at Restaurant l’equateur, and I am sure the experience will be more pleasant at a properly furnished sushiya.

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💴Budget: 32,000 yen⁣⁣⁣⁣⁣ Less

Tabelog 4.03 🇯🇵 
 
Sushi Masuda is one of the best choices for overseas sushi lovers in my opinion. It is relatively easy to reserve, and the team consists of apprentices who speak good English and native Mandarin.  
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Chef Masuda’s CV is one-of-a-kind which encompasses experience in most influential Kyushu-mae and Edo-mae sushi restaurants in Japan – Tenzushi and Sukiyabashi Jiro. Needless to say, Chef Masuda’s team excelled in shari in a consistent manner. Thanks to the enhanced kitchen since relocation in late-2022, the tsumami of Sushi Masuda 2.0 was elevated to kappo-level complexity and presentation.  
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The special course was truly enjoyable - the kawahagi was the best I have ever had in recent years. I strongly recommend this beautifully furnished sushiya in your next trip if you do not speak Japanese or look for a less uptight dining experience.  
 
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💴Budget: 48,400 yen⁣⁣⁣⁣⁣ 
🐟 Neta: 9 
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣ 
🦪 Tsumami: 9 
🍹Drinks: 9⠀⁣⁣⁣⁣⁣⁣⁣ 
🏢 Vibes: 10

#luxurytravel#tokyofood#tokyo#japan#japanesefood#omakase#sushilovers#sushiomakase#sushi#東京美食#相機食先#美食#米芝連#米其林#nigiri#日本美食#香港美食#にぎり#東京グルメ#予約困難#壽司#鮨#すし#おまかせ#sushitime#yummy#jtfoodcation_jp #赤貝#鮪#tuna Less

Michelin ⭐️⭐️ 
 
Alex Dilling at Hotel Café Royal was recommended by my friend who worked in the kitchen at numerous fine dining joints in London. It is currently crowned with 2 Michelin Stars, and is one of the very few highly acclaimed fine dining restaurants in London that accommodates solo diners. Diners can choose between a 5 and 7-course tasting menu but I suggest the 7-course one as the extra dishes were worth the minimal price difference. The caviar dishes were particularly worth-remembering, thanks to Chef Alex’s work experience in a caviar-focused restaurant before. There were 3 caviar dishes in the 7-course tasting menu, and the caviar all worked really well with the sauces and proteins, especially with the crab jelly and brown butter hollandaise. The kitchen tour was another highlight during which Chef Alex introduced the kitchen and culinary philosophy of the restaurant, elevating the dining experience for solo diners like myself.  
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💴 Budget: £195 
🥘Food: 8 
🍹Drinks: 8 
🏢Vibes: 8.5 
⚖️C/P: 8.5 Less

Tabelog 4.03 🇯🇵 
 
Sushi Masuda is one of the best choices for overseas sushi lovers in my opinion. It is relatively easy to reserve, and the team consists of apprentices who speak good English and native Mandarin.  
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Chef Masuda’s CV is one-of-a-kind which encompasses experience in most influential Kyushu-mae and Edo-mae sushi restaurants in Japan – Tenzushi and Sukiyabashi Jiro. Needless to say, Chef Masuda’s team excelled in shari in a consistent manner. Thanks to the enhanced kitchen since relocation in late-2022, the tsumami of Sushi Masuda 2.0 was elevated to kappo-level complexity and presentation.  
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The special course was truly enjoyable - the kawahagi was the best I have ever had in recent years. I strongly recommend this beautifully furnished sushiya in your next trip if you do not speak Japanese or look for a less uptight dining experience.  
 
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💴Budget: 48,400 yen⁣⁣⁣⁣⁣ 
🐟 Neta: 9 
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣ 
🦪 Tsumami: 9 
🍹Drinks: 9⠀⁣⁣⁣⁣⁣⁣⁣ 
🏢 Vibes: 10

#luxurytravel#tokyofood#tokyo#japan#japanesefood#omakase#sushilovers#sushiomakase#sushi#東京美食#相機食先#美食#米芝連#米其林#nigiri#日本美食#香港美食#にぎり#東京グルメ#予約困難#壽司#鮨#すし#おまかせ#sushitime#yummy#jtfoodcation_jp #赤貝#鮪#tuna Less

🇭🇰

Sushi Hare is hands down my favorite sushiya in Hong Kong. Nigiris here were consistently crafted in terms of temperature and size. Neta was of very good quality and the prep work was equally outstanding. You just have to try the black pepper anago which i have never seen such a combo elsewhere. The kitchen staff also deserved a lot of credit for the perfectly executed and well-conceived tsumamis. ⁣
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The competitive price tag of Sushi Haré is another reason that makes it notoriously difficult to book. It’s fully booked until Q4 2024 so do follow their Instagram to catch last minute cancellations.
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💴Budget: 980 hkd Less

Tabelog 3.82 🇯🇵

Sushi Take is one of the very few sushiyas in Tokyo that’s helmed by a female chef. Chef Takeuchi was trained at a legendary sushi-ya, Shimbashi Shimizu, before going independent in 2014. There are quite a lot of similarities between Sushi Take and Shimbashi Shimizu as both of them offer very old school sushi experience. Nigiris curated by Chef Takeuchi are quite large and will be placed directly on the sushi counter without a plate. Neta-wise, you are expected to see a lot of traditional ones like hamaguri [蛤], kuruma ebi [車海老], kohada [小鰭] and anago [穴子]. Similar to Chef Shimizu, Chef Takeuchi applies nitsume more often than other sushiyas do on neta like shako [蝦蛄], anago, hamaguri and ni-ika [煮烏賊], and without a doubt, her homemade nitsume was absolutely delicious. I was particularly impressed by the awabi [鮑] nigiris as I really enjoyed the tenderness and lasting sweetness & umami from the neta.

Shimbashi Shimizu is definitely the pinnacle of old school sushi, but reservation is limited to Japanese speakers only. As a tourist, Sushi Take can be an alternative as it is relatively easy to reserve. I also recommend the nigiri-only course as tsumamis are usually quite simple as the kitchen of the restaurant is quite compact.
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💴Budget: 18,000 yen⁣⁣⁣⁣ Less

Tabelog 4.00⁣⁣ 🇯🇵
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Tomidokoro is one of the sushiyas that I would love to visit whenever I am in Tokyo. Customers are able to truly appreciate Taisho’s skills in terms of how to craft nigiris in a highly consistent manner and bring out the best from each type of neta. ⁣⁣
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Sato Taisho sources most of his neta from Nozomi, a subsidiary of Yamayuki Group. With all due respect, his neta might not be the most expensive ones but they truly stood out, especially the hikarimono and traditional netas. In particular, the acidity of Saba was spot on, went really well with the fatty finish. Sato San’s buri was the showstopper which was aged beautifully, bringing out layers of flavors and a silky mouthfeel. He also stepped up its sake game, the Jikon he offered was so fresh and appetising.⁣
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I honestly recommend this sushiya to every sushi-lover. Trust me, if you go for the nigiri only lunch, you’ll be impressed by the cost performance ratio when you receive the bill. ⁣⁣
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💴Budget: 20,000 yen⁣⁣⁣⁣⁣
🐟 Neta: 9⁣⁣
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: N/A⁣⁣
🍹Drinks: 8.5⠀⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 8.5⁣⁣
⚖️ C/P: 10 Less

🇭🇰

Sushi Mori Tomoaki closed its door in Dec 2023 as Mori San decided to go on an adventure in Philippines. Prior to its closure, it was essentially the most coveted sushi restaurant in Hong Kong, thanks to the creative tsumami, high quality neta and fun
interaction at the counter.
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In my final visit in December last year, I was really happy to revisit a lot of classic dishes such as crab paella, sansho ankimo and iwashi isobemaki. Let me know if any of you knows the details of the next venture of Mori San!

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💴Budget: 3,500 hkd Less