Chef Saito's lunch omakase represents tremendous value for Michelin-starred omakase. The three-course appetizer progression builds flavour and palate complexity before the nine nigiri pieces begin. Fish sourced at Tokyo's Toyosu Market that morning is flown to Hong Kong same-day and served by evening. Multiple Google reviews praise the lunch as the best Michelin entry point in the city at this price.
Tips from diners
New customers must be introduced by someone who has dined at Sushi Saito before or have a hotel concierge contact the restaurant. Direct walk-ins won't be seated.
Booking requires a 1-month advance minimum and a non-refundable deposit. Expect to book well ahead — the restaurant is usually booked out 4-6 weeks.
Dinner expands the appetizer courses to six, offering a more complete kaiseki-style progression before the sushi course. The nigiri selection is the same nine pieces as lunch but paired with more refined preparation and tableide commentary from Chef Saito. Reviewers consistently note the 45-storey view over Victoria Harbour as enhancing the special occasion atmosphere.
Tips from diners
Request the first seating for best window light over the harbour. Late seatings are table service facing the counter, fewer views.
The white fish selection appears late in the nigiri sequence, serving as a palate reset before richer fish. Selection varies by season but always features premium catches from Japan's best fishing grounds. The fish is typically served slightly seared on the rice to highlight the textural contrast. Reviewers note this as Chef Saito's way of demonstrating mastery across the full fish spectrum, not just premium toro.
Tips from diners
This course represents true Edomae technique — simplicity, precision, respect for the ingredient. No tricks, no heavy sauces.
One of the appetizer courses features three types of sashimi, each selected by Chef Saito personally that morning. The restaurant emphasizes the supply chain — Tokyo's Toyosu Market is considered the world's finest seafood exchange, and Saito's 30-year relationship with vendors gives him access to the best daily offerings before they're sold to other restaurants. This course alone justifies the one-star rating.
Tips from diners
Ask for counter seating when you book if available — watching Chef Saito prepare each piece adds immensely to the experience.
Saito's toro is aged 5-7 days in a climate-controlled environment, a technique that develops deep umami while rendering the fat texture almost buttery. The rice underneath is vinegared with a Saito family recipe — less aggressive than typical Edomae shops, allowing the fish to shine. Reviewers repeatedly mention this single piece as worth the entire price of admission.
Tips from diners
If you've had good toro elsewhere, this will change your expectations. The difference between 1-day aged and Saito's method is remarkable.
Sushi Saito opened in April 2018 at Four Seasons Hong Kong as the only Sushi Saito branch outside Tokyo, bringing three-Michelin-starred Chef Takashi Saito's refined Edomae-sushi tradition to Asia. Fish is hand-selected every morning at Tokyo's Toyosu Market and transported the same day. The 400-year-old hinoki counter provides an intimate setting with stunning harbour views at 45 storeys up.
Call Four Seasons concierge directly rather than going through the website reservation system — direct contact has better availability and deposit terms.
Counter seating is extremely limited (8 seats). If you book a group of 4+, some will be seated at regular tables — this diminishes the experience. Keep groups to 2 maximum.
The 45th-floor setting is formal and elegant. Smart casual minimum, business attire preferred. No shorts, casual trainers, or athletic wear.
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