Lunch showcases Chef Udatsu's philosophy of combining Japan-sourced premium fish with local Hong Kong ingredients. The omakase changes daily based on market availability and chef's inspiration. Multiple reviews praise the balance between traditional Edomae purity and creative ingredient combinations — making this one of Hong Kong's most innovative omakase experiences.
Tips from diners
Reserve via WhatsApp to +852 5729 4188 or email udatsusushi@fwdhouse1881.com. Phone calls are not accepted.
The restaurant design blends gallery aesthetics with dining. Take time to appreciate the concrete walls and contemporary art before your meal begins.
Dinner expands the omakase menu with larger fish selections and additional courses compared to lunch. The 150-year-old cypress counter seats just 12 people, allowing Chef Udatsu to tailor each service to his guests' preferences. Reviewers emphasize the intimate, relaxed atmosphere compared to larger omakase venues — this feels like dining at a friend's home rather than a formal restaurant.
Tips from diners
Jazz plays softly in the background — it's a deliberate choice by the chef to create an artistic atmosphere. Lean into it; this isn't traditional omakase silence.
FWD House 1881 is a heritage building in Tsim Sha Tsui. Arrive early to explore — the building's historical architecture sets the dining tone.
Unique to Udatsu Hong Kong is the incorporation of local ingredients — a deliberate artistic choice to blend Tokyo precision with Hong Kong terroir. Past menus have featured Hong Kong-sourced lobster, local seasonal greens, and regional produce prepared with traditional sushi knife skills. This course demonstrates the restaurant's philosophy of 'art x sushi' innovation.
Tips from diners
This is what separates Udatsu from other Tokyo-focused omakase shops. The local ingredient exploration shows the chef is engaged with Hong Kong's culinary scene.
Each omakase features 3-4 different fish types sourced by Chef Udatsu personally at Tokyo's Toyosu Market every morning. The selection rotates based on seasonal availability and the chef's current creative focus. Reviewers note the quality rivals Tokyo's top omakase shops despite being outside Japan.
Tips from diners
Ask Chef Udatsu about the day's fish selections — he loves discussing the morning's procurement and why he chose specific pieces for your service.
Chef Udatsu's toro represents the traditional foundation of his creative omakase. The aging process and rice technique follow classic Edomae standards, providing a counterpoint to the innovative courses earlier in the menu. Reviewers note this piece as a reminder that innovation is built on traditional mastery.
Tips from diners
All 12 seats are at the counter, so you have front-row access to the chef's technique and real-time commentary on every piece.
Udatsu Sushi's Tokyo location earned a Michelin star for two consecutive years before opening this Hong Kong branch in early 2024. The concept combines 'art and sushi' in a gallery-like setting with concrete walls and jazz background. Head Chef Hisashi Udatsu sources ingredients daily from Tokyo's Toyosu Market and incorporates local Hong Kong produce. Only 12 seats at a 150-year-old cypress wood counter, offering an intimate and artistic approach to omakase.
Only open Wednesday-Sunday. Tuesday-Monday closures mean planning is essential, especially for mid-week travel.
Located in the historic Stable Block at FWD House 1881 — a restored heritage building. The entrance is easy to miss; look for the art gallery signage.
The restaurant frequently hosts contemporary art installations and changes decor with seasons. Each visit offers a different aesthetic experience.
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