Sushi for Summer?

A new sushi restaurants has graced our shores, and it’s definitely something to celebrate. Sushi Saito is straight from Tokyo, with three Michelin stars and a ranking of 26 in Asia’s 50 Best Restaurants for 2018.  Their Hong Kong restaurant opened its door in late March, as the first overseas venture, and is already getting rave reviews. 
It is a collaboration between Four Seaons Hotel and Global Link Restraunts Group- with Ta Vie and Tenku Ryugin two incredible Japanese restaurants, already in their repertoire, safe to say it’s in good hands.
The restaurant highlights the freshest seasonal seafood, hand-picked by Chef Takashi Saito every morning at Tokyo’s Tsukiji market and transported to Hong Kong the very same day.  Both the Tokyo and Hong Kong branch serve identical menus and use the same ingredients where possible, including all rice, dressing and salts.  

According to Chef Saito the primary goal with the Hong Kong branch, is to make sure it perfectly mirrors Tokyo.  Guests find only the most traditional dishes as chef Saito prepares his sushi in the authentic Edomae-style, as it was done hundreds of years ago.
Chef Kobayashi is the head chef at Sushi Saito Hong Kong, and has been working with Saito for eight years in Tokyo. Chef Saito also pays regular visits to the Hong Kong branch.
Of course no matter the impressive resumé, where our heart truly lies with a restaurant, is the wine list. Sushi Saito offers an extensive range of premium sakes, white wines, and champagnes, not to mention top domaines from Burgundy. The incredible Domaine Raveneau Chablis 1er Cru Butteaux is one such gem on the menu (direct from the domaine we might add), as well as Domaine Dagueneau’s Les Jardins de Babylone 2012  & Pouilly Fume Pur Sang 2014 from the Loire- the perfect complement to Chef Kobayashi’s dishes.
With two counters, the restaurant can accommodate 16 guests at full capacity, however only one is opened at the moment. It is fully booked until August, so if you want to get a taste of this magic, we recommend getting yourself on that waiting list!
– Sally Wong

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