The Verdict
SUSHI TAKESHI brings the Edomae tradition to a twenty-seat space in Central where master sushiman Mori Tomoaki has returned to Hong Kong after a period away from the city. The counter is intimate, the service is ceremonially correct, and the fish — sourced directly from Japanese suppliers who have worked with Tomoaki for years — arrives at the counter in the condition that only long-term relationships between chef and fisherman produce.
The omakase progresses from seasonal appetisers through a full progression of nigiri, each piece narrated briefly by Tomoaki in the manner of a chef who believes that context — where the fish was caught, how it was aged, why it was seasoned this way — is as important as the piece itself. The rice is prepared with a proprietary blend of Japanese vinegars adjusted daily based on temperature and humidity. The toro is aged to the specific point at which the fat has distributed through the flesh without obscuring its flavour.
The 2026 Michelin star confirmed what Hong Kong's omakase community had anticipated from the moment Tomoaki announced his return to the city. In a dining market with multiple world-class sushi counters — Sushi Shikon, Sushi Saito Hong Kong, several others — the arrival of a chef of Tomoaki's calibre at this scale elevates the category further. The waiting list is significant; approach through a hotel concierge if you are not a resident.
Why It Works for Solo Dining
Twenty seats at a counter where the chef narrates each piece is the ideal solo dining format: stimulating, educational, and structured in a way that makes the time pass in concentrated focus rather than awkward awareness of being alone. Tomoaki is a chef who welcomes questions from interested guests, and the omakase format at this level produces a genuinely educational experience for anyone who wants to understand what the best Edomae sushi looks like in 2026.
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