"Chef Hideaki Oritsuki has cut Edomae omakase at St Mary since 2013 — book the RM350 counter to impress a client."
Sushi Hinata opened in March 2013 on the ground floor of St Mary Residences, just off Jalan Sultan Ismail in central Kuala Lumpur. It was one of the city’s first serious Edomae omakase counters and remains a benchmark for the form: a quiet hinoki bar, a chef facing you, and fish flown in from Japan rather than sourced locally. For the wider picture, see our Kuala Lumpur dining guide.
The counter is helmed by Hideaki Oritsuki, a Nagoya-trained sushi master with three decades behind the board. About eighty per cent of the meal is nigiri, built on fish imported from Toyosu and Fukuoka markets with fresh stock landing every Tuesday and Friday — rich toro, sea urchin, and kampachi among the highlights. The omakase starts from RM350 per person, with shorter Hinata (RM280) and Sakura (RM200) sets for a lighter visit. The rice is seasoned Edomae-style and served at body temperature. Read our guide to the best sushi restaurants worldwide, or compare the Japanese cooking at Isao across town.
The room is small and understated: a hinoki-wood counter seating a handful of guests in front of the chef, plus a private room for those who want it. The sound is hushed and focused on the board, lighting is clean and bright over the fish, and the spacing is close. Dress smart. The best seats are at the counter, where the chef passes each piece across by hand — ask for the bar rather than the private room when you book.
Book Sushi Hinata to impress a client because the counter does the talking: a Nagoya-trained master, fish flown from Toyosu twice a week, and each piece handed across one at a time. It signals care and taste without the theatrics of a big dining room, the pacing suits conversation between courses, and the RM350 omakase reads as generous rather than showy. Reserve the counter, brief the chef on any allergies, and let the nigiri carry the meeting. See more client-dinner restaurants.
Not for a big celebration or a leisurely grazing dinner — this is a small, quiet omakase counter where the focus stays on the chef and the fish.
Yes, for serious Edomae omakase. Open since 2013 at St Mary Residences, Sushi Hinata is helmed by Nagoya-trained master Hideaki Oritsuki, with fish flown from Toyosu and Fukuoka twice a week. The omakase starts from RM350, with shorter sets from RM200. It is a quiet, fish-first counter rather than a scene. See our Kuala Lumpur dining guide for more.
The full omakase starts from RM350 per person. For a lighter visit, the Hinata course is RM280 and the Sakura course RM200. Around eighty per cent of the meal is nigiri, built on Japanese-imported fish, so the value sits in the sourcing and the chef’s hand rather than the volume of courses. Counter seats book out first, so reserve early.
The counter is led by Hideaki Oritsuki, a sushi master from Nagoya with around three decades of experience. He works Edomae-style, seasoning the rice and serving it close to body temperature, and builds the meal on fish flown from Toyosu and Fukuoka markets every Tuesday and Friday. Sit at the counter to watch him pass each piece across by hand.
Yes. The quiet counter, the imported fish and the one-piece-at-a-time service make it a confident choice to impress a client or close a deal without theatrics. Reserve the chef’s counter rather than the private room, and brief the kitchen on any dietary needs ahead of time. See our client-dinner guide for more KL options.
Reserve by phone — the chef’s-counter seats go first, so ask for the bar rather than the private room.
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Sushi Hinata earns a place as a KL Edomae mainstay since 2013, with Toyosu fish under master Hideaki Oritsuki.
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