The owner's ambition is for his Hong Kong customers to enjoy the same superb quality sushi that he serves in his Tokyo restaurant - thus the fish arrives daily from Tsukiji market and the rice comes from Niigata. The secret is in the vinegar which is made from two kinds of sake sediment and aged for four years. The tiger prawn, the tender octopus and the egg custard with blue crab are just some of the stand-outs. Be sure to arrive on time.
- MICHELIN guide inspectors
Three MICHELIN Stars : Exceptional cuisine, worth a special journey!
Our highest award is given for the superlative cooking of chefs at the peak of their profession. The ingredients are exemplary, the cooking is elevated to an art form and their dishes are often destined to become classics.