Sushi Imamura     壽司處今村  

This is OUTRAGEOUS! Waiting time is more than your eating time. Can u imagine a waiting time of 20 mins between each sushi?! Every table is complaining about the waiting time, and it just makes the atmosphere so bad. This place is filled with disgruntled customers. No matter what the quality of food is, it just destroys your appetite! I will never come again unless you are looking for free air con and sofa in cwb. This dinning experience is memorable for all the wrong reasons! Never again!

I've been to Imamura 3 times and each time enjoyed fantastic food. They have a great sushi menu and in addition some set meals including an omakaze. Food is fresh, and cooking style is traditional Japanese without any HK adaptation.

Service however is extremely slow. A dining experience may take 2 hours on average.

I read so much about this restaurant. it was pretty good but over rated i think.

The fish is pretty fresh and they have so many diffirent kinds of rare fish, but i found that the way fish was sliced wasn't the best. I did not find their sushi is very delicate. But I liked their rice.

The problem i had was the service. It is not a cheap place abut i found that the service did not match the price.
I ordered drinks as soon as i sat down and ordered few appetizers later. the appetizer came before my drink.
As Japanese, that really bothered me.

The lunch time is not too crowded and service is better.
Their lunch set is good deal. I would go back during lunch again.

I have been there serveral times, kind of casual place for Japanese dinner with friends. Usually, we have Omakase, minimum $800 per person and the Chef's will arrange. I like this because we don't need to think and just chit chat while waiting for our food being served. And, everytime you go, you can have surprise


They are quite well-known among Japanese in HK, this is the great selling point as their people do like it, it should be good, right? No disappointment so far, everything is of fine quality and great variety of selection. Portion is not small, everytime I feel so full.
The only bad thing is, tables and chairs are too small, not that comfortable if you sit there for over an hour.

This was the 3rd time we've been here. I must say that the most recent visit was the most disappointing.

Despite the dishes being of a good standard (when they finally arrived), the service by the waitresses was non-existant. They could not communicate clearly, they served the hot dishes before the cold dishes, in a haphazard way, they told us half way through the meal that our salad was not available, I had to tell them to re-fill our tea - twice for my husband and twice for myself, not once did they take the initiative themselves (even when asking them to refill for my husband, she did not have the common sense to fill mine at the same time), I had to ask them to clear away our finished dishes/plates - again every single time it was finished, and each dish took ages to come (one by one), in addition it also took too long for our bill. The restaurant was not crowded, and the waitresses were not busy - yet the service was not up to any basic standard.

Some basic training to the waitresses, as a start, would make the dining experience here alot more pleasant.

Super fresh sushi!

Ordered: Uni, toro, snapper, shrimp, salmon roe (and few other fish that i forget about the names).

Uni and salmon roe are especially good! You know the salmon roe actually bounce like a mini-tennis ball when i dropped one on the table Seaweed crispy, and Uni is super fresh.

Would definitely go again.

Sushi Imamura 寿司処今村 used to be quite a reliable place for quality sushi and sashimi. I said “used to” because the quality had dropped substantially with its popularity and fame growing over time. It seems that people are fine to settling average sushi at a cheaper price at lunch, rather than going for higher standard yet more expensive experiences. If you are a owner of a sushi restaurant, which way will you choose? Pulling in more quick profits with sell-out convenient lunch sets or higher quality offers with higher cost and lower turnover?

When I had a reunion dinner with 3 friends at Imamura one night, we were surprised by how deserted the place was. We were the only table in the restaurant for the whole night except for one foreigner at the sushi counter. We picked the table mainly because we were planning to talk to catch up and didn’t want to disturb others at the sushi counter. Regardless, our food was prepared by 今村猛之 樣 and his sous chef as he wasn’t really busy… Omakase (おまかせ) was our natural choice, in fact, almost always my defined choice when dining at sushi restaurant. What’s better than letting the chef to give you the best he can offer, much like the tasting menu in fine-dining restaurants?

The おまかせ started out with 3 cold appetizers (三昧前菜) which did not leave any strong impression despite all being homemade. The Hiroshima oysters with vinegar and oroshi (広島かきのマリネ) was fresh with the oceanic flavor and tantalizing vinegar (酢) and oroshi (おろし) nicely balanced, but the flavor was very standard. Accompanied was the Marinated Raw Sea Cucumber (珍味: なまこ酢 Namako Su) which, like last time I tasted it, was chewy and slimy and wasn’t particularly palate-simulating.

Next served was the more “safe” course of お造り刺身. The platter of sashimi was filled with seasonal fresh fish ranging from はまち (himachi, yellowtail), カンパチ (kanpachi), 帆立 (hotate, scallops), しま鯵 (shima aji, jackfish), さんま (sanma, pacific saury 秋刀魚), カツオ (katsuo, 鰹), to the more special and luxurious 金目鯛 (kinmeidai, golden eye snapper), サザエ (sazae, conch), あわび (awabi, abalone, 鮑), みるがい (mirugai海松貝, Geoduck clam), 牡丹海老 (Botan ebi), and 大とろ (Otoro). While the presentation was absolutely gorgeous, I must say the quality of each type of sashimi wasn’t as pristine as I would have expected. The better ones were the shell fish which still retained their crunchy texture and freshness. The 大とろ, while not the best I had, was richly marbled and filled the coated my lips and mouth with fatty goodness. On the other hand, my favorite さんま was not fatty enough to give a luscious mouthfeel(at least it wasn’t fishy), and the 牡丹海老 lacked the bouncy, juicy, “dancing-in-your-feel” feeling. (The shrimp heads were fried and served after). Both were surprisingly bland and in fact rather disappointing. However, points were given to the knife skills of Chef Imamura, as all sashimi was cut in the appropriate thickness and sizes. I am particularly impressed by the cuts of shell fish which were done poorly in a lot of other sushi restaurants, but not the case here.

After the sashimi, 松葉かに (matsubagani, 松葉蟹) was presented in the most simple, unadorned form. All the crab meat was extracted and placed both inside and outside the shell, with some female crab roes hidden underneath the meat. A pile of deep-reddish crab eggs right next to it certainly drew my attention. This presentation immediately reminded me of the 松葉かに dish that KC had at 幸村 (ゆきむら） in Tokyo.
http://gourmetkc.blogspot.com/2010/04/blog-post_27.html

Of course I did not expect the flavor to be anywhere close to what he had. In fact, the crab meat was totally deprived of sweetness or oceanic flavor, and the roes and eggs also failed to simulate my tastebuds. The course was supposed to be a highlight of the omakase, unfortunately it was mission impossible.

The sushi platter comprised of sushi made with しま鯵 (shima aji), 大とろ (Otoro), 金目鯛 (Kinmeidai),うに(Uni), 穴子 (Anago). They were better than average compared to most of the sushi restaurants in town, and with Chef Imamura in the house they were certainly up to my expectation. The neta to rice ratio, rice temperature and seasoning, and thickness of neta are all appropriately achieved under his skillful hands. The 葱とろ巻 (negitoro rolls) were also freshly done with the nori still crispy. The only caveat was again the freshness of the neta was just not of premium level, so even the highly experienced chef wouldn’t be able to save this natural weakness.

I must say the bowl of seaweed miso soup at the end of the meal was surprisingly delicious and completely excited me! The savory note of the seaweed was perfectly balanced by the umami of the miso (which I must say is of excellent quality). It was so soothing, I asked for a second bowl!

The super sweet melon and persimmon ended the meal. While our group was extremely happy during the dinner, the omakase overall had a lot to be desired. With the今村 brand name, I believe customers will have high expectation to both the quality of the ingredients and the chef skills in an omakase prepared by him. In this dinner I could see the latter – Chef Imamura’s years of experience as a sushi chef. However, the 2nd half of the equation didn’t quite deliver, leaving it an imperfect score.

The restaurant is a small one, just 4 tables with some seats at the sushi bar.

Food: Had some nice sashimi there! love their Toro so much! Uni was nice too! Overall, sashimi were very fresh! They said their abalone was imported from japan. It tasted kinda 'crispy" (not so soft like the Chinese one).

Service: need improvement. We hadn't finished our appetizer yet but the waitress took away our unfinished dishes. She tried to be very helpful and always checked whether we finished our dishes yet. For quite a few times, she tried to collect our unfinished dishes. Oh my god~~~~

In sum, sashimi was excellent!! ... but services need some improvement

We seen this resturant have that much good comman. So we go try it on last thursday night. We've order one 8 course & 10 course set. Sashimi tast ok. Tempuler are bad. Only give us sea salt and gree tea salt. No sause for it. Maybe we never eat tempuler like that. So we don't like eating this way. And its take too long for eating dinner here. Because they serve it one by one. Using us 2 an half hours dinner here. Just wasted my time! The price are too high for having those food they serve.

I went there for lunch recently with my friends.
Sushi and sashimi not too fresh ... ... a bit disappointed really, especially as I have quite high expectation of this restaurant

(The customer sitting next to me actually discovered a piece of hair on his sushi !!)

I think it might just be a lapse in their service ... ... the price is certainly ok for the meal. But probably I will not come again as there are other good choices around.

Came with bf (before he was my bf ) for a date a while back for dinner, sat at the sushi counter, the chef was very friendly and cheerful, so we thought we'ld just go with his recommendations.

Lots of sushi and sashimi, all very fresh, and they were very particular about which fish goes with which sauce, this one shouldn't be mixed with soy sauce, that one doesn't need wasabi, this one should be dipped in this sauce on the side... makes you feel like a gourmet
I didn't try the sea urchin sushi but pre-bf said it was mouthwatering.

The chef also presented us with a daily special he made - stewed fish jaw (or what we understood from his half english/japanese/sign language). It looked like stewed pork, dark coloured, the texture was rich like eating pork, but just melts in your mouth, and despite the dark colouring making you think it would be salty, it wasn't at all!! Very flavourful, and the soft cartilaginous bones were chewy... the whole dish was the most interesting thing I've tried in a while...

The assorted tempura was done just right, thin batter, crispy, retaining the freshness of the vegetables and prawns inside.

Had a bottle of house sake to go with it, the chef recommended it, and it went down well with the food.

We talked, we ate, we gulped down everything that was put before us... until we suddenly realised we were pretty stuffed...

Wasn't cheap, felt a bit bad that I had suggested this place and pre-bf had to take out the plastic and treat me... but for all that quality food, special attention to details and stewed fish jaw, it was so worth it.

A girl friend of mine birthday lately, so I suggested to have dinner with her in 壽司處今村. Actually I've been there once for lunch very long time ago. The food was very good and the price was quite decent for lunch. I never try on dinner so I went there with 2 friends on Aug 2, 2006. We all thought the dinner was a little bit pricy, when we were checking on the manu, of course compared with lunch was a huge differnce. However, the quality of food didn't change much, still very fresh and tasty. We all enjoyed so much except when we were asking if there was any special discount offer, the manager told us in a very rude manner, said "no discount offered". And we tried again to see if they had VIP. The manager said again in a very mean way, "our VIP was very pricy and expensive". We were then got pissed off of course. He was absolutely looked us down. So fine, we left. Then the following week, I went there for lunch again. I booked a table a week ahead, but when my friend got in, the manager told her the reservation was for 2 people only. so my friend range me up, and I told her I changed to 4. Then the manager kept asking her tons stuipd questions like who picked up the phone? Man or woman? And told her that they definitely would not have a table in such a perk hour. Anyway, after 5-10 mins later, we still got a table for 4 because they just had a cancellation. Finally, my friend sit down first and I got in afterward, and told her I would definitely write something about him, and looked at him again and said it out very loudly, and he heard it, so the way he served us was slicely better.

been there for lunch sets several times. price is similar to other sushi masters. the master is comparatively young, knows abit cantonese & appear fairly frequent on media. the one thing special abt this place is as listed below, for same price of sushi set, u got 1) choice of sushi 2) fairly wide choice incl rarer & more expensive types. agreed that geoduck is esp fresh, the 'cin' taste is obvious. then the sashimi bowl is in pieces (the type i prefer) rather than diced form. the miso soup also contains a fairly big chunk of fish (guess not frozen because of fresh taste) which makes it v tasty. & dun miss the sesame ice cream dessert. dun know why it's not greyish black in colour but vanilla look, with specks of coloured dots (black, red etc) like granite. & texture interestingly elastic feel like sweet dumplings (shi mic chi). but it still tastes as sesame ice cream , only less heavy. grateful if anyone inform place of retail sales.

Lunch sets are a good deal. $88 sushi set with 12 pcs of sushi (chef decides) and $130 with your choice of 10 pcs of sushi. But take note that the 'chopped tuna on rice' on the English menu is not negi-toro but sliced tuna on rice which is misleading!