12
2
1
7-min walk from Exit E2, Hong Kong MTR Station continue reading
Telephone
25270811
Introduction
Originally a famous sushi restaurant in Tokyo, ingredients are chosen by a Japanese sushi master from a fish market in Japan and flown directly to Hong Kong. The dining room decor is made of Nagano prefecture Chamaecyparis wood and fragrance emanates from the wood. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2019-20)
Opening Hours
Today
12:00 - 13:30
18:30 - 22:15
Mon - Sun
12:00 - 13:30
18:30 - 22:15
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay JCB
Number of Seats
16
Other Info
Alcoholic Drinks
May Bring Your Own Wine
Delivery
10% Service Charge
Spot payment
Review (18)
Level4 2020-03-08
5754 views
有一段時間沒有來saito了,這次朋友生日,他愛吃壽司,特地選了這裡,我心中香港最好的鮨店。千萬不能遲到,這次確實有事遲到了少許,為了趕上大家的進度,前幾道吃得非常快。今天坐在kubota san的板前,他是新的head chef,眼睛笑眯眯的,表情很豐富。一餐下來,整體體驗我覺得勝過之前的 chef kobayashi。整餐出品依然是沒那麼多花哨,傳遞了最傳統、最簡單、最優質、最心底的味道。 平實之中,我覺得比之前更好吃了。 在我心中香港第一的位置坐穩了。蒸鮑魚和八爪魚佐wasabi,之前調料有鹽和山葵,在之前還有辣醬。其實只有山葵解膩已經足夠,鮑魚口感彈牙但是很好咬爛,完美質感。對比之前,感覺兩者都更入味了,味道浸入肉最中間,不知道是如何做出來的,總之非常喜歡。拆蟹肉,滋甘味甜。烤螢光魷魚,至於串上,佐一些辣椒粉調味,肉Q味美,有輕微爆漿口感安康魚肝,還是一如既往的好吃,異常細滑鮮嫩,毫無惺感,搭配的醬料清新不已,我的最愛之一。黑喉,肉質很嫩,吃起來非常juicy,同時不影響表皮的清脆。壽司米的鬆散程度適中,整體平衡感正好。Squid,味道清爽,質感彈牙,齒間留香類。小肌醋醃的酸度正好Akami赤身,肉質鮮紅,味道濃而不膩,口感柔軟還不肥。原來最愛chutoro,這兩年越來越喜歡akami的質感。Chutoro,我的最愛,肥瘦恰到好處(其實這裡的更偏肥),師傅切工太好,入口即化和咀嚼感平衡的很好,完全沒有魚肉勁破壞口感Otoro,saito的otoro已經非常的肥膩了,入口即化。 白子,第一次吃白子壽司,白子至於米飯上包裹紫菜, 沒想到意外的好吃。白子完全不腥,甚至有一絲絲甜,口感很綿密,吃起來竟然很滿足。這道是個驚喜。海老,蝦頭部分切碎,包裹在整只蝦身裡面,海味十足。馬糞海膽,海膽異常甜膩綿密,很滿足吞拿碎手卷,和之前相比:師傅在包好後,朝上的一端再放一勺魚蓉,別看這小小的一部,大大增進了入口體驗。口感比之前要好了太多。玉子燒,非常柔軟,口感很細緻,有啫喱的q感,更像是一道甜品一般靜岡蜜瓜,不需多說,汁水豐富、肉質甜美。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2020-06-17
123 views
We came here for my birthday dinner and we were very lucky to have the whole room to ourselves during the first 6 pm seating, so we had a chef all to ourselves making it a very speedy dinner also because the next seating starts from 8 pm. I have to apologise in advance, since the order of my dishes may not be correct but I'll briefly explain how I personally feel towards each dish (some couldnt't be added due to the 12 photo limit here).Here's our personal chef from Japan.The sauce with this ankimo was a bit too sweet for my liking but it wasnt a bad dish.I liked this seared tuna, really brings out the oil from the fish.Usually, this crab dish is cold, but they serve it hot so it was lovely .Since I don't eat rice the chef gave me sashimi not one at a time but a three at a time so I could quickly finish them haha .three different kinds of tuna .Refreshing chopped white fish of some kind.raw prawn and its fried head .my favvv is always the uni and theirs didn't disappoint .also love this unagi but I personally would've liked it if there was less sauce.this tuna sushi roll was filled with these salty orange burdocks, to both of us, it was too salty.their sweet tamago came in a very soft texture that almost melts in your mouth, really amazing unlike any I've tried in other restaurants  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-03-21
3031 views
🍣Lunch Omakase $1680.同朋友一試位於四季酒店,奪得米芝蓮二星嘅Sushi Saito🌟成件事就係such a splurge但都要趁Koba San主理嘅時候試返次😆白子☁️新鮮而且口感綿密~配上酸汁幾夾又開胃👌🏻呑拿魚面額🐟肉質軟嫩又帶有油脂香~蘿蔔茸同芥末中和返濃味嘅醬汁,味道幾好!食完前菜到壽司部分🍣唔跟食嘅次序post~比目魚 • 小肌 • 魷魚 • 甜蝦.赤身同中拖羅都出色🤯仲正過大拖羅😂壽司部分尾聲 (唔跟次序):有鯖魚同饅魚🐟希海極上生雲丹🧡玉子 • 太卷追加太卷太卷唔錯啊咁多料都卷得咁靚仔~追加嘅太卷加埋海膽更完美👌🏻想自己隊一條🤣.小總結係$1680真係定價太高,仲要唔係好飽😂可能個價錢去左粒星同location到!試一次就好,同一個價錢有更多選擇! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-29
8173 views
自這家星級餐廳開幕至今已經有一段時間。每一個月的一號我都致電去訂位,可惜沒有一次是成功的。然而今次幸運地訂到午餐的位,真是一位難求,下次再有空位已經是兩個月之後的日子了。既然有位,不得不試吧!這間米芝蓮二星餐廳位於香港四季酒店的45樓,亦是東京米芝蓮三星Sushi Saito的唯一海外分店。餐廳只有omakase menu,Lunch set 為$1680, 而晚餐$3380, 另設10%service charge. 要注意的是訂座要付上50%deposite, 另外更改日期或人數都要重新付訂金,而取消更要付全費。或許要訂食材的關係,有些星級日本餐廳如柏屋的做法一樣。這鮨店的裝修簡潔高雅,採用單一原木色彩,加上柔和昏黃的燈光,氣氛舒適恬靜。全席只有八個座位,怪不得一位席難求。今曰試試午餐$1680。包括兩款前菜、十件壽司、手卷、湯和甜品。前菜:醬煮八爪魚這八爪魚煮得相當入味,八爪魚外部柔韌,內𥚃軟腍,味道鮮野,配上甜豉油的淡淡柚子清香和微酸,再加上芥末的辛,真是微妙的平衡,清爽又好吃。前菜:吞拿魚面額吞拿魚面額在坊間比較少吃得到,而這吞拿魚面額經醬油浸煮,比腹肉的脂肪細緻,口感柔順,真是入口即溶!而且吞拿魚味道甘甜脂香,佐以蘿白茸和芥末緩和了醬油的濃度,味道恰到好處,真好吃!Kinmedai 金目鯛這金目鯛表面油亮,口感柔軟, 油脂唔少但質感爽滑而肥美,在壽司飯襯托下,有著甘甜的美味,是樸實的味道。小肌是最考壽司師傅的手藝,但味道卻未必是最迎合大眾口味。這小肌肉質柔軟,有著沙甸般的風味,透著淡淡的醋香,味道酸爽彈牙,完全不帶半點腥味, 是清新單純的感受。赤身:紅卜卜的赤身色彩鮮豔,豐腴而具透明感,口感柔滑細膩,魚味濃郁。中拖羅:這中拖羅好像是赤身的進化版,口感柔軟,肉質纖細,不用費勁咀嚼便化於口中,魚脂豐富而入口甘香,但又不失濃濃的魚味,高雅的魚鮮味道在口中迴蕩,正!大拖羅:嘩!這大拖羅真是頂呱呱,入口即溶,而且完全無筋!油脂極為豐腴,魚肉口感細膩柔潤,魚脂的甘香充滿在口腔每一角落,一如霜降和牛一樣,無得頂!這是我吃過最好的大拖羅!魷魚:平日最怕吃魷魚,而這魷魚一改我對魷魚的觀感。這雪白的魷魚經師傅輕輕一𠝹,口感極為柔軟爽滑,加上青檸和鹽花,魷魚格外鮮甜,又充滿膠質,一如海綿一樣的輕柔。三文魚籽:三文魚籽大大粒,晶瑩透亮,一放入口即爆汁!這三文魚籽黏中帶有彈性,沒有醃得太咸,紫菜脆香,加上青檸的點綴,三文魚籽更為鮮美咸香,好吃。Iwashi sardine 沙甸魚沙甸魚正值時令,油脂豐富,柔滑肥美,而且帶有沙甸魚獨有的氣息,加上蔥花薑末,就是順滑不膩口的味道,奇怪的是居然完全沒有半點腥味。海膽嘩啦!這海膽真是跨啦啦!海膽堆得滿滿的,色澤亮麗飽滿,入口creamy 幼滑,海膽味極為甘甜濃郁,真係太好吃了!真想多吃一件。穴子和平日吃的不一樣。這穴子是白身的,而且應該是蒸的而不是燒的,口感極為柔軟一如棉花,加上鰻汁的甜美,在口中瞬間溶化。不過個人還是鐘情燒鰻,口味會更為甘香。Miso soup:這面鼓湯的青蔥幾香,但整體味道平平,無乜特別,不禁令我想起其他鮨店的魚湯。手卷由靑瓜、玉子、海鰻,瓢瓜等造成。手卷口感豐富,味道也ok, 是大眾化的口味。Tamago 玉子燒:嘩!估唔到這玉子燒堅正!同sushi tokami 有得fight. 這玉子燒香滑一如奶凍,軟綿細密,味道甜美又富旦香,好吃!最後以日本蜜瓜作結。曰本蜜瓜多汁清甜,有著蜜瓜幽幽的清香,味道甜美又不搶喉,一如糖果,正!這一天的午餐除了麵鼓湯和穴子外,真是極為味美。而且每一款壽司都由廚房新鮮的送上壽司飯揑製,所以入口的溫度剛剛好。而服務員也不時加茶抹碟,服務貼心。唯一可挑的就是價格偏高,但位處五星級酒店,加上米芝蓮二星的加冕,貴也是無可避免的。這可算是我吃過的top three,真的不錯。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-05-28
6860 views
黎過3 次,每次也遇不上Chef Saito,每次也剛巧由徒弟Chef Kobayashi招待,Koba人很風趣帶點害羞,omakase 的靈魂是與the chef 的交流,看著chef 認真地手握壽司和切魚生,再介紹每一道菜式,令整頓晚餐感到份外有味道。喜歡這裡的醋飯,酸度很適中,食物用料不用多說是很新鮮頂級,海膽完全沒有那一層防腐劑的味道(我對這防腐味道很敏感),那鮮甜細滑如奶油般的感覺,久久仍然排迴在舌尖,這種奇妙滋味真是難以言喻。不過sushi saito 是比較傳統和平實的,怪我們生活太好,外頭有太多omakase 都fusion 了。貪新鮮感的朋友說付出比平常一倍的價錢,當然expect more! 不過有時候回歸基本步,細賞每件食物最厚始的味道,也是一種享受吧。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)