Exit E2, Sheung Wan MTR Station continue reading
Hailing from the one-Michelin-star restaurant Sushi Iwa in Tokyo, chef Daisuke Suzuki has developed his own brand in Sheung Wan. Focusing on omakase, the restaurant uses high-quality seasonal ingredients with attention to detail, pairing different types of rice with different seafood. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2017-19)
Good For
Casual Drink
Opening Hours
Mon - Sat
12:00 - 14:30
18:30 - 22:00
Public Holiday
12:00 - 14:30
18:30 - 22:00
Payment Methods
Visa Master Cash AE
Other Info
Phone Reservation
10% Service Charge
Review (10)
I had picked this sushi bar instead of another in the same district purely because of its Michelin star. I had reserved two seats at the sushi bar just a few days ago. You would soon know why it was so easy to make a reservation for a weekday lunch. There were just 9 seats at the sushi counter and maybe 2 more tables of 4 in 2 small rooms. A very small restaurant indeed.I asked the only server at the restaurant the differences between the $480 and $800 sets and was told that there would be 2 more sushi of uni and toro while other sushi would be the same for the $800 set. In this regard, I decided to go for the $480 set because purely 2 more pieces of sushi of uni and toro didn't seem to justify the difference of $320+10%. The $480 set would include 8 pieces of sushi and rolls.The tableware was quite pretty.The sliced pickled gingers were pre-made and the chef could quickly take them out for serving. The sliced pickled gingers were ok, a bit spicy but they were sufficiently thin and crispy. Maybe a bit too watery. The wasabi was not spicy at all and was a bit tasteless. This appetiser was served to us very soon after our orders. There was no introduction of the food and the chef who showed them to us wore quite an uncomfortable facial expression. Really a bit surprised of such service at a Michelin restaurant at this price. Back to the food, there was really nothing special with the tomato and kombu. There was just very little sesame sprinkles which didn't smell or taste particularly strong. The vinegar was very tour though. Luckily the chef who served us sushi did introduce the sushi to us! There was nothing special with this 金目鯛. A very common sushi at similar sushi bars.The chef introduced to us that this 白蝦 sushi had salt and lemon juice sprinkled on top. I personally found it a bit too salty with the salt on it, which couldn't really be balanced by the lemon juice. The shrimp itself was ok, which seemed sufficiently fresh but the texture wasn't particularly crispy/meaty.This 墨魚 was much better as it was quite crispy indeed.This seasoned tuna could be the best piece among all today with the very refreshing yuzu juice added to it. This seasoned 立魚 tasted quite good. This 鮫魚 tasted similar to 立魚 too while I had not  come across this fish often.赤貝 was fresh and crispy.At the endorsement of the chef serving us sushi, the server served us miso soup at this point of our meal. It was quite a tiny pot. It was a pass, with nothing special.The last sushi of the day was seasoned scallop. It really made me wonder why there were so many seasoned items?! I really much preferred normal fresh scallop sushi.I had thought we would have tuna rolls but got this 乾瓢roll instead. We were told that they were cooked melons! So it was another seasoned item of the meal....The seaweed was not crispy at all, although it did smell good. Other eaters ordering the more expensive lunch set got tuna rolls instead. The egg was quite yummy. The texture was pretty good, with slightly thick crust and very soft and smooth interior. It was slightly sweet, cold and refreshing.Dessert was a very plain normal vanilla ice cream with no choice. Desserts for the more expensive set seemed to be Japanese melons. Again, I recalled that the server had told me all other sushi would be the same except for the uni and toro sushi for the different sushi sets. So maybe he really meant just the sushi but not the rolls or the desserts. Anyway, the ice-cream itself was ok, although quite tiny in portion. I would have preferred something more Japanese like azuki or matcha or yuzu sherbet though.Overall, service by the server was ok although there was only him serving all of us. He did help clean up some sliced pickled gingers accidentally dropped onto the table although sometimes he was slow in refilling our mugs. While one of the chef didn't seem to introduce the sushi he was serving and wore quite an unfriendly facial expression, the chef who served us was actually ok. However, I had definitely expected more from such a one Michelin starred restaurant. Most importantly, I was really shocked at the number of seasoned dish they served in 1 single meal. There were definitely way better sushi bars in the same district at a similar price. I would not recommend this place and would not come back again. By the way, my stomach started grumbling again around 3p.m. after lunch... continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-01-20
This sushi restaurant is located in Central, in the Grand Millennium Plaza. Awarded Michelin 1-star since 2015, it was formerly known as Sushi Ginza Iwa, associated with the famous sushi restaurant in Tokyo. But after cutting ties with it, now establishing itself under the current name. Inside it was quite small with a sushi counter of 10 seats, brightly lit with a comfortable ambiance, and seeing the large and thick single piece of wooden cutting table I immediately know that the chef had special requirements on the details. We ordered the omakase menu ($2000) as well as a half-bottle of junmai daiginjou of Eikun Brewery from Kyoto ($580). With five appetizers, the first was Yellowjack Sashimi. The fish was very fresh and tasty, with the signature crunchy texture of the flesh of this fish permeating and is a good start of the meal. The second appetizer was a fresh Oyster from Hokkaido. Seasoned with some vinegar, chives and radish, the chef had cut it in half so allowing us to eat it easily. The oyster had a nice firm texture which I like, and with a nice long brine aftertaste it was a wonderful continuation. The third appetizer was Marinated Octopus. Seeing how the chef took out the tentacles and cut into pieces, it reminded me of a similar dish I tasted at Sushi Shikon. While this one was very tender to the point of dissolving in the mouth, I prefer a firmer bite like what Sushi Shikon had mastered. But overall the taste was still very good with the small amount of ginger adding an extra dimension to the flavors. The fourth appetizer was Abalone, which had been cooked with broth to impart a delicate flavors, perfectly balancing with the original abalone taste and not overpowering it, but at the same time supplementing. The texture was tender, offering a nice bite too. This would be the ideal texture for the octopus in the earlier appetizer. But maybe the chef would like to contrast the two so making the octopus softer? I should ask the chef but that would need to be the next time now. The fifth appetizer was Grilled Rosy Sea Bass Very rich in fragrance, the flesh was moist and juicy, while the skin was crisp. Paired with the mashed turnip it neutralized the fish oil to reduce the heavy mouthfeel. I also like the chef adding some vinegar sauce to the turnip so you would not need to dip in any sauce and making it messy. Then we were served the sushi, with a total of 10 pieces. First was the Needle Fish. Seeing the chef skillfully peeling the shiny skin of the fish we immediately could tell how fresh the fish was. There was a tiny bit of yuzu peel added on top to bring in further fragrance and freshness, and I found it was highly complementary to the delicate flavors of the fish. Really a nice sushi. The second one was Cuttlefish. The chef had demonstrated again the great skills in cutting the cuttlefish in strips to break the fibres making it very easy to bite and swallow. The cuts also allowed the soy sauce to seep in, an important element as the soy sauce could just drip away on the smooth cuttlefish. I don't know why but felt a sense of satisfaction when swallowing this sushi. Another good one. The third one was Buri or Amberjack. But for my wife as she requested not to have the fatty fish she was served the white shrimps instead. My buri was very rich in taste, with the fish oil bursting in the mouth when biting. Among all the sushi I had for the evening, this one really offered the most intense flavors. The fourth piece was Toro. And again the chef had prepared another piece using Aji or Horse Mackerel for my wife. The toro had the right balance of fat and in fact was not as heavy as the buri I just ate. Another fantastic piece of sushi. The fifth one was a Marinated and Aged Tuna. One of the techniques to bring out the taste of the fish was in fact to age them, as not every fish would taste best being fresh. While certainly the tuna was nice and without the 'bloody' note I often found in inferior sushi restaurants, the flavors were not particularly impressive. It was the least I like among the sushi on the night. The sixth piece was Ark Shell, one of my favorite shellfish. The pieces were large in size, with a nice crunchy texture. The chef had carefully cut loose the muscle so that we could chew apart the ark shell, and while it might not be as crunchy as some other shellfish, in terms of the taste it was another wonderful sushi. The seventh one was Sea Urchin. Unlike many sushi restaurant which would be prepared using the gunkan sushi style, the chef did not but instead carefully place the sea urchin on top of a rice ball. With a tiny bite of wasabi added, the red sea urchin was creamy and good in taste. Some people might want the higher-grade sea urchin but for me this one was still quite good. The eighth sushi was one I had never experienced before. First when the chef took it out I mistakenly think it was a marinated turnip. But seeing how he cut it and then made a sushi with one I noticed that it was in fact a Marinated and Aged Scallop. The texture was still soft but there was an additional firmness on the flesh like when the scallops were cooked. I found the taste of the scallop was not as intense as a fresh one though. The ninth one was a Prawn. Seeing the live prawns skewered and taken out for us to see, it was then returned to the kitchen and shortly brought back fully cooked. The chef quickly removed the shell and made a sushi from the flesh. And as the chef explained, the cooked prawn really was much more flavorful than the live sashimi. It was another of my favorites in this evening. The last piece was the Egg. I could not stop admiring the chef as this was one of the best I had ever tasted. The egg was mixed with a very nice broth to cook, soft in texture, and had a wonderfully concentrated flavors of the broth still readily identifiable. This piece could easily be overlooked in most sushi restaurants but they did not. A truly nice one. Then we were served a hand-roll, and mine was a Chopped Tuna. The piece of seaweed was crunchy and nice, and the chef had seasoned the tuna well. The method to roll this was also quite unique, with the shape of a square column. Remembering that my wife would not want too fatty fish, the chef had prepared a sea urchin hand-roll instead. The chef then asked whether I was full. I told him to add a piece of Aji (or Horse Mackerel) for me. The fish was really great in taste, and I also liked how the chef added the small amount of chives which made it even nicer. It was a nice finale to the sushi for the evening. The Miso Soup was very good too, without being too salty, having a lot of chives to bring forward the taste. It was a comforting conclusion for the meal before we moved on to dessert. For dessert it was Melon, very sweet and juicy.The bill overall for the night was $5170, with the additional sushi costing $120. It was quite expensive considering the overall food quality, ambiance and service. With seven people sitting in the sushi counter, sometimes I also found the chef too busy preparing which resulted in less conversations he could make with customers. A bit of a shortfall in the overall experience but still a sushi place worth its Michelin status. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2018-06-13
我和朋友为了祝贺退休去尝了Omakase lunch. 鱼很新鲜,味道很特别,大将很专业的及时给我们各种各样的tsumami和sushi。餐厅的环境也很舒适。我们很满足的。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2018-04-11
與朋友午飯,喜歡這裏的装修,客人的寿司吧枱與厨師的工作枱連成一体,拉近彼此的距離。頭盤是現製的番茄沙律,清新开胃,然後是肥美的北海道生蚝,甘香無渣。接著便是不同的刺身及寿司,其中最享受的是海胆寿司,清甜,甘香,入口即溶,配上份量適中的飯团,因此不膩,超正。今次適逢有日本帶魚,就像我們的牙帶鱼,做法是加少許鹽然後炙燒,肉質嫩滑及很有魚味。新鮮北寄貝寿司用料很新鮮,因此色澤光亮及無腥味,肯定滿意。但是我最喜歡的,还是池魚寿司,特別是厨師加了一些現刨的柚子皮末,加強了鲜味及口感。總的來說,食材新鮮,做法多樣化,配上简潔和風裝修,真的是享受。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2018-03-05
随便找家Open Rice推荐$2000以上的。6:30打电话订位,有位,全晚连我只有四个顧客。Menu 只有两个選擇,$2000/2800.点了$2000的。除了一片Toro, 全是下价鱼。虾也没牡丹虾,只是雪藏虎虾。九片鱼生连寿司,有两片是熟煮的不知什么鱼,也没介绍。寿司和盛器和食品摆设连商场水準都不到。鱼生不见得特别新鲜。寿司平舖直序,全没花心思。厨师是一个不像做过高档次日本餐厅的香港人。和客人全无沟通。这次是我唯一一次吃完Omakase仍是肚子饿的。价钱不说,这是我吃过最差的Omakese!!!不会再来!!! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)