Sushi Masa x Taiko — Restaurant in Hong Kong Island

We booked a dinner reservation at Sushimasa x Taiko through Google's booking system. Leading up to our visit, based on information seen online – including details on platforms like Google itself, OpenRice, and what appeared in the booking confirmation emails – we had the clear understanding that there were different omakase dinner menu options available, including price points around $398 and $598.

However, upon arrival at the restaurant, we were immediately informed that only the higher-priced $598 omakase option was available for dinner. This was a significant and unexpected discrepancy from what we had seen online and was not communicated to us at all during the booking process or in any subsequent confirmation emails. We felt this lack of transparency regarding the available menu options before our arrival was quite misleading and frustrating. If a lower-priced option is advertised online but not available, it should be clearly stated or removed from listings.

Beyond the initial booking confusion, the entire dining experience felt very rushed. The pacing of the meal was poor; new dishes were repeatedly brought to our table before we had even finished eating the course we were currently on. This made it difficult to properly enjoy each dish and contributed to a feeling of being hurried through the meal, not what you expect from an omakase setting.

Furthermore, the order in which the dishes were served seemed completely random and lacked any structure or flow. The dishes did not come out in any discernible order, certainly not following any sequence based on a typical omakase progression or listed menu items. For example, we received the abalone course, then sushi, then a cooked beef dish, then more sushi, and so on. In a standard omakase, you typically expect a sequence like appetizers/sides, followed by the main sushi courses, and finishing with dessert. The disorganized order felt very unusual and detracted from the omakase experience.

The physical space within the restaurant felt very cramped. The seating arrangements seemed designed to fit as many people as possible. This created a crowded atmosphere that was more reminiscent of a busy, high-volume buffet-style Japanese restaurant rather than the more intimate and focused setting associated with an omakase experience.

Regarding the food itself, we were quite disappointed, especially considering the $598 price point per person. The quality of the fish was underwhelming. It tasted comparable to fish we've encountered at more casual takeaway sushi shops or large chain restaurant branches in Hong Kong, rather than the higher standard expected from a dedicated omakase restaurant. It appeared that the fish pieces were largely pre-cut, and the preparation felt more like simply placing the fish onto the rice rather than intricate omakase crafting. The food quality simply did not justify the premium price charged.

Finally, when the bill was presented, a 10% service charge was added. We carefully examined the physical menu provided at our table, and we could not find any mention or notice of a mandatory 10% service charge listed anywhere on it. We also double-checked online menus we had viewed previously (on Google, OpenRice, and their social media pages), and none of those also indicated a mandatory service charge. We believe it is standard practice for restaurants to clearly list all mandatory charges on their menus, and its absence here was a point of concern.

Overall, considering the unexpected limitation to the most expensive menu option upon arrival (which wasn't communicated beforehand), the rushed service pace, the highly disorganized and non-traditional dish order, the disappointing food quality (especially the fish), and the addition of an unlisted 10% service charge, we found the entire experience to be extremely poor value for the $598 price paid. Even having potentially adjusted our expectations initially based on the online information, the actual experience fell far short of what we anticipated and hoped for. It was not...

I checked out Sushi Masa x Taiho in Causeway Bay, a Japanese spot near Causeway Bay MTR Exit E. They offer an unbeatable Omakase deal for just $398, featuring 18 courses that deliver exceptional value with fresh, high-quality ingredients and delicious flavors—no skimping here. The ambiance is sleek and modern with warm wooden decor, and the service is top-notch, though it’s a short walk from the station. The Omakase includes: • Steamed Food: Chawanmushi • Sushi: Signature Snowflake Foie Gras Tuna Sushi • Sashimi: Hamachi Sashimi, White Fish Sashimi • Cuisine: Gillette Scallops with Tartar Sauce, Stewed Abalone Tossed with Liver Paste • Sea Urchin Creative Cuisine: Uni Ice Cream Cone • Sushi: Seasonal Sushi 6 Pieces • Grilled Food: Grilled Seasonal Specials • Roll: Seasonal Hand Roll • Soup: Soup • Dessert: Seasonal Desserts Highlights include the silky Chawanmushi, the creative Snowflake Foie Gras Tuna Sushi, and the unique Uni Ice Cream Cone. At this price, it’s a steal—definitely worth trying，but remember to...

This is the first time I have found it difficult to write a review. Please ignore the stars. The reason is that the sushi chef is Hong Kong, but his skill is good. However, he may not have Japanese training, and the same goes for experience. He avoids this well and offers sushi with originality. Sushi ingredients are kept in a neta box, and the artisan probably knows how to age them. The sea bream and chicken grouper bring out the flavor of the fish, not the smell. The sweet sauce is disappointing, although it should really be made with soy sauce that has a light, dry, honjozo usukuchi base. I like sweet sauce, as I am happy with sweet sauce for my tired body. That’s day. Tuna, sea urchin, and abalone are just for show, but next time I go there, I may ask them to change all the nigiri to white fish. Here are my impressions of the very nice HK $498- omakase meal. DENSYU and DASSAI are recommended, and the beer is a SAPPORO small bottle, which is a good choice of sake for a sushi restaurant. Next time, I would like to...