Sushi Saito — Restaurant in Hong Kong Island

While the sushi holds up well, some consider this place overpriced and reliant on Saito's name without the real chef. The initial omakase impresses with simple yet high-quality ingredients, reminiscent of my Mechlin restaurant experience in Japan. However, the dinner's conclusion fell short with three uninspiring and creatively lacking dishes. The rushed omakase ending by 7:10 was disappointing, we started at 6 pm seating.

Another downside was the discourteous service; upon arriving at the spa, I was exploring the view when a server uncomfortably followed me everywhere, insisting I sit down. This continued during dinner, where the staff seemed standoffish. When inquiring about a table downstairs at the bar Argo, I was told they couldn't call down for me due to being separate from the hotel. Suggesting the concierge outside, I was told I could ask myself. Considering the amount paid for dinner, the lack of going above and beyond for customers was disappointing, prompting me to interrupt my own dinner for assistance. Even simple requests, like ginger on the side during sashimi courses, were initially ignored. She said she will bring it out after when the nigiris being served ...... okay..

Despite paying a significant amount, the mediocre experience doesn't warrant a return, especially considering more reasonably priced omakase options in Hong Kong.

I still gave it a 3 star because the sushi was pretty decent, but was it better than the other places I had for half the price? Not even close. I would check out sushi zo (best omakase I ever...

If you manage to secure a place, which luckily we did at very short notice, a wonderful and very traditional omakase awaits you. An almost shy Chef Takashi Saito guides you through his Edomae-style offerings with great expertise and impressive craftsmanship. Everyday he imports the fresh fish directly from the Toyosu market in Tokyo and flies it to Hong Kong. All pieces are handpicked and the variety depends on the seasonal availabilities. It is his rice from Akita and Nagamo, however, cooked in spring water from Kagoshima which adds the special texture and flavour of the nigiri. This is a wonderful treat for any lovers of omakase style meals....

As a first timer it was a frustratingly long and difficult process to book and then wait for your date. And you’re only allowed to book lunch for your first time. Waited three months. Booked on first of Sep. Lunch date was early Dec. Social gathering and dining restrictions in place due to Covid.

Service is impeccable. Food was excellent. Price is astronomical.

Now allowed to book for dinner. I booked for dinner on the day of my meal. At the time of writing this I’ve had that dinner as well. Which was postponed for an additional three months due to prolonged dine in restrictions...