Sushi Saito: It’s all about punctuality and perfection for chef de cuisine Masashi Kubota
- Seasonal dishes are Hokkaido horsehair crab, yuzu-dusted monkfish liver and dual uni from Kyushu and Aomori
Eating at Sushi Saito takes planning as the reservation hotline only operates on the first day of every month from 10am to 2pm (Hong Kong time).
With 16 seats, there are two dinner seatings nightly, and diners need to be on time as new chef de cuisine, Masashi Kubota, from Sushi Saito Tokyo, starts serving at 6pm on the dot. Joël Robuchon described the Tokyo restaurant as the “best sushi restaurant in the world”, and chef Saito goes to great lengths to source the best catch from Toyosu Market daily.
Dishes are seasonal; recent examples are the Hokkaido horsehair crab, yuzu-dusted monkfish liver and dual uni from Kyushu and Aomori.
Contact details
45/F, Four Seasons Hotel Hong Kong,
8 Finance Street, Central
2527 0811
Signature dishes
Sushi Saito signature dishes
Nodokuro in golden fish soup
Baby bonito marinated in soy sauce
