Sushi Masataka’s uni hand roll, which chef Masataka hands to diners as soon as he makes it so the crisp seaweed contrasts with the slightly warm rice and cool, rich sea urchin. Photo: David Wong

Restaurant review: Sushi Masataka in Wan Chai – succulent, decadent, perfectly seasoned courses

Chef Masataka Fujisawa, previously of Rozan, has created something special here, with standouts including the uni hand roll, black sea perch and naughty, melt-in-your mouth toro

Topic |   Hong Kong restaurant reviews

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Sushi Masataka’s uni hand roll, which chef Masataka hands to diners as soon as he makes it so the crisp seaweed contrasts with the slightly warm rice and cool, rich sea urchin. Photo: David Wong
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.