Sushi Saito Restaurant Receives a 2025 GLOBAL RECOGNITION AWARD
Under the soft glow of recessed lighting, a chef’s knife strokes a slab of toro before placing the nigiri on the hinoki cypress counter—a moment that captures why Sushi Saito has won the 2025 Global Recognition Award. This accolade highlights the restaurant’s consistent retention of a Michelin star since 2019, a distinction held by fewer than 2% of fine-dining venues worldwide. Precision in rice preparation defines the kitchen’s work: each grain is seasoned with spring water and a custom vinegar blend crafted by Chef Takashi Saito.
Rather than dramatic departures, enhancements to classic Edomae techniques drive the kitchen’s approach. Temperature-controlled plating units maintain each nigiri at the optimal warmth, while daily Toyosu Market imports and rice from Akita and Nagano prefectures ensure freshness and balance. These careful measures ensure that every piece—from kombu-marinated bluefish to uni—anticipates diner expectations through refined execution.
Service Excellence and Hospitality Philosophy
The intimate eight-seat counter creates direct engagement, with staff explaining fish provenance, rice methods, and sake selections in detail. “Each course arrives just as I’m ready for it,” notes a regular, reflecting the team’s precise timing and attention to guest preferences. Sake pairings—daiginjo, ginjo, and koshu—are chosen to complement individual dishes, and occasional counterside masterclasses add context.
Reservations are managed through narrow phone-release windows, reinforcing the restaurant’s focused guest experience. Servers undergo extensive training in menu sequencing and dietary needs, enabling them to anticipate requests and align service with kitchen operations. This coordination ensures a smooth flow throughout the meal.
Cultural Identity and Immersive Dining Experience
High above Victoria Harbour on the 45th floor of the Four Seasons Hotel, Sushi Saito blends its Tokyo roots with Hong Kong’s skyline. The neutral palette, minimalist décor, and soundproofing draw attention to the sushi-making ritual. Unadorned wooden paneling and subtle lighting provide a calm setting for the chef’s precise work.
Looking ahead, the team plans to refine rice curing methods and coordinate seasonal sake releases with fish availability, further enriching the omakase narrative. The 2025 Global Recognition Award confirms Sushi Saito’s position as a reference point for precise Edomae sushi, continuous refinement, and an immersive counter experience.
Situated on the 45th floor of Four Seasons Hotel Hong Kong, offering panoramic views of Victoria Harbour
Eight-seat hinoki cypress counter framed by floor-to-ceiling windows and minimalist wooden paneling
Neutral color palette, discreet lighting, and soundproofing focus attention on sushi preparation
Subtle Japanese décor elements—low-profile lanterns, shoji-inspired screens—blend tradition with modernity
Central location near MTR Central Station, IFC Mall, and major financial and cultural landmarks
Limited phone-only reservations released in narrow windows to maintain exclusivity and prepare precise seating
Staff trained in fish provenance, rice seasoning methods, and sake selection to guide guests through each course
Sommelier-led sake pairings (daiginjo, ginjo, koshu) timed to match individual nigiri textures
Counterside mini-masterclasses in sake deepen the educational aspect of the meal
Coordinated front-of-house and kitchen timing ensures seamless progression of omakase
Daily imports of top-tier seafood from Tokyo’s Toyosu Market hand-selected by Chef Saito
Rice sourced from Akita and Nagano prefectures, seasoned with spring water and chef-formulated vinegar blends
Temperature-controlled plating preserves ideal warmth and texture for each nigiri
Signature dishes include kombu-marinated bluefish, toro nigiri, and uni on warm rice finished with yuzu zest
Retained one Michelin star since 2019, reflecting consistent execution
Intimate counter setting allows diners to observe knife work, rice shaping, and plating in real time
Occasional guest sake masterclasses at the counter add depth and context to the pairing program
QR code menus and contactless payments introduced for safety and convenience
Seasonal menu adjustments aligned with fish availability and sake releases refresh the omakase
Panoramic harbour views provide a dynamic backdrop to the traditional sushi ritual
Rigorous staff training programs on menu sequencing, dietary accommodations, and cultural etiquette
Precise reservation management to balance demand and maintain optimal seating capacity
Kitchen equipped with advanced rice cookers and refrigeration units for consistent temperature control
During the pandemic, rapid adoption of QR menus and contactless operations without compromising quality
Continuous coordination between chefs and servers to maintain timing and flow
Strict provenance standards for all imported ingredients, ensuring freshness and traceability
Focus on supplier transparency; daily sourcing practices prioritize quality over volume
Limited local sourcing beyond seafood and rice due to commitment to authenticity
Contactless and digital solutions reduce paper waste in menus and payment processes
No extensive zero-waste program publicly documented, but operational precision minimizes food waste
Location
RESTAURANT INFORMATION
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Industry |
Restaurants/Fine Dining |
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Location |
Hong Kong |
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Year Founded |
2019 |
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Company Size |
60 – 80 employees |
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Website |
