Sushi by the Sea

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Led by sushi master Hisayoshi Iwa and his protege Tsukasa Kaneko, Sushi Hisayoshi is the newest addition to Hong Kong’s culinary landscape.

If you love sushi, there aren’t many towns outside Japan that are better suited to your palate than Hong Kong. The Fragrant Harbour has a love affair with all things Japanese, but especially when it comes to food, with a seemingly never-ending array of new sushi joints, yakitori grills, izakaya hangouts and Japanese whisky bars opening. The newest addition is Sushi Hisayoshi, an intimate new dining destination at Harbour City.

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Helmed by Chef Iwa, a celebrated sushi master who spent over a decade training at a number of Ginza’s best sushi restaurants before opening his own Michelin-starred restaurant, Ginza Iwa, in 2012, Sushi Hisayoshi will present the freshest seafood, imported from suppliers in Tsukiji, Kyushu, Shikoku and Hokkaido every day, with four delectable multi-course omakase menus.

Led by sushi master Hisayoshi Iwa and his protege Tsukasa Kaneko, Sushi Hisayoshi is the newest addition to Hong Kong's culinary landscape.

Presented at a 30-seat sushi counter made from 250-year-old Japanese Hinoki cypress, each menu will feature signature dishes like fermented oo-toro, in which the tuna is aged for two weeks in a custom-made maturation cabinet before being lightly seared over charcoal.

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Also look out for shirako cod tempura with white wine sauce and topped with black truffle; soft-braised octopus with radish; and marinated scabbardfish grilled over charcoal embers.

Because there’s always room for sushi.

For more Wining & Dining inspiration click here.

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