RFK Cuisine · Sushi · Hong Kong
Best Sushi Restaurants in Hong Kong 2026
Sushi · Hong Kong · 6 counters ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
Eight seats, HK$4,000, one chef flown out of Tokyo to build it. Sushi Shikon is the only three-star sushiya in Hong Kong, and the shape of it tells you how the city took to sushi: not as an import but as a destination, with Tokyo's master chefs sending their best people to run counters here. The fish lands at Hong Kong International most mornings hours after the Tokyo auction, and the city now carries a three-star room, a clutch of one-stars, and the kind of internal politics, who lost a star this year, who gained one, that only a serious sushi town generates. Ranked here on the rice, the fish and what the bill buys.
1.Sushi Shikon
Hong Kong's only three-star sushiya, Yoshiharu Kakinuma's eight-seat Edomae counter at the Landmark; book early for a milestone omakase.
Sushi Shikon is the overseas arm of Masahiro Yoshitake's Ginza original, and in the 2026 Michelin Guide it holds three stars, the only sushiya in Hong Kong at that level. Executive chef Yoshiharu Kakinuma, a Tokyo native who spent a decade cooking in New York and Atlanta before Yoshitake brought him in, runs the eight-seat counter inside The Landmark Mandarin Oriental in Central. The cooking is classical Ginza-style Edomae, the aged, single-piece tradition, built on meticulous fish ageing and a shari (seasoned rice) judged to the degree. Dinner omakase is around HK$4,000, with lunch near HK$2,250. This is the room for a once-a-trip sushi dinner, not a casual booking. Reserve through the hotel as far ahead as you can; eight seats go quickly.
Book through the Landmark Mandarin Oriental; the dinner omakase.
2.Sushi Tokami
Taga Satoshi's one-star Tokami branch in TST, built on aged red tuna; reserve for a twenty-course, akami-led omakase.
Sushi Tokami is the Hong Kong branch of the Tokyo one-star, tucked into Ocean Centre in Harbour City, Tsim Sha Tsui, and it has held a Michelin star here for years. Chef Taga Satoshi, who trained at the famed Kyubey in Ginza, runs a counter defined by tuna: Tokami is known above all for its aged akami, the lean red cut it cures and serves at peak. The omakase runs to roughly twenty courses, around HK$1,400 at lunch and from HK$1,800 at dinner, an hours-long Edomae procession. If your sushi priority is the tuna run rather than the room, this is the counter to book. Reserve two to three weeks ahead and take a lunch seat for the best value.
Book on the Tokami HK page; the aged akami and the full omakase.
3.Sushi Wadatsumi
A one-star, single-menu counter at K11 Musea pouring wild Japanese fish; book for the best-value omakase in town.
Sushi Wadatsumi spent years as a Sheung Wan fixture before moving across the harbour to K11 Musea at 18 Salisbury Road, Tsim Sha Tsui, in 2021, taking a bigger space without losing its edge. It has held a Michelin star across most of the past decade, including the 2026 guide. The kitchen runs a single set menu of mostly wild-caught Japanese fish, and the value-for-money is what regulars praise: a starred omakase at a price that undercuts the rest of the field. The format keeps it simple, one menu, no choices, the chef's judgement on the day. Go here when you want a genuine one-star counter without the three-star outlay. Reserve a couple of weeks ahead; the single seating fills steadily.
Book on the Wadatsumi page; the set omakase of wild Japanese fish.
4.Sushi Takeshi
A new 2026 one-star room, Yamagata shari and reservation-only seats; chase it for an intimate, traditional Edomae night.
Sushi Takeshi was one of two Hong Kong restaurants to win a first Michelin star in the 2026 guide, and it arrived with a clear identity: a single omakase built on seasonal seafood flown in from Japan, with rice made from Yamagata shari at its core. The format is reservation-only and deliberately intimate, an authentic, traditional Edomae counter rather than a hotel showpiece. As the newest starred room on this list, it carries the energy of a kitchen with something to prove, and for now the seats are a little easier to land than the established names. Go for a quiet, classical sushi night with a chef still building the room's reputation. Book ahead through its reservation line; seats are limited.
Reserve through the booking line; the single Yamagata-rice omakase.
5.Sushi Saito
Saito-lineage sushi on the Four Seasons' 45th floor, off the 2026 star list but unchanged at the counter; book for the pedigree.
Sushi Saito is the Hong Kong outpost of Takashi Saito's revered Tokyo room, set on the 45th floor of the Four Seasons in Central with sixteen seats and a view down the harbour. The story in 2026 is that it dropped off the Michelin star list after holding two, the most talked-about sushi change of the year here. The counter itself is unchanged, the lineage and the cooking still draw a devoted following, and the booking remains famously hard: seats are released through a limited hotline on the first day of each month. We rank it below the current one-stars because the guide does, but the pedigree and the room keep it firmly on this list. Call the hotline early in the month and be persistent.
Book via the monthly hotline; the omakase and the 45th-floor view.
6.Sushi Hisayoshi
The Ginza Iwa lineage in Harbour City, Hisayoshi Iwa's TST omakase; go for classic Edomae without the three-star wait.
Sushi Hisayoshi carries one of the great Ginza names to Tsim Sha Tsui: it is run under chef-owner Hisayoshi Iwa, of the Ginza Iwa lineage, inside Harbour City on the Kowloon waterfront. The cooking is classic Edomae omakase, a measured progression of nigiri built on the disciplined, restrained Iwa style rather than spectacle. It does not chase the three-star theatre of the Central rooms, and that is its appeal: a serious sushi counter with a real Tokyo pedigree that you can often book closer to the date than the marquee names. Go here for traditional, well-judged sushi when Shikon and Saito are out of reach. Reserve a week or two ahead, and ask the counter what the chef rates that day.
Book ahead through the restaurant; the chef's Edomae omakase.
How Hong Kong eats sushi
Hong Kong's sushi map runs across the harbour. Central and the Four Seasons end hold the marquee names, Sushi Shikon at The Landmark, Sushi Saito on the 45th floor, where the rooms are polished and the prices peak. Tsim Sha Tsui, on the Kowloon side, has quietly become the value and variety hub, with Tokami, Wadatsumi and Hisayoshi clustered around Harbour City and K11 Musea. The fish is overwhelmingly flown in from Japan, often landing the morning of service, which is why a city with no sushi tradition of its own can hold a three-star counter.
The etiquette is Tokyo-strict at the top: book early, keep your reservation, sit at the counter, eat the nigiri as it is served. The one-star rooms are looser and lunch is the value window across the board. Bookings range from a hotel concierge to a once-a-month phone hotline, so plan by the room. For the wider city, the Hong Kong dining guide covers Cantonese, dim sum and the rest, and the best sushi restaurants worldwide set these counters against Tokyo and Osaka.
Where not to look for it
Skip these for serious sushi
Mall conveyor-belt sushi. The branded kaitenzushi belts in the big shopping centres are convenient and cheap, but they are a different category from the counters above. For a real Edomae experience you want a chef in front of you, not a plate on a track.
A starred omakase on a tight clock. The counters at Shikon, Tokami and Saito run a long, fixed sequence, often two hours or more, and they do not bend for a packed evening. If your night is short, eat elsewhere and save the omakase for a slot you can give it the time it asks for.
Frequently asked
What is the best sushi restaurant in Hong Kong?
Sushi Shikon, the three-Michelin-star counter at The Landmark Mandarin Oriental, is the best in Hong Kong. Run by executive chef Yoshiharu Kakinuma as the overseas arm of Tokyo's Sushi Yoshitake, it seats just eight and serves classic Ginza-style Edomae sushi. Below it, Sushi Tokami, Sushi Wadatsumi and the new Sushi Takeshi hold one star each, and Tokami is the pick if you care most about aged red tuna.
How much does omakase cost in Hong Kong?
At the top, Sushi Shikon's dinner omakase is around HK$4,000, with lunch near HK$2,250. The one-star counters are far more accessible: Sushi Tokami runs roughly HK$1,400 at lunch and from HK$1,800 at dinner, and Sushi Wadatsumi is known for a single, fair-priced menu that locals call the best value of the group. Expect a starred Hong Kong omakase to run HK$1,500 to HK$4,000 depending on the room and the time of day.
Which Hong Kong sushi restaurants have Michelin stars?
In the 2026 Michelin Guide Hong Kong and Macau, Sushi Shikon holds three stars, the only sushiya at that level. Sushi Tokami, Sushi Wadatsumi and the newly promoted Sushi Takeshi each hold one star. The notable change in 2026 was Sushi Saito, the 45th-floor counter at the Four Seasons, which dropped off the star list this year after holding two; the room is unchanged and still draws diners for its pedigree and its view.
How do I get a reservation at Sushi Shikon or Sushi Saito?
Book Sushi Shikon through The Landmark Mandarin Oriental, ideally as soon as your dates are set, since the eight-seat counter fills weeks out. Sushi Saito is the hardest table in town to reach: it releases seats through a limited hotline on the first day of each month, so you have to call early and be persistent. The one-star rooms, Tokami, Wadatsumi and Takeshi, take bookings a few weeks ahead and are easier midweek and at lunch.
What should I order at a Hong Kong sushi counter?
At a starred sushiya you order the omakase and let the chef lead, but the houses have specialities worth knowing. Sushi Tokami is built around aged akami, the lean red tuna it cures and serves at its peak, so lean into the tuna run there. Sushi Shikon shows its hand in the rice and the seasonal white fish, and Sushi Wadatsumi leans on wild-caught Japanese fish in a single set. Across all of them, the shari, the seasoned rice, is where the kitchen's quality really shows.
More sushi, by city
More from RFK
Browse the full Hong Kong dining guide, compare the global picks in the best sushi restaurants worldwide, find a room to impress a client in Hong Kong, plan a solo counter dinner, or open the full RFK cuisine index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.