Restaurant in Hong Kong, Hong Kong
Tokyo's hardest table, now in Central.
Sushi Saito is one of Hong Kong's hardest reservations to secure, and the Edomae-style counter on the 45th floor of the Four Seasons earns the effort. With a La Liste score of 99 points (2026) and a Michelin star, this is the city's most credentialed sushi counter outside Sushi Shikon. Call the hotline the moment it opens and book lunch if you have flexibility.
The single most useful thing to know before attempting Sushi Saito is that the reservation hotline only operates during specific days and times. If you call outside those windows, you will not get through. That is not a quirk — it is the mechanism. Set a reminder, call the moment the line opens, and be prepared to try more than once. Securing a seat here is a genuine exercise in patience, and treating it as such will save you frustration. Once you are in, the experience more than justifies the effort.
Sushi Saito sits on the 45th floor of the Four Seasons Hotel Hong Kong in Central, which means the setting alone carries weight. The room is compact and counter-focused, with cypress wood running the length of the bar , the format that Edomae sushi was designed for. This is not a dining room where you sit at a table and wait for plates to arrive. You are at the counter, close to the preparation, watching each piece come together. For a first-timer, this is the right orientation: you are a participant, not an audience. The cypress counter at venues like this is not decorative; it is functional, and the proximity to the chef is part of how the meal communicates.
The kitchen operates under the supervision of Chef Takashi Saito, the same figure behind the original Tokyo operation that has held three Michelin stars for years. Chef Gabriele Di Leandro leads the Hong Kong counter. This is an Edomae-style programme: seasonal seafood, rice sourced from Akita and Nagano, cooked in spring water from Kagoshima, and dressed in a proprietary vinegar blend. These are not incidental details , they are the structural logic of why the rice tastes different here than at most other sushi counters in Hong Kong. The technique is Tokyo-rooted, the ingredients are sourced with documented specificity, and the result sits at the $$$$ price tier for a reason that the food itself makes legible.
The venue opened in 2018 as Saito's first overseas outpost, and the demand that met its launch has not softened. As of 2026, La Liste scores it at 99 points, up from 77.5 the previous year , a move that reflects either genuine momentum or a recalibration of how the guide weights Asian sushi counters at the top tier. Either way, 99 points in La Liste puts Sushi Saito in a category shared by very few Hong Kong restaurants. It also holds a Michelin star (2024) and a Black Pearl 1 Diamond (2025), which together confirm that this is not a venue coasting on brand recognition from its Tokyo parent. The food is earning its own credentials.
For a first-timer, the practical advice is this: book lunch if you can get it. The hours run from 12 PM to 1:30 PM and 6 PM to 10 PM, seven days a week. Lunch seatings at high-end sushi counters in Hong Kong tend to be less competitive and occasionally carry a price differential worth noting. You will also be eating in natural light with Central's skyline at 45 floors up , a spatial detail that changes the character of the meal. Dinner is the prestige slot and fills fastest; if you have flexibility, lunch is both easier to book and arguably better suited to tasting the rice, which is the technical centrepiece of any Edomae counter.
If Sushi Saito is not available when you check, the Hong Kong sushi category does not leave you without options. Sushi Shikon is the most direct peer , three Michelin stars, similarly difficult to book, and a comparable Edomae approach. Sushi Wadatsumi, Sushi Fujimoto, Sushi Gin, and Sushi Ima round out the counter sushi options in the city at varying price points and booking difficulty. For the broader Hong Kong dining picture, see our full Hong Kong restaurants guide.
Globally, if you are building a sushi counter itinerary, the comparison set worth knowing includes Harutaka and Sukiyabashi Jiro Roppongiten in Tokyo, Sushi Kanesaka for a slightly more accessible Tokyo entry point, Shoukouwa in Singapore as the closest regional peer, and Edomae Sushi Hanabusa for an Osaka-adjacent reference. Sushi Harasho in Osaka and Sushi Sho in New York City are also worth tracking if your travel patterns extend that way.
The Four Seasons address matters for logistics: the hotel is directly above Hong Kong Station, which makes arrival direct from the airport or from Kowloon. If you are planning a wider Central evening, Le Salon de Thé de Joël Robuchon at IFC Mall is a short walk for a pre-dinner or post-lunch stop. The Hong Kong hotels guide, bars guide, and experiences guide have the surrounding area covered if you are building a full trip around the booking.
| Detail | Sushi Saito | Sushi Shikon | Sushi Wadatsumi |
|---|---|---|---|
| Price tier | $$$$ | $$$$ | $$$ |
| Booking difficulty | Hard , hotline only, specific hours | Hard | Moderate |
| Cuisine style | Edomae sushi | Edomae sushi | Edomae sushi |
| Awards | Michelin 1★, La Liste 99pts (2026) | Michelin 3★ | Not listed |
| Setting | Hotel (45F, Four Seasons) | Hotel | Standalone |
| Lunch available | Yes (12–1:30 PM daily) | Yes | Yes |
Also worth bookmarking: the Hong Kong wineries guide if you are planning wine alongside the meal.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Sushi Saito | Sushi | $$$$ | When Tokyo’s legendary Sushi Saito restaurant opened itsfirst overseas outpost in 2018 at Forbes Travel Guide Recommended FourSeasons Hotel Hong Kong, gourmets met the new venture with unmatchedfanfare as thousands rushed to secure a reservation.The popularity has shown no signs of slowing down — su; La Liste Top Restaurants (2026): 99pts; La Liste Top Restaurants (2025): 77.5pts; Black Pearl 1 Diamond (2025); Supervised and managed by famed Chef Takashi Saito, the team masterfully crafts Edomae-style sushi using the best seasonal seafood. Rice from Akita and Nagano is cooked in spring water from Kagoshima and dressed in a special vinegar blend. But before you get to taste these divine creations at the cypress counter, you must first get a seat, which are always hard to come by – the reservation hotline only works during specific days and times.; Michelin 1 Star (2024) | Hard | — |
| Ta Vie | Japanese - French, Innovative | $$$$ | Michelin 3 Star, World's 50 Best | Unknown | — |
| 8 1/2 Otto e Mezzo Bombana (Hong Kong) | Italian | $$$$ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Feuille | French Contemporary | $$$ | Michelin 1 Star, World's 50 Best | Unknown | — |
| The Chairman | Chinese, Cantonese | $$ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Neighborhood | International, European Contemporary | $$ | Michelin 1 Star, World's 50 Best | Unknown | — |
A quick look at how Sushi Saito measures up.
The reservation hotline only operates on specific days and times, so securing a seat is the hardest part of the experience. Once you're in, you're sitting at a cypress counter for Edomae-style omakase overseen by Tokyo's Takashi Saito, now with a Michelin star and a La Liste score of 99 points (2026). Come with a clear schedule: lunch runs 12–1:30 PM and dinner 6–10 PM. This is a format-dependent experience, so if omakase isn't your preference, look elsewhere.
At $$$$, the omakase is among the priciest meals in Hong Kong, but the La Liste 99-point ranking (2026) and Michelin star (2024) put it in a credible tier for that spend. The kitchen uses rice from Akita and Nagano cooked in Kagoshima spring water with a proprietary vinegar blend — details that signal genuine craft rather than prestige theatre. If you're going to spend at this level in Hong Kong, Sushi Saito makes a stronger case than most. For those who prefer a broader menu format at a similar price point, 8½ Otto e Mezzo Bombana is the closer alternative.
Lunch (12–1:30 PM) runs shorter and may be slightly easier to secure — but the format is the same omakase experience either way. Dinner gives you a longer window (6–10 PM) and suits a special occasion better. If you're visiting specifically for the counter experience and have flexibility, dinner on a weekday is the practical call.
No dietary restriction policy is documented in available venue data, which is common for strict Edomae omakase formats where the kitchen controls the sequence entirely. If you have serious dietary requirements, confirm directly when you call the reservation hotline — omakase kitchens at this level typically require advance notice, and some cannot accommodate significant changes to the set progression.
As far ahead as possible — this is among the hardest reservations in Hong Kong, and that has been the case since the restaurant opened in 2018. The hotline operates on specific days and times only, so missing the window means starting over. Plan for weeks to months of lead time, especially for weekend sittings or dinner.
At $$$$ with a Michelin star, a Black Pearl Diamond (2025), and a La Liste score that jumped from 77.5 in 2025 to 99 in 2026, Sushi Saito is tracking upward in recognition at a rate few Hong Kong restaurants match. The rice and vinegar sourcing reflects the same standards as the Tokyo original. For what you're paying, it delivers — but only if you want a traditional Edomae omakase and accept that the room, the format, and the pacing are non-negotiable.
Yes, provided you book well in advance and the guest of honour is comfortable with omakase format. The 45th-floor setting in the Four Seasons Hotel Hong Kong adds occasion weight, and the La Liste 99-point credential (2026) means it carries genuine prestige. For a celebratory dinner where the food itself is the event, this works. If you need flexibility — à la carte, dietary swaps, or a livelier room — The Chairman in Central is a better fit for group celebrations.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
