Sushi Yoshitake was always in my sights since its Hong Kong debut. The price tag to a fancy meal is one reason why I struggled whether to visit the shop, even I am confident the shop would serve the best sushi one can find in Hong Kong.
Rated three Michelin-stars in Tokyo, it quickly appeared in the Hong Kong Michelin guide with a two-star mention.
Once you step into Sushi Yoshitake, one would be struck by its tiny size. The public space sits eight, and a small private room on the side. Featuring Edomae-styled sushi, Yoshitake stood out among other similar offerings with it strong character. No doubt there are plenty of great places for sushi in this Chinese territory, yet when it comes to the personality, none comes too close. The chef uses red vinegar instead of the usual white vinegar for its rice, and that imparts a different sourness to pair with the raw fish – a welcome change of perspective for “seasoned” palates out there – pardon the pun. The rice is firm and chewy.
The Executive Chef of Yoshitake Hong Kong, Masaaki Miyakawa, hails from Hokkaido, and served us for that night. His passion for sushi led him to devote 20 over years of his life to the craft and he landed the Hong Kong posting just half a year ago. It was great fun chatting with him over the meal. I especially appreciate his patience in listening to my poor standard in Japanese.
Back to my first point – the price. It didn’t catch me by surprise that we were the only guests that night. I believe few people in Hong Kong would be willing to spend HKD$2,500 to $4,500 for a omakase sushi meal. Many diners know one can easily go for better ones with fresher ingredients if you pay the same price in Tokyo. Lowering the price a little would definitely attract more diners. But with the dilemma of having to import every ingredient from Japan, lowering costs can be challenging. Though personally I think the meal may have cost a little more than what it’s worth, I am very delighted to see such a quality Japanese restaurant setting up shop here. This is the kind of standard Hong Kong needs in order to keep up with its reputation as a food paradise.
Address: The Mercer Hotel, Ground Floor, 29 Jervois Street, Sheung Wan, Hong Kong
Tel: +(852) 9697-6800
Visited on: 7 June, 2013
Price: HK$2,500 – HK$4,500
Hours: Dinner only; Mon-Sun: First seating – 6:00pm Second seating – 8:30pm
Chef: Masahiro Yoshitake
Executive Chef: Masaaki Miyakawa