Udatsu Sushi Hong Kong | Omakase | Luxury | Curated

Udatsu Sushi's Hong Kong outpost sits inside FWD House 1881 in Tsim Sha Tsui, the first location outside the brand's Tokyo original. The 12-seat counter is led day to day by Head Chef Hiroki Nakamura, a protégé who worked alongside Chef Hisashi Udatsu for thirteen years and previously ran the Michelin-starred Sushi-Ichi branch in Bangkok. Udatsu himself is based in Tokyo but visits the Hong Kong restaurant regularly.

The cuisine is Edomae-style sushi with modern touches, built around a two-vinegar approach to shari: two separate batches of rice, each made with a different Iio-brewed vinegar, are paired against different cuts of fish to vary the taste profile piece by piece. The restaurant is open for both lunch and dinner Tuesday through Saturday, closed Sunday and Monday. The dinner omakase is priced at HK$2,380 per person plus 10% service, with a limited-time Summer Lunch Menu previously offered at HK$988 plus service; confirm current lunch pricing and availability directly with the restaurant.

Dress code is smart casual, and the dining room is counter-only, suited to small groups rather than large parties. Service is described as English-friendly, and reservations are taken by phone. The space pairs its sushi service with a jazz soundtrack and a sake and cocktail list, including Clase Azul highballs, a deliberate departure from a traditional sushi-ya atmosphere.