Sushi, Omakase, Japan, Lovers, Fine Dining

With over 12 years of experience in Japanese cuisine, Chef Perry Lau has apprenticed under the renowned sushi master at fine dining Japanese restaurant (Kosyu, Saikou, June Sushi) Perry honed his omakase skills at cult favourite Sushi Imamura, before bringing them to Hanabi, to create his traditional masterpieces made with daily jet fresh fish flown in from Tsukiji Market. One of the most important skills a sushi chef can master is the technical knowledge to know exactly when to buy a fish and how to make the most of it. The 18 seater dining place serve a mostly traditional sushi and sashimi omakase with a few special twist of the chef skills and creativity.

800 – 1000 HKD

4/F, 6 Knutsford Terrace, Tsim Sha Tsui, Hong Kong