Having just moved to a new location in the basement of Four Seasons Place, it can be a little tricky to find Sushi Hibiki. Nevertheless, the staff at the entrance is welcoming and gracious upon arrival. Throughout the meal, the time gaps between courses are perfect for savouring each course properly. All the dishes served are enjoyable and have an appealing presentation. Highlights include the monkfish liver, the maguro, the negitoro maki, and the cherry tomatoes. Every course comes with an explanation, which is delivered in a friendly and clear manner. Our sushi chef is also friendly and hospitable, taking time to provide some history behind the ingredients of some of the dishes. Worth noting are the desserts in the form of Japanese peaches, melons, pudding and matcha ice cream, all of which are beautifully presented on stacked plates.

ON THE PASS

Executive chef-owner Makoto Saito Sam has more than 20 years of experience working as a sushi chef in various countries including Australia and Italy, before he settled down in Malaysia and opened Sushi Hibiki in 2018.

TATLER TIP

For ultimate privacy, opt for the private room with the bar. It has a back entrance so you can access the room directly without having to walk through the restaurant.

SIGNATURE DISHES

Sushi, Sashimi, Ankimo