Dazzled by Hisayoshi Iwa’s Tokyo restaurant Ginza Iwa, the proprietor of Sushi Hisayoshi sought to bring such an experience back to Hong Kong. The restaurant is led by Iwa’s protégé Tsukasa Kaneko, whose innovative ideas shine through in the appetisers while still delivering the staples sushi lovers adore. Think monkfish liver slow-cooked in red wine instead of traditional sake; tempura-fried shirako (cod milt) served with a creamy beurre blanc-style sauce; or the tamagoyaki, masterfully baked with bounce and elevated with the subtle addition of shrimp. Each dish has been levelled up with dry-ageing or marinating methods that intensify the natural flavours of each ingredient.

Signature Dishes

• Seasonal sushi omakase

Tatler Tip

If you’re after just the sushi experience, the lunch menus offer more variety at less than half the price of the signature Hisayoshi menu.