Chef Kenichi Fujimoto only makes 30 portions of the futomaki and barachirashi sashimi bowl each day
In a time where dining out is limited in scope and mostly discouraged, what is a foodie to do? Of course, there are plenty of brilliant takeaway and delivery options out there, from ready-to-eat feasts to fine dining level plate-it-yourself packs, but those looking for an exclusive Instagram-ready meal from one of the city’s best restaurants might want to start sliding into sushi chef Kenichi Fujimoto’s DMs.
Sushi Saito at the Four Seasons Hong Kong is the famed two-Michelin-starred branch of the three-starred Tokyo original; like its counterpart, it is notoriously difficult to book and, with Covid-19, even more so with the issue of social distancing in an already small sushi bar. While a dinner omakase with sake and service will easily set you back over HK$4,000 per person, and the “homakase” where Sushi Saito chefs will come bring the sushi bar to you for even more, the takeaway offerings include relatively more wallet-friendly offerings for those wanting a taste of sushi royalty.
Related: Sushi Saito Proves A Mecca For True Nigiri Aficionados