Sushi Sase

Sushi Sase sits on a corner in Central, Hong Kong, where a modest light-brown wooden frontage hints at the refined experience inside. As a Hong Kong Modern Japanese restaurant focused on omakase, Sushi Sase places its 18-seat sushi counter at the heart of the room so guests watch every cut and hand-formed piece. Walk in at lunchtime or for an evening service and you immediately see the rhythm: fish arriving from Hokkaido, chefs working methodically, and plates moving at a deliberate pace. The address is Shop G1, G/F Baskerville House, 22 Ice House Street, Central, and the counter seating creates a direct chef-to-guest exchange that defines the meal.

The kitchen’s lineage matters here. Sushi Sase was founded by Satoshi Sase, a top sushi chef from Sapporo with an award-winning background at Sushizen. Today Chef Tomohiro Okazaki leads the team, continuing that founding vision. The philosophy is clear: let the fish speak. Seafood is sourced daily from Hokkaido, kept using natural ice for preservation, and prepared with classic Edomae knife work and rice technique. While there are no broad international award claims in public sources, the restaurant’s reputation among sushi connoisseurs rests on consistent sourcing, disciplined technique, and a menu that privileges purity over embellishment. That lineage and focus position Sushi Sase as a serious, traditional option amid Hong Kong’s diverse sushi scene.

The culinary journey at Sushi Sase is a tightly paced omakase that begins with light sashimi, moves through nigiri in thoughtful progression, and sometimes includes a mini kaiseki plate that introduces seasonal vegetables or a delicate broth. Signature items include silky Toro nigiri layered on precisely seasoned rice, seasonal Hokkaido sashimi showcasing clean, saline notes, and occasional Hokkaido uni served simply to highlight texture. Chefs use controlled temperatures for rice, tempered vinegar levels, and subtle garnishes such as a whisper of yuzu or freshly grated ginger to balance each bite. Techniques like gentle searing, short curing, and natural-ice preservation keep each piece focused on texture and immediate flavour. Portions are sized for tasting; expect approximately 15–20 pieces depending on the omakase. Reviews note the high-end price bracket—roughly HKD 2,000+ per head—so the meal is best for diners seeking a concentrated, chef-led sushi experience rather than a long multiple-course tasting with heavy sauces.

The interior is uncluttered and calm, with minimalist finishes and soft lighting that direct attention to the sushi counter and the chefs’ hands. About 18 seats at the main counter, two to three small tables, and a private VIP room with counter seating create an intimate setting. Service is formal yet restrained: staff offer concise introductions to each fish and its origin, then allow the food to take centre stage. Small, authentic touches—like fully automatic Japanese Toto toilets—contribute to an unforced Japanese atmosphere. Acoustics are controlled so conversation remains low; the soundscape is the chef’s knife and the quiet exchange of plates.

For practical planning, Sushi Sase operates Monday to Sunday, 12:00–15:00 and 18:00–23:00 (hours current as of October 2025). Call +852 2815 0455 or +852 2815 0477 for reservations; there is no confirmed online booking link. Best times to visit are early dinner services when chefs can pace the omakase, or weekday lunches for a more immediate experience. Dress smart casual; many guests choose polished, understated attire. Expect a high-end price point and limited seating, so book several days in advance for dinner and note dietary restrictions when you call.

If you value purity of fish, precise rice, and a focused Edomae sushi progression, reserve a seat at Sushi Sase and let the chefs guide you through Hokkaido’s seasonal catches. The restaurant’s chef-led counter and daily sourcing create an intimate tasting that rewards attention to detail. Call ahead and secure a spot at Sushi Sase for a concentrated, authentic sushi experience in Central, Hong Kong.