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Sushi Tokami Hong Kong -1 Michelin Star

August 21, 2017 by Jennifer Che 9 Comments

Sushi Tokami Hong Kong

Sushi Tokami Hong Kong

Since opening in 2013, Sushi Tokami has quickly become one of the most respected and sought-after sushi restaurants in Japan. Within a year of opening, it gained a Michelin star in the 2014 guide. The restaurant is consistently one of the top 10 sushi restaurants on Tabelog, Japan’s user-reviewed restaurant site.

Sushi Tokami opened its second location in Hong Kong in 2016. This location also received a Michelin star in the 2017 guide. Chef Taga-san, who oversees the location, is from Japan and worked at several sushi establishments in Japan before moving to Hong Kong to open this new location. Because Hong Kong is not that far from Japan, this location can still source essentially the same fish as the Tokyo location.
Sushi Tokami Hong Kong
Sushi Tokami Hong Kong is located inside the massive Harbour City Mall, specifically at Ocean Centre. Located a bit tucked in the back (look for the huge Louis Vuitton store), the small sushi bar is easy to miss (reminds me of all those times in Japan when we circled over and over looking for the entrance of a sushi-ya). This one’s not as hard to find, thankfully!

Once you enter, you really do feel like you are in Japan, with one helpful difference: the server in the kimono speaks perfect English.

During lunch, you have your choice between three omakase set menus: 12 pieces, 14 pieces, or 16 pieces. In short, if you want otoro, you need to order the 14-piece set. If you also want uni and another seasonal specialty (in our case, it was a rosy sea bass), then you must order the 16-piece. There is no option for a la carte.

If you come at dinner, there is just one set menu, which includes several appetizers as well as 12 pieces of sushi. We chose to both get the 16 piece set, which in retrospect was totally worth it.
Sushi Tokami Hong Kong nagaimo uni
We started with a cold “appetizer” that consisted of a block of mountain yam (nagaimo) topped with uni and set in a “soup” of seaweed jelly. It was fantastic, light and refreshing with a touch of ocean flavors from the seaweed. It reminded me of a vegetarian dish I had at Kajitsu in New York City years ago.
DSC03301.jpg Sushi Tokami Hong Kong
DSC03304.jpg Sushi Tokami Hong Kong
The rice at Sushi Tokami is a special type of grain that is mixed with rice vinegar fermented with sake yeast. This results in the signature brownish rice you see in all of Sushi Tokami’s nigiri. Pictured above: Karei (flounder), ika (squid) topped with squid ink salt, and kohada (gizzard shad – two different angles, one to specifically showcase the rice).
DSC03308.jpg DSC03309.jpgSushi Tokami Hong Kong
Sushi Tokami’s owner also owns the highly regarded tuna purveyor Yamayuki at Tsukiji Fish Market. Yamayuki  provides sushi to many of the most famous sushi restaurants in Tokyo, including Sushi Sawada, Sushi Saito, and Kyubey. It’s no surprises therefore that the fish at Sushi Tokami is top notch. Pictured above: maguro (tuna) marinated in soy sauce, chutoro (medium fatty tuna), and otoro (fatty tuna).
DSC03312.jpg Sushi Tokami Hong Kong DSC03315.jpg
Next was a scallop hand roll (loved the warm, slightly toasted seaweed), followed by an eggplant with a miso paste inside, kuruma ebi (prawn) and kasugodai (baby snapper).
Sushi Tokami Hong Kong DSC03318.jpg
DSC03319.jpg Sushi Tokami Hong Kong
Aoyagi (hand clam) was next, followed by shima aji (yellow jack), kinmedai (red snapper), and mirugai (geoduck).
DSC03323.jpg
The uni, made in the gunkan (“warship”) style was HUGE. Neverthless, the server told us we should eat it in “one bite.” My mouth is small, but I managed to fit it all in. It was a glorious bite – smooth, creamy, and sweet. Not a hint of stinkiness.
Sushi Tokami Hong Kong
The next bite was very seasonal and turned out to be one of my favorites: akamutsu, or rosy sea bass, is a sea bass with red skin that has a fattier flesh. It was just slightly seared and tasted absolutely phenomenal. This bite alone is worth spending extra for the 16-course tasting!
Sushi Tokami Hong Kong
Our last official “savory” piece was the anago (sea eel), which was fine but not as good as others I’ve had in Japan.
Sushi Tokami Hong Kong
We ended with a hand roll filled with mashed up tuna neck (it was delicious).
Sushi Tokami Hong Kong
Finally, for “dessert” we enjoyed a block of tamago (egg), which was dense and custard-like (as opposed to the more cake-like ones like Mizutani or Jiro). Finally, we completed the meal with a small cup of miso soup.
Sushi Tokami Hong Kong

General Thoughts – Sushi Tokami Hong Kong

I really, really enjoyed the meal. This is my first time trying a Japanese sister restaurant in Hong Kong, and I must say that it’s just as good. Frankly, the moment I stepped foot into that sushi bar, I felt like I was back in Japan. The Japanese speaking chefs, the availability of all the same types of fish fresh from Tsukiji, and the same quality of sushi.

Furthermore, it wasn’t too hard to book. I called only a couple days in advance for a 12PM lunch booking on Saturday and was able to get a reservation. Our entire meal of two 16-course tasting menus, a couple glasses of beer, and three 180mL bottles of sake cost around $500 USD all in.

Highly recommended!
Sushi Tokami Hong Kong Jen Bryan

Sushi Tokami Hong Kong
Harbour City
3-27 Canton Rd,
Tsim Sha Tsui, Hong Kong

Filed Under: Hong Kong, Michelin, Michelin1, Restaurant, Review, World Travel

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Comments

  1. Frances Fung says

    August 21, 2017 at 5:21 pm

    Sounds like a nice meal and nice place. I’ve been to Tokami in Tokyo, never been to the one in HK.
    That kasuhoda (baby snapper) you mentioned, I believe it’s called kasugodai.
    I know, sometimes I also struggle to hear what chefs are saying. 🙂

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    • Jennifer Che says

      August 21, 2017 at 7:09 pm

      Thank you! Error is fixed. 🙂

      Log in to Reply
  2. TSG says

    August 23, 2017 at 3:07 pm

    Wonderful writeup, thanks! I enjoyed my visit to Tokami in Tokyo, and the HK branch looks very good as well. A couple of quick additional notes regarding Japanese neta names: “Kare” is typically written as Karei (鰈), and “Awoyagi ” as Aoyagi (青柳).

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    • Jennifer Che says

      May 22, 2018 at 5:51 am

      Thank you! Post fixed. 🙂
      Jen

      Log in to Reply
  3. Vikas says

    September 13, 2017 at 7:57 am

    Great !!! Shushi is looking yummy i want to take a bite !!

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Trackbacks

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  2. Kam's Roast Goose Hong Kong - 1 Michelin Star - Tiny Urban Kitchen says:
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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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