Sushi Wadatsumi began as the second location of Tokyo's Sushi Iwa, a highly regarded edomae sushiya in Tokyo. Originally called Ginza Iwa when it opened in 2013, it separated and became its own restaurant, changing its name to Sushi Wadatsumi around 2015. It achieved a Michelin Star in 2014 and has maintained it ever since.
The sushi chef, a local Hong Konger who trained at Sushi Iwa, was extremely precise, detail oriented, and truly a craftsman in everything he did.
Appetizers
flatfish (karei) 
striped jack(shima aji) 
uni + hairy crab 
octopus
We visited in early July, essentially between wave two and wave three of the pandemic in Hong Kong. Restaurants were only open at limited capacity. In fact, it felt like we were one of only a few diners in the entire restaurant. I guess when your entire restaurant only has ~10 seats and seating is 50%, you can only really have at most 2 or 3 units dining in one evening.
Sushi Wadatsumi does have a few private rooms, so it's possible there were people inside that I did not see.
Bonito (skipjack tuna) with onion and garlic, grilled eel, and abalone.
Th Sushi - Sushi Wadatsumi Hong Kong
The sushi was very traditional edomae style. The food reminded us of Japan, although the space felt bigger and more spacious than a typical Japanese sushi bar.
The fish is sourced mostly from Japan, providing a very authentic Japanese sushi dining experience.
It had been awhile since I had enjoyed this level of sushi. I didn't know what to expect, but I was pleasantly surprised as how much I liked the meal. The sushi was expertly prepared and the sashimi appetizers were delicious.
I didn't love the ambiance, which felt a bit sterile to me. Perhaps it was the zenlike quietness of the room, or just the large amounts of open space. According to the K11 Musea website, Sushi Wadatsumi will be moving there soon. Perhaps the new space will have more warmth and hopefully be more inviting.
Regardless of the feel, however, the food speaks for itself. The pieces were expertly prepared and the quality of the fish was excellent. The sushi chef was quiet, friendly, and spoke perfect English. All in all, I enjoyed my meal a lot.
Highly recommended!
Below is a photo collage of the entire omakase meal, plus details below.
The Wadatsumi Omakase
tachiuo (hairtail fish) 
Kinmedai 
Shiima aji 
akami 
chutoro 
seared otoro 
agakai 
murasaki uni 
Takoshima shrimp 
unagi 
toro hand roll 
tamago
Menus + Prices
The drawback is the price, with the larger Wadatsumi tasting costing HKD2800. Only a few places in Hong Kong cost more than that (e.g., Sushi Saito and Sushi Shikon, which both break the HKD3000 barrier). Lunch is a good value, at close to half the price for a reasonable sized sushi set.
Lunch Menu
Tsuki − HKD480
8 Pieces of Sushi, Miso Soup & Dessert
Hana − HKD800
10 Pieces of Sushi, Roll, Miso Soup & Dessert
OMAKASE Lunch − HKD1,380
5 Appetizers (Including Sashimi), 9 Pieces of Sushi, Miso Soup & Dessert
Dinner Menu
Miyabi − HKD2,000
5 Appetizers, 9 pieces of Sushi, Roll, Miso Soup & Dessert
Wadatsumi − HKD2,800
8 Appetizers, 10 pieces of Sushi, Roll, Miso Soup & Dessert
Sushi Wadatsumi
Shop 201, 2/F., Low Block,
Grand Millennium Plaza,
181 Queen's Road Central,
Sheung Wan Hong Kong
Soon moving to . .
6/F 607 K11 Musea
Victoria Dockside,
18 Salisbury Road
Tsim Sha Tsui Kowloon
