Sushi Wadatsumi

• Personalized Chef Interaction and Fish Guide Presentation
  Sushi Wadatsumi offers a unique personalized touch where the chef shares detailed insights about the fish served, enhancing the diner's understanding and appreciation of each piece. Additionally, diners receive a fish guide to enrich their experience and knowledge of the sashimi selections.

• Meticulous Rice Preparation Using Special Ingredients
  The restaurant’s vinegared rice (shari) is crafted from a blend of crispy Hokkaido Nanatsuboshi and aromatic Yamagata rice, aged 4 to 5 months and freshly ground every 3 to 4 days. It is cooked with soft water from Kagoshima hot springs and blended with Kohaku rice vinegar to create a refreshing, perfectly balanced shari that pairs universally well with various fish types.

• Elegant Ambiance with Modern-Traditional Fusion and Accessibility
  Located inside the upscale K11 MUSEA mall, Sushi Wadatsumi’s interior harmonizes modern aesthetics with traditional Japanese elements, creating a serene yet sophisticated atmosphere. The restaurant also emphasizes accessibility, providing wheelchair access and private dining rooms, making it suitable for intimate dinners and special occasions.

The most honored or signature ingredients at Michelin-starred Sushi Wadatsumi in Hong Kong are:

• Fatty Tuna (Toro): Known for its rich, buttery texture that melts in the mouth, often served as sashimi with a hint of wasabi to enhance its natural sweetness. This ingredient highlights the restaurant's focus on premium, fresh fish from Tokyo's Toyosu Market.

• Grilled Anago (Sea Eel): Served with a delicate glaze that enhances its smoky flavor, this ingredient is a standout in the omakase menu and exemplifies the chef's skill in balancing subtle flavors.

• Special Vinegared Rice (Shari): Made from a blend of crispy Hokkaido Nanatsuboshi rice and aromatic Yamagata rice, aged 4 to 5 months and ground every 3 to 4 days, cooked with soft water from Kagoshima hot springs. The rice vinegar is carefully diluted with Kohaku rice vinegar to create a refreshing acidity that pairs perfectly with various fish like shiromi and akami, showcasing the meticulous craftsmanship behind the sushi base.

• Seasonal Fresh Fish and Seafood: Daily sourced from Tokyo's Toyosu Market, including squid, tokishirazu salmon, hokkigai, and akami, emphasizing freshness and quality as core to the dining experience.

These ingredients are central to Sushi Wadatsumi’s signature dishes, reflecting a harmonious blend of traditional Edomae sushi techniques and premium seasonal produce, delivering a refined and authentic omakase experience.