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Every morning, Takashi Saito walks Toyosu Market in Tokyo selecting fish that lands in Hong Kong the same day. The omakase counter on the 45th floor of the Four Seasons is his Hong Kong outpost, run by protégés trained to his exacting standard while Saito handles the sourcing himself. The setup means you're eating his eye for quality, even if he's not the one pressing the rice.
The awards strongest first
- Forbes Travel Guide Forbes Recommended
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 78
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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