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Sushi Sho Rexley
Omakase Sushi
Chef Rexley Kwok's sushi counter sits a block from downtown's noise, offering omakase that balances technical precision with genuine warmth. Nigiri anchors each meal—koji-cured salmon brushed with whiskey-barrel soy, uni kissed with yuzu, spot prawn served raw and fried—each bite a small argument for restraint over spectacle.
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