For those saying the menu is pricey, try the lunch sets which are excellent. Got the sushi set and barring any future travels I might have in Japan, this is the best sushi I've had. Everything is high quality and prepared just right. For Filipino travellers in Hong Kong who love Japanese food, this is a must try. The restaurant is one of the best sushi restaurant I visited out of japan so far. They use their own combination of ingredients to prepare their food. For example, dark or brown vinegar for sushi rolls. It gives the food defined and fascinating flavor what I did appreciate very much. All other food we ordered beside the sushi and sashimi... All ordered courses were tasty and satisfied my palate. But it is indeed pricey. Not an everyday sushi place to go. Already 830pm but all the ramen stores downstairs still have long lines. So I went upstairs to sushi Mori instead. A medium sized restaurant with some tables and a sushi counter and I took the latter.

I looked at the menu and was surprised - mostly set menus and cheapest start at USD100. Surprised because decor and staff look dowdy... Price charge is mid and up level I'm sure. Raw fish and sushi quality according to the manual quantity I think it's a bit less. Dinner set manual charge around HK$1200-1500. but I can say such price charge with this quality is easy can found in CWB more high class sushi restaurant with more good view !jiro dreams of sushi restaurant cost Have been to Sushi Mori for lunch before and this was my first time visiting for dinner. sushi las condes descuentoIt was a weekend but it wasn't full at all and the service was great. where to buy sushi grade fish in san jose ca

The staff were very attentative and gave us a lot of recommendations. We ordered the HK$880 set / person, and liked the sushi and most of the food,... Sushi was good and sometimes very good. Portions were big with tasty fish and perfectly prepared rice. It could have been a great dinner experience if not for the very rude service of the waiter who ignored me for at least 20 minutes while the restaurant was empty and she was joking with her colleagues. sushi online bestellen winterthurI had to ask twice...where to buy sushi mat montreal After a disappointing Chinese meal on my first night, I decided to do some research and splurge on a nice Japanese meal. buy sushi cat plushieSomehow I missed all these postings on the price tag. buy sushi maker tupperware

That said, friends in HK later told me that the price for such a high quality Japanese meal are consistent with the better offerings around Asia ($100+). Because this is real cuisine ! the food was absolutely stunning! The quality and freshness of the food paired with beautiful presentation, each sashimi or sushi a little work of art, made for an unforgettable culinary experience. it does not come cheap but one is allowed to splurge once in awhile this is a seriously good restaurant. We read all the ratings on TA and decided we needed to check out Sushi Mori. My son and I ordered a bunch of sushi as well as a few cooked items. It is very expensive but the food was amazing. We would highly recommend!It might be hard to find Sushi Mori Tomoaki unless you know what to look for: there's no signage. Once you get close to the restaurant, you'll notice the blank wall outside is beautifully etched, and there's a traditional Japanese sliding door (albeit with a button to open it). There are two dining areas,and both are sushi bars.

To the right is where chef Mori presides over 15 seats, and there are 10 seats on the left, which is where we ate. Our sushi chef was affable and helpful, and used his smartphone to look up the names and photos of fish that were unfamiliar to us. They offered four menus: one was HK$1,200 for 12 sushi dishes; and from HK$1,500 to HK$2,300 for sushi, sashimi and one hot dish. We didn't want hot dishes, so the chef offered us six sashimi and six sushi for HK$1,500, which we accepted. All the food was beautifully presented on lovely ceramics. From the sashimi selection, the highlights were the hokke fish — sliced from the stomach and shoulder — which was fatty, rich and topped with fish eggs; the creamy crab with sea urchin and crab paste served on a shiso leaf; kinki fish with its liver; and the chutoro and otoro. The kobashira (scallop adductor muscle) with black truffle paste sounded like an odd combination, but it was delicious. The flounder and shimaji (striped jack) were unmemorable.

We liked all the sushi selections, especially the soft, fatty kinmedai, the lightly torched akamutsu with yuzu kosho; and the two pieces of sanma — one raw and served with ginger, and the other torched, which made it seem fattier, and topped with a dab of grated garlic. Uni, ikura and fresh seaweed rice was the final sushi course, followed by a delicious mixed seafood soup. Sushi Mori Tomoaki, Seabright Plaza, 8-23 Shell Street, North Point, tel: 2979 5977. Dinner is HK$1,200 to HK$2,300 depending on the menu 1 Caroline Hill Road, Sandwiched between the aged and much-loved Danish Bakery and the popular noodle bar Ramen Jo, Sushi Mori is the poshest newcomer on the block. The dark, heavy sliding wood doors conceal a small room seating just over a dozen at the L-shaped bar, with no other tables; this older sister of the original Sushi Mori on Tang Lung Street is more discrete and more personal. The space has a relaxed vibe about it, with barely-discernable soundtrack of sophisticated jazz and the casual chatter of clientele (many who appear to be regulars, judging by their uninhibited banter with the eponymous chef Mori) – the space is half-empty on a Friday evening, surprisingly, but we enjoy the tranquillity.

We reviewed the original Sushi Mori six months ago and came away impressed with the sashimi and sushi offerings, but less so with the robatayaki and washoku. At this new, pared down branch, there is no physical printed menu, and chef Mori along with his small brigade with shower you with a parade of small appetisers and grilled items as well as, naturally, an impressive succession of sushi and sashimi. We began with a rather rich dish of monkfish liver, steeped in a small pool of tart ponzu and sprinkled with chopped tiny spring onions – a princely way to start the meal. What followed was an impressive symphony of fresh seafood, delicately prepared. One of our favourites is the rather esoteric dish of the large suction cups from an octopus tentacle – skilfully carved and presented next to some slices of octopus sashimi with just a bit of salt and sudachi zest, the cups have a bounce and a crunch that is surprising and enjoyable. Less successful is a Hokkaido scallop, which has a slightly stringy texture as opposed to a silky smoothness.

After asking if we would like to try a few cooked dishes before starting on the sushi, chef Mori segues into presenting us with some of the real highlights of the meal. Ayu fish – pregnant with briny roe – is grilled until smoky and crisp, its fins spry from the heat and salt, and served on a bed of tade (the wispy herb known as water pepper, which grow along the banks of the rivers in which the ayu fish swim). The leaves are also ground and mixed with vinegar into a bright dipping sauce, but the fish is so sweet and well seasoned we leave most of it untouched. Grilled wagyu beef with matsutake (now in season) is also a showstopper; the beef has an almost crispy exterior, which gives way to buttery, medium-rare flesh, while the matsutake is fresh and pungent with the pine aroma that gives it its name. Chef Mori’s sushi, of course, is unmissable – highlights being a gunkan-maki of creamy Hokkaido sea urchin, served a little colder than most to great effect, and a piece of sushi made from crabmeat mixed with even more sea urchin before being topped with aka-uni (red sea urchin).

There is no dessert this time, but we finish with an immensely soothing milky fish broth studded with nameko mushrooms. A small but concise sake list comprises high-quality bottles from Yamaguchi, Fukushima, Shizuoka and so on. Apart from listing details such as provenance, how many per cent the rice grains have been milled and the alcohol level, the nihonshu-do or sake meter level is also provided to indicate the dryness/sweetness of that particular bottle. On our visit, we also sampled the house-made plum wine, which was a pleasant aperitif. With the space being limited, there is little room for service to fail, and it doesn’t, with attention to detail strictly adhered to – for example, we were moved one seat down when it was discovered that one of the lights overhead had burnt out. We also particularly enjoyed the hospitality of chef Mori, an affable man who clearly enjoys serving his customers and listens carefully to dietary restrictions and preferences and adjusts his presentations accordingly.