Sushi Sadayama
Hong Kong
At a glance
Reviews
Omakase Lunch $588 This time I went with my mum for a proper meal together. We wanted somewhere quiet—not too noisy—so we picked Sushi Sadayama in Sheung Wan . The moment we walked in, the place felt really calm. The atmosphere was super comfortable, and it was perfect for eating slowly and chatting at our own pace. Service-wise:staff were really thoughtful. Right from the start, they asked if we had any dietary restrictions or anything we didn’t want to eat. After that, each course came in a well-paced order—everything felt smooth, and we never felt rushed. We just felt taken care of. Omakase set on the day (based on what I remember, roughly in order): steamed mat with king crab roe / ichiyaki ajiro? with onion sauce / medium toro with shiso leaves / flatfish (hirame) / cuttlefish? / seasonal fish / scallop / akami (lean tuna) / purple sea urchin / chutoro? / mackerel / sesame (dessert) Highlight: the purple sea urchin I honestly think the purple sea urchin is the standout. The texture and sweetness were both really impressive—light and fresh, but still full of flavour. And the portion was generous too. I actually ended up pausing for a second just because it was so good—like “so sweet and so fresh!” Besides that, the flatfish / akami / and fatty tuna also came through really solid. Overall quality felt consistent from start to finish. Conclusion:if you’re looking for an Omakase spot with a comfortable, relaxed environment and attentive service—and you want to feel like it’s worth the money—Sushi Sadayama is a great choice.
Had a satisfying lunch omakase at Sushi Sadayama in Sheung Wan for $588 per person. The standout was the grilled mackerel with shiso leaf — beautifully seared with amazing aroma and melt-in-the-mouth texture. Also enjoyed thick-cut sweet akagai, fatty chutoro, and generous fresh uni. The futomaki was substantial and flavorful. Good value, fresh ingredients, and cozy counter seating. Definitely worth a visit!
Incredible omakase - every dish showcased the chef’s expertise in both creativity and technique. The crab was the standout: layers of roe and crab leg paired with the gelatinous vinaigrette was absolutely amazing. Thank you!
The omakase here was amazing. With an impressive cooking technique, the chef brings out the finest taste of every ingredient. It was truly an enjoyable evening
