Sushi Takeshi

About Sushi Takeshi

Sushi Takeshi is a one-Michelin-star Edomae sushi counter on the ground floor of The Mira hotel, at 118-130 Nathan Road in the Tsim Sha Tsui district of Hong Kong. It holds One Star in the MICHELIN Guide Hong Kong & Macau 2026, and trades on a single, reservation-only omakase built entirely from seafood flown in from Japan. Chef Kin, who trained at the Michelin-starred Sushi Wadatsumi in Hong Kong and Ginza-Iwa in Tokyo, runs the counter with a purist's focus on rice and timing rather than spectacle.

For Hong Kong's other counters and fine rooms, compare the Four Seasons omakase at Sushi Saito, the modern tasting menu at NOI by Paulo Airaudo or the contemporary Italian Octavium. It belongs to the city's deep bench of sushi and Japanese dining.

The Kitchen

The kitchen serves one omakase, composed entirely of ingredients flown in from Japan and changed with the season. The signature is the shari — Yamagata rice dressed in one of Chef Kin's two vinegar blends, matched to the oiliness of each fish, so a lean piece and a fatty piece never sit on the same rice. The umami-laden kuruma prawn, gently cooked so the flesh stays bouncy and juicy, is the dish regulars come back for. Lunch is the value play, priced roughly HK$980 — about a hundred dollars below neighbouring Sushi Wadatsumi — while dinner runs to around HK$2,280; both are by reservation only.

The Room

The room is a small, hushed counter in the modern Edomae idiom: pale hinoki wood, a handful of seats, and the chef working directly in front of you. It is built for focus, not conversation across a big table — you eat at the pace the chef sets, piece by piece. The setting inside The Mira keeps it discreet and central in Tsim Sha Tsui, an easy walk from the harbourfront, and the intimacy is the point: this is a seat to book for the sushi itself.