Ask an affluent Tokyoite about the best sushi restaurants in his city and it’s highly likely that he will recommend Kyubey, an 82-year-old dining spot in the Ginza district. Long lines mark its nondescript entrance, often by customers who arrive much earlier than its 11:30 a.m. opening time. Led by second-generation chef-owner Yosuke Imada, it is here—as well as in seven other branches—where fresh seafood is prepared with speed and efficiency to create the most sublime edomae sushi.
From June 9 to 18, Chef Imada will bring the magic of Kyubey to the Ritz-Carlton, Hong Kong in an 18-seater pop-up eatery. Imada, who has been recognized in Japan as a “Contemporary Master Craftsman,” will whip up his sought-after omakase for lunch and dinner, priced at HK$1,188 (US$152++) and HK$2,068 (US$265++) respectively.
Prospective diners are advised to book their seat in advance by contacting the hotel at firstname.lastname@example.org.