I must say it’s a real delight and the guys are doing world best performance. The ingredient are chosen with care and thought to any little detail, which doesn’t mean they are imported from the remotest corners of the world which is probably not possible at the moment. Mr. Arabic is a true artist and sublime. He is taking care that all dishes will suit his standard. Regarding the cost I have to admit that this was the most expensive sitting… lunch I ever had. Quality has its price and the location serving only 6 guests at a time is for sure not cheap either.
So if you don’t care about money for a special occasion this is really amazing food
Tor Chiu
2022/01
Excellent. Mr Araki was there himself. Some excellent stand out dishes eg the scallop, but every dish was very good. I’m not sure what the 1 star reviews are about, but I’m certain it wasn’t the food. Or the service, which was excellent too. And all things considered, very good value.
Back again in October 2021. I thought that we would be free of covid much earlier. Still excellent
Chef Keah
2022/01
A highly over rated one star Michelin Japanese Sushi restaurant that requires the patrons to book well in advance and to pay up front for the chef set menu at HK$4,000 per head. The portions will leave you feeling like you’ve had a few snacks only. Then, of you want to add food, it’s $500 for each additional tiny piece of sushi. But as it turned out from observing another patron trying to order more sushi, the head chef said there was no more rice. Further more, the head chef seemed annoyed by the request for additional food. To put into perspective the size of a piece of sushi portion, it’s about roughly just over a third the size of the sushi you might find in a supermarket. The taste of the food is actually OK but it’s nothing to brag about and the taste of each sushi is essentially the same with nothing more than soy sauce painted on the surface. The service was good, though as you might expect for the price paid. The decor felt more like sitting in a court room of the High Court in Hong Kong and quite bland. Lastly, the price did not include drinks other than tea and additional drinks such as alcoholic drinks would no doubt cost a great deal more. Overall, I wouldn’t recommend this place to anyone and certainly wouldn’t go again.
荒木先生很友好，和他聊天很有趣，握壽司很好吃，主要是托羅。
部份食物選用本地食材，主廚每天親自到市場購入即時即食，誠意努力可嘉。餐廳地點優越，主廚氣牆厲害，裝修簡潔溫馨。只是因為新張試業，整體運作未能流水行雲，上餐點時有甩漏，服務需要改進。而食客嚮往全餐享用日本食材會有所失望，但新店主廚決定新路線，值得支持，亦因為餐廳的店容納量大(一次可以服務12位客人)要它們晚飯時段提供兩輪訂座比較困難，相對訂座較困難但每次餐吃又夠充足時間完成，有利有弊。
3 star Michelin, started at 6 and finished at 8pm. Period.
Great experience impressive omakasel90
exceptional experience
the best sushi experience ever! good food and educational
每次黎都唔會令你失望
除咗頂級日本海鮮 重有本地當造食材
酸薑既薑 重有蛋卷入面既蜜糖都用左香港既產品
#物有所值
I must say it’s a real delight and the guys are doing world best performance. The ingredient are chosen with care and thought to any little detail, which doesn’t mean they are imported from the remotest corners of the world which is probably not possible at the moment. Mr. Arabic is a true artist and sublime. He is taking care that all dishes will suit his standard. Regarding the cost I have to admit that this was the most expensive sitting… lunch I ever had. Quality has its price and the location serving only 6 guests at a time is for sure not cheap either.
So if you don’t care about money for a special occasion this is really amazing food
Excellent. Mr Araki was there himself. Some excellent stand out dishes eg the scallop, but every dish was very good. I’m not sure what the 1 star reviews are about, but I’m certain it wasn’t the food. Or the service, which was excellent too. And all things considered, very good value.
Back again in October 2021. I thought that we would be free of covid much earlier. Still excellent
A highly over rated one star Michelin Japanese Sushi restaurant that requires the patrons to book well in advance and to pay up front for the chef set menu at HK$4,000 per head. The portions will leave you feeling like you’ve had a few snacks only. Then, of you want to add food, it’s $500 for each additional tiny piece of sushi. But as it turned out from observing another patron trying to order more sushi, the head chef said there was no more rice. Further more, the head chef seemed annoyed by the request for additional food. To put into perspective the size of a piece of sushi portion, it’s about roughly just over a third the size of the sushi you might find in a supermarket. The taste of the food is actually OK but it’s nothing to brag about and the taste of each sushi is essentially the same with nothing more than soy sauce painted on the surface. The service was good, though as you might expect for the price paid. The decor felt more like sitting in a court room of the High Court in Hong Kong and quite bland. Lastly, the price did not include drinks other than tea and additional drinks such as alcoholic drinks would no doubt cost a great deal more. Overall, I wouldn’t recommend this place to anyone and certainly wouldn’t go again.
聽聞The Araki的大廚——荒木水都弘（Mitsuhiro Araki），先後於東京及倫敦取得米其林三星，是世上其中一位最享負盛名的壽司大師。而香港分店在今年初更剛獲得一星殊榮，適逢友人生日，我們就來品嚐一下立於世界頂尖的日本壽司吧！
?? ??
餐廳必須預訂，預訂時必須預先支付每位4000HKD的訂金，我們預訂當日只有18:30一個時段選擇。預訂時有段小插曲：付款確認後，餐廳表示由於有另一人同時付款了，當天餐廳位置已滿，問我們要否改翌日，翌日可給我們更好的座位（餐廳只有一張12人吧檯，不明白甚麼是更好的座位），但當日是友人生日正日，只好詢問能否通融，最後還是順利安排了，而最後我們到場當日只有7人在場。
?? ??
餐廳位於舊水警總部， 店子雖小，但店內唯一的吧檯是以二百年柏樹製成的，12人的餐桌空間足夠，未見「焗束」，氣氛沉靜典雅。
?? ??
在開始之前，店員（疑似大廚老婆？）奉上普通的Still water，但他們的雪櫃夠凍（應該是0-4度左右），令水神奇地變得美味。
待人齊後，大廚的大弟子（？）為我們說出歡迎語，並介紹壽司的標準進食方式。
?? ??
本日的廚師發辦菜式一共15道，包括3道前菜、11道握壽司及1個玉子卷：
?前菜
清蒸日本鮑魚——簡單的食材、簡單的做法，配上合適的調味，使清蒸鮑魚也竟然成為我吃過最好味的鮑魚，比起高級酒家吃的幾千元鮑魚更勝一籌。
?
本地燕窩、粟米湯羹配賴尿蝦——師傅特製的日本高湯非常美味配上他當日特意從鴨脷洲街市採購的新鮮本地食材，粟米經過水煮再微微烤過，賴尿蝦以製作天婦羅的方式輕輕炸過，味道鮮甜可口、層次豐富，不過個人認為粟米味道略突出，若然不加會更完美。
?
本地紅鯛魚包日本紫海膽——採用東沢水產當日拍賣第一名的最高級紫海膽，色澤均勻，鮮甜味美，柔軟順滑，入口即溶，絕對是我吃過最高品質、味道及口感最好的海膽。
?
?握物：
鮪魚壽司——選用最頂級的大澗清心縣藍鰭吞拿魚，先上赤身，後上中拖羅，最後上大拖羅，只選用吞拿魚口感、味道最好的部分，較次等的部位全部不要，所以即使赤身也是入口即溶，沒有丁點筋膜，但最好味的當屬大拖羅，配合完美的調味及最頂級的握工，飯粒之間間隔適中，粒粒分明，鬆軟又不鬆散，彈牙又不會硬，入口時還感受到師傅的手溫，不消一兩秒旋即溶於口中，留下的只有滿滿的幸福。
?
炙燒喉黑魚壽司——喉黑魚是日本最高級的白身魚，肉質肥美軟嫩，店家的炙燒手法跟調味都非常完美。
?
本地墨魚壽司——經師傅調味後，肉質肥美嫩滑、入口即溶，你絕對想像不到香港本地墨魚竟可有此等口感、味道。
?
本地紅虎蝦壽司——師傅本來只給我們最好的部分，鮮美彈牙的蝦肉，包裹完美壽司飯，是我貪心，較不好的尾部也想吃，一試果真比較「老」及「鞋口」。
?
鯖魚壽司——師傅的功架使平平無奇的鯖魚昇華到另一層次。
?
醃漬赤身壽司——原本以為醃漬就會蓋過食材味道，但這道用木魚花以及柚子兩種豉油混合醃漬的頂級藍鰭赤身壽司，卻是味道比例完美、天衣無縫。
?
三文魚籽軍艦——紫菜十分脆是基本，自家醃製的三文魚籽更是一絕，一些腥味都沒有，留下只有鮮甜。
?
馬糞海膽壽司——採用北海道函館產小川馬糞海膽，跟一般新鮮高質的馬糞海膽一樣鹹香十足，口感似雪糕，原本是我最喜歡的海膽，但因為在前菜試過最頂級的紫海膽，這已不足以滿足我了。
?
炙燒大拖羅壽司——把剛才的藍鰭大拖羅炙燒，燒得非常好，油香撲鼻，調味也洽到好處。
?
海鰻壽司——完全去骨的高級新鮮海鰻壽司，有柚子鹽及傳統醬油兩種口味，兩款都十分美味，無可挑剔。
?
日式泡菜卷——不知道為甚麼最後來個開胃菜，弄得人家想再戰三個回合。
?
長崎卷蛋——使用沿於長崎蛋糕的做法，製成的卷蛋，採用了香港本地普通蜂蜜，是這卷蛋的特色，但也是一大敗筆。
??
臨行前，師傅為我們送上，由大廚母親親手織製的織物，以為這已經十分窩心，不一會兒，隱約聽到大廚在練習生日友人名字的發音，離開時，廚師們排成兩列，邊對致友說「XX生日快樂」，邊遞上由全體員工親手寫的生日卡，最後更一字排開九十度鞠躬為我們送別：這就是最頂級的日本餐廳！
在進餐時，大徒弟（？）邊為我們即磨新鮮的日本生葵、邊做菜、邊為我們宛如導遊般，用廣東話及英語介紹每道菜式，上至食材、煮法，下至進食方式，更親自為每名客人親手奉上每一道菜，而我們的水杯中也從不缺水，態度誠懇，一絲不苟，絕對令人有賓至如歸的感覺！
??
人均4000hkd，我們在完結後追加了紫海膽壽司及大拖羅壽司各二，所以最後人均4500hkd。
價錢雖然高昂，但回想起我們吃的是最頂級的藍鰭吞拿魚及紫海膽，只是這兩道已經值回票價，更不要說其他美味菜式以及廚師們的完美功架（採用活締法宰魚、只用最好的部位）了。
總括而言，此行非常值得，而且已能說是生日飯首選！
Best of the best
味道的確好好，師傅亦好細心，但二人食個lunch加支細Sake埋單HKD 9千幾蚊。。。
2021-05-28
價格應該是全香港最貴的一間壽司店，亦算於香港的餐廳中， 最難訂位的其中一間，每位員工都十分認真，食材亦十分頂尖。
餐廳唯一的要求是食客要準時到達和尊重壽司，不要只顧拍照而把壽司冷落，荒木大將親自指導我們食壽司的最佳方法，便是用拇指、食指和中指一起夾着壽司，倒轉放進口中，讓舌尖第一時間跟魚鮮而非飯糰親吻，這樣才能品嚐到魚鮮的真味。
食到的除了來自日本的頂級合時魚鮮，也有大廚每天親自到街市選購的本地海鮮，好像我們今次食的海花蝦、大黑?、墨魚和白鱔等。前菜首先食的是蒸日本鮮鮑，慢蒸數小時的鮑魚香滑軟腍，有點清酒香味。跟着食輕烤過的赤身，用木魚花豉油浸過，鮮香迷人，加上芝麻及紫菜碎，口感一流。黑?魚，切成薄片，魚皮也不浪費，切絲以酸汁調味，加上用木魚水煮過的魚春，本地海鮮其實味力非凡。
但個人認爲，另一間壽司店 志魂 比較好些，Araki 飯的味道比較重，海鮮種類比較少，整體的份量亦比較少。
見到師父用心和刀功！好味！
我是與4位朋友十几天前去的。當時并不知道主廚的老師去英國了。但是，因為老師傳不在，所以主廚的年青人并不認真，最後竟然草草收尾，實在是對食物和食客不起啊！
服務
內用
餐點類型
晚餐
?
服務
內用
餐點類型
晚餐
餐點：4
服務：4
氣氛：4
One of the worlds best dining experiences.
Worst experience ever. The sushi is super mini size!
服務
內用
餐點類型
晚餐
平均每人消費金額
超過 HK$500