鮨境 Sushi Sakai in Causeway Bay

"Wow such a hidden gem in Hong Kong! Fresh and top-notch ingredients combined with excellent flavoring by the chef. A very reasonable price for a large portion of food as well. Would definitely visit again."

"Went because of restaurant week offer. Overall good quality and super fresh. Attentive service but light portion even for a female. Lunch offer around 5xx per person"

"I had a very nice omakase experience at this restaurant. The chef is very friendly and constantly communicates with customers about the food and flavor. The urchins and crab meat are especially good."

"We had a fantastic experience at Sushi Sakai in Causeway Bay. The chef was very friendly and engaging, and every course felt thoughtfully prepared with unique and very fresh ingredients, which really made the meal stand out. The atmosphere was calm and relaxed, not busy or noisy, so we could really enjoy the food and conversation. There were lots of lovely little touches throughout the meal that made it feel special, and we would definitely come back and recommend it to friends. Enter on Lockhart road"

"During my trip in HK for business I always go to try new omakase restaurants. This time I came to Sushi Sakai. The location is very simple but it has a nice view on some Causeway Bay’s building. I’ve been here for lunch and I chose the Omakase menu with more courses. The ingredients were very fresh and I really loved everything chef King prepared me. I spent around 1600hkd which is in HK standards,!I’ll come back for sure"

"Very good sushi dining experience. Excellent service, and very attentive staff. Sushi may not have been the best I've had, but service was warm and comfortable. Would revisit as they came across very friendly. Modern and very clean restaurant."

"Fresh ingredients and good atmosphere. Snow oysters produced in Iwate Prefecture The oysters absorb the nutrient-rich plankton and become plump and plump. This is how the snow melt gets its name. The meat is plump and thick, crispy and a little creamy. Hokkaido Hairy Crab is full of golden crab lamb and shredded meat crab. It is sweet and fresh and has endless after taste. Sweet Shrimp and White Shrimp. The seasonal fresh sweet shrimp is tender and sweet, while the white shrimp is sweet and glutinous, and the meat is fresh and thick. The dual combination is extremely satisfying. Iwate Live Sea Urchin During the purple sea urchin season, the sea urchin meat is thicker, light yellow, slightly sweet, and has a strong after taste. The rich flavor when eaten raw is amazing. Smoked Chukang is the peak season of the fish in early summer. It is characterized by fresh, fresh and refreshing fish meat. It is made with smoke, which makes it more flavorful. After the mackerel is pickled in vinegar, it brings a stomach-awakening fragrance, which alleviates the greasiness of the fish oil and enhances the taste. Grilled tuna mackerel, the skin is crispy and tender after burning, the fish is soft and tender, and the bones of the mackerel are rich in collagen. Saga Wagyu is a famous award-winning Japanese beef with a rich meat flavor. The Wagyu beef is fried until it is crispy on the outside, and remains soft and tender on the inside. Haruko sea bream, seasonal sea bream, BB fish meat is more tender, the texture is unmatched by other fish species you feel addicted when you eat it. Xizhiji is the king of deep-sea fish, and its meat is translucent and soft. The bird's shell has a sweet and crisp taste, tender meat, and rich nutrition. Eating such delicious seasonal ingredients in Hong Kong is fantastic experience. Hand-caught pond fish because the meat of hand-caught fish will be more elastic, smooth and tightened, making the taste more unique. The ingredients are very thoughtful. Hokkaido fish skirt is rich in fish oil and melts in your mouth. Hokkaido horse dung sea urchin has distinct grains, is fresh and sweet but not fishy. The large tuna belly has a rich fish aroma and the meat fat is evenly distributed. If you save it for the end, it will not cover up the taste of other fish. The sea bream soup is a stomach-warming soup before finishing the meal. After boiling, the milky white soup has a strong fish flavor, and it is paired with wild vegetables for a fresh and sweet taste. Seasonal fruits, strawberry with red color and fragrance, and mandarin orange with high freshness and sweetness are the perfect ending."

"This was my 3rd time dinning in this restaurant. The food was delicious and fresh and the chef Sakai would introduce each dish he served. I had a very pleasant night with my friend there. Highly recommend this place!"