Sushi Fujimoto announces the launch of its new sushi lunch and seasonal omakase menus curated by Head Chef and Owner, Kenichi Fujimoto. With a passion for simplicity, Chef Fujimoto continues to showcase the artistry and excellence of traditional Edomae sushi at his eponymous restaurant in the heart of Central. Renowned for his dedication and expertise, Chef Fujimoto previously served as the sushi chef at celebrated one Michelin-starred Sushi Saito inside Four Seasons Hong Kong, where his impeccable skills garnered him accolades and recognition within the industry.
At Sushi Fujimoto, every detail is meticulously crafted to elevate the senses. Immerse yourself in the vibrant ambiance, with the lighting adapting to the rhythm of the music, creating a soulful atmosphere that enhances the enjoyment of every bite.
Witness the preparation process first-hand, as Chef Fujimoto expertly crafts each sushi piece behind the bar counter. The rice, cooked in an old-fashioned rice cooker over an open fire, emanates a sweet scent that heightens anticipation. As Chef Fujimoto gently mixes the sushi vinegar with the rice, an intense fragrance fills the air, setting the stage for an unforgettable dining experience to come. The precision tempo at which the sushi is served ensures that guests can savour the freshness of each morsel.
Chef Fujimoto’s commitment to perfection is evident in the simplicity and precision of the preparation process. By utilizing Japanese spring water, carefully controlling the cooking time, and minimizing the use of seasonings, he allows the true essence of each ingredient to shine through. The appetizers, featuring abalone, crab, sanma fish, and two different types of premium tuna sourced from the Japanese seafood market, beautifully complement the mouthwatering sushi selection.
New Sushi Lunch Menu at Sushi Fujimoto
Sushi Fujimoto’s new Sushi Lunch Menu is priced at HK$1,580+10% per guest, offering an array of delectable creations up to 12 pieces of sushi, small maki roll, Japanese tamago, miso soup and Japanese fruit to end. This lunch menu is a true celebration of exceptional flavours, thoughtfully curated by Chef Fujimoto himself. Lunch is served daily except Wednesday and Sunday.
New Seasonal Omakase Menu at Sushi Fujimoto
For the ultimate culinary adventure, Sushi Fujimoto proudly introduces the new Seasonal Omakase Menu, priced at HK$2,980+10% per guest. Chef Fujimoto unveils a selection of new seafood items that are exclusively available on this upcoming menu, including ankimo (monkfish liver), shirako (cod milt), female snow crab, nodoguro (blackthroat seaperch), tuna cheek, and yellowtail, expertly crafted by Chef Fujimoto to showcase their natural flavors and textures.
SAMPLE SEASONAL DINNER MENU
Starters
Awabi (abalone)
Iwashi (sardine )
Ankimo (monkfish liver)
Kamator (tuna cheek)
Sushi
Kuromutsu (blue fish)
Kohada (gizzard shad)
Akami (lean tuna)
Chutoro (medium fatty tuna)
Otoro (tuna-belly)
Ika (squid)
Aji ( horse mackerel)
Sawara (Spanish mackerel)
Ikura (salmon roe)
Kurumaebi (tiger prawn)
Uni (sea urchin)
Unagi ( eel)
Kanpyo Maki
Tamago
Miso soup
Dessert
For further information about Sushi Fujimoto and reservation inquiries, please call / WhatsApp 6013 2900 or email sushifujimoto@gmail.com. Bookings for private dining room are also available, accommodating up to six persons.