• Sushi Mamoru – A traditional Edomae Sushi restaurant in Hong Kong

    The latest and most anticipated concept brought to life by Leading Nation, Sushi Mamoru brings Chef Hirofumi Chiba’s third-generation mastery of traditional edomae sushi to the heart of Wan Chai, Hong Kong. Mamoru, which translates to “protect” in Japanese, represents the Chef’s commitment to preserve and safeguard centuries-old sushi traditions that are inherent to the oldest and most revered sushi counters throughout Japan.

     

    Chef Hirofumi Chiba’s traditional Edomae-style omakase at Sushi Mamoru

    Through Chef Chiba’s guardianship and cultivated intuition, sushi customs and ingredients found rarely outside of Japan are shared with pride, and a revelatory seasonal omakase experience transports each guest to a specific time and place with every bite.

     

    Offering a careful balancing act of tradition and adaptation, Chef Chiba’s edomae sushi refines the subtleties of taste and texture in every component of his menu – from hand-blended aged Hokkaido rice to wasabi sourced directly from famed farmer Keiichi Tashiro in Shizuoka. Through this approach, humble kampyou pickle and kohada is given the same reverence as other prized ingredients in Chiba’s kitchen.

     

    Chef Chiba will serve a Takumi Omakase of over 20 dishes that highlights the transition of seasonality through the Chef’s point of view while offering a singular experience in the evening, and a Kiwami Omakase (short menu), which will be available for lunch only.

     

     

    Sample seasonal Takumi Omakase Menu, available for lunch or dinner:

    1. Sayori (from Miyagi)
    2. Sawara (from Sashimi)
    3. Ika (from Kamamoto）
    4. Chawanmushi
    5. Aji （from Shimane, topped with negi and ginger)
    6. Kuromutsu (from Chiba, seared)
    7. Awabi (from Kosho, topped with yuzu ）

    8&9. Tuna (Akami &Toro)（from Ireland）

    1. Murasaki Uni (from Kagoshima）
    2. Firefly (from Toyama）
    3. Shiro Ebi (from Tayama, marinated with kombu)
    4. Tsubugai (from Hokkaido）
    5. Hamaguri
    6. Ankimo (from Hokkaido）
    7. Sangayaki
    8. Daikon Pickles
    9. Tamago
    10. Anago (from Nagasaki）
    11. Fish bone miso soup
    12. Warabi Mochi