Leading Nation unveils Sushi Mamoru led by Chef Hirofumi Chiba, a traditional Edomae sushi restaurant in Hong Kong

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-style 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.

July’s sample seasonal Takumi Omakase Menu, available for lunch or dinner:

かつお Katsuo (from Miyagi)

ほしがれい Hoshi Garei (from Miyagi)

うなぎ Unagi (from Miyazaki) 河鰻 宮崎縣

赤あわび Aka-Awabi (from Chiba Ohara)

牡蠣 Kaki (from Hyōgo Aioi)

茶碗蒸し Chawanmushi

つぶ貝 Tsubugai (from Hokkaido)

本ミル貝 Hon-Mirugai (from Aichi)

紫うに Murasaki Uni (from Hokkaido Yoichi)

バフンうに Bafun Uni (from Hokkaido Yoichi)

トロ Magura

キス Kisu (from Kagoshima)

あじ Donchicchi Aji (from Shimane)

白いか Shiro Ika (from Yamaguchi)

すみいか Sumi Ika (from Kagoshima Izumi)

あら Ara (from Ehime)

ノドグロ～ Aka-mutsu (from Nagasaki Tsushima)

Warabi Mochi