Sushi Saito, “the temple of sushi in Tokyo”, with three Michelin stars and a spot on Asia’s 50 Best Restaurants List, has opened on the 45th floor of Four Seasons Hotel. 

But before you run for the phone, there is an extensive waiting list – we were told it is at least two months, but press releases say up to six months. 

Four Seasons guests and regular guests of Global Link restaurants – Tenku RyuGin, Ta Vie and La Bombance – do have priority.

Lunch features 14 kinds of seasonal nigiri and soup (HK$1,480, US$190) and dinner has six kinds of seasonal appetisers and 10 kinds of nigiri and soup (HK$3,280)

Parties of five or more can request to privatise the sushi bar at a minimum charge of HK$15,000 for lunch or HK$30,000 for dinner.

Edomae-style sushi aficionados should appreciate the restaurant, especially those who prefer tranquil settings. 

Dishes are seasonal and vegetarian or non-fish, non-seafood menus are not available. 

We have tried and tested and the verdict: it’s worth the wait, even if a little pricy.

Where: 45/F, Four Seasons Hotel Hong Kong, 8 Financial Street, Central 

2. Arbor at H Queen’s

Gourmet Dining Group – Épure and Dalloyau – opened a new fine dining concept last week at H Queen’s. 

Serving innovative French cuisine with Japanese ingredients, chef de cuisine Eric Räty – previously with Café Gray Deluxe – says there is a touch of his homeland, Finland, in the mix, too. 

Arbor’s menu is inspired by nature with a fundamental respect for the changing seasons with dishes reflecting the forest and the trees through flavour, fragrance, preparation technique and creative presentation. 

Dishes are light with sharp flavours to excite the palate. 

The wine cellar offers a balance of established vintages from well-known producers and bold winemakers worthy of exploration. 

Renowned design company Yabu Pushelberg, which also designed Épure, has created an ambience of rustic sophistication. 

Glenn Pushelberg’s “high-humble” design features a collection of warm, soft textures and botanic tones. He has achieved his idea of creating a relaxed haven in busy Central.

Menu showstoppers include the langoustine in tomato with a pop of candy, which was smoky, sweet and fresh; the desserts, too, especially the soy ice cream on top of duck egg with white chocolate next to soy beans and wafer and the madeleine, straight out of the oven. 

The verdict: There are some wow dishes on this menu. 

Rush to the phone before the waiting list gets out of control.

Where: 25/F, H Queen’s, 80 Queen’s Road Central, Central

3. ECRITURE at H Queen’s

Le Comptoir, known for artistic dining at restaurants such as Bibo and The Ocean by Olivier Bellin, has opened on the top of H Queen’s with ECRITURE. 

Executive chef Maxime Gilbert – former chef de cuisine at Amber – presents French dishes with a Japanese twist. 

Ingredients are seasonal and precedence has been given to artisanal producers who supply the best quality food.

The menu changes seasonally, but right now diners can expect Hokkaido scallops contisée with black truffle cooked in a crispy beignet and raw Amaei prawn tail served with a delicate red onion jelly and beetroot feuillantine. 

And for dessert, cauliflower and white chocolate mousse with Schrencki caviar, which, with its intriguing ingredients, delivered.

The restaurant is named after a series of paintings by celebrated Korean artist Park Seo-bo, which can been seen here.

There are many contrasts in the design, such as geometric shapes uniting with fluid lines, the colours and textures of soft organic wallpaper beside the symmetrical copper ceiling and black hardwood tables next to white chairs. 

The rooftop will become a great place for a drink or two while admiring the cityscape: it will open soon we are told. 

But back to the food. Gilbert’s influences at Amber and those of chef Yannick Alléno shine through.

The verdict: Definitely a new spot for local fine dining foodies to frequent. 

Where: 26th floor, H Queen’s, 80 Queen’s Road Central

Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram and Twitter