Sushi Tokami

As a huge fan of toro, it was impossible to not pay a visit to Sushi Tokami. The original Sushi Tokami store in Ginza Tokyo was one of the youngest restaurant in Japan to be awarded a coveted Michelin star, opening in 2013 and quickly earning star status the following year. One of the founders of Sushi Tokami; Mr. Yamayuki, is also the proud owner of Yamayuki’s, a premium tuna supplier in Tsukiji Market. This ensures that Sushi Tokami has access to nothing but the best when it comes to tuna.  The name, Sushi Tokami, in Japanese literally means “ten gods”, showing the respect that the small Ginza restaurant pays to their 10 customers. The 18 seater Hong Kong branch has room for a few more gods, which is probably needed as there are so many ”男神/女神” here..

Our visit to Sushi Tokami was on a Saturday lunch. Arriving at 12 sharp, we were among the first to arrive. We were seated in front of Head Chef Satoshi Taga, whom prepared the majority of our 16 piece sushi fest.

Head Chef Satoshi Taga
Head Chef Satoshi Taga
Tofu, Sweet Corn, Hairy Crab
Tofu, Sweet Corn, Hairy Crab

The first to arrive was a cold appetizer prepared by the assistant chef. The tofu was firm and rich and complimented the sweet corn well. The hairy crab flavour was mild and slightly overpowered by the rich tofu flavour. There was also bits of shell in my bowl which I don’t expect in such a high-end establishment.

Karei | Right-eye Flounder
Karei | Right-eye Flounder

The first sushi to arrive was a mild piece of Karei. The chef also explained that usually in summer Japanese would eat Karei (right-eye flounder) while in the winter season Hirame (left-eye flounder) would be more common. Karei tends to have a softer texture while Hirame would have firmer, leaner meat. One other thing worth mentioning is that the size of the sushi at Tokami is small, this is intentional to not fill you up so quickly. If you wish to get your sushi regular sized with more rice just talk with the chef and let him know.

Shiro Ika | White Squid
Shiro Ika | White Squid

Second piece was a thick cut of Shiro Ika or white squid sprinkled with charcoal salt. The chef explained that they choose to use charcoal salt as it was milder than regular salt and less likely to overpower the mild squid.

Saba | Mackerel
Saba | Mackerel

Next up was Saba, mackerel. I quite enjoy mackerel as I love the deep, rich flavour and firm texture of the fish.

Maguro Akami | Tuna
Maguro Akami | Tuna

Next up is my favourite part of the meal with the trio of tuna. Starting off with Akami, the leaner cut of tuna with a rich flavour and beautiful ruby colour. The chef mentioned that in Hong Kong customers usually like the fattier cuts of tuna such as Chu-toro and Otoro whereas in Japan it is usually the other way round.

Chu-toro | Medium Fatty Tuna
Chu-toro | Medium Fatty Tuna

Next up is my personal favourite cut; chu-toro. A perfect balance between fat and meat, a perfect bite. A worthy mention is that the sushi rice used by Sushi Tokami uses the less common red vinegar. The savoury flavour of the red vinegar rice pairs up especially well with tuna.

Maguro Shimofuri | "Falling Frost" Fatty Tuna
Maguro Shimofuri | “Falling Frost” Fatty Tuna

For the last piece of tuna sushi, Chef Taga-san offered us a piece of Shimofuri aka “falling frost”. This is a rare cut between the chu- and otoro areas. This is the first time I have tried Shimofuri and it does really resemble a half-half between chu-toro and otoro sushi. As I am not a huge fan of the super fatty tuna, I found this to be more delicious with a succulent taste and buttery smooth texture.

Kuruma Ebi | Tiger Prawn
Kuruma Ebi | Tiger Prawn

Next up was the Kuruma ebi sushi. Perhaps it’s me still dwelling on the lovely toro, but I felt that the prawn sushi was slightly underwhelming. The prawn was rather small and didn’t have the usual firm, bouncy texture I would expect.

Kisu | Whiting
Kisu | Whiting

Next piece was a delicate piece of Kisu sushi. When I eat whiting it is usually deep-fried, this is the first time I had it as sushi. After trying I still prefer the deep-fried variety as the fish was too mild in flavour and soft. It was almost overpowered by the sushi rice itself.

Ishigaki Gai | Bering Sea Cockle
Ishigaki Gai | Bering Sea Cockle

Super fresh with a crunchy texture and sweet flavour. A nice textural contrast to all the softer fish sushi that we’ve been having up till now.

Ikura | Salmon Roe
Ikura | Salmon Roe

Salmon roe sushi was plump and fresh but not the best I’ve had in Hong Kong. The lime zest on top was nice and refreshing though.

Shimaaji | Striped Horsemackerel
Shimaaji | Striped Horsemackerel

Shimaaji sushi was good but slightly underwhelming compared to the other pieces that we’ve had so far.

Iwashi | Sardine
Iwashi | Sardine

The Iwashi sushi came with a piece of fresh eggplant with miso filling inside. The fish was rich and flavourful but I felt the eggplant was the star. It was extremely fresh and crunchy, similar to a crunchy apple in texture with a lovely blend of sweet and savoury flavours.

Bafun Uni | Sea Urchin
Bafun Uni | Sea Urchin

This little piece of sushi was one of the main deciding factors for going with the 16pc omakase set. The creamy, sweet Bafun Uni exploded inside my mouth and the lovely rich flavour just went on and on and on. Perhaps the Chef knew that this would happen as he gave us a 5 minute break before he started making the next piece to let us enjoy our stay in uni heaven.

Hamaguri | Clam
Hamaguri | Clam

The giant clam was nice and chewy but I was experiencing withdrawal symptoms from leaving uni heaven so the poor clam couldn’t receive the love it deserves.

Akamutsu | Rosy Seabass
Akamutsu | Rosy Seabass

Akamutsu here was delicious although I would’ve prefer a light sear on the flesh as well as the skin.

Anago | Sea eel
Anago | Sea eel

The arrival of Anago signatures that our lovely meal was coming to an end. The Anago was beautifully soft and the chefs really did a good job of removing every last tiny bone from the eel.

Maguro Tossaki Temaki | Tuna Neck Meat Hand Roll
Maguro Tossaki Temaki | Tuna Neck Meat Hand Roll

Saving the best till last, the signature tuna tossaki handroll was definitely a highlight of the meal. An incredibly flavoursome cut of tuna made even better by the vinegar rice, wrapped in crispy nori.

Tamago | Egg
Tamago | Egg

The tamago at Tokami was very soft and moist, almost like a piece of crème brulee. A delicious semi dessert for our meal.

Tuna Bone Collagen Soup
Tuna Bone Collagen Soup

The finale of the meal was the tuna soup made from the tendons removed from the tuna tossaki. A great finish to a wonderful meal.

Overall Sushi Tokami is definitely one of the best sushi restaurants that I’ve tried in Hong Kong so far. If you love toro or sushi in general it is definitely a must-visit. I look forward to coming again!


Sushi Tokami

Shop 216A, Level 2, Ocean Centre, Harbour City, 17 Canton Road, Tsim Sha Tsui

Tel: 2771 3938

Opening Hours: Mon-Sun: 12:00-15:00, 18:00-22:30

Website: http://en.tokami.com.hk/


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