Edomae-style omakase restaurant Sushi Yonjugo opens in Central

From the outside, Sushi Yonjugo is as understated as it comes. A modest frontage of rustic wood is punctuated with a delicate geometric pattern and a quiet proclamation of the restaurant name, but step through its sliding doors and you will soon realise that its simple elegance sets a stage for the vibrant performance of the omakase chefs.

Ensuring a heightened sense of intimacy with only nine seats at its petite counter, a visit to Sushi Yonjugo equals to front-row seats to a masterful culinary show. A humble greeting of saikeirei (最敬礼; a 45-degree bow to show respect) by restaurant staff establishes the scene, and an exquisite omakase experience follows.

Shining a spotlight on the freshest seasonal ingredients and modernised techniques, chef Milton Lau presents an unconventional approach to the venerated dining experience that is Japanese omakase. From house-made sauces and pickles to the immaculate grating of Fujiyama wasabi roots, no detail is too fine for his critical eye. Hand-selected fish are flown in fresh from markets all over Japan to pair perfectly with Chef Lau’s secret recipes and technical skills, honed for over three and a half decades in some of the most respected restaurants in the world.

Live seafood from an in-built fish tank transforms into delicate masterpieces in the hands of Chef Lau, as he and his team fillet, sear, and prepare each ingredient before your eyes for the ultimate spectacle. Featured Japanese produce on the launch menu includes the rare kinki fish from Hokkaido, a succulent but tender rockfish that is also known as “the red jewel of the sea,” and bears an especially coveted flavour.

Of course, no omakase meal would be complete without indulgent libations. Acclaimed breweries were scoured to procure the thoughtfully curated sakes at Sushi Yonjugo, specially selected to complement the seasonal menus. Sushi Yonjugo also keeps an umeshu library for lovers of smooth and sweet plum wine, and the restaurant’s most esteemed guests stand a chance to take home a personalised jar of organic umes that are hand-picked and steeped in shochu, a unique souvenir that is available only once a year in March.

Lunch omakase sets start from $1,580 per person, and dinner omakase sets start from $2,280 per person. Guests can anticipate seasonal appetisers, at least five kinds of sashimi and seven kinds of sushi, a hot dish, soup, and a dessert course. Sushi Yonjugo is now open for reservations on their official website. Bookings for the coming month will open for reservation on the first of the month for each month.