One of the more storied high-end sushi restaurants in Hong Kong, Sushi Wadatsumi began life as Ginza Iwa, an overseas branch of the famous Tokyo sushiya, before changing its name, eventually cutting ties with its Japanese progenitor and moving cross-harbour from Central to Tsim Sha Tsui. Such disruption over the years might lead one to wonder if the food is up to standard. Doubts should be allayed by the fact that the restaurant goes to great lengths to source its fish, flown in daily from Tokyo’s Toyosu Market. As expected, there are no set menus – but the signature live cuttlefish, available for only two weeks each year, remains one of the most tantalising and exclusive dishes in the city.