Hefty expectations come with a visit to Sushi Saito. Revered chef Takashi Saito – whose flagship restaurant in Minato, Tokyo, was once dubbed "the best sushi restaurant in the world" by Joel Robuchon – may not be behind the counter, but he hand picks the freshest seasonal seafood every morning at Tokyo's Toyosu Market before it is transported to Hong Kong the same day. It is then up to Saito protege lkuya Kobayashi, here in Hong Kong, to transform the catch into something worthy of his teacher. The attention to detail – everything from how the sushi rice is pressed to the use of spring water from Kagoshima to cook it – is exceptional and the results outstanding.

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