MINATO, a haven of elevated Japanese dining nestled at Great Eagle Centre in Wanchai, welcomes the award-winning chef and sommelier of MICHELIN-starred Nogizaka Shin restaurant in Tokyo to its sushi counter for five nights next month for an immersive omakase indulgence, pairing exquisite seafood with refined sake artistry.

From 16 to 20 September 2025, MINATO and Nogizaka Shin will host an exclusive culinary collaboration, with two intimate seatings per evening for 10 guests each (6:00–8:00 p.m. or 8:30–10:30 p.m.). Designed to encourage meaningful exchange between artisans and connoisseurs of Japanese gastronomy, this one-of-a-kind experience is priced at HK$2,688 per diner. Each reservation secured with deposit by 1 September 2025 will enjoy an early-bird dining privilege of HK$2,388.

Established by Executive Chef Shinji Ishida and Sommelier Yasuhide Tobita, Nogizaka Shin was awarded a MICHELIN star within six months of opening in 2016 and has retained this accolade for 2025. Revered for its refined cuisine and charming harmony of Japanese design, tableware and traditional customs, it follows the dining principles of kaiseki as well as the informal spontaneity of kappo (to cut and to cook). Its co-founders proudly highlight fresh key ingredients and expert pairings with French wine and sake. The restaurant is named for the district in Minato, Tokyo, where it is located, and multiple meanings of the Japanese word ‘shin’ – constant innovation (新), unwavering principles (芯) and shared spirit (心). 

The duo, along with veteran Sous Chef Noriaki Nishiura, will hold court at MINATO’s sushi bar for five evenings, regaling Hong Kong diners with a nine-course feast. Each creation is a sensuous delight and stars the finest, freshest delicacies of the sea. The Omakase Takeover by Nogizaka Shin opens with Sea Urchin & Abalone from Japan’s northern waters. Hokkaido uni is paired with steamed Ezo abalone, decorated with boiled, perfectly seasoned ‘mum’ (crown daisy and chrysanthemum) drizzled with yuzu citrus. This appetiser is paired with the creamy, earthy and fruity Wakaze The Classic (Japanese version), a junmai brewed in Yamagata Prefecture by a contemporary sake house with roots in France and Japan. Savoury on the nose with emerging fresh green fruit, it features the local artisanal Tsuyahima rice polished at a minimal 90% and white koji mould for sweet, bright acidity.

The entrée, Horsehair Crab & Fig, sees boiled horsehair crab from Hokkaido served with juicy fig, umami tofu paste and the nutritious crunch of roasted walnuts. This is complemented by another creative sake from the Wakaze brewery located near Paris. Wakaze Ispahan Rose Sake (French version), named for the French Ispahan rose that sweetens macarons, offers a beautiful pink colour and magnificent fragrance alongside notes of lychee and raspberry. Local spring water and japonica rice from Camargue impart sweetness and roundness on the palate.

Following Pike Eel Clear Soup, a crystal clear and fragrant broth made by the prolonged slow boiling of pike conger, yuzu citrus and edible mum, is a presentation of expertly cut Sea Bream, Prime-fatty Tuna Belly and Hokki-Gai Sashimi which will melt on the palate. One of Chef Ishida’s favourite fish, the sweet, slightly nutty flavour of sea bream is enhanced by wasabi, zesty sudachi, seaweed and shiso flower for a dazzling array of tastes. The ultimate in rich, intensely marbled otoro and hokkigai (surf clam), with its sweet taste and tender bite, complete a spectacular trio.

Juyondai Honmaru Hiden Tokubetsu Tamakaeshi Honjozo from Yamagata pairs splendidly with the fatty goodness of the sashimi. Takagi Brewery’s signature Juyondai sake is valued for its scarcity and exceptional refinement. This uniquely crafted rice-spirit infusion delivers floral fragrance, rich mouthfeel, nuanced spice, and a lingering, elegant finish.

Often called ‘whitefish toro’ for its super fatty texture, Grilled Blackthroat Seaperch benefits from a sweet-savoury miso yuan marinade and is accompanied by pickled myoga (Japanese ginger); simmered sweet potato in sweetened soy sauce; mild, crisp, deep-fried then simmered Manganji pepper; and gingko nut. Its pairing with Jikon Junmai Ginjo Yamadanishiki Hiire brings an immediate rush of lush fruit and floral aromas to the mouth, followed by a long, well-balanced aftertaste. This rare gem is the pride of sixth-generation master brewer Tadakatsu Onishi of Kiyamasa Brewery in Mie Prefecture – the name ‘jikon’ encourages connoisseurs to live the present moment to the fullest.

A revitalising course of Simmered Prawn with Winter Melon cleanses the palate, the prawn’s natural sweetness and the melon’s delicacy harmonising with a velvety sauce made from soft-shelled turtle and mushrooms. Chirashi Sushi accompanied by Miso Soup and Pickles then set the stage for the refreshing dessert of Anmitsu. Elegant and indulgent, this wagashi (traditional Japanese cold dessert) blends fresh seasonal fruit, soft agar jelly and sweet red bean paste.

“Hong Kong is home to some of the world’s most discerning diners. I look forward to presenting an omakase journey that reflects my dedication to Japanese culinary mastery and seasonality at MINATO,” says Executive Chef Shinji Ishida of Nogizaka Shin.

“It is my pleasure to visit Hong Kong and share a handpicked collection of sake, each revealing its own story of craft and provenance to elevate the omakase at MINATO,” says Chief Sommelier Yasuhide Tobita of Nogizaka Shin.

MINATO’s blissful sushi counter comfortably accommodates up 10 people, with shoji screens and wooden fixtures accented by soothing green tones and warm lighting. Managed by Langham Hospitality Group, the restaurant is a serene theatre of Japanese culinary tradition, where modern sensibilities and authentic craftsmanship meld in an aura of quiet luxury. Handpicked prime seasonal ingredients from Japan and all over the world prepared with creative flair raise dishes into the realms of modern culinary artistry.

MINATO is located at Shop G4-G6, G/F, Great Eagle Centre, 23 Harbour Road, Wanchai, Hong Kong, and opens daily from 12 noon to 3 p.m. and 6 p.m. to 10:30 p.m. For enquiries or reservations, please call (852) 2345-0663, WhatsApp (852) 6365-3696, email reservation@minato.com.hk, or visit www.minato.com.hk/#reserve.

For more information, please visit www.minato.com.hk.