Behind a discreet wooden door at the ground floor of Four Seasons Place is one of the city’s best omakase restaurants. At Sushi Hibiki, all dim lighting and dark wood, the counter takes centrestage. That’s where you’d want to be seated to enjoy chef-owner Makoto Saito’s multi-course omakase, as he serves up masterfully-crafted sashimi and sushi nigiri. It might include ankimo, a delicacy of monkfish liver, known as the foie gras of the sea; hoshigarei, a rare catch of spotted hablibut considered the king of white fish; and the buttery-sweet uni — all expertly paired with saké from across Japan.
From RM580.