Sushi Mamoru

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Sushi Mamoru

Sushi Mamoru was born from a commitment to safeguard the sushi traditions practiced for generations. The seasonal omakase menu preserves this history while telling a story of the fragile environments that provide ingredients for Chef Chiba’s craft.

Offering a careful balancing act of tradition and adaptation, Chef Hirofumi Chiba refines the subtleties of taste and texture in every component of his menu - from hand-blended aged Hokkaido rice to wasabi sourced directly from famed farmer Keiichi Tashiro in Shizuoka. Through this approach, humble kampyou pickle and kohada is given the same reverence as other prized ingredients in Chiba’s kitchen.

The Omakase of over 20 dishes highlights the transition of seasonality through Chef’s point of view, offering a singular experience in the evening. Lunch will be available starting May 2021 with an optional short menu.

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The Guardian

With over 20 years’ experience, third-generation sushi master Hirofumi Chiba’s craft has become second nature. His style is deeply personal and knowledge based. He has instinctual approach in balancing flavours preserving a taste of the wild. The organic process of creating his menu, to be heavily reliant on seasonality is a result of Chiba preference to use line-caught fish, a method that’s more selective and sustainable.

Embracing sustainability from ingredients to material and service, Chiba strives to incorporate the best practices available through rigid consistency and standards. The restaurant strives to be paper-free, from culinary preparation to guest-experience; a statement of our philosophy to consider our environment first and foremost.

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Hirofumi Chiba

Chiba’s career started humbly in the preparation of fugu and led to decade of apprenticeship at Sushi Iwa in Tsukiji Market and Tokyo’s Zorokuzushi. At Sushi Kohaku in Hong Kong Chiba rose to the rank of sushi master.

A cult following soon followed as Chiba shares with his diners an enthusiasm for highly valued wild fish and seafood. His menu is dictated by the seasons and inspired by the closely guarded traditions of sushi. Chiba’s precise and consistent day-to-day preparation pays tribute to the masters that have paved the way before him. The sushi counter at Mamoru is now Chiba’s theatre, a bastion where each course honours and extends the intricate heritage of sushi through Chiba’s well-honed form.

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Reservation Policy

Chef Chiba-san is committed to seasonality and has developed a refined approached in his daily preparation. He continues to fine tune his craft and sourcing the best ingredients of the season. ‍

‍We take online reservations 30 days in advance starting at 10am HKT each day.‍

‍If you made your reservation by phone, a confirmation email or message with the payment link for the chosen menu will be sent to you. Prepayment is required to be settled right away to secure your seats before the space is released or committed anytime without prior notice.
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‍We have the following options available for booking:
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Monday to Saturday
‍Lunch (First Booking at 12pm to & Last Booking at 1pm)
Dinner (1^st Seating at 6pm & 2^ndSeating at 8:15pm)
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Waitlist
‍If the requested date is full, please join the waitlist and our Guest Services team will contact you if the date becomes available.
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‍‍Buyouts‍
Sushi Mamoru is available for buy-outs of up to 8 guests per dining period. Guests can enjoy an elevated and personal experience of Chef Chiba-san’s craft. For inquiries, please call us or WhatsApp at +852 6759 1080.

‍‍Allergies‍
‍When making your bookings our Guest Services team will reach out for any dietary restrictions or allergy concerns for you or your guests to avoid disappointment upon dining.
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‍‍While we will try our best to accommodate, please note that due to the nature of seasonality and Chiba’s approach to sushi we do not encourage bringing guests who may feel averse to eating fish, raw food, alcohol or seafood as the experience may not be substituted.

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Cancellation Policy

We strictly follow the cancellation policy below.
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Any reschedule or change in a reservation must be made at least 2 working days in advance to avoid any food wastage charge.

Kindly note that all sales are final and non-refundable. If you are not able to attend:

(1) You may transfer your reservation to another guest in case you are not able to attend.
(2) Reschedule to a future date based on availability.

Chef orders from the fish market on a daily and ingredients are prepared well in advance of the date of your booking. We respectfully have to charge for any no-shows or cancellations based on the following:

(1) 100% same-day cancellations or less than 24 hours prior to your reservation
(2) 50% less than 2-days prior to your reservation

CONTEMPORARY EUROPEAN EXPERIENCE

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