Hummingbird Sushi

Led by Chef Ji Hun Hong, the kitchen guides diners through structured Chef's Chapter menus with an emphasis on novel seafood presentations. Standouts across the courses include bluefin tuna and yuzu scallops served on a salt block, alongside Hokkaido scallops. Offerings are frequently complemented by sake pairings spanning notes of fruit and honey, wrapping up with creative desserts such as mango crème brûlée.