This July, Hong Kong diners are invited to experience an exceptional meeting of flavours, as Sushi Fujimoto and NOI, the two Michelin-starred Italian restaurant at Four Seasons Hong Kong, come together for a one-of-a-kind culinary collaboration.
Taking place over two consecutive evenings – 16 July at NOI and 17 July at Sushi Fujimoto – the exclusive dinners will spotlight the finest seafood through the distinct yet harmonious lenses of Japanese Edomae sushi and contemporary Italian cuisine.
Spearheading the collaboration are Chef Kenichi Fujimoto of Sushi Fujimoto and Chef Luigi Troiano, Head Chef at NOI, under the guidance of Chef-Owner Paulo Airado. Both chefs share a deep respect for seasonality, sourcing, and technical finesse, each rooted in their traditions – Chef Fujimoto through years of training under sushi legends Shinji Kanesaka and Takashi Saito, and Chef Troiano through his ascent in Michelin-starred kitchens across Europe.
Together, they will craft an intimate seafood-led menu designed to transcend borders, philosophies, and expectations.
Located in FOCO, Sushi Fujimoto (above) has quietly become one of Hong Kong’s most coveted sushi destinations, earning multiple accolades. The nine-seat sushi counter is known for its meticulous expression of classical edomae sushi, where each piece is a testament to purity, precision, and restraint.
NOI (above), whose name means “we” or “us” in Italian, brings a spirit of creativity and conviviality to the fine dining scene at Four Seasons Hong Kong. With panoramic harbour views, an open kitchen, and an ever-evolving tasting menu, the restaurant quickly earned two Michelin Stars within months of opening.
Under Chef Paulo Airaudo’s global culinary vision and Chef Troiano’s skilled execution, NOI continues to push boundaries while staying deeply grounded in Italian traditions.
The two-night collaboration will take place exclusively for dinner. The first evening, on July 16, will be hosted at NOI’s Italian Silhouette dining room, followed by an intimate service on July 17 at Sushi Fujimoto, with two sessions at 6:00 pm and 8:30 pm. Each evening will feature a different expression of the chefs’ shared inspiration – seafood – through complementary techniques and philosophies.
A sample menu can be seen below:
Appetisers
Hoshi Karei (Rare flounder), served with 3 different styles, in salt, ponzu, wasabi soy
UNI bomb jelly (2 types of Sea Urchin, Botan Ebi, Edamame, fruit tomato)
Trout-Ikura Trout Roe – Colatura di Alici
Topinambur Pancake, Cured Aji, Dry Egg Yolk, Yuzu Kosho
Sushi Course
Akami Tuna
Torotaku (chopped tuna)
Aji (horse mackerel)
Sea Urchin
Red prawns from Sicily, Amalfi kosho, homemade
Reinterpretation of NOI’s signature dish – Tuna, Furikake, Sea Urchin, Bonito Dashi Gel, Wasabi
6 pieces total with two special collaboration sushi courses by Sushi Fujimoto and NOI
Hot Dishes
Brittany Blue Lobster, Hokkaido Pumpkin & Nduja Calabrese
Pasta with Grilled Oyster
Akamutsu Risotto
Dessert
Sake ice cream + Caviar
Special collaboration dessert by Sushi Fujimoto and NOI
Petite Fours
Regular Tamago
Okinawa Brown Sugar Tamago
Whisky gum
Lemon tart
The Sushi Fujimoto and NOI collaboration dinner is priced at HK$3,180 + 10% per guest. Optional drink pairings are supplementary.
Reservations will be extremely limited for both nights. Guests are encouraged to stay tuned to Sushi Fujimoto and NOI’s social media channels for booking announcements. For further inquiries, please call or WhatsApp both restaurants or email [email protected] or [email protected].
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