You might think sushi is a simple dish – essentially fresh fish moulded over a mound of rice, but did you know that in Japan, sushi masters typically train for at least 10 years?
Many apprentices spend years simply cleaning and preparing the rice, before even touching fish. These days, there are accelerated programmes in place which condense and expedite the entire process into a few months, but still the skill required to make sushi means discipline and passion are often centre stage.
If you’re looking to imbibe in the edible creations of sushi masters at the top of their game, then this year’s Sushi Summit – which returns to Kuala Lumpur for a limited three-day period from 15 to 17 May 2026 – offers the opportunity to savour sushi from some of the best sushi masters in Japan and the rest of the world.
Held at KL’s vaunted Sushi Hibiki, Sushi Summit Volume 9 will feature two sessions daily (5.30pm and 8.30pm) over the three-day period, priced at RM1,480++ per person.
The omakase sushi menu will allow diners to experience world-class sushi from five different sushi chefs who will rotate throughout the session and offer both traditional Edomae expressions as well as contemporary interpretations.
Chefs participating in this include Yuichi Hori from Sushi Yutaka Zen in Masaki island, Shima City and chef Randy Noprapa, the founder of Fillets, Thailand’s first sushi omakase restaurant. Rounding out this assemblage is Mitsuhiro Tominaga of Petaling Jaya’s Sushinosuke; Kenjiro Hashida of Hashida Tokyo; and Saito Sam, one of the organisers of the Sushi Summit and the executive chef behind Sushi Hibiki.
Since launching in 2019, Sushi Summit – which is organised by Saito and Ee Soon Wei of Bangsar’s APW – has been held in KL, Bangkok and Dubai, with each iteration consistently sold out.
Currently, there are very limited seats available for Volume 9. To reserve a seat, go to Sushi Summit’s Instagram page.
