Sushi Summit

Experience the art of sushi with our Master Sushi Chefs.

26/08/2026

BEYOND THE COUNTER

Sushi Summit began in 2019, born from a shared passion for food, sushi, culture — and above all, people.

7 years later, as we approach Vol.10, that passion remains unchanged.

Sushi Summit Founder Soon Wei travelled to Ishinomaki, Miyagi — home to the chefs joining Vol.10 and the community behind Datemae Sushi.

Guided by Kei Omori, he visited Daisui’s seafood processing facility to see firsthand the people, expertise and dedication behind the fish that reaches the sushi counter.

For Soon Wei, building Sushi Summit means going beyond the event itself. It means visiting the places, meeting the people and understanding the work that makes sushi possible.

Before the chefs meet at the counter, we go behind it.

This is the passion behind Sushi Summit.

19/08/2026

He chose his knife for Sushi Summit. 🔪
There’s just one problem — he won’t be making sushi. 😂

Meet Markey, Markey | 和 — One table, One world
Operations Manager for SUSHI SUMMIT Vol.10.

One of Sushi Hibiki’s most requested chefs, Markey will be on the other side of the counter this time.

Usually the one creating, leading and making things happen, this time he’s bringing that same energy behind the scenes at Sushi Hibiki | Four Seasons KL THE TOKYO RAMEN.

Working directly with our guest chefs — from ingredients and schedules to travel and on-site coordination.

A chef supporting chefs.

See you at the Summit.

SUSHI SUMMIT Vol.10
📍 Sushi Hibiki, Kuala Lumpur
🗓️ 18–20 September

14/08/2026

“It’s good.” We know. 😂
But what makes it good?

Look at the size of the fish.
Notice the colour of the flesh.
Look at how beautiful the skin is.

You don’t need the perfect words.
Just notice what’s in front of you.

The more you notice, the more sushi gives back. 🍣

SUSHI SUMMIT Vol.10

Reservation Request Form via our bio.

📍 Sushi Hibiki, Kuala Lumpur
🗓️ 18–20 September 2026
🕰️ 5:30 PM & 8:30 PM
💰 RM 1,680++

12/08/2026

18 & 19 September - SOLD OUT.

20 September is still available.
5:30 PM & 8:30 PM

Want to join us on the 18th or 19th?
Join the waitlist. If a seat opens up, we'll contact you.

SUSHI SUMMIT Vol.10
Reservation Request Form via our bio.

📍Sushi Hibiki, Kuala Lumpur
🗓️18-20 September 2026
🕔5:30 PM & 8:30 PM
💰RM 1,680++

12/08/2026

18 & 19 September — SOLD OUT.

Thank you for the incredible response.

20 September is still available.
5:30 PM & 8:30 PM

Want to join us on the 18th or 19th?
Join the waitlist. If a seat opens up, we’ll contact you.

SUSHI SUMMIT Vol.10
Reservation Request Form via our bio.

📍 Sushi Hibiki, Kuala Lumpur
🗓️ 18–20 September 2026
🕰️ 5:30 PM & 8:30 PM
💰 RM 1,680++

11/08/2026

“It’s good.” We know. 😂
But what makes it good?

Does the shari loosen gently in your mouth?
Is there a snap when you bite into it?
Does the aroma linger after you swallow?

You don’t need the perfect words.
Just notice what happens.

The more you notice, the more sushi gives back. 🍣

SUSHI SUMMIT Vol.10

Reservation Request Form via our bio.

📍 Sushi Hibiki, Kuala Lumpur
🗓️ 18–20 September 2026
🕰️ 5:30 PM & 8:30 PM
💰 RM 1,680++

10/08/2026

“It’s good.” We know. 😂
But what makes it good?

Is the flavour getting deeper as you chew?
Does the richness spread across your palate?
Does the acidity hit first, then fade?

That’s where sushi gets interesting. 🍣

The more you notice, the more sushi gives back.

SUSHI SUMMIT Vol.10

Reservation Request Form via our bio.

📍Sushi Hibiki, Kuala Lumpur
🗓️ 18-20 September 2026
🕙5:30 PM & 8:30 PM
💰RM 1,680++

08/08/2026

Meet Chef Taka

From an early age, Chef Takayuki Iwai’s life was always surrounded by sushi.

His father, uncles, and cousins were all sushi chefs.

Whenever the family gathered, conversations naturally turned to sushi. Watching the adults passionately exchange ideas and techniques sparked something in the young Chef Taka.

Expressing himself through sushi felt like the most natural path he could take.

That passion led him to spend thirteen years training at Sushi Mitani in Tokyo, one of Japan’s most respected sushi restaurants.

There, he patiently built his craft, one technique at a time.

Armed with those years of experience, Chef Taka chose to return to his hometown of Sendai.

Then came the years when the world stood still.

Like many others, Chef Taka found himself reflecting on a simple but profound question:

What did he truly want to express through sushi?

The answer was the people who had shaped his life.

The ingredients that had always been part of his home.

And the desire to express all of it through sushi.

Returning to Sendai, meaningful new encounters deepened his understanding of the extraordinary ingredients his hometown had to offer.

When years of craftsmanship met the richness of his hometown, the sushi Chef Taka had always envisioned finally began to take shape.

For three nights only, experience the sushi of Chef Taka—normally found only at his counter in Sendai—at SUSHI SUMMIT Vol.10 in Kuala Lumpur.

⸻

Meet Chef Taka

幼い頃から、岩井貴之シェフの人生には、いつも鮨がありました。

父も、叔父も、いとこも鮨職人。

親戚が集まれば、食卓にはいつも鮨の話がありました。

大人たちが目を輝かせながら技術を語り合う姿は、幼いChef Takaの心を自然と鮨の世界へと惹きつけていきました。

鮨で自分を表現したい。

そう思うことは、ごく自然なことだったと言います。

その想いを胸に、東京・三谷で13年間。

日本を代表する鮨店で、一つひとつ技術を積み重ねてきました。

その技術を携え、Chef Takaが選んだ舞台は�

06/08/2026

Meet Chef SAM Makoto Saito

Chef Sam’s foundation lies in the classical tradition of Edomae sushi.

Curing. Marinating. Simmering.

Bringing out the very best of every ingredient.

Built upon these traditions, Chef Sam has spent years refining his own expression of sushi.

What he considers goes beyond the ingredients themselves.

The day’s temperature and humidity.

And the person who will enjoy each piece.

A guest’s background and dietary requirements are part of every decision he makes.

For Chef Saito, this is simply what it means to craft Edomae sushi outside Japan.

Experience Chef Sam Makoto Saito’s sushi at SUSHI SUMMIT 2026.

September 18–20

Reservation Request Form via our bio.

⸻

斉藤シェフの原点は、江戸前鮨の本流にあります。

締める。漬ける。煮る。

食材の持ち味を最大限に引き出す。

その仕事を礎に、斉藤シェフは自らの鮨を磨き続けてきました。

見つめるのは、食材だけではありません。
その日の温度や湿度。

そして、その一貫を口にする人。

お客様の背景や食の制約も、一貫を組み立てるための大切な要素です。

その一人ひとりに向き合うことが、日本国外で鮨を表現するうえで欠かせない要素だと考えています。

すべてを見つめ続けた先に、齋藤シェフならではの鮨があります。

SUSHI SUMMIT 2026で、その一貫をぜひご体験ください。

02/08/2026

Behind every beautiful piece of sushi lies the discipline of Japanese cuisine.

Chef Sato’s foundation is kaiseki, where precision, seasonality, and presentation are treated as one.

Today, while continuing to dedicate himself to Japanese cuisine, he brings that same philosophy and refined aesthetics to sushi—where every piece reflects the harmony of Japanese culinary craftsmanship.

Experience Chef Sato’s unique expression of sushi at SUSHI SUMMIT 2026.

September 18–20

Reservation Request Form via our bio.

美しい一貫の鮨の裏には、日本料理で培われた確かな技と哲学があります。

佐藤シェフの原点は、日本料理・懐石。
そこでは、技術、季節感、そして美しい盛り付けが、一つの料理として調和しています。

その哲学と洗練された美意識を鮨にも注ぎ込み、一貫一貫に和食ならではの調和を映し出しています。

SUSHI SUMMIT Vol.10にて、佐藤シェフならではの鮨の表現をぜひご体験ください。

9月18日〜20日

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