i. Biography
Central, Hong Kong, sets the current working conditions for Edomae omakase: counter service, seasoned rice, vinegar, fish, and a sequence that depends on timing as much as product. Within that format, Adachi Seiji, Executive Chef at Sushi Kami in Hong Kong, works from the Kumamoto sushi tradition into a Hong Kong dining room, with the shari carrying the discipline of each piece.
Coming Up
Hong Kong’s sushi counters have shaped a clear line of service for Adachi Seiji: Head Chef at Shion in Central, Hong Kong (from 2021), Executive Chef at Sushi Ta-ke, and now Executive Chef of Sushi Kami and itamae of Sushi Adachi (since 2024). The record is counter-based work, built around sushi and omakase rather than a broad restaurant repertoire.
Where They Are Now
Edomae omakase at Sushi Kami gives the work its frame: sequence, balance, and service at the point when each piece is ready to be eaten. In that format, Adachi Seiji’s role as Executive Chef centers on sushi and omakase, with Central, Hong Kong, as the present setting. Counter sushi keeps the margin narrow. Rice is adjusted by hand, seafood is handled with restraint, and the omakase is built by progression rather than excess; Adachi Seiji’s work stays inside that daily discipline.
Honors
Recognition for the counter includes Opinionated About Dining Top Restaurants in Asia, rank #402 for Sushi Kami (2025) and Opinionated About Dining Top Restaurants in Asia, rank #365 for Sushi Kami (2024).
Profile updated July 2026
FAQ
Asked of Adachi
What is Adachi Seiji's current role?
Adachi Seiji is Executive Chef.
Where did Adachi Seiji work before?
Earlier in their career, Adachi Seiji worked at Shion and Sushi Ta-ke.
What recognition has Adachi Seiji received?
Opinionated About Dining Top Restaurants in Asia, rank #402 for Sushi Kami (2025).
