Jason Tong Lai-ching

At Sushi Sase, Jason Tong Lai-ching worked in the early post that tends to shape a sushi chef’s later habits: pace, repetition, control, and the discipline to keep each gesture clean. The restaurant sits in his biography as more than an entry point. It marks the period where precision and restraint were not yet a style statement, but a working method, and where the terms of his approach began to settle. The through line from Sushi Sase to Jason Tong Lai-ching’s current practice is a preference for clarity over excess, and for measured decisions over decoration.

The same focus that took shape early on remains visible in the way his name is attached to the craft now. With Jason Tong Lai-ching now at Sushi Kado in Hong Kong, the progression is straightforward: one restaurant established the discipline, and the next carries it forward. The shift from Sushi Sase to Sushi Kado does not suggest reinvention so much as sustained application. It is a career grounded in a clear set of working principles, and in a style that treats restraint as part of the work.

At Sushi Kado in Hong Kong, Jason Tong Lai-ching holds the role of chef, and that current post defines the present edge of his career. The specificity matters: the work is tied to a house, a city, and a set of expectations that depend on consistency. In that setting, the precision associated with his earlier experience continues to frame the way he cooks. The biography stays tight because the facts are tight: Sushi Sase first, Sushi Kado now.