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As Asians, we tend to gravitate to a bowl of piping hot rice to satisfy our hunger at any time of the day. But there’s the undeniable draw of something more, for which sushi, Japan’s heart of culinary offerings, sparks an entirely new love affair. The presence of countless establishments paying homage to the intricacies and revelations of Japan’s heart of culinary offerings underscores the Hong Kong craving for raw fish atop vinegared rice.



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Taking over the hinoki wood dining counter of just exactly eight seats, Chef Hirokuni Shiga is flexing his faultless sense of taste at the intimate setting of Sushi Haru, at the top of Wyndham Street in Central. This humble master of Edomae sushi began his career at his family’s kappo-style restaurant and it wasn’t until he was in his early 20s that, at the invitation of his father’s friend, he had his first encounter with omakase sushi. He began an apprenticeship, and from then on, his imaginative culinary creations have captivated diners.



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”What I think makes us stand out is that I am able to incorporate everything I have learned in kappo and kaiseki dining into the dishes I serve,” says Shiga, who doesn’t shy from sharing his own story from behind the counter. “For example, depending on the piece of fish I am serving, I use different types of rice and details like this help to shape the guest’s experience.”


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Both Hong Kong and Japan are known for wearing their history as a badge of honour. Although it may seem that tradition and modernity are forever in flux, Sushi Haru manages to pay homage to the past while expressing a contemporary vibe. The Zen aesthetic is further enhanced by a display of minimal-themed, charcoal- based framed drawings and a grey and brown colour combination – the only two hues evident throughout the restaurant.



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But of course, there’s the sushi, the main star of the show, as well as the chef showing off his knife skills while finely slicing a selection of seafood. His kitchen balances flavour and subtlety without coming off at all gimmicky and then splashes of vivid, varied colour are served dish after dish. Think akami (lean red tuna), shiromi (white fish), nimono (simmered fish), kai (shellfish), ika (squid), tako (octopus), ebi (shrimp), kani (crab) and gyoran (fish roe).


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But of all these sensational toppings, it’s the hikarimono (silver-skinned fish) that Shiga names as his personal favourite. “I am most proud of our kohada [gizzard shad] and kasugo [young sea bream] because, although they are the most labour- intensive, the hard work can be tasted in the result,” he says. “Oftentimes, in the world of sushi, a true test of a sushi chef is in how they prepare kohada.”



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There’s also good news for newcomers to East Asia who have yet to master chopsticks. “You can eat with your fingers or you can use chopsticks,” he adds, smiling. The dexterous chef also beguiles his audience with his step-by-step method of assembling a perfectly shaped sushi, which involves gently pressing the fish onto the rice.


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In between exquisite bites, sake and beer add a smooth, subtle sweetness to the night’s bouquet of flavours. Shiga, who is often caught raising a glass or two with his audience, also brings a citrusy kick via a fruit-infused sake to the table.



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“Sushi, if you are to just look at it, is not too complicated, but the amount of care that is put into it should always be reflected on the faces of your guests,” he emphasises. “That is when you know you have succeeded.”


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The looks of joyous satisfaction around the table as our omakase feast concludes is a testament to both Sushi Haru and Chef Hirokuni Shiga’s triumph. Rice will always be appealing anywhere on this side of the world, but Sushi Haru truly goes far beyond satisfying a craving.



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Sushi Haru, Mezzanine, 33 Wyndham Street, Central, Hong Kong. Tel: 2111 1450



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Photos: Jack Fontanilla / Sushi Haru Video: Jack Fontanilla

Rice Rhapsody: In a city where rice is life, Sushi Haru’s Chef Hirokuni Shiga orchestrates a masterful omakase

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Walking along the bustling sidewalks of Soho’s Staunton Street, you’d be forgiven for overlooking the minimalist wood facade of Sushi Yonjugo, the newest Japanese eatery courtesy of Infinity Entertainment Group. But don’t let its subtle entrance fool you, because inside you’ll find one of the finest omakase restaurants to be had in the SAR. And, as any discerning diner is aware, this is quite a claim indeed.
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Helming the small, brightly appointed 9-seater is Chef Milton Lau, a 35-year veteran of the art of Edomae-style sushi who has honed his craft with stints in Japan, Italy, the US and Australia. Under his guidance, the ever-changing tasting menu offers even experienced epicureans new culinary treats with every visit. For the uninitiated, omakase (roughly translating to ‘leave it up to you’) is a Japanese meal where each and every dish is selected by the chef without any set menu.
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To ensure the consistency of his high-calibre offerings, Chef Lau is up well before the sun. “I speak to Japan’s best producers at 4am every morning and make sure that the high-quality ingredients are transported to our restaurant by 10am,” he explains. What results is an expansive experience that spans some 18 to 19 separate courses, available for both lunch (HK$1,580 per person) and dinner (HK$2,280 per head).
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Charismatic and attentive, the personable chef started off our own tasting with the impressively plated Hanasaki Crab. A deliciously refreshing appetiser that’s just perfect to beat the summer heat, it featured chilled shredded meat topped with whole slivers of crab laced enticingly with a rich roe sauce that imparted a lovely rich texture – a guaranteed hit with any fan of this luxurious shellfish.
<a href="//www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-60295" src="//www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw.jpg" alt="Sushi Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna jaw" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-jaw-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Next to arrive was the Tuna Jaw, an unusual section of what is perhaps the most popular sushi fish in the world. Rather than being served raw, the jaw, in this instance, was thoroughly cooked, doing away with the strong oceanic notes and replacing them with a gelatinous, almost meaty consistency that was as surprising as it was welcome. Accompanying the plate was a selection of condiments – lemon, spicy shredded radish, lemon and soy sauce – all heightening the tuna’s inherent flavour with aplomb.
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Following this, we were served a series of freshly prepared sushi. Once again, Chef Lau revealed the depth of his seafood knowledge, eschewing commonly found fish in favour of more exotic fare. First, there was the Baby Sardine Sushi, a buttery and creamy concoction that emanates just a hint of smoky bitterness. Then, we sampled the Baraccuda Sushi, whose freshly grilled flesh was given a dash of richness thanks to a sprinkle of dried egg roe. Rounding out the trio was the Omi Wagyu Sushi, all melt-in-your-mouth umami goodness.
<a href="//www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-60294" src="//www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio.jpg" alt="Sushi Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna carpacio" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_tuna-carpacio-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Last but certainly not least, the final standout of our tasting was undoubtedly the Italy-inspired Tuna Carpaccio. Light and refreshing, it possesses a tangy creaminess that is somewhat tempered with the judicious addition of seaweed rolls. A self-confessed homage to his years in Italy, this unique fusion of East-meets-West is proof positive that experimentation – when done well – can yield results far greater than the sum of its parts.
<a href="//www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-60292" src="//www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant.jpg" alt="Sushi Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/08/Sushi-Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
G/F, 35B Staunton Street, Central. 
(852) 3689 1045 
sushiyonjugo.com
&nbsp;
(Text and photo : Tenzing Thondup)

Sushi Yonjugo_gafencu_taste_dining_multi-course__omakase_restaurant (2)

Piece Meal: A delicious multi-course omakase at Sushi Yonjugo

<div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-57185-2" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2104/2104_GMHK_Silencio.mp4?_=2" /><a href="https://www.igafencu.com/video/2104/2104_GMHK_Silencio.mp4">https://www.igafencu.com/video/2104/2104_GMHK_Silencio.mp4</a></video></div>
Typically, izakayas – Japan’s singular take on the more informal form of hostelry – are seen as smoky, rowdy drinking dens, places where the food takes a back seat to the serious business of boozing. Many, however, now boast more of a 21st century ethos, something that one intrepid Hong Kong restaurant is looking to capitalise on by offering a vibrant range of delicious and delicate Nipponese dishes. The establishment in question of course, is Silencio, one of the best-kept secrets on the sixth floor of Central’s LKF Tower.
<a href="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-57243" src="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi.png" alt="gafencu japanese izakaya sushi and wagyu at Central’s Silencio Chef Sato Kiyoshi" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi.png 466w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi-200x300.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi-186x280.png 186w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi-120x180.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Chef-Sato-Kiyoshi-400x601.png 400w" sizes="(max-width: 466px) 100vw, 466px" /></a>
Having first opened its doors two years ago, it is now under new management in the form of recently-arrived Executive Chef Sato Kiyoshi, a Japanese-born culinary whizz who earnt his spurs with stints in Australia, London, Singapore as well as back in his homeland. Acknowledging the impact his international experiences have had on his personal style, he says: “Thankfully, I had the opportunity to work under some true masters, and I think their passion for experimenting with flavours and improvising with ingredients made a strong impression on me. Their creative spirit and culinary flair is something I strive to recreate for all the diners who come to Silencio.”
<a href="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-57244" src="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi.png" alt="gafencu japanese izakaya sushi and wagyu at Central’s Silencio seasonal otoshi" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-seasonal-otoshi-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Eager to see this philosophy in action, we began our tasting with a beautifully plated amuse bouche – Seasonal Otoshi. Here, set atop a bed of seaweed, could be found three spherical raw seafood bites with scallop and multiple cuts of tuna. The former was, undoubtedly, the most unusual of these and came with green apple and topped with a subtle apple dashi jelly as a refreshingly tangy palate cleanser.
<a href="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-57245" src="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio.png" alt="gafencu japanese izakaya sushi and wagyu at Central’s Silencio tuna trio" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-tuna-trio-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Then it was on to the first appetiser – Tuna Trio. As the name suggests, this take on nigiri sushi saw three cuts of tuna – a sliver each of a lean akami, a medium-fat chutoro and a fatty otoro – layered atop each other on a bed of rice. A deft balancing act, each mouthful allowed for comprehensive appreciation for the myriad flavours of this much-coveted fish dish. A dash of soy sauce the sole accompaniment, it imparted delightful umami notes to each biteful.
<a href="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-57242" src="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare.png" alt="gafencu japanese izakaya sushi and wagyu at Central’s Silencio Aki – Pomard beef tartare" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-Aki-–-Pomard-beef-tartare-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Staying with the cold course motif, next to arrive was the Aki – Pomard beef tartare topped with medallions of pear and radish, all served with an intriguing black rice cracker. A veritable study in textures, the subtle meatiness of the beef was, in turn, enhanced with the sweetness of the pear and juiciness of the radish, with the accompanying creamy hollandaise sauce imparting a touch of richness to proceedings. 
Then, with more than a hint of flourish, Chef Sato served up the most visually stunning plate of the session – Sakura. Taking its cue from the eponymous flower that is so well loved by the Japanese, the dish featured flowering petals of pink, purple and white radish, all laid upon squared cubes of tuna. Underpinning this was a unique sauce, comprising nori seaweed oil and a paste reduced from last year’s crushed cherry blossom petals. Undeniably tart, this ceviche-esque dish once again showcased the chef’s indisputable knack for integrating strong flavours into surprisingly nuanced plates.
<a href="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-57246" src="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu.png" alt="gafencu japanese izakaya sushi and wagyu at Central’s Silencio wagyu" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-wagyu-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
The final savoury course then took its turn on the table in the form of Wagyu, a decadent steak dish featuring perfectly-cooked slivers of medium-rare beef presented amid a white garlic cream and a dense black garlic jus. Brimming with rich umami flavours, the dual garlic sauces nevertheless allowed the melt-in-your-mouth morsels of beef to shine through, with the accompanying chives and makomotake – a type of fungal root – bringing an added layer of crunchiness.
<a href="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-57248" src="//www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert.png" alt="gafencu japanese izakaya sushi and wagyu at Central’s Silencio hokkaido dessert" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert.png 466w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert-200x300.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert-186x280.png 186w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert-120x180.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/04/gafencu-japanese-izakaya-sushi-and-wagyu-at-Central’s-Silencio-hokkaido-dessert-400x601.png 400w" sizes="(max-width: 466px) 100vw, 466px" /></a> 
To round off our tasting, Chef Sato once again dipped into the rich cuisine-related traditions of his homeland serving up the distinctly snowy winter-themed dessert, Hokkaido. Startlingly monochromatic, this all-white treat forefronted brown butter ice cream atop a Hokkaido milk cream base, all topped with crunchy dehydrated milk crackers. Comprising a veritable torrent of textures, this deliciously creamy concoction once again showcased the chef’s signature style pairing visually arresting plating with a riot of flavours. All, of course, balanced to perfection.

gafencu japanese izakaya sushi and wagyu at Central’s Silencio

Suchic: The chicest sushi and wagyu at Central’s Silencio

Omakase gives diners an intimate front-row experience of master chefs at work.
Sushi lovers in Hong Kong are spoilt for choice with city-wide options of top quality sushi bars. Especially with dining restrictions finally easing, diners are sure to enjoy an evening to splurge on the best options the city has to offer. But when it comes to sushi, there is no substitute for the quality fresh ingredients and skilled craftsmanship brings to the table. As such a meticulous form of food preparation, it&#8217;s probably best to leave it to the masters.&nbsp;
Here are three of the city&#8217;s top Omakase sushi restaurants in Hong Kong:
<figure id="attachment_52419" aria-describedby="caption-attachment-52419" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-52419 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito.jpg" alt="Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_sushi-saito" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-saito-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-52419" class="wp-caption-text">(image from Four Seasons Hong Kong)</figcaption></figure>
Sushi Saito 
45th floor, Four Seasons Hotel Hong Kong, Finance St, Central
Atop the highest floor of the Four Seasons Hotel is the exclusive two-Michelin-starred Sushi Saito. The restaurant continues to live up to the reputation of its original three-starred Tokyo branch, serving Omakase-style Edomae sushi with rice from Akita and cooked in spring water from Kagoshima which is then dressed in a special blend of vinegar. Dinner at this prestigious restaurant is priced at $3280 per person but booking a table here can be difficult as reservations are only taken at a specific time on the first day of each month.&nbsp;
<figure id="attachment_52416" aria-describedby="caption-attachment-52416" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-52416 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki.jpg" alt="Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_the-araki_master-chef-mitsuhiro-araki" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_the-araki_master-chef-mitsuhiro-araki-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-52416" class="wp-caption-text">(image from FWD House 1881)</figcaption></figure>
The Araki 
FWD House 1881, Main Bldg, 1881 Heritage, 2A Canton Road,&nbsp;Tsim Sha Tsui
The Araki, the latest outpost of the legendary Chef Mitsuhiro Araki, is set in&nbsp;an exclusive 12 seater dining area in the main building of 1881 Heritage.&nbsp;Here, patrons can witness first hand outstanding omakase-style Edomae sushi craftsmanship personally served by the master chef himself. An evening here will set you back $4000 per person but it is undoubtedly a unique experience to be served by one of the world&#8217;s greatest sushi masters.&nbsp;
<figure id="attachment_52418" aria-describedby="caption-attachment-52418" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-52418 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon.jpg" alt="Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_sushi-shikon" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/09/Top-Omakase-sushi-restaurants-in-Hong-Kong-edomae-sushi-gafencu_sushi-shikon-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-52418" class="wp-caption-text">(image from Sushi Shikon)</figcaption></figure>
Sushi Shikon 
15 Queen&#8217;s Road Central, The Landmark, Central 

Nestled on the 7th floor of the Landmark Mandarin Oriental is the three-Michelin-starred Sushi Shikon. The limited seating and art-filled dining space provide an exclusive Omakase dining experience. Their Shimane abalone dish, the highlight of their delicacies, is steamed in sake for seven hours and served alongside their secret recipe abalone liver sauce. Their dinner menu of&nbsp;six appetizers, 10 sushi pieces, soup, and dessert will cost $3500. A list of sakes from world-renowned breweries is also curated to complement their seasonal menu.

Top Omakase sushi restaurants in Hong Kong edomae sushi gafencu_sushi-saito feature

Top Omakase sushi restaurants in Hong Kong

<div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-50612-3" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4?_=3" /><a href="https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4">https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4</a></video></div>

There’s long been a special place in the heart of many of Hong Kong’s most discerning diners for one particular dish – sushi. Indeed, the city’s culinary landscape is dotted with a plethora of establishments serving up this uniquely Japanese cuisine at pretty much every imaginable price point. When it comes to <a href="https://guide.michelin.com/hk/en/hong-kong-region/hong-kong" target="_blank" rel="noopener">Michelin-starred</a> sushi standouts, however, the Fragrant Harbour boasts just three – three-starred Sushi Saikon, two-starred Sushi Saito and one-starred Sushi Wadatsumi.
Change, though, is in the air, with Mitsuhiro Araki – the only Japanese chef to ever attain much coveted Michelin treble-star status in both London and Tokyo – having now opened an outpost in Asia’s World City. His bold new venture – The Araki – is an exclusive 12-seat restaurant and can be found tucked in to the old stablery, part of Tsim Sha Tsui’s refurbished Heritage 1881 compound.
<img decoding="async" loading="lazy" class="aligncenter wp-image-50615 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/2-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Discreet by design, Chef Araki’s Hong Kong debut dinery was conceived as a homage to Edomae sushi, a style developed in Tokyo-some 200 year ago as a means of keeping seafood fresh long before the invention of refrigeration. This saw the canny cooks of the day resorting to infusions of salt, miso and soy sauce as a way of ensuring their fine produce remained perfectly edible long after it had been caught. It’s a time-honoured tradition and one said to yield far more in terms of texture, flavour and sheer melt-in-the-mouth satisfaction than the solely raw seafood-on-rice approach favoured by many contemporary establishments.
Accordingly, when dining at The Araki, guests should expect a multi-course omakase menu, one continuously customised to make best use of the day’s finest freshly-caught ingredients. In one telling break with tradition, however, Araki personally oversees the inventorying, visiting the wet markets daily to source the best local seafood and specifying regular deliveries of certain fish found solely in Japanese waters.
Outlining his culinary philosophy, he said: “While people always assume the best quality seafood must come from Japan, that is not the case for every ingredient. As the ocean doesn’t recognise national boundaries, it is important to build relationships with local fisherman wherever you are in the world, whether that’s Japan, the UK or Hong Kong. That is the only way to ensure you always get the very best seafood.”
<img decoding="async" loading="lazy" class="aligncenter wp-image-50616 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/3-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Eager to see how his approach pans out in practice, we pretty much pounced on our tasting fingers as soon as they appeared. To be fair, we were only following orders as we had been briefed that every item of sushi would be served directly onto the wooden countertop – with the requisite wasabi and sauce already applied – and should be consumed (using one hand only) within seconds of its arrival.
Appropriately enough, the first to be table-topped was the Tuna. As Araki is a world-renowned tuna master, our expectations were high. Fortunately, his truly delicious nigiri more than delivered – all melt-in-the-mouth morsels of tuna carved lovingly from the fish’s exquisitely tasty neck region.
<img decoding="async" loading="lazy" class="aligncenter wp-image-50614 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/1-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Next to tempt our taste buds was Young Snapper, sourced fresh from the local wet markets and beautifully tender thanks to its relative infancy. Creamy yet firm, its flavours were enhanced with a dash of Thai lime, giving it a refreshingly citrusy aftertaste.
Barely had we completed this memorable course when the next locally-sourced sushi offering – Mantis Shrimp – took its on-table turn. Rather than being served raw, it was instead lightly poached, with only a dash of soy sauce to enhance its inherent sweetness. Boasting a somewhat crunchy texture, its cooked flesh was &nbsp;wonderfully counterpointed by the subtly tangy rice and came in sharp contrast to its raw counterpart.
Perhaps the most stunning course of all, though, was the Ebi Oboro with Prawn Crumb. Another cooked dish, here the ebi prawn came wrapped in oboro, a surprisingly soft, crumbly shrimp paste created by grinding prawns for hours on end. Together, they form a delectably cohesive whole, with the sweet crunch of the prawn and smoothness of the oboro merging synergistically before serenading your taste buds with their joyous unity.
<img decoding="async" loading="lazy" class="aligncenter wp-image-50617 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/4-min-2.jpg" alt="araki" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
From start to finish, Chef Araki’s passion and mastery over his craft was never less than wholly evident. From the undeniably high quality of the ingredients – “I check the eyes, gills and firmness to make sure each fish is perfect. If it’s not 100 percent, it’s not going to make the cut” – and flawlessly precise seasonings to the intimate atmosphere of the dining experience, every aspect of The Araki’s omakase tasting is exceptionally well orchestrated, with each individual dish striking a deliciously different note. Small wonder, then, that you currently have to book several months in advance should you want to check out Chef Araki for yourself.
Text: Tenzing Thondup
Images: The Araki

Suschic: Stylish sea-to-table sushi proves The Araki has arrived

<div>
Allan Zeman and&nbsp;Kuninori Matsuda, Consul General of Japan in Hong Kong, welcomed VIP guests and the media to FUMI&#8217;s launch party last January 18, 2018. The Japanese restaurant officially opened its doors on the 15th of January, inviting diners to enjoy seasonal menus, many created by celebrity guest chefs from Japan.&nbsp;
The Japanese character for &#8216;culture&#8217; was incorporated in FUMI&#8217;s name, a nod to the concept&#8217;s vision of educating and promoting traditions from the land of the rising sun. The restaurant is planning to host Japanese dance performances, calligraphy demonstrations, sake tasting classes and talks on culinary heritage in the coming year. Watch this space for a restaurant review coming soon!

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</div>
<div>&nbsp;</div>
<div>6/F, California Tower, Lan Kwai Fong, 30 &#8211; 36 D&#8217;Aguilar St, Central,&nbsp;Hong Kong.&nbsp;Mon-SAT, 11:30-15:00; 18:00-23:00&nbsp;info@fumihk.com. (852) 2328 3302.&nbsp;<a href="http://www.fumihk.com/hk/en/">www.fumihk.com</a></div>

‘Father of Lan Kwai Fong’ Allan Zeman officially opens FUMI in California Tower.

FUMI Opening Party: Japanese food culture comes to California Tower

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The recently rebranded <a href="https://www.facebook.com/FUMIHK/">Fumi Restaurant</a> played host to Chef Aoki Toshikatsu from Tokyo’s famous <a href="http://sushiaoki.jp/en/index.html">Ginza Sushi Aoki</a> recently, and we were lucky enough to catch up with the sushi master in person.
Chef Aoki’s signature Edomae style and East-meets-West flair was evident in the delicious dishes we sampled. From a deconstructed Marinated Salmon Roe Sushi with salted kombu and wasabi and a refreshingly crisp Grouper (salted and aged for 20 days on ice) with Muscat Grape with Ponzu Sauce to a mouth-watering Toro Mille Feuille, each plate perfectly showcased the chef’s unique ability to transform traditional sushi into a true epicurean experience.
Afterwards, we sat with the second-generation sushi master to find out more about his family legacy (his father, Aoki Yoshi, founded Sushi Aoki), international influences and the impression he hopes to give Fumi diners.
<img decoding="async" loading="lazy" class="alignnone wp-image-29319" src="//www.gafencushop.com/wp-content/uploads/2017/11/img-2-opti-187x280.jpg" alt="" width="350" height="524" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/img-2-opti-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2017/11/img-2-opti-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/img-2-opti-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/img-2-opti.jpg 400w" sizes="(max-width: 350px) 100vw, 350px" />
Did you always have a passion for sushi?
It&#8217;s definitely a passion for me, but I always knew I would go into the sushi business. In Japan, if the father runs a business, it’s a common practice for one of his sons to continue that legacy. Since my father opened Sushi Aoki, I always knew on some level that I would follow in his footsteps, too.
You travel around the world constantly. How do international flavours influence your personal style?
As a sushi chef, wherever I travel, my first thought when trying any new ingredient is whether it complements with rice. Tangy Italian balsamic vinegar is one of my favourite western ingredients. I also incorporate a wide variety of rock salts like Himalayan pink salt into my sushi sauces.
What is the biggest impression you want to give Fumi diners?
Sushi cuisine is constantly evolving. I want to educate diners on what traditional sushi is, and then take them on a journey and allow them to taste innovative sushi as well. For Fumi diners, I particularly want to present sushi crafted from local ingredients.
Thank you.
Keep your eye out for Chef Aoki Toshikatsu’s pop-up menu at Fumi early next year. &nbsp;
Text: Tenzing Thondup 
Images: Gigi Ip

Tag: sushi

Rice Rhapsody: In a city where rice is life, Sushi Haru’s Chef Hirokuni Shiga orchestrates a masterful omakase

Piece Meal: A delicious multi-course omakase at Sushi Yonjugo

Suchic: The chicest sushi and wagyu at Central’s Silencio

Top Omakase sushi restaurants in Hong Kong

Suschic: Stylish sea-to-table sushi proves The Araki has arrived

FUMI Opening Party: Japanese food culture comes to California Tower

From Ginza to HK: Chef Aoki Toshikatsu brings his signature style to Fumi

Tag: sushi

Blog Section

Rice Rhapsody: In a city where rice is life, Sushi Haru’s Chef Hirokuni Shiga orchestrates a masterful omakase

Piece Meal: A delicious multi-course omakase at Sushi Yonjugo

Suchic: The chicest sushi and wagyu at Central’s Silencio

Top Omakase sushi restaurants in Hong Kong

Suschic: Stylish sea-to-table sushi proves The Araki has arrived

FUMI Opening Party: Japanese food culture comes to California Tower

From Ginza to HK: Chef Aoki Toshikatsu brings his signature style to Fumi