Seasonal parades of crab and shellfish showcase the simplicity, freshness, and flavors of signature Edomae sushi custom throughout March and April.

Hong Kong – Conventional Japanese sushi omakase haven Sushi Rin celebrates the arrival of spring’s brilliant, sunny days, presenting two new beautiful dinner menus that includes multicourse parades of coveted Japanese seasonal crab and shellfish. The HIROAKI – KANI and HIROAKI – KAI menus might be loved in March and April 2023, respectively, on the restaurant’s two areas in Sheung Wan and Tsim Sha Tsui. Reserving two days prematurely is required to make sure the provision of the best, freshest preparations.

Based and operated by Hong Kong-based Eating Artwork Group, Sushi Rin is famend for its genuine Edomae-style omakase spirit. Government Chef Leung Wai-lap, who has practiced the fragile artwork of constructing sushi for over 20 years, realized the Edomae (Tokyo) type of sushi from famed Japanese Grasp Chef Kenjo Shunji. A stickler for freshness and taste, he leads a culinary group that offers every dish their undivided consideration, utilizing premium elements to raise conventional Edomae sushi.

Chef Leung enhances the sensible bounty of spring along with his two new Hiroaki (which means brilliant and considerable) omakase experiences throughout dinner service. The HIROAKI – KANI (crab) menu, served in March, is unveiled over 14 programs and is priced at HK$2,380 per head (six-person minimal).

As to be anticipated with omakase eating, seasonal delicacies will change in accordance with freshness and availability, protecting diners on their toes concerning the treats to move their lips. Succulent Japanese crab varieties in spring run the gamut from tender umami Zuwai-gani (Snow Crab) from Shimane to the Hokkaido favorites of Togekuri-gani (Helmet Crab) – an intensely flavored crustacean often known as “sakura crab” in Aomori for its well timed arrival at cherry-blossom season – and the meaty Pink King Crab. Turning crimson when cooked, these king-sized crabs could also be deep-fried with tempura or grilled with miso paste. Additionally hailing from northern Japan, the smaller Kegani (Furry Crab) is prized for its strong and candy meat.

Interspersed between the crab alternatives are two rounds of sashimi and 4 sushi programs, together with – when out there – Watari Crab, which is beloved for its nutritious roe. The cooks could finish the procession of savory dishes with Snow Crab and Younger Mud Crab Claypot Rice – additionally known as virgin feminine crab, younger mud crabs are full of tender, creamy roe and served with aromatic, tasty short-grained Uonuma Koshihikari rice.

This focus of crab offers approach in April to a wider spectrum of delectable shelled specialties. The HIROAKI – KAI menu encompasses 17 programs (HK$2,380 per head, two-person minimal) starring seasonal shellfish plucked from the seas round Japan.

Amongst some six superior seasonal sashimi, diners will savor the likes of Akagai (Arkshell), now a rarity in Tokyo Bay however wanted for its chewy texture and sweetness; Tsubugai (Whelk) heightened by a splash of soy; and Mirugai (Geoduck) from Aichi Prefecture admired for its delicate sea style and trace of seaweed. Frivolously chewy Shiro Baigai (Japanese Babylon Shell) and agency, umami-rich Tairagi (Pen Shell) – typically likened to scallop – may be served in the beginning of the shellfish feast. Seasoned with soy and sake and brimming with crunchy meat and sea aromas, grilled Sazae (Turban Shell) could prelude an array of sushi servings together with the satisfying Hokkigai (Surf Clam), candy Okayobashira (Surf Clam adductor muscle) and tender, mild Torigai (Japanese Cockle) from Hyogo.

Along with the 2 seasonal omakase menus, Sushi Rin additionally presents three different omakase menus within the night priced at HK$1,380, HK$1,680 and HK$1,880 per individual. At lunchtime, a sushi set, sashimi set and different set menus are priced from HK$268 per individual, with an omakase indulgence out there at HK$1,480 per individual.

“We’re delighted to ring in spring with a few of Hong Kong diners’ favorite catches and seize the freshness and pure flavours of solely the best high quality elements – something much less and it could not be Sushi Rin,” says Government Chef Leung Wai-lap. “Excessive-quality sushi displays the artistry and fervour of a grasp chef to whom the philosophy of kaizen – steady enchancment – is a should. By way of sourcing the best elements and ease of approach and presentation, nigiri and maki are elevated into culinary artworks.”

Seasonal elements served with simplicity, so flavors shine via, is the hallmark of Sushi Rin, which first offered its Edomae-style sushi, sashimi, and beautiful cooked dishes amid the refined Shibui ambiance of its Sheung Wan eating counter in 2019. Debuting in 2021, bigger and equally understated environs in Tsim Sha Tsui’s H Zentre in Kowloon expanded a profitable omakase sushi idea that places high quality to the fore. The restaurant’s personal rooms – two within the newer Tsim Sha Tsui department and an intimate eating space in Sheung Wan – greatest showcase its omakase excellence.

Accommodating 18 folks over 1,000 sq. ft, the unique Sushi Rin is a hidden gem in Jervois Road with a comfy, pleasant ambiance. The Tsim Sha Tsui outlet is a spacious 2,200 sq. ft with 16 seats in the principle eating space and VIP rooms, offering privateness for events of 8-10 or as much as 6 folks, respectively.

Interiors at each eating places keep true to the easy, calming vibe of Shibui aesthetics with white cypress counter tops and wooden-planked partitions that neatly showcase expansive alternatives of sake and shochu. An emerald wall characteristic with a shocking fish-scale sample invitations diners to embark on a sensational seafood journey grounded within the Edomae custom.

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Sushi Rin Branches in Hong Kong

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