What do you get if you mix Japanese meals with nice eating? In all probability one thing Hong Kongers are greater than aware of: omakase. Sushi Rin is one such place on the town the place you may get a unbelievable omakase meal. With a brand new seasonal menu highlighting shellfish, you’ll get a feast full of freshness and flavour. Having personally skilled the brand new Hiroaki-Kai menu at Sushi Rin, right here I’m to deliver you a few of my ideas.
Sushi Rin: An omakase haven
Tucked away on Jervois avenue, Sushi Rin has been serving genuine and delicate Japanese delicacies since 2019. This restaurant opened a department in Tsim Sha Tsui in 2021, however I had my Edomae-style omakase expertise in Sheung Wan.
The wood-planked inside is elegant and arrange like a stage for the cooks. Nearly all of the restaurant is simply the omakase counter, displaying the aware preparation of the meals.
Experiencing the Hiroaki-Kai menu at Sushi Rin
Starring seasonal shellfish plucked straight from Japan, the Hiroaki-Kai menu is one among Sushi Rin’s highlighted omakase menus this April – and the one I received to pattern. Government Chef Leung Wai-lap chosen a few of the most scrumptious and wanted shellfish to be historically ready by the proficient crew.
After three sorts of appetisers and sashimi, the shellfish omakase expertise formally started. The chewy Akagai (Ark Shell) and Tsubugai (Whelk) had been a few of the freshest, most flavourful shellfish we’d ever had – that was till I received to the Nagasaki Konagai Contemporary Oyster. I can safely say that the time period “recent oyster” has a brand new which means after I tasted the burst of flavours packed into that half shell.
Subsequent was a sort of shellfish I wasn’t initially aware of, however was gained over by the primary chunk: Mirugai (Geoduck). The geoduck had a young but slight chunk to it and its umami was accentuated by the splash of soy sauce on prime. The Shiro Baigai (Japanese Babylon Shell) was one other delightfully introduced dish, plated along with the shell to focus on its origins and freshness. The flesh was juicy and full of flavours of the ocean. The Grilled Tairagi (Pen Shell) with Soy Sauce was a barely drier, hearty course accompanied by crisp seaweed.
The stewed course and the grilled course had been subsequent, and each had been nice surprises for me as I don’t normally favor cooked shellfish. The Steamed Abalone had simply the correct quantity of softness; whereas the shell of the Grilled Sazae (Turban Shell) was lit with a blowtorch on the desk by the Sushi Rin workers and had a superb degree of crunch.
Subsequent got here a number of sushi programs, kicking off with the group favorite Uni (Sea Urchin). The chef was very beneficiant with the quantity of Uni he piled onto the mattress of rice, leading to a mouthful of savoury, umami flavours. The Kobashira (Surf Clam adductor muscle), Botan Ebi (Botan Shrimp), Hokkigai (Surf Clam), and Torigai (Japanese Cockle) had been all welcome zings to my palate after the cooked programs. The Torigai was particularly recent and satisfying.
Nearing the tip of the feast, I used to be served the Scallop and Vegetable Tempura. Fried to perfection, I loved the sunshine, welcome crunch which introduced out the zest of the greens. Then, the attentive workers notified us that there could be an prolonged break between the tempura course and the rice course. This was a pleasant contact as I’d quickly know that I’d need all of the room I had left for the superb rice course.
The Manila Clam Rice and Clam Soup was one thing I didn’t anticipate from an omakase menu. I’ve by no means been introduced with an entire pot of rice on the tail finish of the meal earlier than! Nonetheless, the Manila Clam Rice was one of many tastiest rice dishes I’ve had in a protracted whereas. The clams had been as recent as they could possibly be and imparted their flavour to the rice and soup.
After an in depth quantity of meals, the feast was concluded with theMatcha Pudding. I’m personally not an enormous fan of matcha, however the flavour was not overpowering and the feel was gentle but creamy. Even these which are matcha-averse would wish to save room for this dessert, because it was a refreshing method to finish the meal.
After-meal reflections
All in all, Sushi Rin supplied an all-star omakase expertise. Packing $2,380 for the 17-course menu, I’d say that the quantity and high quality of the meals justified the value. The seasonal shellfish was scrumptious and launched me to flavours I haven’t had earlier than. My private favourites had been the sushi programs and the rice course. The massive pot of rice that I received seconds for is sufficient to have me coming again earlier than the month ends!
Sushi Rin has places in Sheung Wan and Tsim Sha Tsui.
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