Page 106 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
JA PA N E S E

SUSHI TA-KE UMI
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12/F, Cubus, 1 Hoi Ping Road, Shop 3, G/F, 159-163 Hollywood
Casueway Bay, Hong Kong Road, Sheung Wan, Hong Kong
TEL: +852 2577 0611 TEL: +852 2956 3177
www.sushitake.com.hk www.lecomptoir.hk/umi
Sushi Ta-ke offers your classic Umi, which means “ocean” in
high-end omakase experience. Japanese, is a small, sushi-only
Expect personalised attention restaurant located diagonally
when seated at the sushi bar, and across from Man Mo Temple on
a choice of three omakase menus, Hollywood Road in Sheung Wan. It
plus an additional seasonal one. serves primarily omakase, a multi-
Most menus will include not only course menu utilising the freshest
sashimi and sushi, but also grilled and most appropriate ingredients
and simmered seasonal items, of the chef’s choice. One of the key
as well as a starter and dessert, elements in such an experience is
usually of the best-quality the personality of the chef, and it
Japanese vegetables and fruits. At Umi, diners begin the is a delicate balance. Too serious
The seared kinki sushi includes a meal with truffle rice and the experience is sombre
generous portion of the exquisite and overly earnest. Too talkative,
fish, and is cooked and seasoned and it is merely intrusive. Umi
with a delicate but assured touch. strikes the perfect balance, with
And, when in season, the grilled TENKU RYUGIN the affable chef Yukio Kimijima
sardine is delectable: fatty, oily offering just enough knowledge
in the best way, and succulent. A 8 8 7 8 about the seasonal ingredients
particularly memorable example on offer; but also knowing when
was a dish of simply shucked 101/F, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, to recede into the background
Hokkaido corn, each kernel Hong Kong and let the experience speak for
packed full of sweetness and TEL: +852 2302 0222 itself. It’s worth it to replace the
crunch. Keep in mind that Sushi www.ryugin.com.hk toro maki with a Hokkaido uni roll
Ta-ke offers a more traditional at the end of the meal, as it’s not
approach to sushi, and those Kaiseki, a traditional multi-course Japanese meal which places emphasis only the more ecological choice,
looking for toppings such as truffle on both the freshest produce of the season, as well as the intricacy in which but also the tastier one. The
paste or overly marinated fish are the dishes are served, may not be to everyone’s taste. But even those dessert is often a mochi wrapped
better off elsewhere. Unusually not usually inclined towards kaiseki will no doubt be impressed by Ryugin, around seasonal fruit, the best
for quite a traditional Japanese located on the 101st floor of ICC. With breathtaking views combined with being the large hothouse grape;
restaurant, the drinks list includes truly excellent food, this is one of the best kaiseki experiences one will paired with a homemade piece of
not only premium junmai daiginjyo find outside of Japan itself. The 12-course menu is set, depending on the French chocolate mixed with bitter
sake; but also top-end red and seasonal ingredients available, but not so rigidly so that food preferences matcha. So put your trust in chef
white wines, usually by the bottle. and allergies will not be taken into account. Hokkaido sea urchin served with Kimijima, sit back, and enjoy the
A private room at the back of the a gelee made of Chinese broth combines the finest elements of Japanese intricate, delicate feast.
restaurant with its own sushi bar and Cantonese cooking. The wagyu shabu shabu is unlike any other we
is a fantastic option for larger have ever tasted, and makes it incredibly difficult to go back to the regular
parties, particularly as the outside kind. The menu at Ryugin truly offers a memorable journey into the finer side
bar can get a bit rowdy when busy. of Japanese haute cuisine.

UNKAI ZUMA

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3/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, 5/F-6/F, Landmark, 15 Queen’s Road Central, Hong Kong
Hong Kong TEL: +852 3657 6388
TEL: +852 2369 1111 www.zumarestaurant.com
www.sheratonhongkonghotel.com
In a city where restaurants come and go before you can even say
With omakase sushi, teppanyaki, tempura, and kaiseki menus all on “mmmgoi”, Zuma’s ability to still pull in the Hong Kong dining crowd after
offer at this chic Japanese spot in Sheraton Hong Kong, as well as a 10 years is an achievement worth celebrating. The upper level bar was
vegetarian set and an extensive a la carte that includes hot pot among buzzing with a boozy banker crowd, and the lower floor dining room
other Japanese delights, diners will not be wanting for choice. Add to suitably humming even on a regular weeknight. The restaurant’s enduring
that an extensive wine list and a comprehensive sake menu and it’s popularity is apparent once you browse its extensive menu: there is truly
lucky that staff are well-versed in the menus and on hand to advise. If something for everyone at Zuma, whether you’re only looking to nibble on
seated at a counter where quality ingredients are carefully tended to light Japanese bar bites, fill up on innovative fusion sushi and maki rolls
before you, chefs can also talk through the dishes they are delicately with tinged with yuzu mayo or truffle toro or fully indulge in the robata-
preparing. Seafood is a highlight here—the green lobster is succulent grilled lobster and premium Japanese meats. Eager-to-please service staff
while the beautifully prepared, wafer-thin slices of abalone with slight may get a little too enthusiastic when it comes to clearing your plates,
chewiness go down a treat. Dishes are occasionally on the bland side, but by the time dessert arrives—a pillowy soft vanilla custard steamed to
but every one is lovingly prepared. Private rooms of varying sizes are the consistency of Japanese chawanmushi and topped with Japanese
available but there’s nothing quite like the conviviality of sitting around the clementines and pomelo sacs for crunch and acidity—any trespass is very
teppanyaki counter. quickly forgiven.

104 | T .DINING 2018