Japanese Omakase Haven Sushi Rin Gathers Fresh Harvest from Kyushu Seas for Exquisite Summer Holiday Celebration

Seasonal omakase feast pays homage to Marine Day and the bounty of Japan’s western waters in a showcase of simplicity, artistry, and natural flavors until 31 August 2023

(29 June 2023, Hong Kong) Traditional Japanese sushi omakase haven Sushi Rin shouts out to summer freshness with a sensational seasonal dinner menu honoring the bountiful sea around Kyushu Island. Executive Chef Leung Wai-lap dedicates the 17-course celebration of Kyushu catches to Umi no Hi, or Marine Day, the July public holiday when Japan remembers its maritime history and appreciates its splendid ocean life.

Teeming with premium ingredients found offshore and inside the country’s third-largest island ­– and its most naturally blessed – The Ultimate Kyushu Indulgence (HK$2,180 per person) is an omakase journey of discovery and pleasure. Served until 31 August 2023 at Sushi Rin’s two locations, in Sheung Wan and Tsim Sha Tsui, and requiring two-day advance booking, the feast showcases the glories of summer in Kyushu, harvested predominately from local seas but additionally its fertile green fields. It’s best enjoyed within the restaurant’s private rooms ­– havens of exclusivity for groups of friends or family to interact with the chef.

Within the 4 years since Sushi Rin was opened by Hong Kong-based Dining Art Group, it has elevated authentic Edomae sushi into an omakase dining experience grounded in seasonality, simplicity, ingredient quality, and the artistry of the culinary team. Chef Leung apprenticed with famed Japanese Master Chef Kenjo Shunji, who introduced the Tokyo variety of sushi to Hong Kong within the Nineties, and the brand new summer menu sees his talents reach their best heights.

The Kyushu indulgence spans multiple sashimi and sushi presentations and an appetizer, hot dish, miso soup, and yakimono (grilled dish) and finishes with a fragile, delectable dessert. Exquisite offerings vary nightly in bows to freshness and product availability.

Amongst an intriguing array of perfectly sliced sashimi, diners may savor Oita Kawahagi (Filefish) with the subtle taste of the local fish from Oita in northeast Kyushu, enhanced by a umami blast of fish liver sauce. Fatty, buttery Kagoshima Kanpachi (Amberjack) is a prized local catch of the island’s south coast. At the identical time, Amakusa Shima Aji (Horse Mackerel) from western waters is understood for its uniquely soft, oily, yet crunchy texture. The nearby Nagasaki region offers a trio of luxuries; apart from Fatty Toro (Tuna), ­the belt-like Tachiuo (Hairtail) fish is beloved for its umami-enriched skin, and Konagai Fresh Oysters are famed for his or her tender creamy plumpness. Ishigaki Gai (Giant Clam) from Kyushu exudes meaty sweetness, cholesterol-reducing, and health-boosting advantages.

Kagoshima’s marvelously moist and marbled Kurobuta (black pig) pork is a revered Kyushu delicacy that keeps firmly to the land. It stars in the new dish of Kagoshima Pork Belly with Soy Milk Soup, sandwiched between the menu’s stellar sashimi and sushi offerings.

Sushi Rin’s superior sushi morsels of nigiri and maki are elevated into culinary art through the simplicity of technique and presentation. Giant Kagoshima Sumi Ika (Cuttlefish) from the coral reefs off the prefecture’s coast is a signature sushi that could be served on the omakase summer menu. Fresh, firm, and zesty Kumamoto Kuruma Ebi (Prawn) from the Amakusa islands is one other possible delight.

Other sushi treats may include wealthy, fatty Oita Saba (Mackerel), and Nodokuro (Deepsea Perch) and pinky red Maguro (Tuna), each from Nagasaki. The region’s sustainably farmed fatty tuna is acclaimed for its clean taste, while its rare and lauded red-eyed perch is named ‘tuna in white’ and has an analogous high-fat texture. One other highly anticipated sushi is Kyushu’s dense, wealthy Aka Uni (Sea Urchin).

Chef Leung takes the Kyushu classic pairing of Miyazaki Grilled Eel with Kabayaki Sauce and enlivens it together with his own soy glaze. Miyazaki eels are coveted for his or her soft, vitamin-rich meat. The menu’s sweet conclusion, Green Tea Panna Cotta, is a Sushi Rin icon: housemade matcha paired with luscious, silky custard.

Along with this prime seasonal omakase experience, the culinary team offers 3 other evening omakase menus priced at HK$1,380, HK$1,680, and HK$1,880 per person. Lunchtime is omakase is less elaborate but still stunning and satisfying, with 3 menus at HK$458, HK$518, and HK$980 per person. Alternatively, for quicker dips into the restaurant’s specialties, a sushi set, a sashimi set, and other lunch sets start from HK$268 per person.

“Kyushu is an island of outstanding natural beauty, and its waters are home to abundant prized sea life, particularly in the summertime months,” says Executive Chef Leung Wai-lap. “We’re delighted to bring the spirit of Marine Day to Hong Kong this summer so local aficionados of the omakase experience can savor the rare and finest tastes of the Japanese oceans in a voyage of gastronomic discovery, with freshness and natural flavors to the fore.”

Seasonal ingredients served with simplicity so the flavors shine through is the hallmark of Sushi Rin, which first presented its Edomae-style sushi, sashimi, and exquisite cooked dishes amid the subtle Shibui ambiance of its Sheung Wan dining counter in 2019. Debuting in 2021, the larger and equally understated environs in Tsim Sha Tsui’s H Zentre in Kowloon have expanded this winning omakase sushi concept.

Accommodating 18 people over 1,000 sq. ft, the unique Sushi Rin is a hidden gem in Jervois Street with a convivial ambiance. An intimate dining area inside the cozy space is the very best showcase of its omakase excellence. The Tsim Sha Tsui outlet is a spacious 2,200 sq. ft with 16 seats within the primary dining area and VIP rooms, providing privacy for parties of 8-10 or as much as 6 people, respectively.

Interiors at each restaurants stay true to the easy, calming vibe of Shibui aesthetics with white cypress countertops and wooden-planked partitions that neatly showcase expansive selections of sake and shochu. An emerald wall feature with a shocking fish-scale pattern invites diners to embark on a sensational seafood journey grounded within the Edomae tradition.

For reservations, please visit https://inline.app/booking/-MOZGJ4e3AxbE3R-VTKi:inline-live-2.

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