Japanese Omakase Haven Sushi Rin Shows Brilliance of Spring in Two Exceptional Menus Embracing Succulent Specialities from the Seas Around Japan

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

Hong Kong – Traditional Japanese sushi omakase haven Sushi Rin celebrates the arrival of spring’s shiny, sunny days, presenting two latest exquisite dinner menus featuring multicourse parades of coveted Japanese seasonal crab and shellfish. The HIROAKI – KANI and HIROAKI – KAI menus may be enjoyed in March and April 2023, respectively, on the restaurant’s two locations in Sheung Wan and Tsim Sha Tsui. Booking two days upfront is required to make sure the supply of the best, freshest preparations.

Founded and operated by Hong Kong-based Dining Art Group, Sushi Rin is renowned for its authentic Edomae-style omakase spirit. Executive Chef Leung Wai-lap, who has practiced the fragile art of constructing sushi for over 20 years, learned the Edomae (Tokyo) variety of sushi from famed Japanese Master Chef Kenjo Shunji. A stickler for freshness and flavor, he leads a culinary team that provides each dish their undivided attention, using premium ingredients to raise traditional Edomae sushi.

Chef Leung enhances the good bounty of spring along with his two latest Hiroaki (meaning shiny and abundant) omakase experiences during dinner service. The HIROAKI – KANI (crab) menu, served in March, is unveiled over 14 courses and is priced at HK$2,380 per head (six-person minimum).

As to be expected with omakase dining, seasonal delicacies will change in keeping with freshness and availability, keeping diners on their toes concerning the treats to pass 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 also often called “sakura crab” in Aomori for its timely arrival at cherry-blossom season – and the meaty Red King Crab. Turning red when cooked, these king-sized crabs could also be deep-fried with tempura or grilled with miso paste. Also hailing from northern Japan, the smaller Kegani (Hairy Crab) is prized for its robust and sweet meat.

Interspersed between the crab selections are two rounds of sashimi and 4 sushi courses, including – when available – Watari Crab, which is beloved for its nutritious roe. The chefs may end the procession of savory dishes with Snow Crab and Young Mud Crab Claypot Rice – also known as virgin female crab, young mud crabs are full of soft, creamy roe and served with fragrant, tasty short-grained Uonuma Koshihikari rice.

This concentration of crab gives way in April to a wider spectrum of delectable shelled specialties. The HIROAKI – KAI menu encompasses 17 courses (HK$2,380 per head, two-person minimum) starring seasonal shellfish plucked from the seas around Japan.

Amongst some six superior seasonal sashimi, diners will savor the likes of Akagai (Arkshell), now a rarity in Tokyo Bay but 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 taste and hint of seaweed. Frivolously chewy Shiro Baigai (Japanese Babylon Shell) and firm, umami-rich Tairagi (Pen Shell) – often likened to scallop – may additionally 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) may prelude an array of sushi servings including the satisfying Hokkigai (Surf Clam), sweet Kobashira (Surf Clam adductor muscle) and soft, light Torigai (Japanese Cockle) from Hyogo.

Along with the 2 seasonal omakase menus, Sushi Rin also presents three other omakase menus within the evening priced at HK$1,380, HK$1,680 and HK$1,880 per person. At lunchtime, a sushi set, sashimi set and other set menus are priced from HK$268 per person, with an omakase indulgence available at HK$1,480 per person.

“We’re delighted to ring in spring with a few of Hong Kong diners’ favourite catches and capture the freshness and natural flavours of only the best quality ingredients – anything less and it will not be Sushi Rin,” says Executive Chef Leung Wai-lap. “High-quality sushi reflects the artistry and fervour of a master chef to whom the philosophy of kaizen – continuous improvement – is a must. Through sourcing the best ingredients and ease of technique and presentation, nigiri and maki are elevated into culinary artworks.”

Seasonal ingredients served with simplicity, so 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, larger and equally understated environs in Tsim Sha Tsui’s H Zentre in Kowloon expanded a winning omakase sushi concept that puts quality to the fore. The restaurant’s private rooms – two within the newer Tsim Sha Tsui branch and an intimate dining area in Sheung Wan – best showcase its omakase excellence.

Accommodating 18 people over 1,000 sq. ft, the unique Sushi Rin is a hidden gem in Jervois Street with a comfortable, friendly ambiance. The Tsim Sha Tsui outlet is a spacious 2,200 sq. ft with 16 seats within the foremost 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.

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Sushi Rin Branches in Hong Kong

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

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