The second branch follows on the heels of the AIRSIDE debut, heralding the arrival of sensational winter seafood delicacies from Japan and enticing premium sake flight.
(Hong Kong) Uogashi Nihonichi, the renowned Japanese fresh fish specialist, has unveiled a second Hong Kong sushi bar in Central Market following its triumphant arrival at AIRSIDE in Kai Tak last September. True to its fish-market heritage, Japan’s beloved chain of casual, cozy, and convivial Edomae-sushi establishments takes a distinguished spot within the revitalized former wet market, presenting authentic sushi crafted from premium seasonal seafood, reasonably priced omakase sets, and an artfully curated sake flight.
The brand new Central branch, which jumpstarts plans for a serious expansion throughout Hong Kong, offers a more vibrant and eclectic vibe than its AIRSIDE sister’s minimalist aesthetic. Colourful wall hangings and ceiling pendant lamps resembling iconic fish-shaped soy-sauce containers illuminate an inviting dark-wood-paneled sushi bar, where 20 tall stools give diners the choice to take a seat or stand.
The winter season in Japan heralds a myriad of fish and shellfish delicacies that arrive on the sushi counter at their plumpest and freshest. Uogashi Nihonichi brings these coveted catches from Japan’s clean waters and famed fish markets to Central Market, where they fine quality rice from Japan in immaculate sushi showcasing the natural flavors and textures of the seafood or shine alone as sashimi.
The year-round favorite of Kinmedai (Splendid Alfonsino) from Hokkaido (sushi HK$68, sashimi HK$118) deepens in taste because the sea gets colder, revealing delicate, tender flesh filled with umami flavors. The subtle Kawahagi (File Fish) from Ehime (sushi HK$68, sashimi HK$118) becomes a creamy, intoxicating gem when topped with its own liver in nigiri-sushi; and the deep-ocean Kuromutsu (Japanese Blue Fish) from Kochi (sushi HK$68, sashimi HK$118) is a wealthy, fatty, marbled delight.
Succulent and juicy Oysters (HK$88) farmed in Nagasaki Prefecture are most prized in winter, while Iidako (Baby Octopus) from Kagawa (HK$118) bursts with the flavors of its native Kagawa – the seasonal meat of the roe-bearing females impart loads of protein and taurine and are especially delicious.
These winter wonders may grace the deluxe Omakase Set (HK$688), which spans 4 pieces of sashimi and 7 Edomae sushi, in addition to a handroll and chawanmushi, while sushi lovers will experience the ten forms of seasonal seafood plus a handroll that comprises the Sushi Omakase Set (HK$398). Each value-added omakase sets are served with the special miso soup of the home, slow-cooked each day with fresh chicken and seabream right into a wealthy, savory broth.
Seafood lovers who’re in search of a lighter meal option can sample their favorite fresh fish cuts within the Sashimi Set (HK$228) or enjoy them flash-fried, sealing in the flavour, within the Seared Sushi Set (HK$248).
The hearty donburi that comprises Uogashi Nihonichi Central’s lunch offerings are priced from HK$158, including a bowl of signature miso soup. Served from 12 noon to 2:30 pm, these sets feature favorites like wagyu, eel, salmon skin, and hamachi to satisfy the palates of the Central lunchtime crowd.
They’re headlined by melt-in-the-mouth Wagyu Beef with Uni Rice Bowl (HK$268), while seafood sets include King Crab Meat Rice Bowl (HK$228) and Sea Eel Rice Bowl (HK$178). Avocado Tuna Rice Bowl (HK$198), Quinoa Shallot Crispy Salmon Skin Rice Bowl (HK$158) and Hamachi Caramelised Onion Rice Bowl (HK$158) pair divergent ingredients in temping textural mixtures.
Sipping sake while interacting with the sushi maestros as they ply their craft with skilful precision adds to the sensory pleasures of dining at Uogashi Nihonichi, and the in-house sake sommelier selects three bottles from the well-stocked shelves for an attractive Sake Flight, priced at HK$88 per person for a glass of every kind.
From January to March 2024, sake lovers are invited to taste Fukuju Junmai Ginjo from Hyogo Prefecture, which was served on the annual Nobel Banquet in Sweden and is loved for its roasted chestnut flavors and the graceful, fresh, and fruity Nigata pours of Manotsuru Junmai Ginjo, blessed with delicate acidity. The flight is rounded off by Shichiken Furinbizan Junmai, a refreshing and well-balanced brew named after the great thing about Mount Kaikoma in Yamanashi that shows green apple, nectarine and hints of oats and nuts.
Other sake recommendations from a comprehensive list include two giants from Osaka: Daimon 55 Junmai Ginjo (HK$218/300ml) from the award-winning craft brewery acclaimed for its pure mountain water and the low temperature, longer fermentation of its ‘ginjo’ production method; and Rikyubai Hanzaemon Junmai Daiginjo (HK$588/720ml), a recent release praised for its herby nose, sweet hints of mangosteen and persimmon, and stylish finish. The cool, crisp, unpasteurized sake of Hiokizakura Yamashitataru Nama Junmai (HK$488/720ml) from Tottori Prefecture is a must for those in search of a less sweet tipple with high acidity.
Exclusive at Central Market, the drinks list also includes a range of premium Japanese whisky and gin. Beer by the bottle (Suntori, HK$62) and might (Orion Shokunin Wheat Beer, HK$62), and Chu-hi (Sochu Highballs, HK$48) within the enticing flavors of Aomori Apple, Hokkaido Melon, and citrusy Hyuganatsu may even quench alcoholic thirsts, while Japanese Cider (HK$38) infused with Ripe Peach, Muscat Grape, Apple or Yuzu, in addition to Marble Soda (HK$32) are amongst the favored soft drinks.
With ‘uogashi’ meaning fish market in Japanese, Uogashi Nihonichi prides itself on presenting fresh fish in seven ways: freshly caught, grated, boiled, baked, fried, cooked and squeezed. By adhering to this philosophy, their talented sushi chefs be sure that each morsel is a straightforward craft of pure, firm rice and fish that delivers an authentic and satisfying sushi experience.
Dropped at town last 12 months by Cafe Deco Group within the Japanese chain’s first foray overseas, Uogashi Nihonichi is famed for its convivial stand-up sushi dining. Launched in 1989 in Tokyo’s Shimbashi Station, it now operates 29 branches across Japan dedicated to reviving the 200-year-old “sushi stand” culture. It is usually one in all the few sushi restaurants in Japan’s top fish markets with auction rights.
For more information, please visit www.cafedecogroup.com/en-us/brand/Uogashi%20Nihonichi/, email the restaurants, or call them.
| Uogashi Nihonichi AIRSIDE at Kai Tak Branch Address: G001, AIRSIDE, 2 Concorde Road, Kai Tak, Kowloon, Hong Kong Phone: (852) 2117-1911 Email: unas@cafedecogroup.com Opening Hours: 12 noon to 9:30 pm |
Uogashi Nihonichi Central Branch Address: G12, G/F Central Market, 80 Des Voeux Central, Central, Hong Kong Phone: (852) 5596-7982 Email: uncm@cafedecogroup.com Opening Hours: 12 noon to 9:30 pm |
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Read: Cafe Deco Group Unveils Latest Culinary Delights at AIRSIDE in Kai Tak, Kowloon East
