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 bright, sunny days, presenting two new exquisite dinner menus featuring multicourse parades of coveted Japanese seasonal crab and shellfish. The HIROAKI – KANI and HIROAKI – KAI menus can be enjoyed in March and April 2023, respectively, at the restaurant’s two locations in Sheung Wan and Tsim Sha Tsui. Booking two days in advance is required to ensure the availability of the finest, 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 delicate art of making sushi for over two decades, learned the Edomae (Tokyo) style of sushi from famed Japanese Master Chef Kenjo Shunji. A stickler for freshness and flavor, he leads a culinary team that gives each dish their undivided attention, using premium ingredients to elevate traditional Edomae sushi.

Chef Leung enhances the brilliant bounty of spring with his two new Hiroaki (meaning bright 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 according to freshness and availability, keeping diners on their toes about 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 known as “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 may 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 four 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 referred to as virgin female crab, young mud crabs are packed with 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.

Among some six superior seasonal sashimi, diners will savor the likes of Akagai (Arkshell), now a rarity in Tokyo Bay but sought after 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. Lightly chewy Shiro Baigai (Japanese Babylon Shell) and firm, umami-rich Tairagi (Pen Shell) – often likened to scallop – may also be served at the start 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.

In addition to the two seasonal omakase menus, Sushi Rin also presents three other omakase menus in 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 are delighted to ring in spring with some of Hong Kong diners’ favourite catches and capture the freshness and natural flavours of only the highest quality ingredients – anything less and it would not be Sushi Rin,” says Executive Chef Leung Wai-lap. “High-quality sushi reflects the artistry and passion of a master chef to whom the philosophy of kaizen – continuous improvement – is a must. Through sourcing the finest ingredients and simplicity of technique and presentation, nigiri and maki are elevated into culinary works of art.”

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 in 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 original Sushi Rin is a hidden gem in Jervois Street with a cozy, friendly ambiance. The Tsim Sha Tsui outlet is a spacious 2,200 sq. ft with 16 seats in the main dining area and VIP rooms, providing privacy for parties of 8-10 or up to 6 people, respectively.

Interiors at both restaurants stay true to the simple, calming vibe of Shibui aesthetics with white cypress countertops and wooden-planked walls that neatly showcase expansive selections of sake and shochu. An emerald wall feature with a stunning fish-scale pattern invites diners to embark on a sensational seafood journey grounded in 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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