Three Michelin-starred chef Mitsuhiro Araki opens his 12-seat sushi restaurant this month, introducing timeless technique and a sustainable approach to Edomae cuisine.
Among sushi lovers, the name Mitsuhiro Araki is whispered with suitable reverence. The only Japanese chef to receive three Michelin stars, not just once, but twice, for restaurants in Tokyo and London, chef Araki will now deliver his unique take on sushi at a new eponymous restaurant, located at Tsim Sha Tsui’s House 1881. Even better, the chef will be on hand to personally serve guests, a refreshing rarity in a world dominated by branded chains and apprentice-run kitchens.
READ: Sushi from La La Land Arrives at Tai Kwun
Chef Araki is famed for only using the best possible ingredients, sourced from a curated selection of suppliers that includes Ishiji, one of Japan’s most famous tuna wholesalers, which sends the sushi master special cuts that makes up one of the most anticipated components of his omakase presentations.
At The Araki, the chef will showcase a traditionally technical approach to Edomae, the sushi style that became popular in Tokyo during the early 1800s. However, the chef has been known to be a bit of a maverick, breaking ranks with many sushi masters by insisting on sustainable, locally sourced ingredients wherever possible.
READ: HUE Dining – Shades of Excellence
In London, that meant using the likes of Cornish squid and Norwegian salmon, an approach the chef will continue in Hong Kong, where he has been working with fishermen to ensure the best fishing practices are maintained, and where the local catch will be supplemented by traditional Chinese delicacies – think fish maw, bird’s nest and abalone.
As you can imagine, this is set to become one of the most coveted sushi counters in the land, but for true lovers of fresh fish and timeless technique, some things are worth a little more effort.
For more Wining & Dining inspiration click here.