Black Sheep Restaurant’s Sushi Haru has opened at Hong Kong’s LKF Tower, promising a refined yet authentic take on Edomae sushi.
There’s little doubt that Hong Kong has a love affair with sushi. Few cities boast the concentration of sushi joints as the Fragrant Harbour, with eateries ranging from holes in the walls to chain restaurants and prized counters open to a lucky few each night.
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Joining their ranks, Sushi Haru is the latest creation of the city’s dynamic Black Sheep Restaurants group and promises a refined yet accessible omakase dining experience focused on Edomae sushi. You might have read about Edomae sushi before; the style was popularised in Tokyo (formerly Edo) around 200 years ago and offered diners a relatively (for the time) quick option that was heavy on freshness and light on fanfare.
Inspired by Black Sheep founders Syed Asim Hussain and Christopher Mark’s visits to their favourite sushi chef, Motoharu Inazuka, Sushi Haru will whisk the sushi experience away from its contemporary elitist following and return it to its roots, with the focus on fresh ingredients and a sense of connection between producer and sushi shokunin – in this case, the esteemed chef Inazuka – who will tap into decades-old relationships to source the best produce from merchants in Hokkaido, Kyushu, and Tokyo.
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With just eight seats, there will still be some of that exclusivity present in the new venue, but Sushi Haru’s omakase menus (HK$1,500 per person) promise the freshest Edomae sushi, with Inazuka-san employing timeless preservation techniques that bring out the natural flavours of jet fresh seafood.
The multi-course meals will be presented amidst dark, minimalist interiors including chairs in charcoal felt and a counter in 250-year-old hinoki, a wood revered in Japan, and used to construct shrines.
Sushi Haru will serve lunch from 12-2.30 pm and dinner from 6-9 pm Tuesday to Sunday.
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