Hong Kong’s culinary hotspot, Sushi Mamoru, is dedicated to the timeless traditions of edomae sushi and the best sustainable seafood.
Change comes to all things, including cuisine. Even if you’re not a fan of fusion-confusion, there’s no denying that culinary styles evolve with the passing of time, palates change, ingredients fade from use, and gastronomic heritage can be lost. That is unless someone’s willing to keep those flames of tradition alive.
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So it is with Leading Nation‘s newest opening in Hong Kong, Sushi Mamoru, helmed by third-generation sushi master Hirofunmi Chiba. Named for the Japanese word for “protect”, at Sushi Mamoru, Chiba hopes to preserve the tradition of edomae sushi, itself a relatively new creation on Japanese cuisine’s extensive timeline.
Consequently, at the new Oi Kwan Road eatery, Chef Chiba – who cut his teeth at the likes of Sushi Iwa in Tokyo’s Tsukiji Market; and Hong Kong’s Sushi Kohaku – promises sushi customs, techniques and ingredients that are rarely found outside of Japan, including hand-blended aged Hokkaido rice, and wasabi sourced from famed Shizuoka farmer Keiichi Tashiro.
All of this timeless goodness will be presented as part of a seasonal omakase experience that will transport guests to a specific time and place with every bite amidst interiors by Hong Kong’s M.R. Studio that include Japanese hinoki and ginko wood and tailormade blue carpets.
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A self-proclaimed “fish geek” who showcases his preference for line-caught fish on his menus, Chef Chiba’s expertise in fish is a result of his time spent at various fish markets in Japan, resulting in long-term relationships with the country’s finest fishermen and purveyors. This sustainable ethos extends to the new restaurant, which strives to be paper-free and which, in addition to the seafood from Japan, sources fresh local vegetables and fish from a curated selection of Hong Kong farms and fishermen.
For the ultimate expression of Chef Chiba’s talents and passions, look out for the 20-dish Takumi Omakase, highlights of which include Hoshi Garei or starry flounder from Muyagi; aka-awabi from Chiva Ohara; Murasaki and Bafun uni from Hokkaido; and Yamaguchi Shiro Ika.
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