Hong Kong’s newest hole-in-the-wall Japanese restaurant, Sushi Yonjugo, hopes to shake up the city’s sushi scene.
In a city with potentially more Japanese restaurants per capita than anywhere else on earth (except perhaps Japan itself) diners value tradition. When it comes to sushi, Hong Kongers tend to favour the timeless tried-and-tested over the avant-garde. Most sushi joints in the city adhere to the Edomae-style that was first developed in the early 18th century in Osaka but which quickly became synonymous with the Japanese capital, which was then called, you guessed it, Edo.
However, a new eatery by the Infinity Entertainment Group (operators of C45 and TELLUS) hopes to shake up the Fragrant Harbour’s sushi scene with the opening of Sushi Yonjugo.
The new Soho omakase eatery is helmed by Chef Milton Lau, who promises an unashamedly contemporary sushi experience for just nine lucky souls at a time as he taps into his extensive experience in some of Japan’s most highly respected kitchens, including that of Kyubey, one of the country’s top ten restaurants. It was Lau’s time working in San Francisco and Sydney that inspired him to create what he dubs “Edomae-style sushi with a contemporary twist”.
The onus at Sushi Yonhugo is on fresh seasonal ingredients and modern takes on traditional techniques (including some of Lau’s closely guarded recipes). The action is centred around the sushi counter, where jet-fresh seafood from the markets of Kagoshima, Kyushu, Toyosu, Hokkaido and Okinawa are accentuated with freshly grates Fujiyama wasabi root as well as specialist sauces and pickles designed to showcase the fresh produce while also captivating the palate. With an omakase format, diners leave the meal in the hands of the chef, who creates bespoke sushi based on the day’s best produce.
You’ll be able to pair these creations with drops from a carefully curated list of sakes from world-renowned breweries or even sample from the restaurant’s coveted Umeshu Library, the jars of which are reserved for the most esteemed guests.
We figured you’d be a shoe in.
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