Tokyo’s acclaimed Udatsu Sushi Opens its first international outlet in the heart of Tsim Sha Tsui.
We all know there’s more to sushi than meets the eye. Not only are there unwritten rules to how you enjoy sushi, but there’s also a certain artistry around it, from the flavour profiles to the balanced combinations that make this particular cuisine so endearing and timeless.
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Combining great sushi with a smooth jazz soundtrack and a roster of Japanese art exhibitions, Udatsu Sushi has opened at Hong Kong’s FWD House 1881, promising an elevated yet unapologetically non-traditional sushi experience.
Swooning to jazz while sipping on a Clase Azul highball couldn’t be further removed from traditional sushi restaurant encounters. Still, the new Tsim Sha Tsui eatery is looking to shake things up and break the mould as it launches its first location outside its Michelin-starred home of Tokyo.
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At the new venue, chef-owner Hisashi Udatsu focuses his culinary lens on the concept of art and sushi, where his world-class technique – honed over the years working for masters and running his eponymous restaurant – meets a contemporary approach to hospitality that’s refreshingly atypical in Michelin-starred sushi dining, one that’s more about taping into the five senses, creating conversations, and soaking up the alternative atmosphere.
Diners will do so at the restaurant’s intimate 12-seat sushi counter, crafted from 150-year-old Yoshino cypress, which takes pride of place in the striking new space. This touch of tradition is juxtaposed by a collection of contemporary art, curated in collaboration with art consultancy WangSim (the opening collection showcases the works of Hiroshi Sugimoto), set against concrete walls, giving the restaurant the feel of an upscale gallery.
Likewise, the critical elements of food and drink are taken in thrillingly innovative directions, all while remaining respectful of the traditions and history which underpin one of the world’s greatest culinary experiences.
Chef Udatsu’s sous-chef and protégé, Hiroki Nakamura, who has worked for him for thirteen years in Tokyo, will lead the new Hong Kong kitchen, supplemented by regular visits by Udatsu, who will be hand-delivering prized ingredients from Tokyo’s famed Toyosu market. These will be combined with locally sourced ingredients from Hong Kong producers.
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The omakase menu at Udatsu Sushi is a shift from the pure sushi experience, with smaller plates served on tableware crafted in Hong Kong, Japan and Italy. The lunch and dinner menus also feature multiple nigiri, maki, seasonal specials and signature dishes from the Tokyo restaurant.
You’ll be able to pair your bites with a sake list curated by Udatsu that’s also complemented by non-traditional spirits. One uni dish, for example, is paired with a tiny shot of artisanal Agave, while the beloved Japanese highball cocktail includes options for tequila topped with soda and yuzu.
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