3/F Century Square
1-13 D'Aguilar Street, Central
Tel: 2537 6238
Open: 11.30am-10.30pm (Friday and Saturday until 11pm)
Price: about HK$350 without drinks or the service charge.
Ambience: Sen-ryo is primarily a kaiten (conveyor belt) sushi restaurant. There's also a menu containing some of the more expensive and unusual dishes. You can tell how much the conveyor belt offerings cost depending on the plate they're served on, with the most expensive at HK$50.
Pros: the quality is surprisingly high - as good as some restaurants where the sushi and sashimi are made to order. The wasabi is fresh, which is unusual, as most kaiten sushi restaurants use powdered or paste. The sushi rice was delicately flavoured and shaped.
Cons: the only dish that disappointed was the botan shrimp sashimi (HK$100), which we ordered from the menu. Although large, the shrimp meat and heads tasted watery. It had sold out of our favourites - uni and mackerel.
Recommended dishes: gizzard shad sushi (HK$16 for two) was lightly pickled and had a deep, meaty texture. We ordered an unusual type of salmon roe sushi (HK$50 for two), as the small eggs were still attached to some of the membrane, and they popped gently in the mouth. Kama toro (HK$50 for one), described as 'rarest of the rare', was so marbled with fat that it was very pale pink and so tender it practically melted in the mouth. Ama-ebi sashimi (five pieces for HK$50) had sweet flesh and heads that were full of flavourful juices. Bonito sashimi (HK$50) came as five thickly sliced, meaty pieces that were topped with grated ginger and minced spring onions. Snapper and salmon roe (from Tsukiji, HK$50) gave our mouths a pleasant jolt from the dab of yuzu kosho citrus-pepper paste. We ordered spicy avocado and tuna (HK$88) - a generous portion of fish and avocado that had just enough spice to awaken our palates.
What else? There are several other branches of Sen-ryo in Hong Kong.