While Japanese cuisine is popular in Hong Kong, many of the restaurants serving it can be formulaic. Jun Sushi, a new eatery in Causeway Bay, stands out because it serves seafood and unusual ingredients sourced from Hokkaido and Okinawa. 'Seawater from these two areas is the purest, with zero pollution, so it gives the cleanest and freshest seafood,' says marketing manager Winnie Wong Pui-ying. Apart from regular sashimi, sushi and rolls, Jun serves grilled rice balls (sea eel with fresh Japanese cucumbers, HK$25) and creative dishes such as Hokkaido seafood sandwich (above left; HK$48) and baked shiitake mushrooms with shiso and yuzu sauce (above right; HK$35). More unusual dishes include grape caviar and sea urchin with cold beancurd (HK$32), Japanese bitter melon and seafood steamed with egg (HK$20) and Hokkaido crab meat with mozuku sumono (HK$32). 'Grape caviar can only be grown in unpolluted sea water,' Wong explains. 'In Japan, bitter melon is regarded as a longevity food, but [the kind we serve] is unlike the type sold in local markets; it has a distinctive fresh and slightly gingery flavour.' Jun Sushi is at G/F, First Commercial Building, 33 Leighton Road, Causeway Bay, tel: 2574 3111.