Restaurant review: Sushi Gin, Causeway Bay – beautiful omakase meal with great uni and tempura
Each of the three omakase menus comes with hot and cold courses and dessert – and each offers a long, filling sequence of dishes, most of which work very well
Having an omakase meal (a series of dishes selected by the chef) while sitting at the sushi counter at Sushi Gin is a lovely experience. If it’s a clear day, you’ll have a great view of the sun setting over the Hong Kong skyline through the large windows, but even better is being able to watch the chefs as they prepare your meal.
For dinner, we had the choice of three menus: Kumo (HK$1,480 plus 10 per cent) which serves appetiser, sushi, soup and dessert. Shou (HK$1,680) and Gin (HK$1,980) add sashimi, but with slightly different dishes. We considered Kumo, but in the end went with Shou. It’s a long, filling meal (10 cold dishes, many with several elements; two hot ones; a palate cleanser; then the sushi) but much of what we ate was delicious, with beautiful presentation.
Of the cold dishes, the highlights were the lovely, light and refreshing Kuruma ebi with seaweed noodles; and a composition of a single octopus sucker (delicious), lightly torched geoduck, succulent hotate, sweet, crunchy and raw Hokkaido corn on the cob, and a freshly fried miniature crab.
Another composition gave us a thick piece of tender, meaty octopus that had been simmered for eight hours, served with a beautiful piece of tuna wrapped in daikon sliced so thin that we could see the colourful fresh flower petals underneath. A third composition was thin slices of shimaji wrapped around chives and uni, yellowtail with kani miso, grilled kinmedai with shiso flowers, and a sweet skinned cherry tomato.