The tempura course with ayu and sea urchin spring roll, giant clam coated with rice and fried fig at Sushi Gin, Causeway Bay. Photo: K. Y. Cheng

OMG omakase - our three best meals at Hong Kong Japanese restaurants

Eating the chef’s selection menu at a top Japanese restaurant is a pricey pleasure, but usually worth the expense. These were our three favourite Hong Kong omakase moments of the past 12 months

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The tempura course with ayu and sea urchin spring roll, giant clam coated with rice and fried fig at Sushi Gin, Causeway Bay. Photo: K. Y. Cheng
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