Newly opened Sushi Ono has omakase for under HK$900, rare in Hong Kong, and it’s delicious too
The food is great, the presentation is elegant, and so are the minimalist surrounds at this Central restaurant. And it’s relatively inexpensive for the quality you are getting
Sushi Ono – from the same owners as Three Monkeys, Bond, Chibee and Shimo – offers something rare in Central: an omakase meal that starts at HK$880 per person.
At that price, we thought diners would be booking well in advance. But when we called at the last minute, we were told it was no problem to have a couple of seats. When we arrived at about 7.45pm, we could see why – there was no one else there.
The décor is minimalist and straightforward – the 24 seats are placed around three sides of the sushi counter.
There are three menus available: HK$880, HK$1,080 and HK$1,280. We chose the second one and the chefs immediately began preparing our food. As we waited, we were given pickled radish, burdock and ginger to whet our appetites. Soon after we settled in, another couple sat near us, and an hour later, the restaurant was half full.
First up was Kyushu abalone. The slices were slightly chewy and dipped in the abalone liver sauce. This was followed by thinly sliced amberjack wrapped with Japanese wheatgrass, a dish that was refreshing and light.
Next came Hokkaido octopus prepared two ways. The thin slices of tentacle had a chewy texture with a bit of crunchiness, and were a bit bland, while the actual suckers retained a lingering seawater taste.
We liked the lightly seared silver cod sashimi, which had a smooth texture.
The chef then handed us a thick slice of toro with rice and a shiso leaf wrapped in seaweed, which transported us to tuna heaven.
Two hot dishes were served next, a delicious amberjack stew with mushrooms, carrot and burdock roots, followed by melt-in-the-mouth cubes of Japanese wagyu beef with asparagus and deep-fried garlic chips.
By this point we were starting to get full, but we still had several pieces of sushi, including snapper, amberjack, more toro (this time with citrus zest), and, of course, uni. The sea urchin, topped with grated ginger, was delectable.
The last savoury dish was a sweet broth made from clams, mushrooms and seaweed. Dessert was a choice of tart yuzu sorbet, creamy Japanese grape ice cream or honeydew melon.
Sushi Ono, 9/F, 11 Stanley Street, Central, tel: 2521 0008
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