Fumi’s seasonal sashimi and sushi capture the flavours of Japan
Creamy Hokkaido uni, tuna platter and Botan shrimp ooze freshness, but leave space for Miyazaki beef tenderloin tartare and rare premium sakes
We decided to sit at the long bar overlooking the open kitchen instead of at one of the restaurant’s many tables. The decor is bright, in light natural wood, and the high ceiling makes the restaurant feel more spacious.
There is even a Japanese Zen garden on the balcony. Fumi offers kaiseki, omakase and à la carte with fresh seasonal ingredients flown in from Japan daily, showcasing the best Japanese cuisine, from Hokkaido to tropical Okinawa.
We went for the omakase seasonal sashimi and sushi recommendations set (HK$1,580), which featured appetisers, six pieces of sashimi, soup, eight pieces of sushi and fruit. We enjoyed watching the chefs prepare the dishes, which were impressive in taste and presentation. Highlights included a light tomato salad with Okura dressing to start - simple and refreshing, followed by creamy Hokkaido uni wrapped in flounder – which was so fresh.
We also enjoyed the horse mackerel and seared alfonsino with yuzu – which is an oily fish with a firm texture. The tuna sashimi platter featured three types of tuna, and beef tongue and chicken skewers were grilled perfectly and a good respite from the sashimi starters. We were then treated to generous portions of creamy Hokkaido sea urchin sushi and sea urchin gunkan sushi – which just means it is served with nori seaweed and rice. The Botan shrimp sushi was another highlight as was the seared fatty tuna sushi.
Signature dishes at Fumi include fresh soy milk skin and sea urchin with wasabi starchy soy sauce, and Miyazaki beef tenderloin tartare. Fumi also stocks a selection of premium sakes that cannot be found anywhere else in Hong Kong.