Sushi Gin, Causeway Bay
Clocking at an indulgent 17 courses, Sushi Gin’s summer omakase menu is one that merits skipping a few meals beforehand to enjoy the full brunt of seasonal Japanese delicacies on offer. Presided over by the charismatic Chef To, the menu begins with appetisers before progressing into sashimi, nimono (simmered dishes), yakimono (grilled dishes) and finally sushi, all of which are done with a contemporary approach. This is best encapsulated by the Mirugai (geoduck) and Rock Oyster with Iced Kumamoto Tomato, where an ice block of tomato juice is shaved over the shellfish in lieu of your traditional cocktail sauce. Other highlights include the Murasaki Uni with Honeydew in Whisky, Slow-Cooked Shrimp and Crab served with yellow vinaigrette, and the Tuna Naka Ochi sushi, which only uses the flesh cut from between the sinews.
27/F, Zing!, 38 Yiu Wa St, Causeway Bay; 2151 1888
Haku, Tsim Sha Tsui
Seasonality reigns supreme in Japanese kaiseki cuisine, and with summer having arrived in full force, Chef Agustin Balbi of Haku has unveiled a new tasting menu to celebrate the produce of the summer months. The 11-course menu weaves Spanish influences from Balbi’s Argentinian upbringing into the kaiseki format. Beginning with a Kristal caviar and cold soumen noodle dish to ward off the heat, seasonal specialties follow such as Fukuoka oyster with asparagus, Corvina fish with pork manitas, and kuro awabi abalone with Yumeprika rice that was inspired by the arroz caldoso rice dish that was the pride of his grandmother Lola. The summer menu is priced at HK$1,480 per person. haku.com.hk
Octavium, Central
Truffles are in season Down Under, a fact you’ll be made well aware of at Octavium thanks to a menu dedicated entirely to the rarefied fungus. Premium food distributor Waves Pacific is responsible for bringing the Black Winter Tuffle from Western Australia, which Chef Silvio Armanni has spun off a five-course menu from. The meal begins with an unbeatable appetiser of Japanese scallops, black truffle and Hokkaido uni, followed by Challans duck breast juxtaposed against cherries, leek and black truffle, a pasta course of homemade tagliolini with parmesan emulsion and black truffle, and a main course of Mayura Wagyu beef sirloin with eggplant and black truffle. Even the dessert of ricotta ice cream features shavings of black truffle – undoubtedly a first for many diners’ palates. Available for one night only on June 27 (where truffle hunter Adrian Mielke will also be in attendance), the black truffle menu is priced at HK$1,580, with additional wine pairing for HK$880. wavespacific.com
Sabatini, Tsim Sha Tsui
The Royal Garden’s longstanding Italian restaurant Sabatini is inspired by the coast of Brittany to introduce one of France’s most prized seafood produce – the blue lobster. The crustacean, renowned for its delicate sweetness, is the star of a new à-la-carte menu created by chef de cuisine Claudio Favero that complements the standard menu. Highlights include the refreshing Blue Lobster Tartare with Cold Tomato Gazpacho and Oscietra Caviar (HK$480, pictured above), the hearty Seafood Casserole with Blue Lobster sharing dish (HK$1,880), and the Grilled Blue Lobster with Porcini and Lemon Oil (HK$1,480). rghk.com
Bedu, Central
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Helming this Middle Eastern restaurant is Australian chef Corey Riches, who has launched the ‘Dinner with Corey’ series in a bid to familiarise Hongkongers with a greater range of flavours from the region, but with a twist. For one night each month, Riches hones in on the cuisine of a specific time or place; having wrapped up a dinner exploring the diets of the ancient Byzantine Empire in June, July’s dinner will feature Israeli seaside fare, and in August, a focus on Indian cuisine and its influence over the Middle East. The dinner series is priced at HK$560 per person, with selected regional wines available by the glass or bottle. bedurestaurant.com
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Header image courtesy of Haku
