Sushi Rin, a high-end Japanese restaurant in Sheung Wan. 🍣

I had an omakase at Sushi Rin in Sheung Wan for $1880. The meal included 7 types of sashimi, 2 Japanese dishes, 6 pieces of sushi, soup, and dessert. Appetizers: Three small dishes consisting of seasonal vegetables, eel sprouts with sour vinegar, and fluorescent squid with yuzu miso sauce. Sashimi: Ishigaki sea bream from Amakusa, Japan, prepared in two ways. One with rock salt and yuzu peel, and the other rolled with Japanese mustard and Shizuoka scallions. Served with perilla flowers to enhance the flavor. Needlefish and sawara from Awaji Island, Japan. The former has a rich flavor and refreshing texture, topped with scallions. The latter is a small sea bream from Kagoshima, lightly seared with sake and sea salt to release its oil fragrance. Dip in soy sauce and Japanese mustard when eating. Hokkaido scallops, akagai, and live hokkigai from Iwate Prefecture. The scallops are large and sweet, while the akagai is crisp and refreshing. The live hokkigai is fresh and sweet, served with soy sauce or plum salt to highlight the flavor of the shellfish. Kinmedai from Shizuoka Prefecture, a premium sea bream, is seared to release its oil fragrance. The chef blanches it in hot water to lock in the oil before grilling. Served with lemon miso sauce to balance the oiliness. Buri from Nagasaki Prefecture, grilled to release its oil fragrance, served with perilla leaves, flowers, myoga, and sesame to enhance the flavor. Japanese dishes: Tempura made with megrim fish, Nagano onions, ferns, and Yamagata garlic. Crispy and lightly seasoned, no need for lemon juice. Sushi: Isome, a seasonal fish with a rich oil content and strong flavor. Ichiyaboshi from Kagoshima, rich in flavor, served with Japanese mustard and ginger. Hokkaido hairy crab, a mixture of meat and roe, with a strong and sweet flavor, best served hot. Chutoro, a semi-fatty tuna, with a balanced oil and meat flavor. Sea urchin from Yoshioka, a sweet and refreshing flavor, generously served. Nodoguro, the meat from the head of a tuna, is rare and has a heavy oil content. Grilled to release the oil and increase the chewiness, served with Japanese mustard and Kyoto scallions to balance the oiliness. Squid stuffed with squid meat, with a chewy texture, served with kinome and sansho salt to relieve greasiness. Soup: Miso soup made with three types of miso, with a unique flavor. Dessert: Homemade Uji matcha milk pudding, with a fragrant tea flavor and smooth texture, topped with black bean honey. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #hkig #foodphotography #foodie #photooftheday