Popular Omekase in Sheung Wan with fresh ingredients and excellent service.

📍Sushi Rin 🔍Shop D, G/F, 126-128 Jervois Street, Sheung Wan ----- As soon as you step in, the wooden decor exudes a Japanese Zen vibe, making it a quiet and comfortable place to relax and enjoy the food. Appetizers: Tomatoes sprinkled with light snow salt, simply seasoned, enhancing the sweetness, fresh and tangy. The black plum shellfish from Yamaguchi Prefecture is crisp and chewy, lightly garnished with kelp juice, highlighting its umami flavor. The snow crab meat with vinegar is refreshing and appetizing. Sashimi: Thinly sliced Amadai from Ehime Prefecture, paired with chrysanthemum salt and wasabi, is very fresh. The red clam from Iwate Prefecture with Tosazu jelly and yuzu peel has a fruity and tangy taste, quite nice. The raw oyster from Murotsu, Hyogo Prefecture, with mozuku, yuzu vinegar, and spicy radish, is full of sea flavor and rich in layers. The wild yellowtail from Kyoto Prefecture, with back meat paired with pickled radish and belly meat with yuzu pepper, offers two ways to enjoy one fish. The previous sashimi was good, but the highlight is the soy-marinated raw egg yolk tuna trio. Otoro belly, chutoro, and akami, layered together. With white scallion, shiso leaf, and a lot of wasabi, wrapped in seaweed, one bite gives you the smoothness of otoro, the fatty aroma of chutoro, the thickness of akami, and the richness of soy-marinated raw egg yolk, conquering your taste buds. Hot dishes include fried Amadai from Ehime Prefecture, with the overnight drying method making the fish meat chewy. The fried snow crab meat cake with seaweed has a lot of crab roe in the center, truly substantial. For sushi, the Hokkaido scallop with plum sauce is smooth and tender. The Hokkaido sea urchin and botan shrimp roe sushi are fresh and sweet, with overall good quality. The final miso soup and matcha milk pudding are a perfect ending, especially the pudding, which is homemade by the chef, smooth and rich in milk flavor. PS: The homemade burdock, burdock root, and yellow radish can balance the flavors, with well-adjusted taste, adding extra points.