Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui.  Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui.

Enjoying a jazz soundtrack while sipping on a Clase Azul highball couldn’t be further removed from traditional sushi restaurants, but Udatsu Sushi, which has opened at FWD HOUSE 1881 in Tsim Sha Tsui, is proudly breaking the mould as it launches its first location outside its Michelin-starred home of Tokyo.

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Chef-owner Hisashi Udatsu focuses his culinary lens on the concept of art and sushi, where his world-class technique, honed over years working for masters and running his eponymous restaurant, meets a contemporary approach to hospitality which is atypical in Michelin-starred sushi dining.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

At the intimate new eatery, diners convene at a 12-seat, 150-year-old Yoshino cypress counter, which takes pride of place in an elegant, muted space where a collection of contemporary art adorns the concrete walls, giving the feel of an upscale gallery. Not only will Udatsu Sushi host rotating exhibitions of acclaimed artists from Japan, Hong Kong and beyond, but they will also sell the works in collaboration with art consultancy WangSim, with the acclaimed Hiroshi Sugimoto the first artist to feature.

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This unique approach to a sushi dining experience continues with music being played, largely gentle jazz in the background, but with options to adjust as the evening flows. Chef Udatsu believes that music allows guests to feel more relaxed and comfortable speaking to the chef, creating an atmosphere where diners also talk to each other. Once again, one art form intertwines with another and encourages an atmosphere that differs from typical omakase dining.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

Likewise, the critical elements of food and drink are taken in thrillingly innovative directions, all while remaining respectful of the traditions and history which underpin one of the world’s greatest culinary experiences.

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Chef Hiroki Nakamura, who has worked for thirteen years in Tokyo as chef Udatsu’s sous-chef and protégé, leads the new Udatsu Sushi in Hong Kong as head chef. At the new outpost, he works with ingredients flown in daily from Tokyo’s famed Toyosu market, as well as produce from around Hong Kong, especially herbs and vegetables.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

The omakase menu at Udatsu Sushi in Hong Kong is also not a pure sushi experience, as untypical smaller plates are also served, such as the beloved Japanese favourite of croquettes.  Served on elegant tableware crafted in Hong Kong, Japan and Italy, the lunch and dinner menus also feature multiple nigiri, maki, seasonal specials and signatures.

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For the two distinct batches of sushi rice, Udatsu Sushi in Hong Kong uses the same blend of brewed vinegars as at one Michelin-starred Udatsu in Tokyo. This allows chef Nakamura to meticulously blend and contrast the taste profiles of each piece of fish, seafood and rice.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

A case in point is their unique take on uni. As a dish typically wrapped with rice and seaweed, the chefs instead choose to fry the nori seaweed like tempura, with the thinnest coating of batter, placing it on rice with the uni crowning it. The result? Much more depth of flavour and the contrast of warm rice with cold uni that melts in the mouth and releases its gentle sweetness.

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Otoro kunsei uses a traditional marinade, with the tuna then smoked over straw, giving it a distinctive scent. When served, extra smoke is added to the bowl which escapes when it is served, making a theatrical and visual feast for the eyes as much as the palate, exciting all the senses.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

One of the most sought-after ingredients in Hong Kong, abalone at Udatsu Sushi comes from Itoshima in Fukuoka Prefecture and is prepared in different ways depending on the season. Monthly special dishes may include a simmered scallop nigiri, a tuna futomaki or ‘thick roll’, or squid nigiri.

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Elsewhere, a seasonal herb roll maki uses local organic herbs to envelop fish with herbs, with no rice, while a vegeroll only uses seasonal vegetables, regularly changing ingredients, that are topped with miso. This passion for the finest vegetables also reflects Udatsu Sushi’s extremely rare, inclusive ability to allow vegetarian diners to enjoy a full omakase dining experience.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

The new venue’s drinks menu focuses on sake, curated personally by chef Udatsu and his team who pair creations with a rotation of seasonal sake sourced directly from many of Japan’s hidden gem sake houses. However, in a thrilling and wholly unexpected turn, Udatsu Sushi also champions serving non-traditional spirits to pair with some creations. One uni dish, for example, is paired with a tiny shot of artisanal tequila, while the beloved Japanese highball cocktail, served as a palate opener, includes options for tequila topped with soda and yuzu.

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Sustainability is another crucial element of dining at Udatsu Sushi in Hong Kong, as a proportion of their fish comes directly from a trusted fisherman in Itoshima, Fukuoka Prefecture. The partnership ensures responsible and controlled fishing methods, aimed at preventing overfishing and preserving marine life through maintaining ocean ecosystems.

Michelin-starred Hisashi Udatsu has opened its first Hong Kong outpost in Tsim Sha Tsui. 

Udatsu Sushi also maximises the use of all parts of the fish, as part of its commitment to zero-waste cooking. The bones are utilised to create a rich broth, which is then used in the sauce that accompanies many of his dishes. The restaurant also uses coasters made from stone end pieces that typically have no usage, while even the caviar served is harvested using no-kill or cruelty-free methods.

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