The second department follows on the heels of the AIRSIDE debut, heralding the arrival of sensational winter seafood delicacies from Japan and engaging premium sake flight.
(Hong Kong) Uogashi Nihonichi, the famend Japanese recent fish specialist, has unveiled a second Hong Kong sushi bar in Central Market following its triumphant arrival at AIRSIDE in Kai Tak final September. True to its fish-market heritage, Japan’s beloved chain of informal, cozy, and convivial Edomae-sushi institutions takes a distinguished spot within the revitalized former moist market, presenting genuine sushi crafted from premium seasonal seafood, reasonably priced omakase units, and an artfully curated sake flight.
The brand new Central department, which jumpstarts plans for a significant growth all through Hong Kong, gives a extra vibrant and eclectic vibe than its AIRSIDE sister’s minimalist aesthetic. Colourful wall hangings and ceiling pendant lamps resembling iconic fish-shaped soy-sauce containers illuminate an inviting dark-wood-paneled sushi bar, the place 20 tall stools give diners the choice to sit down or stand.
The winter season in Japan heralds a myriad of fish and shellfish delicacies that arrive on the sushi counter at their plumpest and freshest. Uogashi Nihonichi brings these coveted catches from Japan’s clear waters and famed fish markets to Central Market, the place they high quality rice from Japan in immaculate sushi showcasing the pure flavors and textures of the seafood or shine alone as sashimi.
The year-round favourite of Kinmedai (Splendid Alfonsino) from Hokkaido (sushi HK$68, sashimi HK$118) deepens in style as the ocean will get colder, revealing delicate, tender flesh filled with umami flavors. The refined Kawahagi (File Fish) from Ehime (sushi HK$68, sashimi HK$118) turns into a creamy, intoxicating gem when topped with its personal liver in nigiri-sushi; and the deep-ocean Kuromutsu (Japanese Blue Fish) from Kochi (sushi HK$68, sashimi HK$118) is a wealthy, fatty, marbled delight.
Succulent and juicy Oysters (HK$88) farmed in Nagasaki Prefecture are most prized in winter, whereas Iidako (Child Octopus) from Kagawa (HK$118) bursts with the flavors of its native Kagawa – the seasonal meat of the roe-bearing females impart loads of protein and taurine and are particularly scrumptious.
These winter wonders could grace the deluxe Omakase Set (HK$688), which spans 4 items of sashimi and 7 Edomae sushi, in addition to a handroll and chawanmushi, whereas sushi lovers will revel within the 10 sorts of seasonal seafood plus a handroll that includes the Sushi Omakase Set (HK$398). Each value-added omakase units are served with the particular miso soup of the home, slow-cooked day by day with recent hen and seabream right into a wealthy, savory broth.
Seafood lovers who’re in search of a lighter meal possibility can pattern their favourite recent fish cuts within the Sashimi Set (HK$228) or get pleasure from them flash-fried, sealing within the taste, within the Seared Sushi Set (HK$248).
The hearty donburi that includes Uogashi Nihonichi Central’s lunch choices are priced from HK$158, together with a bowl of signature miso soup. Served from 12 midday to 2:30 pm, these units function favorites like wagyu, eel, salmon pores and skin, and hamachi to fulfill the palates of the Central lunchtime crowd.
They’re headlined by melt-in-the-mouth Wagyu Beef with Uni Rice Bowl (HK$268), whereas seafood units embrace King Crab Meat Rice Bowl (HK$228) and Sea Eel Rice Bowl (HK$178). Avocado Tuna Rice Bowl (HK$198), Quinoa Shallot Crispy Salmon Pores and skin Rice Bowl (HK$158) and Hamachi Caramelised Onion Rice Bowl (HK$158) pair divergent components in temping textural mixtures.
Sipping sake whereas interacting with the sushi maestros as they ply their craft with skilful precision provides to the sensory pleasures of eating at Uogashi Nihonichi, and the in-house sake sommelier selects three bottles from the well-stocked cabinets for an attractive Sake Flight, priced at HK$88 per individual for a glass of every sort.
From January to March 2024, sake lovers are invited to style Fukuju Junmai Ginjo from Hyogo Prefecture, which was served on the annual Nobel Banquet in Sweden and is cherished for its roasted chestnut flavors and the sleek, recent, and fruity Nigata pours of Manotsuru Junmai Ginjo, blessed with delicate acidity. The flight is rounded off by Shichiken Furinbizan Junmai, a refreshing and well-balanced brew named after the great thing about Mount Kaikoma in Yamanashi that reveals inexperienced apple, nectarine and hints of oats and nuts.
Different sake suggestions from a complete checklist embrace two giants from Osaka: Daimon 55 Junmai Ginjo (HK$218/300ml) from the award-winning craft brewery acclaimed for its pure mountain water and the low temperature, longer fermentation of its ‘ginjo’ manufacturing methodology; and Rikyubai Hanzaemon Junmai Daiginjo (HK$588/720ml), a brand new launch praised for its herby nostril, candy hints of mangosteen and persimmon, and stylish end. The cool, crisp, unpasteurized sake of Hiokizakura Yamashitataru Nama Junmai (HK$488/720ml) from Tottori Prefecture is a should for these looking for a much less candy tipple with excessive acidity.
Unique at Central Market, the drinks checklist additionally incorporates a vary of premium Japanese whisky and gin. Beer by the bottle (Suntori, HK$62) and may (Orion Shokunin Wheat Beer, HK$62), and Chu-hi (Sochu Highballs, HK$48) within the engaging flavors of Aomori Apple, Hokkaido Melon, and citrusy Hyuganatsu will even quench alcoholic thirsts, whereas Japanese Cider (HK$38) infused with Ripe Peach, Muscat Grape, Apple or Yuzu, in addition to Marble Soda (HK$32) are among the many standard mushy drinks.
With ‘uogashi’ that means fish market in Japanese, Uogashi Nihonichi prides itself on presenting recent fish in seven methods: freshly caught, grated, boiled, baked, fried, cooked and squeezed. By adhering to this philosophy, their proficient sushi cooks be sure that every morsel is an easy craft of pure, agency rice and fish that delivers an genuine and satisfying sushi expertise.
Dropped at the town final yr by Cafe Deco Group within the Japanese chain’s first foray abroad, Uogashi Nihonichi is famed for its convivial stand-up sushi eating. Launched in 1989 in Tokyo’s Shimbashi Station, it now operates 29 branches throughout Japan devoted to reviving the 200-year-old “sushi stand” tradition. It is usually one of many few sushi eating places in Japan’s high fish markets with public sale rights.
For extra data, please go to www.cafedecogroup.com/en-us/model/Uogashipercent20Nihonichi/, electronic mail the eating places, or name them.
| Uogashi Nihonichi AIRSIDE at Kai Tak Department Handle: G001, AIRSIDE, 2 Concorde Highway, Kai Tak, Kowloon, Hong Kong Cellphone: (852) 2117-1911 E-mail: unas@cafedecogroup.com Opening Hours: 12 midday to 9:30 pm |
Uogashi Nihonichi Central Department Handle: G12, G/F Central Market, 80 Des Voeux Central, Central, Hong Kong Cellphone: (852) 5596-7982 E-mail: uncm@cafedecogroup.com Opening Hours: 12 midday to 9:30 pm |
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Learn: Cafe Deco Group Unveils New Culinary Delights at AIRSIDE in Kai Tak, Kowloon East
