Out of Town Blog
Uogashi Nihonichi Expands in Hong Kong with Vibrant Sushi Bar in Central Market
The second branch follows on the heels of the AIRSIDE debut, heralding the arrival of sensational winter seafood delicacies from Japan and enticing premium sake flight.
(Hong Kong) Uogashi Nihonichi, the renowned Japanese fresh fish specialist, has unveiled a second Hong Kong sushi bar in Central Market following its triumphant arrival at AIRSIDE in Kai Tak last September. True to its fish-market heritage, Japan’s beloved chain of casual, cozy, and convivial Edomae-sushi establishments takes a prominent spot in the revitalized former wet market, presenting authentic sushi crafted from premium seasonal seafood, affordable omakase sets, and an artfully curated sake flight.
The new Central branch, which jumpstarts plans for a major expansion throughout Hong Kong, offers a more vibrant and eclectic vibe than its AIRSIDE sister’s minimalist aesthetic. Colorful wall hangings and ceiling pendant lamps resembling iconic fish-shaped soy-sauce containers illuminate an inviting dark-wood-paneled sushi bar, where 20 tall stools give diners the option to sit 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 clean waters and famed fish markets to Central Market, where they top quality rice from Japan in immaculate sushi showcasing the natural flavors and textures of the seafood or shine alone as sashimi.
The year-round favorite of Kinmedai (Splendid Alfonsino) from Hokkaido (sushi HK$68, sashimi HK$118) deepens in taste as the sea gets colder, revealing delicate, tender flesh full of umami flavors. The subtle Kawahagi (File Fish) from Ehime (sushi HK$68, sashimi HK$118) becomes a creamy, intoxicating gem when topped with its own liver in nigiri-sushi; and the deep-ocean Kuromutsu (Japanese Blue Fish) from Kochi (sushi HK$68, sashimi HK$118) is a rich, fatty, marbled delight.
Succulent and juicy Oysters (HK$88) farmed in Nagasaki Prefecture are most prized in winter, while Iidako (Baby Octopus) from Kagawa (HK$118) bursts with the flavors of its native Kagawa – the seasonal meat of the roe-bearing females impart plenty of protein and taurine and are especially…
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