Sushi Gin

HK Magazine - - DINING -

Ja­panese. 27/F, Zing!, 38 Yiu Wah St., Cause­way Bay, 2151-1888. After prov­ing his knife skills at Sushi Ta-ke and Kishoku, chef To Chi-hang has moved to a new post at Sushi Gin, which oc­cu­pies a beau­ti­ful space atop Cause­way Bay’s Zing! with a light oak sushi counter, bon­sai trees and long win­dows to let in plenty of nat­u­ral light.

HIT The res­tau­rant of­fers sev­eral lunch sets ($288-488; $980 for omakase), all in­clud­ing a se­lec­tion of ap­pe­tiz­ers, salad, soup and dessert. We set­tled on the nine-piece sushi plat­ter ($368) and were pre­sented first with a raw fish salad in a se­same dress­ing and a fresh salad of cherry toma­toes, cu­cum­bers and radish. Both were cool and re­fresh­ing palate- cleansers. Then came the sushi pa­rade: we en­joyed the yel­low­tail, a thick piece of fish topped with minced gar­lic; the otoro, with its light pink, but­tery fat­ti­ness; and the sea perch, which dis­solved in the mouth within sec­onds after a quick blow-torch to re­lease the fatty oils. The uni ni­giri was topped off with bright or­ange sea urchin so high it al­most top­pled as we picked it up, and the chef added an ex­tra chopped tuna hand roll at the end just in case we were still hun­gry (we weren’t).

MISS Our veg­etable tem­pura ($100) was scant. It was also un­der sea­soned, and the mush­room failed to de­liver the burst of umami we were ex­pect­ing.

BOT­TOM LINE Sushi joints are easy to come by in CWB, but Sushi Gin makes its case as a des­ti­na­tion res­tau­rant with skilled chefs, seam­less ser­vice and panoramic views of the har­bor to sa­vor in-be­tween bites.

Open Mon-Sun noon-2:30pm, 6pm-10:30pm. $$-$$$$

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