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Nice!
2025-01-08 4074 瀏覽
Visited the new venture of Chef Kin on its first day of business in 2025 for dinner (when the fish supplies from Japan resumed and most sushiyas in HK are back in business). Day 10 of the shop’s soft opening. Located inside The Mira, the shop is segmented into two rooms (1 for 10 pax and 1 for 8 pax). Quiet and elegant ambience. Dinner menu comprised 7 appetisers and 10 sushi. 真鯛。象拔蚌 鰤魚福井縣月前蟹 春魚天婦羅鮟鱇魚肝鱈魚白子鹽燒目光魚 loved the daikon laced with apple purée 北寄貝剝皮魚。魚肝赤身縞蝦池魚白子 A highlight for me. Way mor
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Visited the new venture of Chef Kin on its first day of business in 2025 for dinner (when the fish supplies from Japan resumed and most sushiyas in HK are back in business). Day 10 of the shop’s soft opening. Located inside The Mira, the shop is segmented into two rooms (1 for 10 pax and 1 for 8 pax). Quiet and elegant ambience. Dinner menu comprised 7 appetisers and 10 sushi.

真鯛。象拔蚌
168 瀏覽
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鰤魚
154 瀏覽
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福井縣月前蟹
125 瀏覽
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春魚天婦羅
107 瀏覽
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鮟鱇魚肝
106 瀏覽
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鱈魚白子
94 瀏覽
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鹽燒目光魚 loved the daikon laced with apple purée
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北寄貝

剝皮魚。魚肝
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赤身
縞蝦
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池魚

白子 A highlight for me. Way more delicate and silkier than the cod milt served earlier. Chef Kin said he was not in a position to disclose the source or the type of this shirako though.
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Toro duo
32 瀏覽
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太卷
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All-round elegance and sophistication. A sushiya that showcases Chef Kin’s skills acquired from 2 other Michelin-starred establishments. I personally prefer heavier flavours so seasoning over the neta could be enhanced.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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