Exec Chef: Satoru Mukogawa
My Sushi Chef: Ivan Ko
August 28, 2013
I arrived in Hong Kong after a few fun nights in Chengdu, China. I was going to be in HK for only a few days, so I wanted to make sure I got the chance to eat something really delicious while I was there. I was craving good sushi, and I had heard about Sushi Kuu before, but I didn’t exactly go ahead and make the reservation. I was being lazy…
What did happen, though, was that I got dinner in Central with a couple of friends from New York (some now live in HK). After dinner, I was still hungry, so I walked by Kuu and checked it out to see if there was space at the sushi bar. There was! My sushi chef was named Ivan, and I quickly went with the Chef’s Omakase. I didn’t exactly have the calories to spare, but I totally ignored that. A new high-end sushi restaurant to try! I can’t let simple calories hold me back!
Ivan was pretty quiet for the first few courses, but after we got to the sushi part of the meal he opened up more. I feel like people in HK don’t really interact with sushi chefs nearly as much as they do in, for instance NYC. (Then again, there was a party of two nearby having a LOT of fun and drinking a massive amount of alcohol. They were pretty much sharing shots with other chefs/management and so on. That was pretty entertaining hahaha.)
March 13, 2013 Note: This restaurant is now known as Sushi Shikon.
Restaurant: Sushi Yoshitake
Exec Chef: Masahiro Yoshitake
Sous Chef (and our sushi chef): Yoshiharu Kakinuma
Date: January 7, 2013
Sushi Yoshitake in Tokyo is really popular among sushi enthusiasts, and it recently received its third Michelin star in the 2012 Guide. Chef Yoshitake decided to open a second restaurant and chose Hong Kong as his destination, so I figured that I’d try it while here on my break! There are a total of eight seats in this restaurant, which consists of one sushi bar. There are two sushi chefs, Chef Yoshitake and his apprentice Chef Kakinuma, and each serves up to four diners at a time.
Chef Kakinuma was our sushi chef, and Chef Yoshitake was at the other side of the bar. I should probably add that it was really helpful that Chef Kakinuma spoke fluent English.
Chef Yoshitake is preparing nigiri here. I realize it’s not the most flattering pic haha :(.
Restaurant: Tenku RyuGin
Exec Chef: Seiji Yamamoto
Chef de Cuisine: Hideaki Sato
Date: January 6, 2013
Winter Gastronomy Menu
-I’m trying to hit up a few kaiseki and sushi restaurants while on my Asia trip this break, and this restaurant was one of the ones I was most looking forward to. My anticipation, it turns out, was justified.
-Nihonryori RyuGin is a famous kaiseki restaurant in Roppongi, and I really wanted to try their Hong Kong branch, which happened to be only their second restaurant!
I use the word “delicious” a lot in my descriptions of the courses. I really can’t help it. That’s what everything was: delicious. The ingredients were really fresh, the execution was perfect, and everything really was delicious. This was INCREDIBLE cooking, and I’m really glad that I’m lucky enough to be able to experience it. This meal is one of my top five meals of all time.
Three of the dishes are specialties from the Roppongi restaurant:
-Course #2: “Premium Monkfish Liver”
-Course #7: Reinvented “Nikujaga”
-Course #9: -196°C “Candy Pear” and +99°C “Pear Jam”
This is the outside of the restaurant; we were in the ICC 101 Sky Dining lobby.