Hong Kong is blessed with many fine omakase restaurants but with so many of the best flying their fish in fresh from Japan, it can be hard to stand out from the pack. Sushi Zinc sets itself apart not just with Italian flourishes amid its omakase offerings but also a focus on using local Hong Kong seafood. Young chef Zinc Leung has done an tremendous job of incorporating the likes of mantis shrimp from Sai Kung, star snapper caught off Lamma Island, fish maw from Cheung Chau and grouper sashimi from Po Toi in his offerings. Other dishes still use seafood from Japan but this is radical stuff all the same and deserves praise. Whatever the origins of the ingredients, Zinc adheres to a philosophy of minimalism, meaning each dish boasts no more than four key components, allowing the individual flavours to shine through.