Omakase restaurants are often deliberately conversative. Udatsu Sushi, however, is proud to break the mould and offer something different. An offshoot of the Michelin-starred original in Meguro, Tokyo, this is an omakase experience where the atmosphere is not oppressively solemn and the drinks menu is not restricted to sake. Rather, a pleasant jazz soundtrack bubbles along in the background, conversation is not forbidden, and drinks options include the likes of a tequila highball. You can even get a hot croquette. It’s refreshing stuff in Hong Kong’s often one-note world of high end sushiya. Naturally, the fish is still flown in fresh, daily, from Toyosu market, but chef Hiroki Nakamura, protégé of founder Hisashi Udatsu, tweaks dishes in fabulously inventive ways, like the uni being served with nori seaweed fried like tempura, which produces a greater contrast between the cold uni and warm rice.