A discreet sushiya in H Code, at Sushi Kumogaku chef Chan Wing-kin serves Edomae omakase grounded in meticulous technique, top-grade Japanese products and local Hong Kong flourishes. Seasonal menus move from otsumami into a nigiri progression featuring aori ika, akagai, buri, aji, chutoro, otoro, ubagai, kuruma ebi, murasaki uni and anago. When markets permit, Echizen crab, Kanagawa octopus, Hokkaido iwashi maki and amberjack also appear. The style remains classically restrained – scoring, ageing and gentle sauces used sparingly – so the rice, cut and temperature lead. The most talked-about signature is the ankimo choux puff: a crisp, pineapple bun-inspired pastry filled with cold monkfish liver cream, which blends Japanese, French and Hong Kong sensibilities into one dish.

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