This Shau Kei Wan sushiya has carved out a unique position in Hong Kong’s crowded omakase marketplace by daring to go local. Not only is it a rarity for such an establishment to be based outside of Central, but instead of boasting daily fish from Toyosu, founder Zinc Leung champions local catches alongside choice Japanese imports. Some recent sequences have featured dishes like kelp-poached Nagasaki Karen oyster with smoked cream foam and guanciale, Shima ebi shrimp tart filled with roe and tomato, and semi-dried mehikari grilled with home-made chilli paste. Leung’s self-imposed minimalism – often no more than four components per plate – keeps each dish clear and focused, letting sea urchin, local crab, giant grouper or rare Lamma fish shine without distraction.

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