Udatsu Sushi breaks the solemn sushiya mould at its 12-seat cypress counter in Tsim Sha Tsui. Jazz plays softly as guests enjoy sake, tequila highballs and even hot croquettes alongside Toyosu fish that is flown in daily and put under the knife by head chef Hiroki Nakamura, a 13-year protege of sushi master Hisashi Udatsu. Here in downtown TST, Nakamura tweaks Edomae tradition with Hong Kong flair. He uses dual vinegars on his rice to match each fish and introduces playful touches such as uni presented over tempura-style nori for a warm rice contrast. Other tweaks include serving local eel nigiri, a grouper-snapper fried fish cake, and seasonal vegetable hand rolls stuffed with miso and Jerusalem artichoke.

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