{"id":195360,"date":"2023-04-06T10:30:58","date_gmt":"2023-04-06T02:30:58","guid":{"rendered":"https:\/\/thehoneycombers.com\/hong-kong\/?p=195360"},"modified":"2023-04-06T10:20:48","modified_gmt":"2023-04-06T02:20:48","slug":"review-sushi-rin","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/review-sushi-rin\/","title":{"rendered":"Our review of Sushi Rin: An omakase experience worth writing home about"},"content":{"rendered":"<p>What do you get when you combine <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/japanese-restaurants-in-hong-kong\/\" target=\"_blank\" rel=\"noopener\">Japanese food<\/a> with <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/fine-dining-restaurants-in-hong-kong\/\" target=\"_blank\" rel=\"noopener\">fine dining<\/a>? Probably something Hong Kongers are more than familiar with: <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/best-omakase-sushi-hong-kong\/\" target=\"_blank\" rel=\"noopener\">omakase<\/a>. Sushi Rin is one such place in town where you can get a fantastic omakase meal. With a new seasonal menu highlighting shellfish, you\u2019ll get a feast packed with freshness and flavour. Having personally experienced the new Hiroaki-Kai menu at Sushi Rin, here I am to bring you some of my thoughts.<\/p>\n<h3>Sushi Rin: An omakase haven<\/h3>\n<figure id=\"attachment_195362\" aria-describedby=\"caption-attachment-195362\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-195362 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-interior-900x643.jpg\" alt=\"sushi rin interior\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-interior-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-interior-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-interior.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-195362\" class=\"wp-caption-text\">Sushi Rin\u2019s interior places the emphasis on its chefs as they prepare the food<\/figcaption><\/figure>\n<p>Tucked away on Jervois street, Sushi Rin has been serving authentic and delicate Japanese cuisine since 2019. This restaurant opened a branch in Tsim Sha Tsui in 2021, but I had my Edomae-style omakase experience in Sheung Wan.<\/p>\n<p>The wood-planked interior is elegant and set up like a stage for the chefs. The majority of the restaurant is just the omakase counter, displaying the mindful preparation of the food.<\/p>\n<h3>Experiencing the Hiroaki-Kai menu at Sushi Rin<\/h3>\n<figure id=\"attachment_195363\" aria-describedby=\"caption-attachment-195363\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-195363 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-whelk-900x643.jpg\" alt=\"whelk\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-whelk-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-whelk-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-whelk.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-195363\" class=\"wp-caption-text\">Chewy yet tender, the Tsubagi (Whelk) at Sushi Rin was absolutely delicious<\/figcaption><\/figure>\n<p>Starring seasonal shellfish plucked straight from Japan, the Hiroaki-Kai menu is one of Sushi Rin\u2019s highlighted omakase menus this April \u2013 and the one I got to sample. Executive Chef Leung Wai-lap selected some of the most delicious and sought after shellfish to be traditionally prepared by the talented team.<\/p>\n<p>After three kinds of appetisers and sashimi, the shellfish omakase experience officially began. The chewy Akagai (Ark Shell) and Tsubugai (Whelk) were some of the freshest, most flavourful shellfish we\u2019d ever had \u2013 that was until I got to the Nagasaki Konagai Fresh Oyster. I can safely say that the term \u201cfresh oyster\u201d has a new meaning after I tasted the burst of flavours packed into that half shell.<\/p>\n<figure id=\"attachment_195364\" aria-describedby=\"caption-attachment-195364\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-195364 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-geoduck-900x643.jpg\" alt=\"sushi rin geoduck\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-geoduck-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-geoduck-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-geoduck.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-195364\" class=\"wp-caption-text\">Although not familiar with Mirugai (Geoduck), I was won over by its flavour<\/figcaption><\/figure>\n<p>Next was a type of shellfish I wasn\u2019t initially familiar with, but was won over by the first bite: Mirugai (Geoduck). The geoduck had a tender yet slight bite to it and its umami was accentuated by the splash of soy sauce on top. The Shiro Baigai (Japanese Babylon Shell) was another delightfully presented dish, plated together with the shell to highlight its origins and freshness. The flesh was juicy and packed with flavours of the sea. The Grilled Tairagi (Pen Shell) with Soy Sauce was a slightly drier, hearty course accompanied by crisp seaweed.<\/p>\n<figure id=\"attachment_195365\" aria-describedby=\"caption-attachment-195365\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-195365 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-turban-shell-900x643.jpg\" alt=\"sushi rin turban shell\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-turban-shell-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-turban-shell-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-turban-shell.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-195365\" class=\"wp-caption-text\">The shell of the Grilled Sazae (Turban Shell) was lit with a blowtorch<\/figcaption><\/figure>\n<p>The stewed course and the grilled course were next, and both were pleasant surprises for me as I don\u2019t usually prefer cooked shellfish. The Steamed Abalone had just the right amount of softness; whereas the shell of the Grilled Sazae (Turban Shell) was lit with a blowtorch at the table by the Sushi Rin staff and had a good level of crunch.<\/p>\n<p>Next came several sushi courses, kicking off with the crowd favourite Uni (Sea Urchin). The chef was very generous with the amount of Uni he piled onto the bed of rice, resulting in a mouthful of savoury, umami flavours. The Kobashira (Surf Clam adductor muscle), Botan Ebi (Botan Shrimp), Hokkigai (Surf Clam), and Torigai (Japanese Cockle) were all welcome zings to my palate after the cooked courses. The Torigai was especially fresh and satisfying.<\/p>\n<figure id=\"attachment_195366\" aria-describedby=\"caption-attachment-195366\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-195366 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-japanese-cockle-900x643.jpg\" alt=\"sushi rin japanese cockle\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-japanese-cockle-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-japanese-cockle-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2023\/04\/sushi-rin-japanese-cockle.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-195366\" class=\"wp-caption-text\">The Torigai (Japanese Cockle) was refreshing to eat<\/figcaption><\/figure>\n<p>Nearing the end of the feast, I was served the Scallop and Vegetable Tempura. Fried to perfection, I enjoyed the light, welcome crunch which brought out the zest of the vegetables. Then, the attentive staff notified us that there would be an extended break between the tempura course and the rice course. This was a nice touch as I\u2019d soon know that I\u2019d want all the room I had left for the amazing rice course.<\/p>\n<p>The Manila Clam Rice and Clam Soup was something I did not expect from an omakase menu. I\u2019ve never been presented with a whole pot of rice at the tail end of the meal before! However, the Manila Clam Rice was one of the tastiest rice dishes I\u2019ve had in a long while. The clams were as fresh as they could be and imparted their flavour to the rice and soup.<\/p>\n<p>After an extensive amount of food, the feast was concluded with theMatcha Pudding. I\u2019m personally not a huge fan of matcha, but the flavour was not overpowering and the texture was light yet creamy. Even those that are matcha-averse would want to save room for this dessert, as it was a refreshing way to end the meal.<\/p>\n<h3>After-meal reflections<\/h3>\n<p>All in all, Sushi Rin provided an all-star omakase experience. Packing $2,380 for the 17-course menu, I\u2019d say that the amount and quality of the food justified the price. The seasonal shellfish was delicious and introduced me to flavours I haven\u2019t had before. My personal favourites were the sushi courses and the rice course. The large pot of rice that I got seconds for is enough to have me coming back before the month ends!<\/p>\n<p><em><a href=\"https:\/\/www.instagram.com\/sushirinhk\/?hl=en\" target=\"_blank\" rel=\"noopener nofollow\">Sushi Rin<\/a> has locations in Sheung Wan and Tsim Sha Tsui.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What do you get when you combine Japanese food with fine dining? Probably something Hong Kongers are more than familiar with: omakase. Sushi Rin is one such place in town where you can get a fantastic omakase meal. With a new seasonal menu highlighting shellfish, you\u2019ll get a feast packed with freshness and flavour. Having [&hellip;]<\/p>\n","protected":false},"author":107588,"featured_media":195361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445,4,18027],"tags":[17752],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A review of Sushi Rin: Fresh and flavourful omakase | Honeycombers<\/title>\n<meta name=\"description\" content=\"Highlighting the freshest and most flavourful shellfish from Japan, Sushi Rin has a new omakase menu that we got to try for ourselves.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/review-sushi-rin\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our review of Sushi Rin: An omakase experience worth writing home about\" \/>\n<meta property=\"og:description\" content=\"What do you get when you combine Japanese food with fine dining? 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