Good Eating Edit: Hashibami’s premium omakase in Hong Kong, with highlights including Hokkaido hairy crab, Nagasaki fatty tuna – and 1-hour massaged octopus
- Nestled in Hung Hom, Hashibami is a high-end sushi restaurant that serves authentic omakase, helmed by chef and Japanese cuisine veteran Chan and chef Cheung
- The setting and quality of the restaurant will make gourmands feel like they’re in Tokyo or Kyoto – and the octopus dish alone takes days to prepare
High-end sushi restaurants are dime a dozen in Hong Kong. It can be hard to stand out from the crowd – but Hashibami does just that.
It starts as soon as you arrive at the Hung Hom restaurant. After entering through the beguiling doorway, guests are greeted by a mainly wooden interior, accented by numerous elegant decorations, that perfectly evokes the sort of traditional sushi restaurant one searches for in Tokyo or Kyoto.
Taking a seat at the main counter – the best spot to soak in the atmosphere and ritual of premium omakase – guests can observe the chef’s skills and their years of experience.
Speaking of the chef, Hashibami is home to chef Chan, a veteran of the Japanese culinary industry with more than a quarter of a century’s experience. Chan has worked in some of the best hotels in Hong Kong and numerous high-end Japanese restaurants. He is supported by chef Cheung who, similarly, has held key positions at various prestigious omakase restaurants.
With their refined palates, honed skills and thorough knowledge, the chefs and their team deliver a delectable gourmet experience. Their menus are based on using the finest seasonal ingredients, selected courtesy of the chefs’ creativity and dedication to using only the best.
