Superb omakase experience with a stunning city view as backdrop in Causeway Bay.
Words Iris Wong
Sushi Tsubomi is unlike your traditional omakase eateries: decked out in tones of black, white and gold, the restaurant’s modern chic interior can accommodate 60 seated guests and includes two ring-shaped marble sushi bar in the main dining area and two private rooms. Regular tables are also available for those seeking a more intimate dining experience. But what sets Sushi Tsubomi apart is the view through its floor-to-ceiling windows, which offers a dazzling backdrop whether you’re there for lunch or dinner.
We came here for the seasonal autumn omakase menu, and opted for the Ayame set, which came with five appetisers, one creative sashimi dish, three kinds of seasonal sashimi, one fried and one grilled item, five pieces of sushi, one braised rice dish, a soup, and dessert (or fruit). Executive chef Michael Chan, formerly of NOBU Hong Kong and Privé Group, was generous in both filling our gorgeous ceramic sake cups and imparting knowledge about the ingredients he had chosen for this special menu, which centred around crab, fig, and kabu (turnip). The sushi course was undoubtedly our favourite: the kombu-cured Japanese horse mackerel was flavourful with just the right amount of bite; the aged toro – paired with yuzu radish to cut through the fattiness – melted in our mouths with smoky, fragrant fish oil coating the rice. Rice from Tanba, Kyoto, were cooked in mineral water for a unique sweetness, with each grain chewy yet retaining structural integrity. Other highlights include the lightly torched hamachi belly sashimi; shrimp sashimi to be dipped in an irizake sauce with a dash of mirin; the steamed fig appetiser topped with edible flowers from Finland; and the umami-packed, sponge cake-like tamagoyaki with hints of shrimp and fish.
For those looking for a modern omakase experience with a view, Sushi Tsubomi is the place to be. What’s more, we appreciate executive chef Michael Chan’s attention to detail, from his selection of the finest seasonal ingredients and meticulous plating, to the delicious housemade snacks (such as dried kounago fish and cured scallop, which were both excellent) to go with sake.
Spending: the Ayame set costs $2,388pp; other omakase menus are available from $1,288
Highlights: kombu-cured Japanese horse mackerel sushi, lightly torched hamachi sashimi, steamed fig
What else: guests can opt for vegetarian omakase menu, Matsu, for $750.
22/F V Point, 2-22 Tung Lung Street, Causeway Bay
Tel: 2339 1899