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Digest At Newly Opened Masa Hong Kong, Dry-Aged Sushi Is The Star Turn

At Newly Opened Masa Hong Kong, Dry-Aged Sushi Is The Star Turn

At Newly Opened Masa Hong Kong, Dry-Aged Sushi Is The Star Turn
The interior of Masa Hong Kong (Photo: Masa Hong Kong)
By Gavin Yeung
By Gavin Yeung
February 22, 2021
Chef Masataka Fujisawa delves into the unconventional in his newest venture

This February, Lai Sun Dining adds to its enviable portfolio of restaurants with the debut of Masa Hong Kong. Helmed by chef Masataka "Masa" Fujisawa, whose Sushi Masataka omakase bar in Wan Chai has attracted a cult following since its 2017 opening, Masa Hong Kong promises a tantalising mix of world-class omakase and service against a quintessentially Hong Kong backdrop.

Masa Hong Kong shares a floor with sister restaurant Howard's Gourmet in Central's CCB Tower, offering stunning views of the Legislative Council and HSBC Building in a departure from the hidden nature of your usual omakase restaurant. Limited to 21 covers, Masa Hong Kong is able to showcase Fujisawa's attention to detail when it comes to the art of sushi, beginning with the sourcing of ingredients. The fish and seafood is flown, naturally, from Tokyo's Toyosu market, and the nori seaweed from Maruyama Nori in Tsukiji; though Fujisawa's exacting standards require that the wasabi, and even spring water, must be imported from Shizuoka prefecture.

See also: Secret-ish 8-Seat Omakase Spot Sushi Haru Finally Opens to the Public

Fatty tuna at Masa Hong Kong (Photo: Masa Hong Kong)
Fatty tuna at Masa Hong Kong (Photo: Masa Hong Kong)
Sea urchin at Masa Hong Kong (Photo: Masa Hong Kong)
Sea urchin at Masa Hong Kong (Photo: Masa Hong Kong)

Dry-ageing is the focus of the cuisine here, driven by Fujisawa's belief that the process concentrates flavour and umami, while imbuing a more tender texture to the fish. Some showstoppers on the menu include the fatty tuna nigiri, where five layers of otoro, toro and chutoro are carefully arranged on the shari; and Kyushu squid, which is finely diced and mixed with sushi rice, then finished with a peppering of yuzu peel. Most unconventional is the Hokkaido uni, which is cured in kombu for three days for enhanced umami and a marble-like appearance.

Small flourishes help to elevate the dishes further, from the house blend of four vinegars to create the shari, and the use of two different types of rice depending on the fat content of the fish, to a limit on hand-pressing the sushi more than two times for reasons of temperature, pressure and structural integrity of the final product. Masa Hong Kong also lays claim to being the first sushi bar in Hong Kong to feature a full sake cellar, with well-considered sake pairings available to complement a meal.

See also: This Takeaway From Sushi Saito Is The Ultimate Instagram Flex

Chef Masataka Fujisawa (Photo: Masa Hong Kong)
Chef Masataka Fujisawa (Photo: Masa Hong Kong)

Chef Fujisawa and his team hold court from behind what is the longest uncut hinoki wood bar in the city, while the ceiling showcases a handcrafted kumiko wooden pattern created in the Japanese tradition of joinery without the use of any nails. The restaurant also features a private room that seats six for those looking for more discretion.

Masa Hong Kong serves omakase lunch (HK$1,580 up) and dinner menus (HK$2,980). The restaurant is currently open, in adherence to government guidelines, Monday to Saturday for lunch from 12 p.m. to 3 p.m. and dinner from 6 p.m. to 10 p.m.

Masa Hong Kong, 5/F, CCB Tower, 3 Connaught Road Central, Central, Hong Kong; +852 2131 1303, masa-hk.com

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Digest sushi omakase masa hong kong masataka fujisawa new restaurants

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