By utilising the freshest seasonal ocean catches, the sister restaurant of Tai Hang’s I M Teppanyaki exemplifies skilful execution of creative sushi
While the opening of Sushi Saito’s first outpost in Hong Kong has been highly anticipated, it would be remiss to pass over new players such as Tai Hang’s Sushi Hana. Owned and operated by the proprietor Lawrence Mok, who is also the executive chef at the adjacent I M Teppanyaki, Sushi Hana is one of the latest quality sushi bars to launch in Hong Kong, having opened just over a month ago.
The restaurant’s exterior is modest and understated, and when searching for it along the Tai Hang strip, one should look for the hanging red noren, or door curtain. Behind it is a brightly lit space, a petit room set with a three-sided sushi bar, each side featuring a sushi chef ready to serve his handmade creations. Lightly embellished with paintings of cherry blossoms and patterns of gingko leaves, is the wall of wooden fish scales, an artistic installation that also resembles ripples and sea waves that becomes the focal point of the restaurant.
The dinner menu is simple, with four sets ranging from one featuring exclusibely sushi to an omakase option—a structured set featuring sashimi, cooked dishes, and sushi. Our meal began with a starter of Hokkaido scallop, grilled slightly and topped with shrimp miso, torched broad beans and white asparagus; the tender ivory-toned stalks, just coming into season at this time of the year, are juicy with a welcoming bite, matched with the buttery broad beans. The scallops are succulent, enhanced with miso dressing with a touch of shrimps.
Compared to the sushi-only set, the omakase menus are of better value, unless you really enjoy sushi. The 3-kind sashimi makes the most of seasonal harvests, with each fish served separately. A ginger-and-scallion soy dip adds depth to the sayori, a silver-skinned lean fish, while ark-shell clam, beautifully carved out from its shell, retains its crunchy texture enhanced with a touch of kabosu orange juice and zest.