Sea urchin is known to be the “gold of the sea”, no doubt due to its gorgeous yellow-orange hue and prized status in the culinary world. Distinct in both texture and flavour, uni always makes for a luxurious experience for the tongue.
Udatsu Sushi
Renowned for its new-age approach to sushi, the one Michelin starred Udatsu Sushi in Tokyo has opened a historic second home in Hong Kong. Not unlike an upscale private gallery, works by varying contemporary artists hang from the sleek, concrete walls of the restaurant—a fine complement to the culinary artistry unravelling at the omakase counter. Chef-owner Hisashi Udatsu’s creations are rooted in the traditional art of sushi yet boast of his commitment to excellence and his own distinct creativity. His take on uni is a deceptively simple reinvention of typical sea urchin sushi, where a generous portion of both murasaki and bafan uni is perched atop a delicately fried piece of nori seaweed.
“The inspiration came from an image I had when I went to eat tempura,” he says. “You can enjoy the combination of the fluffy texture of the sushi rice, the crispy warmth of the fried nori, and the cool creaminess of the sea urchin. The contrast in temperature and the three different textures create a unique experience. Hokkaido’s sea urchin pairs well with nori due to its abundance of kelp, making it a perfect match for our original sea urchin dishes.”
G/F, Stable Block, FWD HOUSE 1881, 2A Canton Road, Tsim Sha Tsui; @udatsu.sushi.hk
Ronin
After 12 glorious years, Ronin has launched a “Throwback Omakase” menu for one last hurrah. Through this special curation, regulars and friends of the beloved izakaya can indulge in nostalgic flavours that recall the fondest of memories, whilst celebrating the essence behind what makes Ronin’s food so great. “It’s easy to eat. It makes sense. It’s tasty,” says co-founder Matt Abergel. “Those are all parts of what we do.”
Among the restaurant signatures is an unconventional uni concoction that is best enjoyed when all mixed up “until it looks terrible.” Panko toasted with olive oil and aonori butter forms a crunchy base flavoured with nori flakes, while yuzu salt, peel and juice bring a refreshing burst of citrus to cut through the dish’s rich saline flavours. “It’s kind of a bread and butter situation. Uni has a very creamy sweet flavour that I always thought goes well with sweet white bread.
Editor
Alyanna Raissa J. PayosCredit
Lead image: Samantha Sin and Ella Wong for Vogue Hong Kong's November 2024 issue
