New kid on the Fashion Walk block in Causeway Bay, they have to compete with the rest of the veterans on the strip for the palate of very discerning gourmands.
Sushi Hanami moved here from another location in CWB where they were known for their value-for-money omakase lunch, margin their operations with 日本清酒藏所. Chef Ben from Sushi Hanami continues to be the Executive Chef in charged of the omakase.
Dinner Menu
富山螢光魷魚汁漬 | Marinated Toyama Firefly Squid | 富山蛍烏賊漬け
The harvest of firefly squid (hotaruika) heralds the arrival of spring in Toyama Bay. Hotaruika okizuke is a firefly squid that is put into a mix of soy sauce and sake while it’s alive on a fishing boat. The combination of bitterness of the squid ink, chewy texture of the flesh, and sweetness of the sake makes one happy.
北寄貝明太子沙律 | Hokkigai Mentaiko Salad | ほっき貝明太子サラダ
The texture of the mentaiko reminded me of the new year food komochi konbu 子持こぶ (herring roe on kelp). Kazunoko 数の子 is a special new year day’s food for Japanese eaten for good luck and the texture is like popping candy.
刺身五點盛合 | Assorted Sashimi Platter (5 types) | 刺身五点盛り合わせ
From top left, clockwise – Shimaji シマアジ striped jack, otoro 大トロ premium fatty tuna, uni 雲丹 sea urchin, madai 真鯛 Japanese sea bream and jiodakku ジオダック geoduck
I was quite impressed with the quality of the sashimi served. All the fishes were fresh from Toyosu seafood market airflow to Hong Kong.
六貫壽司 廚師發辦 ｜ Sushi Omakase ｜ 御任せ寿司
Top row : (L-R) Engawa 縁側 flounder fin, uni 雲丹 sea urchin, chutoro 中トロ medium fatty tuna; Lower row: (L-R) Shimaji シマアジ horse mackerel, madai 真鯛 Japanese sea bream, isaki 伊佐木 chicken grunt.
The first six pieces were so good that we added two more a la carte order of uni and otoro.
吉列賴戶內生蠔，北海道帆立貝 | Setouchi oysters, Hokkaido scallops | 瀬戸内海牡蠣、北海道帆立
I thought these were sashimi as well, but I didn’t see the words 吉列, which is a Cantonese for “cutlet”. They were breaded and deep fried, and served with tonkotsu sauce. Very satisfying.
竹莢魚 | Horse Mackerel | アジ
The fatty aji 鯵 (horse mackerel) is one of my favourite sashimi fish, and is usually served with its glistening skin. Usually a whole fish is filleted and served, so you get to enjoy the different texture of the fish. Dipping sauce is a ponzu soy sauce with chopped chives and spicy radish mash.
沖繩苦瓜豚肉炒蛋 ｜Okinawa Stir-fried Bitter Melon with Pork and Eggs ｜ゴーヤチャンプルー
Princess does not like bitter gourd so I take every opportunity that I can get outside of the house to order this rather unpopular, yet very nutritious vegetable. Okinawa bitter gourd is even better than the ones we get at the local market as the flavour is more intense and the bitterness is less intrusive. Sautéed with eggs and pork belly, this is an Izakaya favourite.
黑毛和牛野菜壽喜燒 | Kuroge Wagyu Beef Sukiyaki with Mix Vegetables | 黒毛和牛野菜すき焼き
It’s a cold day and we wanted something warm. Darling picked the sukiyaki which was quite substantial for two to share after all those sushi and sashimi. The onsen egg was a nice touch, but the beef used was not the best.
蕨餅 | Warabimochi | わらび餅
The warabimochi was soft and slightly sweet. The texture was so smooth, that like konnyaku, it just slid down my throat. The kinako (sweet toasted soybean flour) had a wonderful flavour and complimented this mochi very well.
It used to be a great place for sushi, now it’s even better with a wide selection of sake. Choice of seafood is on the conventional side with everyone’s favourites like otoro and sea urchin. Food quality is pretty nice and service is fine.
花見 Sushi Hanami
Shop C&D, G/F, 66-72 Paterson Street, Causeway Bay
銅鑼灣百德新街66-72號地下C&D號舖
Tel : +852 2529 8500 (Reservations)
Visited Jan 2025
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