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在香港尖沙咀的宇田津鮨是一家極具日式風情的壽司店，提供新鮮的食材和精緻的料理。而且仲係一個歷史建築物裏面，別具有特色，服務同環境都非常之超讚。宇田津鮨提供高品質的壽司和甜品，還有優雅的用餐環境和周到的服務，喜愛日式料理的者不容錯過的選擇。每次嚟都有日藉廚師發辦，每一次都會有驚喜，今日食咗好多多款唔同類型嘅壽司，每一度都好有驚喜好特別，平時嘅壽司店係與別不同嘅，我特別鍾意食佢嘅創作壽司，佢嘅甜品更加出色，每一次嚟都有唔同嘅選擇，而且都係精心廚師研發製造出嚟嘅，今次食嘅係抹茶蛋糕，同焙茶啫喱，無論口感層次感同味道，都難以形容，簡直就係齒頰留香，一定要自己試過先可以講到嗰個味道。今日最特別嘅係海膽壽司，喺海膽同飯中間夾了一片炸紫菜，這個炸紫菜是厚厚的，咬落去嘅口感非常不同，而且層次感亦都好豐富，仲有海膽嘅鮮味。仲有一個好特色好似西方拿破崙嘅做法，而呢個做法中間係一個熟魚，味道同口感我都係第一次食，呢個做法非常之好味道，而且仲有魚嘅鮮味喺裏面。我好鍾意呢一間餐廳，所以推薦俾大家。。
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2月去東京時book唔到～緣慳一試，估唔到最近睇報紙發現原來偷偷在香港開了分店～即刻訂位！可能新開張，訂位都算容易～估唔到節奏都幾快，唔需要等齊人就可以開始～ 日本師傅都識講少少英文 而樓面都會幫手解釋菜的內容。令外有驚喜既係，佢地既蔬菜食材，因為真係未見過壽司店有以蔬菜為招牌菜的。小肌香草卷- 係第一道菜～食落甘甘的味道再加上魚既鮮味。煙薰吞拿魚腩（唔記得影相）煙薰味好香，吞拿魚是用魚鮫位，魚肉特別嫩滑。另一個招牌菜是：野菜手卷：呢個真係好出色，係食左幾件濃味菜後再上的。最正係食落脆卜卜，原來加入左炸薯仔片、秋葵同麵豉醬。海膽壽司都係驚喜之一，兩款海膽再夾住個紫菜天婦羅！不過真係太大舊，食得好倫盡其他菜膽壽司都好食～ 以新開黎講，品質叫唔錯。應該會再黎多次！
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Stunning restaurant and delicious dishes! I loved the experience.The slices of fish are large and fresh and fills your stomach. There is a lot of vegetable used so it feels healthy.Dishes I enjoyed:Herb roll - This one was visually instagrammable! The plate was a colorful Italian plate and the sushi had edible flower on top. The taste was very fresh like having a garden blooming in your mouth.Fatty Tuna - This one is smoked and it matched the wasabi topping very well. I think the chef uses special wasabi because it was the most delicious wasabi I had. The tuna is very high quality.Abalone Soup - I was surprised that Abalone can be so good. This abalone was from south of Japan.Hong Kong Eel - This was local sourced eel and the chef said it takes many days to prepare the eel. It was very soft and fresh!
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I had the opportunity to visit Udatsu Sushi in August. Located in the historic FWD House 1881, Udatsu Sushi offers a refined and modern take on traditional Japanese cuisine. The restaurant's intimate 12-seat setting, combined with contemporary art and jazz music, creates an elevated yet welcoming atmosphere. The eel nigiri was particularly memorable, and is a must-try for seafood enthusiasts. This Hong Kong signature item combines the rich texture of premium eel with a delicate sweet soy glaze, which enhances the natural umami flavors of the fish. The overall service was excellent and the staff were also warm and friendly. Looking forward to come back again, when I visit Hong Kong!
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Dinner organised by Brother, who was excited to get a text from Chef Udatsu saying he would make a special trip to HK and knead sushi for us. Having been exiled to work on a project in the great motherland, I also made a special trip back for this meal. 2nd seating started at 8:30. I was anxious to start on time, since I needed to get back. Server assured me that it would be ok, as chef also had a flight to catch. Counter seating 12, didn’t look too different from predecessor. Here’s what we had. Saba- loved the plate. (Super) fatty tuna smoked over straw, served in a smoke-filled luxurious glass container.Kombu broth with abalone from KyushuLocal Unagi with salt, vinegar and finely chopped kinome (Japanese pepper leaf). Massive.. didn’t look too appetizing. Didn’t know how to eat it and decided to stuff it all into my mouth; very unladylike. Sorry, but much prefer Japanese eels.Vegetable roll with potato, okra, cucumber, pickled radish, Japanese ginger) etcBaby snapper Uni Deep fried fishball made with White fish. Exterior could be crispier. Hairy crab Medium fatty tunaFatty tunaTrout and mushroom wrapped in Pumpkin skin. Loved the aroma of the steamed skin.ScallopShrimp cooked in different temperatures2 types of Uni atop a piece of Tempura-ed nori- interesting texture combination.Another gigantic piece with tuna etc. Even more difficult to put in the mouth with the upright stalks of spring onion; decided to do separate bites this time with disastrous results- rice flew everywhere. Miso soupTamagoDessert Trio of Melon, Miso icecream and yuzu YōkanIn summary: XL sushi pieces. Shari was right on point- two different batches of rice were used, to be blended depending on the type of fish. Greatly appreciate Chef’s artistic sense, creative touches, and efforts on sustainability. Unfortunately was in a hurry to leave (10:15pm); didn’t get to socialize properly with Chef.
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