Sushi Gin 鮨吟

Learning that one of my favourite sushi chefs in Hong Kong has left Kishoku, I was relieved when I found out his new place, Sushi Gin, was finally ready! As I walked into the new restaurant in the same building, I recognize the faces of most of the Team who welcomed us. Chef Do has kept most of my old favourites from Kishoku but he has also taken inspirations from his long holiday in Japan to bring new elements to keep the meal interesting. I’m loving this place even better than the old Kishoku!

Sushi Gin offers 3 omakase menus for dinner. We picked the intermediate one, which includes sashimi, sushi and 2 hot dishes. We enjoyed pretty much every dish and as there are too many of them to include everything, I’ll give you a taste of the highlights here.

DSC02783Monkfish liver and cod-fish shirako in ponzu vinegar. Something seasonal to start the meal, I guess I just have a personal bias for monkfish liver! But the creaminess of the two go rather well with each other.


Buri with autumn colour sesame and radish mash. Adding some peppery spices to cut the fattiness of the fish.


Kawahagi sashimi, 剝皮魚, but the best part is the liver sauce! So rich and flavorful!


So much uni it’s almost toppling over ❤


This I found to be the most special out of all dishes that evening. They have taken out the crab meat and baked it in the shell with miso. The dish came with 2 small pieces of rice crispies for you to dip into the miso. We were told to leave a third of the miso in the crab shell and were offered a small shot of sake. The sake was supposed to pair with the crab and after having a sip, we poured the sake into the crab shell, mix it up with the remaining miso and drank the sake out of the shell.

The other sake-paired hot dish was wagyu beef, but the highlight was actually the sake which came with it, which was made from red rice and came out as a rosy red colour. The sake was tart and had hints of plum taste, which perfectly cut through the marble fat of the beef.

Overall, we were very impressed with Sushi Gin. As I had expected, Chef Do kept up the high standards of the sashimi and sushi, and the 2 sake-paired hot dishes were pleasant surprises. I went back for lunch shortly after the first visit, and the sushi menu was a pretty good bargain, given sushi was served piece by piece at the sushi counter just like omakase. I also learnt that the dinner menu has already had tweaks even just in the span of 2 weeks. I can’t wait to be back!

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Sushi Gin 鮨吟
Address: 27/F, Zing!, 38 Yiu Wah Street, Causeway Bay, Hong Kong
Tel: +852 2151 1888
Hours: 12pm – 2:30pm, 6:30pm – 10:30pm  Mon – Sun
Price: HKD 1,400 – 2,500 (Dinner); HKD 180 – HKD 1000 (Lunch)
Best for: Those who enjoy sushi and sashimi in contemporary style

Favourite dish:  Buri, Toro sandwich in seaweed, Sake-paired dishes

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