Two of the world’s most prized autumn delicacies – Shanghai hairy crab and Alba white truffle – are bringing an innovative twist to Kyushu-style ‘omakase’ hideaway Sushi Hakucho in Minden Avenue, Tsim Sha Tsui.
Four unique specialties headlining hairy crab from Jiangsu, beloved for its exceptional sweetness and creamy golden roe, and white truffle, the treasured ‘white gold’ fungus from forests of northern Italy, celebrate the highly-anticipated season for the gourmet ingredients at the cosy ‘chef’s choice’ sushi hideaway from 1 November 2021 until availability ends in mid-to-late December 2021.
Veteran Japanese culinary master Harada Makoto artfully handcrafts Halibut & Bafun Sea Urchin Roll with Shanghai Hairy Crab Roe Miso & Modena Vintage Vinegar wrapping sweet, succulent halibut with salty-sweet sea urchin, with dressing of house-made miso elevated to an intoxicating sweet umami level by hairy crab roe, balanced by a drizzle of balsamic vinegar, topped with freshly-shaved white truffle.
Kumamoto A5 Wagyu with Shanghai Hairy Crab Roe Miso and Alba White Truffle is a creative dish pairing with ‘red wagyu’ from renowned Kusunoki Farm on southern-most Kyushu Island. While the only free-grazing wagyu cattle in Japan are leaner, the flavour is a seductive marriage with the sweet umami of hairy crab miso.
Hokuriku Snow Crab & Shanghai Hairy Crab Bean Curd Roll with Alba White Truffle and Egg Yolk Mayonnaise. interestingly balances the sweetness of hairy crab meat with the more savoury umami of snow crab, another winter seafood specialty imported jet-fresh daily by Sushi Hakucho, dressed with rich and luxurious mayonnaise and topped with white truffle shavings for unashamed epicurean decadence of both autumn delicacies.
Chef Harada’s fourth specialty, Kumamoto A5 Wagyu Carpaccio with Shanghai Hairy Crab and White Truffle Oil Flavoured Vegetables, is an exquisite presentation of premium paper-thin ‘red wagyu’ from his home island of Kyushu completing a breath-taking symphony of the senses with assorted vegetables and hairy crab roe drizzled with intensely aromatic white truffle oil.
Three multiple-course ‘Omakase Menus’ are presented at Sushi Hakucho – Nagomi (HK$1,080), Irodori (HK$1,480) and Shippo (HK$1,680). Shippo showcases all four autumn specialties for an additional charge of HK$1,200 per person.
The decadent Shippo menu embraces two appetisers, two types of deluxe sashimi, Wagyu dish, a grilled dish, ten kinds of sushi, a sushi roll, miso soup and dessert; Irodori presents two appetisers, two types of sashimi, a grilled dish, nine sushi, a sushi roll, a miso soup and a dessert, while Nagomi features one appetiser, two types of sashimi, nine sushi, a sushi roll, a miso soup and a dessert.
Other seasonal ‘chef’s choice’ seafood highlights are headlined by “Autumn Sword Fish” Sanma from Hokkaido, the undisputed king of Japan’s seasonal fish with fresh ocean flavour and succulent texture; Pickled Mackerel Sushi of prized gold award-winning Tsushima mackerel pickled by an ancient artisan food preservation method; and Bafun Uni, harvested from great depths at this time of year, and rich in umami with bolder, slightly bitter notes than familiar urchin.
Peak season catches also feature Uchiwa Ebi (Fan Prawn), Noble Scallop, Ise Ebi (Spiny Lobster), deep sea Akamutsu (Rosy Seabass), Sardine, robust silver Tachiuo (Cutlassfish), sweet and succulent Spanner Crab, and Watarigani Blue Crab, beloved for its nutritional roe.
Headlining other exclusive produce at Sushi Hakucho, Kyushu’s native “Hinohikari” rice is more mellow and less sticky in texture than others, and seaweed is from his wife’s family business, one of Japan’s leading producers.
Enhancing the ‘omakase’ experience to pair well with sushi and hairy crab are sakes Chef Harada personally selects from Noguchi Naohiko Sake Institute, a renowned brewery launched by Naohiko Noguchi, one of the most famous Tojis (Master Brewers) in Japan, widely known as “The God of Sake Brewing”; including Miyamanishiki, Gohyakumangoku, Aiyama, Junmai, Honjozo and Junmai Daiginjo.
Bird Kingdom Group Founder and CEO Mr Eric Ting said: “The two most prized autumn epicurean delicacies in the world are bringing surprises to diners with hairy crab and white truffles bringing an innovative twist to enhance the sushi experience crafted by one of Kyushu’s most seasoned sushi masters at Sushi Hakucho.”
Seating just 30 in a cosy 800 sq. ft. space, Sushi Hakucho is designed in quintessentially Japanese minimalist style. Pale wood furnishing and fixtures emanate a sense of calm and tranquillity, and a u-shaped open bar seats 14 for guests to interact with the chef.
Sushi Hakucho is named after the Japanese word for white bird or swan, as well as traditional white cooking pots which are revered in Japanese art culture. One such antique, with a faded painting of sushi dating back to 1890, is showcased at the restaurant as a symbolic emblem of authentic sushi culture.
Sushi Hakucho is located at G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong – open daily from 12noon to 3pm and 6pm to midnight.
For more information, please visit www.sushihakucho.com/; for enquiries, please email info@sushihakucho.com or call (852) 2109-1155.
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