Black Sheep's Intimate Omakase Sushi Haru Returns

The city’s finest Edomae-style sushi omakase experience is set for a return with Black Sheep’s intimate Sushi Haru, headed by star chef Hirokuni Shiga with decades of experience in Japan, Australia, Europe, and China.

Seen as a landmark opening from Black Sheep Restaurants’ founders Syed Asim Hussain and Chistopher Mark, the eight-counter seat Japanese eatery is set to serve an omakase menu (HK$2488 per guest) of chef Hiro’s creative flex building a culinary journey employing Edomae sushi techniques.

First created in present-day Tokyo, Edomae-style sushi employs fish marinated in a red vinegar-base brine made from sake lees, harking back to earlier days of sushi preparation wherein preserving fish with soya sauce, salt and vinegar accentuated the natural flavours of the fish.

At Sushi Haru, chef Hiro aims to provide a balance with one of professionalism and enjoyment, embracing the beauty of sushi whilst also existing as an accessible food beyond other elite or ostentatious omakases.

“I don’t want the experience to be unapproachable. In Japan, there are so many hard, long faces behind the counters, a sort of seriousness that can sometimes appear angry. I like to engage more; I want my guest to enjoy their experience and leave filled with that joy, this is what makes true hospitality,” said chef Hiro in a press release.

“Opening a sushi restaurant is something of a dream come true for me. As a young chef I lived in Tokyo in Tsukiji, I chose that neighborhood because I wanted to be close to the market and I ate sushi for breakfast every day. I became something of an unofficial tour guide for the hotel I was working at when they had an important guest or celebrity who wanted to see the market. Gérard Depardieu was one of the more memorable guests that I toured Tsukiji with,” added Mark.

Sushi Haru serves dinner from Tuesday to Saturday, starting at 6 PM.