In the heart of Central Market, Hong Kong’s culinary landscape has welcomed a new gem – Uogashi Nihonichi’s second standing sushi bar, a testament to its soaring success since debuting at AIRSIDE in Kai Tak last September.
This acclaimed Japanese fresh fish specialist, rooted in the rich traditions of Edomae-sushi, brings a burst of vibrant and eclectic energy to its Central location, setting the stage for a broader expansion across Hong Kong.
Unveiling Central Market’s Culinary Tapestry
Uogashi Nihonichi’s Central branch unveils a kaleidoscope of culinary experiences, departing from the minimalist aesthetic of its AIRSIDE counterpart. The ambience is infused with colour, courtesy of wall hangings and fish-shaped soy-sauce container-themed pendant lamps.
The sushi bar, adorned with dark wood panels, offers diners a choice between sitting or standing on the 20 tall stools.
As winter embraces Japan, Uogashi Nihonichi at Central Market becomes a haven for connoisseurs of seafood delicacies. With a commitment to authenticity, the restaurant showcases a diverse array of premium seasonal seafood, meticulously paired with top-quality rice from Japan.
The result is an exquisite presentation that accentuates the natural flavours and textures of the seafood, whether in the form of sushi or standalone sashimi.
Exploring Winter Wonders
The winter chill intensifies the allure of Kinmedai (Splendid Alfonsino) from Hokkaido. Priced at HK$68 for sushi and HK$118 for sashimi, this seasonal delight offers delicate, tender flesh brimming with umami flavours.
Hailing from Ehime, the subtle Kawahagi (File Fish) at HK$68 (sushi) and HK$118 (sashimi) transforms into a creamy, intoxicating gem when paired with its own liver in nigiri-sushi, showcasing the culinary ingenuity of Uogashi Nihonichi.
The deep-ocean Kuromutsu (Japanese Blue Fish) from Kochi, priced at HK$68 (sushi) and HK$118 (sashimi), stands out as a rich, fatty, marbled delight, offering a symphony of flavours that dance on the palate.
Winter wonders take centre stage in the deluxe Omakase Set (HK$688), featuring four pieces of sashimi, seven Edomae sushi, a handroll, and chawanmushi. For sushi enthusiasts, the Sushi Omakase Set (HK$398) offers a tantalising array of 10 seasonal seafood varieties and a handroll, complemented by the house’s special miso soup.
Seafood aficionados seeking a lighter meal can indulge in the Sashimi Set (HK$228) or opt for the Seared Sushi Set (HK$248), where the flavour is sealed in through a quick flash-fry, ensuring a delightful culinary experience.
Lunchtime Delights at Central Market
Uogashi Nihonichi Central’s lunch offerings, served from 12 noon to 2:30 pm, feature hearty donburi sets starting from HK$158, including the signature miso soup.
From the melt-in-the-mouth Wagyu Beef with Uni Rice Bowl (HK$268) to seafood delights like the King Crab Meat Rice Bowl (HK$228) and Sea Eel Rice Bowl (HK$178), these sets cater to the diverse palates of the Central lunchtime crowd.
The menu introduces innovative donburi pairings, such as the Avocado Tuna Rice Bowl (HK$198), Quinoa Shallot Crispy Salmon Skin Rice Bowl (HK$158), and Hamachi Caramelised Onion Rice Bowl (HK$158). Each bowl offers a textural symphony of ingredients, demonstrating Uogashi Nihonichi’s commitment to culinary creativity.
Sake Symphony: Elevating the Dining Experience
Elevating the sensory experience, Uogashi Nihonichi invites patrons to indulge in a Sake Flight at HK$88 per person. From January to March 2024, the flight features Fukuju Junmai Ginjo from Hyogo Prefecture, known for its roasted chestnut flavours, and the smooth, fresh, and fruity Manotsuru Junmai Ginjo from Nigata.
The comprehensive sake list boasts two Osaka giants – Daimon 55 Junmai Ginjo (HK$218/300ml) and Rikyubai Hanzaemon Junmai Daiginjo (HK$588/720ml). Hiokizakura Yamashitataru Nama Junmai (HK$488/720ml) from Tottori Prefecture offers a less sweet, high-acidity option for those exploring a crisp, unpasteurised sake.
Beyond Sushi: Exploring Japanese Libations
Exclusive to Central Market, Uogashi Nihonichi’s drinks list extends beyond sake, featuring a curated selection of premium Japanese whisky and gin. The enticing variety includes beer by the bottle (Suntori, HK$62), Chu-hi in Aomori Apple, Hokkaido Melon, and citrusy Hyuganatsu flavours (HK$48), Japanese Cider infused with Ripe Peach, Muscat Grape, Apple, or Yuzu (HK$38), and Marble Soda (HK$32).
With ‘uogashi’ translating to fish market in Japanese, Uogashi Nihonichi is dedicated to presenting fresh fish in seven distinct ways – freshly caught, grated, boiled, baked, fried, cooked, and squeezed.
This commitment, coupled with the skilled craftsmanship of Uogashi Nihonichi’s sushi chefs, ensures that every bite is a masterpiece of pure, firm rice and fish, offering an authentic and satisfying sushi experience.
Brought to Hong Kong by Cafe Deco Group, Uogashi Nihonichi encapsulates the essence of a 200-year-old “sushi stand” culture. As one of the few sushi restaurants in Japan with auction rights in the top fish markets, it seamlessly blends tradition with innovation, delivering a culinary symphony that resonates with sushi enthusiasts and seafood aficionados alike.
