Soft jazz mingles with the clink of Clase Azul highballs as diners settle in, surrounded by Hiroshi Sugimoto’s atmospheric seascapes from his renowned “Time Exposed” photographic series.
This isn’t a trendy cocktail bar or an upscale art salon – it’s Udatsu Sushi, Hong Kong’s newest and least conventional omakase restaurant.
In the historic FWD House 1881 in Tsim Sha Tsui, Udatsu Sushi is the first international outpost of Hisashi Udatsu, whose eponymous Tokyo restaurant has held a coveted Michelin star for the past two years.
Udatsu Sushi Hong Kong represents more than just an expansion of a successful brand, however; it is an evolution of the high-end sushi experience, where time-honoured techniques meet contemporary artistry and local influences.
