Le Comptoir has brought a traditional Edomae sushi experience to Hong Kong’s bustling Central district with the opening of UMI, a 10-place sushi counter with a refined yet relaxing setting, offering the city’s discerning diners the freshest Japanese dishes in the area.
Nestled in the heart of Hollywood Road, UMI represents a perfect marriage between some of Hong Kong’s most important historical landmarks and the rich traditions of the classic Japanese culinary style. Offering a sophisticated and intimate space reminiscent of the finest omakase sushi bars of Tokyo, the eatery boasts light wood tones dominate the minimally decorated interior, which features a seven-meter-long counter made of a single piece of Japanese Hinoki wood and dark wooden conoid chairs designed by George Nakashima.
At the helm of UMI is master sushi chef, Yukio Kimijima, who was born and raised in Tokyo and is the fourth-generation sushi chef, the omakase menu is curated according to what chef Kimijima is able to source from Japan, as he imports ingredients daily from the island nation and prepares each course of the omakase menu as needed, ensuring that each morsel of fish is consumed at its optimal temperature and texture, moulding the rice onto each piece with finesse.
The enticing menu includes hirame (halibut) from Honshu prefecture of Aichi, which is garnished with fresh sudachi juice, a Japanese citrus fruit that is a specialty of Tokushima Prefecture, and freshly grated Himalayan rock salt. Another highlight is the kawahagi (thread-sail filefish), native to the western Pacific, which is finished with a delicate, creamy slice of fish liver.
Tuna is a strong focus on UMI’s menu and is part of the traditions of the Edomae sushi experience. Chef Kimijima serves no less than three different cuts of the fish while offering a different choice of rice every season to ensure the highest quality.
Edomae sushi refers to a traditional form of the dish originated in Edo, or modern-day Tokyo. During that era, fish was not able to be refrigerated, so freshly caught quarry from Edo Bay needed to be served almost immediately. Edo sushi was the first to combine raw fish with another Japanese staple, rice, with a touch of wasabi for the plant’s antibacterial qualities. Today’s Edomae sushi refers to any freshly caught fish served in the traditional way, using ingredients from surrounding waters. www.lecomptoir.hk/#/umi
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