The Ritz-Carlton, Hong Kong welcomes one of Tokyo’s best sushi masters Koji Kimura and tempura artisan Shuji Niitome this April. The duo, represented by food blogger 走走吃吃 (Instagram: mrchichi1988) for this event, will offer a rare opportunity for Hong Kong gourmands to savor their authentic Japanese delicacies.
From April 12-14, both chefs will have an exclusive pop-up at Ozone, The Ritz-Carlton, Hong Kong serving omakase sushi and omakase tempura for lunch and dinner. On the night of April 13, the duo will join force and present a four-hand dinner, for one night only.
Dubbed as the “Father of Aged Sushi”, Chef Koji is a third-generation sushi master best known for his signature “aged sushi”. Born in 1971, he apprenticed alongside his grandfather and started on his own at the age of 33 years old, opening Sushi Kimura. The restaurant has achieved two Michelin stars for six consecutive years since 2013, and also won the prestigious Tabelog Gold award.
Chef Koji has mastered intricate techniques of aging fish creating a new dimension of the artistry of sushi making. Through the dry-aging process, the natural enzymes of the fish are activated and the taste is enhanced, which brings out the umami flavors of the fish even more so than fresh sushi.
Like Chef Koji, Chef Shuji is also an innovator in Japanese culinary scene. After years of training at Ginza tempura institution Tenichi, Chef Niitome started his own restaurant Tempura Niitome which quickly attracted a strong fan base both in Japan and overseas.
Chef Shuji has perfected tempura by frying premium ingredients in a batter of flour frozen to -60 °C to achieve the light-as-air crispness. He has also innovated the frying process by turning down or even turning off the oil midway to create a fine batter without masking any of the ingredients’ flavors. The frying process for different ingredients is timed perfectly to enhance the taste of each ingredient.
He makes no compromises when selecting the highest quality ingredients for his creations. He also handpicks condiments such as salt from Okinawa and tempura dipping sauce with dashi extracted from bonito fish.
Apart from the omakase menus, gourmands will also have a chance to choose from a premium sake menu from Sake Central.
For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at [email protected].
The Ritz-Carlton, Hong Kong welcomes one of Tokyo’s best sushi masters Koji Kimura and tempura artisan Shuji Niitome this April. The duo, represented by food blogger 走走吃吃 (Instagram: mrchichi1988) for this event, will offer a rare opportunity for Hong Kong gourmands to savor their authentic Japanese delicacies.
From April 12-14, both chefs will have an exclusive pop-up at Ozone, The Ritz-Carlton, Hong Kong serving omakase sushi and omakase tempura for lunch and dinner. On the night of April 13, the duo will join force and present a four-hand dinner, for one night only.
Dubbed as the “Father of Aged Sushi”, Chef Koji is a third-generation sushi master best known for his signature “aged sushi”. Born in 1971, he apprenticed alongside his grandfather and started on his own at the age of 33 years old, opening Sushi Kimura. The restaurant has achieved two Michelin stars for six consecutive years since 2013, and also won the prestigious Tabelog Gold award.
Chef Koji has mastered intricate techniques of aging fish creating a new dimension of the artistry of sushi making. Through the dry-aging process, the natural enzymes of the fish are activated and the taste is enhanced, which brings out the umami flavors of the fish even more so than fresh sushi.
Like Chef Koji, Chef Shuji is also an innovator in Japanese culinary scene. After years of training at Ginza tempura institution Tenichi, Chef Niitome started his own restaurant Tempura Niitome which quickly attracted a strong fan base both in Japan and overseas.
Chef Shuji has perfected tempura by frying premium ingredients in a batter of flour frozen to -60 °C to achieve the light-as-air crispness. He has also innovated the frying process by turning down or even turning off the oil midway to create a fine batter without masking any of the ingredients’ flavors. The frying process for different ingredients is timed perfectly to enhance the taste of each ingredient.
He makes no compromises when selecting the highest quality ingredients for his creations. He also handpicks condiments such as salt from Okinawa and tempura dipping sauce with dashi extracted from bonito fish.
Apart from the omakase menus, gourmands will also have a chance to choose from a premium sake menu from Sake Central.
For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at [email protected].