Sushi Haru

Sushi Haru The city's finest Edomae-style omakase experience.

Isaki, also known as Threeline Grunt, is another summer seasonal item from Nagasaki.
23/07/2024

Isaki, also known as Threeline Grunt, is another summer seasonal item from Nagasaki.

Tachiuo, also known as Hairtail fish, is a visually stunning fish from Nagasaki that adds a cool touch to our menu from ...
18/07/2024

Tachiuo, also known as Hairtail fish, is a visually stunning fish from Nagasaki that adds a cool touch to our menu from Nagasaki.

Introducing Ishigakigai, the Bering Sea cockle from Iwate.
13/07/2024

Introducing Ishigakigai, the Bering Sea cockle from Iwate.

Shirako (cod milt) is a prized delicacy in Japan. Its texture is velvety and creamy, comparable to oysters. Chef Hiro ty...
13/10/2023

Shirako (cod milt) is a prized delicacy in Japan. Its texture is velvety and creamy, comparable to oysters. Chef Hiro typically serves this as an appetiser and sometimes in chawanmushi.

Pair this shirako with one of our new autumn sakes and complete your omakase experience.

Pair your next omakase experience with this lineup of seasonal sake, hand-selected by Chef Hiro for the autumn season. E...
12/10/2023

Pair your next omakase experience with this lineup of seasonal sake, hand-selected by Chef Hiro for the autumn season. Each bottle has an individual profile that will pair with each course specifically to your taste.

Reserve a seat at our counter for lunch or dinner to get a taste of the autumn harvest.

Kisu (Japanese whiting) is a type of hikarimono (silver-skinned fish) known for its low fat percentage. It is typically ...
27/09/2023

Kisu (Japanese whiting) is a type of hikarimono (silver-skinned fish) known for its low fat percentage. It is typically served as tempura in many Japanese restaurants, but Chef Hiro serves this in the traditional Edo-style: salted, rinsed and quickly brined in a water and vinegar solution. It has a light and clean flavour, absolutely refreshing.

Join us for lunch or dinner and get a taste of this delightful rarity.

As you can see, this is our smoked hotate (scallop). They are quite large in size and smoked using cherry blossom wood. ...
23/09/2023

As you can see, this is our smoked hotate (scallop). They are quite large in size and smoked using cherry blossom wood. It has an exceptional taste and texture most omakase lovers have never experienced.

Join us to try this delight prepared by Chef Hiro.

We have a new wine arriving from Yamanashi that is perfect for your next omakase experience. This “Casablanca Blanc” fro...
16/09/2023

We have a new wine arriving from Yamanashi that is perfect for your next omakase experience. This “Casablanca Blanc” from Shion gives the taste of rich, tropical fruits on the palate, while the finish has a nice, soft ending with a crisp citrus touch.

Hiro-san recommends this for the first part of your meal before indulging in sake as the courses go on.

We welcome this wild summer tuna specifically picked by Chef Hiro. This tuna is much more lean which gives the fish more...
12/09/2023

We welcome this wild summer tuna specifically picked by Chef Hiro. This tuna is much more lean which gives the fish more texture and umami. If you want to experience the true taste of tuna, this cut is the one to try.

Book an omakase experience with us and enjoy the bounties of summer.

Kegani (horsehair crab) is back, but this time from Ishikawa. Guests always love to see this one because of its size and...
05/09/2023

Kegani (horsehair crab) is back, but this time from Ishikawa. Guests always love to see this one because of its size and unique texture before being prepared by Chef Hiro.

The preparation is labour-intensive, but the result is more than worth it. Kegani meat is sweet and flavourful - a true delicacy beloved by all.

Warmer weather brings us shiro ika (squid), which is tasty and sweet with the fresh aroma of the ocean. Chef Hiro cuts t...
30/08/2023

Warmer weather brings us shiro ika (squid), which is tasty and sweet with the fresh aroma of the ocean. Chef Hiro cuts the squid along its fibres with thin lines, in traditional Edo-style, to create a smoother texture when eaten. The use of ginger also perfectly balances the flavour of the ika.

Enjoy the best of the season and book a seat at our intimate omakase counter.

After returning from Japan, Chef Hiro personally selected this lineup of natsu (summer) sake for you to enjoy. These lig...
29/08/2023

After returning from Japan, Chef Hiro personally selected this lineup of natsu (summer) sake for you to enjoy. These light, refreshing flavours will pair perfectly with Chef’s traditional Edo-style omakase.

Join us for lunch or dinner Tuesday through Saturday to indulge in these hand-selected sakes and enhance your omakase experience.

Address

M/F, 33 Wyndham Street, Central
Hong Kong

Opening Hours

Tuesday 12:00 - 14:30
18:00 - 23:00
Wednesday 12:00 - 14:30
18:00 - 23:00
Thursday 12:00 - 14:30
18:00 - 23:00
Friday 12:00 - 14:30
18:00 - 23:00
Saturday 12:00 - 14:30
18:00 - 23:00
Sunday 12:00 - 14:30
18:00 - 23:00

Telephone

+85261772606

Website

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