Good Eating Edit: Discover Hashibami’s indulgent omakase – the Japanese fine dining restaurant in Hong Kong serves up Hokkaido Akkeshi oyster and monkfish liver paired with exquisite sake

Omakase is the apex of Japanese cuisine. The word itself is short for “omakase shimasu”, which essentially means, “I trust you, chef.” An omakase meal is an intimate experience akin to a verbal and non-verbal dialogue between guests and the chef. Diners leave it entirely to the master behind the counter to decide on the freshest ingredients and best dishes to create that day.

At Hashibami in Hong Kong, visitors are in the safe hands of chef Chan, a man with more than 25 years of experience working at some of the best Japanese restaurants in town. The omakase meals at Hashibami feature some truly unforgettable dining experiences.

One stand-out morsel is a dish of crispy fried Saga seaweed that sits beneath a mix of rice and premium Hokkaido red sea urchin, topped with slices of black truffle. The dish contains rich layers of flavour and is a must-try on any visit to Hashibami.

Also essential is the Hokkaido Akkeshi oyster, which is braised slowly under low temperatures. Unlike other bivalves, this one is particularly meaty and has a rich and full-bodied flavour. With each bite you can taste an incredible sweetness.

Another treat from northern Japan is the Hokkaido monkfish liver. Served with a “secret sauce”, yuzu skin is grated and sprinkled atop the dish to help elevate the flavour of the liver. The meat itself is soft and melts in the mouth. The yuzu skin and the accompanying sauce are refreshing and lend the entire dish a sustained aftertaste, without any of it feeling excessively rich.