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Edomae Elegance Where Hospitality and Appreciation Dance with Every Sushi Bite
𝑳𝒖𝒏𝒄𝒉｜12:00 p.m. - 3:00 p.m.
𝑫𝒊𝒏𝒏𝒆𝒓｜7:00 p.m. - 11:00 p.m.

“Fatty Tuna, Otoro” 大拖羅 The most prized

“Fatty Tuna, Otoro”
大拖羅

The most prized cut of bluefin tuna, Otoro is revered for its rich marbling and melt-in-your-mouth texture.

Chef Taniguchi presents this delicacy with minimalist precision, allowing the pure umami to shine and leaving a lingering impression of elegance and depth.

Book Now: https://bit.ly/3TtO2Ae (Link in Bio)
Inquiries: +852 5503 0913

𝑳𝒖𝒏𝒄𝒉｜12:00 p.m. - 3:00 p.m.
Nigiri Course: HK$1,180 +10%
Omakase: HK$1,980 +10%

𝑫𝒊𝒏𝒏𝒆𝒓｜7:00 p.m. - 11:00 p.m.
Nigiri Course: HK$2,380 +10%
Omakase: HK$2,980 +10%

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@laisundining @kanesakahk
#edomae #sushikanesaka #鮨かねさか #かねさか
#japanesebento #hkbentobox #hkjapanesefood #hongkongfood

“Junsai, Mehikari, Hairy Crab” 蒪菜，目光

“Junsai, Mehikari, Hairy Crab”
蒪菜，目光魚，毛蟹

A graceful opening to the meal, this trio of Mehikari, Hairy Crab and Junsai offers a layered expression of summer's bounty.

Mehikari is a seasonal deep sea fish. We carefully butterfly the small fish and rinse in salt water, dried overnight, then gently grilled to preserve its soft, silky flesh.

For the Hairy Crab, we meticulously hand-picked to retain the delicate sweetness of the crab meat. The meat is crowned with the crab roe and a crab vinegar jelly, adding a shimmering layer of umami and refinement.

Junsai, known for a light, slimy texture, is seasoned with our homemade vinegar with fresh blueberry and raspberry. Ideal appetizer for hot summer.

Together, these elements create a harmonious journey of texture and temperature, awakening the palate with grace and restraint.

Book Now: https://bit.ly/3TtO2Ae (Link in Bio)
Inquiries: +852 5503 0913
-
@laisundining @kanesakahk
#edomae #sushikanesaka #鮨かねさか #かねさか
#japanesebento #hkbentobox #hkjapanesefood #hongkongfood

Kanesaka Hong Kong strive to create a comfortable

Kanesaka Hong Kong strive to create a comfortable and refreshing ambiance, reminiscent of an Edomae-style sushi restaurant. Our guests can savor finely curated sushi by Chef Taniguchi as if witnessing a captivating performance on stage.

𝑳𝒖𝒏𝒄𝒉｜12:00 p.m. - 3:00 p.m.
Nigiri Course: HK$1,180 +10%
Omakase: HK$1,980 +10%

𝑫𝒊𝒏𝒏𝒆𝒓｜7:00 p.m. - 11:00 p.m.
Nigiri Course: HK$2,380 +10%
Omakase: HK$2,980 +10%

Book Now: https://bit.ly/3TtO2Ae (Link in Bio)
Inquiries: +852 5503 0913

-
@laisundining @kanesakahk
#edomae #sushikanesaka #鮨かねさか #かねさか
#japanesebento #hkbentobox #hkjapanesefood #hongkongfood

“Young Sea Bream Sushi, Kasugodai”
春子鯛壽司

A seasonal delicacy in Edomae-style sushi, Young sea bream or Kasugodai (child of spring) is harvested at around one year of age. At this stage, it is prized for its delicate sweetness, leaner flesh and refined character, distinct from its mature Madai.

First of all, it is carefully scaled and deboned in a smooth texture, then gently salted and rinsed. Using Yushimo Tsukuri method, the skin is gently blanched to create a delicately contrast between the flesh and skin. Finally, the fish is marinated with kombu (kelp), imparting a subtle umami depth.

All the process only makes one goal, developing a balanced bite of complexity where clean salinity, soft acidity and natural umami of the fish meld seamlessly, delivering a subtle sweetness that lingers.

Book Now: https://bit.ly/3TtO2Ae (Link in Bio)
Inquiries: +852 5503 0913

-
@laisundining @kanesakahk
#edomae #sushikanesaka #鮨かねさか #かねさか
#japanesebento #hkbentobox #hkjapanesefood #hongkongfood

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