Tokyo Eats: Black Sheep Restaurants is at it again! Hot on the heels of the opening of their swish teppanyaki joint comes Sushi Haru, a tribute to Tokyo’s beloved Edomae sushi.

Look & Feel: Sleek and simple, allowing the food to take center stage. Sushi Haru features just eight bar seats in a serene charcoal grey space. The highlight is the sushi counter itself, made of 250-year-old natural hinoki (Japanese cypress) wood.

On the Menu: Sushi, but perhaps not as you know it. Sushi Haru specializes in Edomae sushi, where the fish is marinated instead of served raw and fresh. Surprisingly, this is a traditional method – before modern refrigeration, chefs had to preserve the fish in things like soy sauce, salt, and vinegar – which actually enhances the natural flavors of the fish.

All the ingredients here have been specially selected from trusted merchants in Japan, so you know the quality is going to be absolutely exquisite; the chef has used his own personal connections to ensure Sushi Haru has only the best on its menu. That means pickled ginger from a friend in Fukuoka and seafood from specially chosen tradesmen in Hokkaido, Kyushu, and Tokyo. Try the omakase menu ($1,500 for 22-course dinner / $898 for 15-course lunch) to allow the chef to whip up a special menu of his own creation.

Meet the Chef: Chef Motoharu Inazuka was a late-comer to the sushi-making game, but he’s more than made up for lost time. His focus on premium ingredients and the omakase experience highlight his determination to bring back the traditional roots of sushi. A chance foodie friendship with Black Sheep Restaurants’ founders Syed Asim Hussein and Christopher Mark at his Tokyo eatery led to his arrival in Hong Kong and the creation of Sushi Haru.

Great For: Quiet, high-quality meals for two.

FYI: Sushi Haru is hidden within Black Sheep Restaurant’s recently-launched teppanyaki concept, Crown Super Deluxe.

Check out Hong Kong’s newest restaurants and bars here.