GBA Lifestyle News
Food & Drink Section
By Leanne Mirandilla | November 28th, 2017
  • Restaurant
  • Causeway Bay, HK Island
  • Address: 10/F, Henry House, 42 Yun Ping Road, Causeway Bay
  • Website:
  • Open Hours: Daily, Lunch, Dinner, Late Night
  • Capacity: 28
  • Open Since : July, 2002
  • Phone: 2882 8752
  • Rating: 4.5
  • Cuisine: Asian, Japanese, Sushi
  • Ambience: Intimate

Seafood Paradise: Having been around for almost two decades, Sushi Hiro is a sushi bar that’ll make you feel as though you just landed in Tokyo.

Look & Feel: Tucked into a nondescript commercial building, Sushi Hiro eschews opulent fine-dine decor for a minimalist traditional Japanese aesthetic, allowing its practically-still-wriggling fresh seafood to shine.

On the Menu: It’s all about the seafood here. You can order sushi and sashimi pieces separately, but the best way to go is with one of the many sushi or sashimi platters, complete with miso soup and side dishes such as steamed egg custard and green salad. A variety of tempura, rice bowls, noodles and soups are available, too.

Sushi Hiro
Sushi Hiro

Jeng: The sushi and sashimi are fresher-than-fresh, while the tempura is fried to perfection with nary a trace of grease. We also love sitting at the counter, observing the sushi chefs doing their thing (slicing up a truly huge salmon, unwrapping bagfuls of fresh tobiko). Go for the “omougamama gozen” lunch set, which combines all the different types of dishes the restaurant has to offer for $210.

Not So Jeng: While the intimate nature of the restaurant is great for that authentic Tokyo sushi bar feel, it isn’t a great spot for big groups. The dishes also tend to be on the pricy side.

Great For: Sushi purists; catching up with one or two friends.

FYI: The restaurant’s second branch in Tsim Sha Tsui will be moving to a new address in December, 2017.

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

This writeup was based on an independent visit. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.