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Mizutani at Alva Hotel by Royal

Shatin’s newest full-service hotel, Alva Hotel by Royal recently opened its doors to much acclaim. A 618-room hotel along Shing Mun River, the hotel offers several dining options that include a Cantonese restaurant, an international all-day- dining buffet outlet, and Mizutani, a contemporary Japanese restaurant and bar located on the top floor, with a commanding view of the Shatin area and the mountains beyond.

Mizutani’s specialties are Sushi and Robatayaki. Two seasoned Japanese chefs helm the operation, which aims to serve authentic Japanese cuisine with a contemporary flair, using the freshest ingredients flown in from Japan.

Mitzutani’s décor is sophisticated. Its ambience is airy and open, aided by the full-height windows and expansive views. The space is divided smartly to create clusters for the sushi bar, the robata grill counter, main dining room and a rooftop bar.

For omakase meals, the restaurant offers three options, capped by Chef's Special Sushi and Seasonal Dishes Course ($1,680 per person), a real gourmet's treat that includes sushi and sashimi, Kyushu beef and cooked dishes. The other options are Chef's Recommended Sushi Course ( $1,280 per person), our selection, and Chef's Special Dishes Course, a balanced offering of Japanese delicacies. A full collection of premium sakes and innovative cocktails is available from the bar.

Executive Chef Tomiya Yu, a pedigreed sushi and kaiseki chef who hails from Okayama Prefecture, guided us through our Omakase journey. After an Apple Vinegar Champagne Jelly with Japanese Tomato appetiser, we tucked into the sashimi dishes. The Shima Aji (Stripped Jack) Sashimi with Mullet Roe was savoury, and the Slow-cooked Abalone

with Ginger Bud Abalone Liver Sauce presented with perfectly textured abalone meat. Fresh Aomori Oyster with Sour Jelly, Myoga and Perilla Flower was also a real treat and slurpy good, while the prized Nagasaki Bluefin Tuna Sashimi and Seared Chutoro tasted excellent.

The sushi dishes were next. Hokkaido Peony Shrimp Sushi with Shrimp Tomalley, Chiba Kinmedai Sushi, Tottori Crab Sushi with Crab Paste Miso and Sesame and Fukuoka Aji (Jack Mackerel) Sushi were the first batch – all good, all yummy. We were then served Kagoshima Wagyu Sushi with Hokkaido Nemuro Uni (Urchin), which practically melts in the mouth, the beef is so marbled and tender. Then we tried Fukuoka Squid Sushi with Seasoned Fresh Seaweed, Myoga and Perila Flower.

The final batch included Whole Purple Sea Uni (Urchin) Sushi with Soy Sauce Marinated Salmon Roe, Rock Salt Seared Chutoro Sushi, Soy Sauce Marinated Tuna Sushi with Scallion, Teriyaki Kobe Sea Eel Sushi and Tuna Minced Temaki (Hand Rolled Sushi) with Scallion. We ended this sumptuous meal with Peony Shrimp Head Miso Soup, rounding out a full umami flavour, and the Homemade Red Bean Tofu Pudding as dessert. To accompany the meal we chose the house saki – Mizutani Junmai Ginjo ($580/ 720 ml), which is very fit for purpose.

Our Omakase dining experience at Mizutani was splendid. And given the amount and quality of dishes served, the meal represented good value. So, if you are in the mood for an excellent omakase outing in a relaxed and expansive setting, we highly recommend Mizutani. ■

28/F, Alva Hotel by Royal, 1 Yuen Hong Street, Shatin. Hong Kong

3653 1115