Early winter is when the King Crab and Bafun Sea Urchin are at their peak. Abiding by the culinary spirit of seasonal eating, sen-ryo is always exploring innovative food pairings, carefully selecting seasonal ingredients according to Japan’s 24 sekki (or solar terms) and sourcing the finest seafood to provide customers with the ultimate umami experience. From now until December 15th, all sen-ryo branches will be rolling out an all-new seasonal [Winter Delicacies] menu that includes seasonal Japanese oysters, Hokkaido surf clams, scallops, Bafun sea urchin and King Crab for diners to experience a varied feast of umami flavours from the sea in the winter months! To round out the flavours of autumn and winter, sen-ryo is launching the fourth round of limited sakes and desserts from now until December 31st, featuring three top sakes from Shichiken Brewery of Yamanashi Prefecture and brewed with the famous water of Hakushu, one of the top 100 pristine waters of Japan. For dessert, the irresistible Caramel Custard Pudding with Vanilla Ice-cream is a treat that both adults and children can enjoy. To promote sake culture, the popular Selected Sake Tasting Flight returns with a carefully curated flight of Shichiken sakes for just $78 that is surely the best news for all sake lovers!

sen-ryo’s all-new [Winter Delicacies] menu: Grilled Live Scallop with Butter and King Crab Hot Pot topping special sushi and sashimi selections with seafood direct from Japan

Visit sen-ryo to embark on a culinary journey where you can enjoy Japanese seafood cuisine in Hong Kong. [Winter Delicacies] upholds “seasonal eating”, the core spirit of Japanese cuisine, where we carefully select the finest and freshest seafood and present seven superior sashimi dishes. These include ①Live Surf Clam Sashimi from Hokkaido; the whole clams are meaty with crunchy edges and served with lime juice for a zesty, appetizing and refreshing bite; ②Seasonal Japanese Oysters are plump and juicy, with a smooth texture; eat them whole to fully enjoy the sweetness of the sea; ③Bafun Sea Urchin and Deep Sea Red Crab Mini Sushi Rice uses in-season Bafun Sea Urchin that are plump and melts in your mouth paired with rich salmon roe, deep sea red crab meat and sushi rice; the fresh and sweet sea urchin flavour lingers in your mouth to give a long, satisfying aftertaste; ④Live Surf Clam Sushi and Strings Gunkan. Crafted by Shokunin, the tender and chewy surf clam with its crunchy strings in a gunkan sushi are simply bites of fresh sweetness; ⑤Seared Live Scallop Sushi with whole fresh and tender scallop sliced in a checkered pattern and brushed with ryukyu soy sauce; lightly seared and paired with salty black fish roe for an elevated aroma and texture; ⑥Grilled Live Scallop with Butter, round and plump scallop grilled with butter for an even richer flavour and served at the table with a flaming salt and egg white mix; ⑦King Crab Hot Pot, a seafood hot pot with a richly layered soup base and fresh wild vegetables that perfectly brings out the fresh and sweet taste of the in-season King Crab; finish off with a sip of intense crab meat broth, a warming soup to welcome early winter.

Seasonally limited three sakes from Shichiken and desserts + Selected Sake Tasting Flight

The ever-popular sen-ryo Selected Sake Tasting Flight is back, and we are proud to present three sakes from Shichiken Brewery of Yamanashi Prefecture that are known for their delicate elegance and brewed with the famous water of Hakushu, one of the top 100 pristine waters of Japan. The flight includes three tasting portions of about 45ml each. First, sample the silky and delicious Shichiken Kinunoaji Junmai Daiginjo, then savour the well-balanced dry Shichiken Furinbizan Junmai that emanates an elegant fruit aroma. Finally, have a taste of the autumn limited edition Shichiken Junmai Shu Hiyaoroshi that is matured for six months at low temperatures while preserving its freshly squeezed essence. Pairing sakes with sushi and sashimi brings out the umami of the two, making this the most complementary of food and wine pairings.

A perfect dining experience is not complete without the dessert course. The Caramel Custard Pudding with Vanilla Ice-cream created by sen-ryo Shokunin is constructed with silky smooth pudding rich with creamy milky undertones and intertwined with a layer of bold caramel crunch. Served with velvety vanilla ice cream, this dessert presents a refined and exquisite flavour experience, making it a sweet and small but certain happiness in early winter.

sen-ryo
B222, B2/F