Niwa Sushi

Niwa Sushi A tranquil Omakase retreat in Central. Address: G/F & Cockloft Ichang House, 61 Caine Road, Central

Our Autumn Lunch Menu follows the season from the sea to the sushi counter. Chilled sashimi, warm dishes and freshly for...
30/09/2026

Our Autumn Lunch Menu follows the season from the sea to the sushi counter. Chilled sashimi, warm dishes and freshly formed sushi give the menu a natural progression from the first course onwards.

There is something particularly satisfying about a carefully made lunch when the afternoon has nowhere urgent to be.

Reserve your seat now through the link in our bio.

我們的秋季午市菜單，從各款海鮮食材，到壽司種類，全依循時令的氣息。各款冰涼的刺身，溫熱的料理，即席握製的壽司，讓菜單從第一道菜開始，自然地延伸至結束。

午市菜單用心準備，讓午後時光從容無擾，令人格外滿足。

歡迎點擊我們Bio的連結訂座。

Sashimi is one of the clearest places to understand the chef's judgement.The selection changes with the day's seafood, w...
28/09/2026

Sashimi is one of the clearest places to understand the chef's judgement.

The selection changes with the day's seafood, while the thickness and direction of each cut are adjusted to bring out the best in the fish. Served in sequence, the pieces create a progression from one flavour and texture to another. All you have to do is follow along.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

刺身，能夠感受師傅精確的判斷力。

每天的選材隨當日魚獲而變，每片魚生的厚薄與刀向，皆經過細心調整，以呈現最佳風味。刺身依序上桌，讓風味與口感隨每一道緩緩流轉。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

23/09/2026

First comes the cut, made according to the fish in front of the chef. Then the rice is portioned, shaped and paired with the neta before the piece makes its short journey across the counter.

Nothing in our omakase needs to be explained when the technique is this visible.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

按各款魚鮮的特性，先精準下刀，再決定醋飯的比例，握塑成型，並與食材完美貼合。

廚師發辦之中，技藝總清晰可見，毋需多加解釋。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

There is still a little warmth in the air when autumn first arrives. Our new menu reflects that in its selection of fres...
18/09/2026

There is still a little warmth in the air when autumn first arrives. Our new menu reflects that in its selection of fresh seafood, cooling flavours and ingredients with a natural sweetness that suits the season.

The courses move gradually through different preparations, keeping the meal fresh from beginning to end. A new season, translated through the counter.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

初秋之際，空氣尚帶著餘溫。我們的全新菜單，以各款精選新鮮海產、清爽怡人的風味，以及鮮甜的當季食材，完美呼應季節的獨特氣息。

各道佳餚採用不同的烹調手法，讓整席饗宴保持新鮮感。全新的季節風味，已悄然登場。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

Omakase leaves the decisions in the chef's hands, from the first appetiser to the final piece of sushi. Like , you can ...
14/09/2026

Omakase leaves the decisions in the chef's hands, from the first appetiser to the final piece of sushi. Like , you can watch the fish being sliced, rice being formed and each course placed before you at its intended moment at the counter.

The experience is simple: relax, receive, and let your meal unfold at its own pace.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

廚師發辦，從第一道前菜，至最後一貫壽司，都由師傅決定一切。來到Niwa，就能像@pigfoodiexhk 一樣，親眼目睹魚鮮被精心切割，醋飯被巧手捏製，每一道佳餚講究地置於吧檯前。

整個體驗簡單純粹，只需放鬆心情，靜心感受，讓整頓以從容的節奏自然展開。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

The sushi counter is a place where small decisions become very noticeable. Our chef selects each fish according to its c...
09/09/2026

The sushi counter is a place where small decisions become very noticeable. Our chef selects each fish according to its condition, cuts it to suit the ingredient and forms it around rice seasoned for the day's menu. Temperature, proportion and timing all have a part to play.

The result is a selection that changes with the season, even when the ritual remains familiar.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

在壽司吧檯，每一個微小決定，都影響深遠。壽司師傅細選魚鮮，因應食材下刀，按當日菜單調味醋飯，並握製成壽司。溫度、比例與時間，每個元素皆需仔細考量。

最終上桌的每一貫壽司，隨時令更迭而變化，讓體驗熟悉且滿足。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

Not all sea urchin tastes the same. The season, the surrounding waters and the urchin's diet each leave their mark, crea...
04/09/2026

Not all sea urchin tastes the same. The season, the surrounding waters and the urchin's diet each leave their mark, creating subtle differences in sweetness, colour and aroma.

Prepared with minimal intervention, the roe arrives exactly as it should: soft, clean and unmistakably fresh.

Subject to availability.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

每款海膽，都各有不同。季節、生長水域與食糧，皆在海膽身上留下獨特的風味印記，讓甜度、色澤與香氣之間有著細膩的差異。

以最簡約的方式悉心處理，讓海膽以最純粹之姿，呈現柔軟清淨，新鮮無比的風味。

菜式會按供應情況稍作調整。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

Preparing the Slow-Cooked Abalone begins with understanding its natural firmness.A gentle simmer softens the flesh while...
31/08/2026

Preparing the Slow-Cooked Abalone begins with understanding its natural firmness.

A gentle simmer softens the flesh while preserving its natual resistance. The accompanying abalone liver sauce brings together savoury depth, natural sweetness and a subtle minerality.

Subject to availability.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

這道慢煮鮑魚，需要精細處理它的厚實肉質。

以慢火溫煮，讓肉質得以柔化，也保留原有的彈性。佐以鮑魚肝醬，讓風味既醇厚，亦帶著鮮甜，還有一絲礦物氣息，層次分明動人。

菜式會按供應情況稍作調整。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

26/08/2026

There are evenings when the meal feels shorter than the time it occupies.

The chef continues preparing, the next plate appears, another conversation begins, and suddenly the final course has arrived. Omakase has always been as much about sequence as flavour. Time behaves a little differently at the counter.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

有些夜晚，用餐時間的體感，比實際的時光更為短暫。

師傅專注備菜，下一道佳餚悄然上桌，另一段對話隨之展開，轉眼之間，最後一道菜已到眼前。廚師發辦在乎風味，更在乎節奏與鋪陳。在吧檯前，時間的流動，有著獨特的節奏。

歡迎透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

Lunch offers a different perspective on omakase. Natural light settles across the counter, the pace feels unhurried, and...
22/08/2026

Lunch offers a different perspective on omakase. Natural light settles across the counter, the pace feels unhurried, and each course arrives without ceremony, only intention.

A carefully prepared meal has a way of resetting the rest of the day. Sometimes that's enough.

Reserve your seat now through this link: https://inline.app/booking/NIWA/incentral
*Bookings must be made 2 days in advance.

午餐時段的廚師發辦，展現出另一種截然不同的風貌。自然光灑落吧檯，節奏從容，每一道菜悄然上桌，沒有半點多餘，全是匠心巧思。

一份精心準備的料理，能讓整天重拾活力。有時候，特別需要這樣的一頓。

透過以下連結訂座： https://inline.app/booking/NIWA/incentral
*需至少提前2天訂座

Address

G/F & Cockloft Ichang House, 61 Caine Road, Central
Central & Western District

Opening Hours

Monday 12:00 - 15:00
18:00 - 23:00
Tuesday 12:00 - 15:00
18:00 - 23:00
Wednesday 12:00 - 15:00
18:00 - 23:00
Thursday 12:00 - 15:00
18:00 - 23:00
Friday 12:00 - 15:00
18:00 - 23:00
Saturday 12:00 - 15:00
18:00 - 23:00

Telephone

+85221045333

Website

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