What are the best uni dishes in Hong Kong?

Based on diner recommendations, the best uni dish in Hong Kong is at Sushi Zo. We compared 6 restaurants serving uni dishes.

How much do uni dishes cost in Hong Kong?

Uni dish prices in Hong Kong range from HKD280.00 to HKD590.00 across 6 restaurants.

All Ingredients in Hong Kong

Best Uni Dishes in Hong Kong

6 restaurants compared

Price range: HKD280.00 – HKD590.00

Avg recommendation: 96%

Top 5 Uni Dishes in Hong Kong (Quick Answer)

Based on diner recommendations across 6 restaurants:

Sea Urchin and Eel Sequence at Sushi Zo (Central)
Trenette with Sea Urchin at 8 1/2 Otto e Mezzo Bombana, HKD590.00 (Central)
Aka Uni with Crispy Potato and Sea Urchin Sauce at Amber, HKD280.00 (Central)
Sake-Steamed Scallop with Sea Urchin Cream and Crispy Seaweed at Amber, HKD350.00 (Central)
Uni and Caviar Preparation at Ta Vie, HKD520.00 (Central)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 6 Uni Dishes

Sea Urchin and Eel Sequence

Sushi Zo

Central·$$$

Hokkaido uni and anago (seawater eel) served in rapid succession.

Tip: This two-piece sequence demonstrates the chef's mastery of progression. The subtle flavours and textural shift showcase refinement often missed at less experienced omakase shops.

Trenette with Sea Urchin

8 1/2 Otto e Mezzo Bombana

Central·$$$$

HKD590.00

Thin ribbon pasta dressed with fresh sea urchin, light cream, and touch of bottarga.

Tip: If you like uni, this is essential ordering. The simplicity lets the sea urchin shine. Expensive but justified.

Aka Uni with Crispy Potato and Sea Urchin Sauce

Amber

Central·$$$$

HKD280.00

The opening note of a three-star kitchen. Red uni from Hokkaido, plated on crispy potato, topped with a reduction of sea urchin roe. The chef wants you to taste umami before anything else. It's pure, clean, no filler.

Tip: This might arrive as an amuse or first course depending on your menu. Eat it slowly - the uni melts completely, the potato adds texture, the sauce builds on the palate.

Sake-Steamed Scallop with Sea Urchin Cream and Crispy Seaweed

Amber

Central·$$$$

HKD350.00

A delicate course. Scallop steamed in sake until it reaches the exact moment of tenderness, topped with sea urchin cream (dairy-free, made from urchin roe and oil), and finished with crispy seaweed sheet. It's miso-adjacent in flavor but without the fermented punch.

Tip: Three-star restaurants sequence courses to manage intensity. This usually arrives after the lobster to cleanse your palate before the heavier chicken course.

Uni and Caviar Preparation

Ta Vie

Central·$$$$

HKD520.00

Raw preparation featuring Japanese sea urchin and caviar

Tip: Usually appears as one of the early courses - the freshness and simplicity showcase ingredient quality

#696% recommend

Hokkaido Sea Urchin with Caviar

Kushiro

Tsim Sha Tsui·$$$

Premium uni topped with caviar for layered umami and textural contrast.

Tip: This course demonstrates the umami layering philosophy — creamy uni + salty caviar + delicate rice = sophisticated depth. The progression shows how each element enhances the others.