Hong Kong food enthusiasts are set to enjoy significant value this February as two prominent Japanese-inspired food chains, Hana-Musubi (華御結) and Sushiro (壽司郎), announce major promotional campaigns. Hana-Musubi is bringing back its highly popular five-day “Onigiri Day Fest,” featuring seven rotating rice ball flavors priced at an accessible HK$12 each, commencing February 5th. Simultaneously, Sushiro will continue its celebrated collaboration with Michelin-starred Chef Ryota Kanesawa, unveiling a multi-phase special menu that merges premium Japanese ingredients with innovative Western culinary techniques, starting February 10th.
Hana-Musubi Revives Signature HK$12 Onigiri Promotion
Hana-Musubi, known for its fresh, hand-held rice balls (onigiri), has announced the return of its “HK$12 Onigiri Day Fest” which runs for five days, from February 5th to February 11th. Coinciding with the festive pre-Lunar New Year period, this initiative aims to provide highly popular, convenient meal options at an exceptional value across all its Hong Kong locations.
Each day of the promotion will feature a limited daily selection from a total of seven flavors, priced at only HK$12 per piece, while supplies last. These include some of the brand’s most sought-after varieties:
- Savory Beef Sukiyaki with Rich Egg Sauce
- Hokkaido Salmon (Autumn Catch)
- Wasabi-Flavored Red Snow Crab Salad
- Kinpira Burdock
Customers are advised to check in-store or online for the specific rotational schedule to secure their preferred flavors, as demand for these reduced-price items is typically high. The campaign directly addresses the public’s desire for quality, affordable food options in the city.
Sushiro Elevated Menu: Michelin-Starred Collaboration Continues
Meanwhile, conveyor-belt sushi giant Sushiro is escalating its culinary offerings with the second phase of its collaboration with Michelin-star Chef Ryota Kanesawa. This partnership seeks to fuse the precision of high-end kappo (traditional Japanese cooking) with the accessibility of Sushiro’s format, fulfilling a shared goal of introducing the beauty of Japanese cuisine to a wider global audience. Chef Kanesawa leverages his vast international experience to introduce modern, Western-inspired twists to traditional ingredients.
Phase One: The Flavor Bombs (Launching February 10th)
The first wave of collaborative dishes, available from February 10th, introduces three distinct items:
- Skipjack Tuna Tataki with Special Shio Koji Sauce (HK$17): Features sear-torched skipjack married with a delicate sauce made from shio koji (salt koji), chopped Kyoto scallions, and Okinawa shallots, offering a refreshing finish.
- Truffle-Scented Sukiyaki Beef Steak (HK$22): A luxurious take on sukiyaki, combining tender beef, egg, and the rich aroma of truffle oil, infused with Kumamoto akazake (red sake).
- Seared Seafood Chawanmushi with Special Yuzu Vinegar Dashi (HK$29): A smooth, steamed egg custard featuring three premium catches—surf clam, firefly squid, and scallop—served in an aromatic yuzu vinegar broth.
Phase Two and Three: Luxury Ingredients Take Center Stage
The collaboration will continue throughout February and March, introducing more elaborate, celebratory dishes:
- Treasure Boat Inari Sushi (HK$22): (Available from February 24th) A rich inari (fried tofu pocket) filled with scallops, snow crab meat, and shrimp, symbolizing abundance and good fortune.
- Fried Tamago Handroll with Premium Shrimp Salad (HK$22): (Available from February 24th) Combines crispy, deep-fried thick omelet with natural kuruma ebi (tiger prawn) salad for a textural contrast.
- Fried Tamago Handroll with Eel and Foie Gras (HK$27): (Available from March 17th) A decadent pairing of seared foie gras, eel, and fried egg omelet, offering an unparalleled flavor experience.
These timed promotions offer Hong Kong diners ample opportunity to enjoy both everyday Japanese favorites at remarkable pricing and elevated, gourmet sushi creations, highlighting the dynamic nature of the city’s quick-service food scene. Patrons are encouraged to mark their calendars, particularly for the rotational menus, to ensure they do not miss out on these limited-time culinary experiences.