As the calendar turns to the peak of the Japanese sea urchin season, Iwanami Tempura, a cornerstone of Causeway Bay’s Japanese dining scene for three decades, has unveiled its highly anticipated “Mafun Uni Feast.” Available now through March 31, this seasonal celebration spotlights auction-grade sea urchins, curated to showcase the ingredient’s creamy texture and oceanic sweetness. Priced at HK$1,680 per person, the menu offers a comprehensive exploration of Mafun uni, integrating it into every course from appetizers to dessert.
The experience begins with a balanced appetizer of spring vegetables, abalone, shrimp, and scallops. The dish is elevated by a house-made uni sauce, which provides a rich, velvety coating to the fresh seafood while keeping the palate light and refreshed. Following this, the sashimi selection features translucent Ishidai (striped beakfish) and crisp geoduck, alongside horse mackerel garnished with Shiso flowers and crispy filaments to cut through the fish’s natural oils. A standout pre-main course is the Soy-Marinated Uni with Botan Shrimp, where the concentrated umami of the roe meets the succulent, sweet flesh of the prawn.
A Comparative Study of Flavors
At the heart of the “Mafun Uni Feast” is a specialized tasting dubbed the “Supreme Uni Duo.” This course allows diners to compare two distinct varieties of sea urchin:
- Yellow Uni: Known for its lighter, delicate profile, offering a rich sweetness and a buttery finish.
- Red Uni: Noted for its intense, robust character and deep savory depth.
The chef further demonstrates technical mastery through the tempura courses. Signature items include the Seaweed Uni Tempura, which encapsulates a generous portions of uni within a crisp shell, and the Iso-yuki Kombu Uni Tempura. The latter uses salt-cured kelp to create a brittle exterior that contrasts sharply with the soft, chilled interior of the uni.
Beyond the Sea Urchin
While the menu is centered on the delicacy, Iwanami Tempura rounds out the experience with seasonal highlights such as slow-cooked oysters and fatty Buri (yellowtail) tempura. Meat lovers will appreciate the charcoal-grilled fatty tuna belly, served with seaweed to balance the smoke-infused oils. The meal concludes with a series of premium sushi, including a towering uni nigiri and a crab meat uni hand roll, before finishing with a light, house-made pumpkin cake.
Located on the 17th floor of Sugar+ with panoramic views, Iwanami Tempura continues its tradition of seasonal excellence. Guests celebrating birthdays who mention the occasion during booking receive a complimentary bottle of the restaurant’s signature home-made abalone sauce—a thoughtful gesture from an establishment that has remained a local favorite for thirty years.
Information for Diners:
- Event: Seasonal Mafun Uni Omakase
- Price: HK$1,680 per person
- Availability: Until March 31, 2024
- Location: 17/F, Sugar+, 25-31 Sugar Street, Causeway Bay
- Reservations: +852 25911159