Scallop (Hotate) Sushi in Hong Kong
Hotate is one of the most sought-after expressions of sushi in Hong Kong. With a sweet, tender, delicately oceanic character and sourced from Hokkaido and fresh local scallops, it appears across the city from premium omakase counters to dedicated specialty restaurants — a benchmark for quality and freshness.
⚡ Quick Navigation
🍣 Flavor Profile
💡 Key Point: Hotate delivers a sweet, tender, delicately oceanic profile that sets it apart. Texture, temperature, and freshness are everything — quality varies dramatically by sourcing and preparation.
📍 Where to Find
| Restaurant | Style | Price Range | Quality |
|---|---|---|---|
| Sushi Shikon | Omakase counter | HKD 3,500+ | ★★★★★ |
| Sushi Sase | Omakase counter | HKD 2,200+ | ★★★★★ |
| Fukuoka | Counter sushi | HKD 800–1,500 | ★★★★ |
| Sushiro / Genki | Kaiten chain | HKD 40–80/piece | ★★★ |
🥢 How to Enjoy
Hotate is served raw for natural sweetness or lightly seared (aburi) with a butter-soy glaze for richness. Raw scallop should be firm yet yielding. The seared version is a crowd favorite at kaiten chains.
💰 Price Reference
| Tier | Price Range | What to Expect |
|---|---|---|
| Luxury omakase | HKD 150–400/piece | Premium import, perfect freshness and seasonality |
| Mid-range counter | HKD 70–150/piece | Good quality, reliable availability |
| Casual kaiten | HKD 30–80/piece | Everyday quality, occasional specials |
⭐ Pro Tip: Try both raw and seared (aburi) hotate side by side — the contrast reveals how preparation transforms the same ingredient.