Hiroki Hóng Shù - Darby Township

Great food, amazing decor and service is impeccable. It's a fun atmosphere and feels like fine dining for sure. I'd come for a birthday or a celebration. We got the sake pairing and I liked that. Interior is as you would expect, minimalistic but modern. The fish and the dishes were as you would expect, flavor bombs and if my budget allowed, I'd be back more often. No need to go to nyc for the same experience here in philly. Ans thanks to my wife for taking me out for my bday : so I got to splurge hahahaha

All in all- for the money there are better options in the city for sushi/omakase. Hiroki hits home, but not in a strong enough way to make me go back

The pinnacle of omakase in the middle of hipster Fishtown. First thing, the door is epic, the maitre'd is pure class, and the Aesop incense that greets you is a sign of great things to come. Inside, you'll feel transported into an omakase-zen den. The wooden paneling, the dark accents, and the other overall aesthetic is a perfect mix of modern and traditional, pure Japanese dining. Even the bathrooms include authentic, friendly Japanese toilets. ; We were fortunate enough to sit with Hiroki-san himself. Hiroki-san slices all the fish, although his other sushi chefs do a great job with the rice, forming the nigiri, and preparing the zensai dishes, as well. Their rice is the best in the city. It's served a bit warm, with a touch of acidity from the vinegar to keep it fresh, the mirin doles out a sliver of sweetness, and the high quality rice is pearled ideally. The drink menu is spectacular, especially the sake pairing which is a good deal since you get to sample of variety of sakes at the optimal junctures of the meal. The service is prompt and pleasant, and very well trained. You start with the zensai, or appetizer course, which is an array of bite-size, standout selections. I loved the onsen egg, wagyu beef tongue (spectacular , and the firefly squid with sweet miso sauce in particular. This is followed by a small grilled fish dish with a delish ginger root, and then waygu beef with Japanese mustard. There a lot of oohs and aahs at this point! Then starts the nigiri course, which really shines. This is served edomae-style, so piece by piece, handed by the chef, and perfectly sauced and accoutered. The idea is to eat it as it is handed to you for the ideal temperature and to align with the flow of the chef. The nigiri is almost all from Japan, which was surprising and enriching. There is a good assortment of fish from the classic starts of lighter fishes to some rarer pieces. You build up to the akami and then toro which are outstanding. Loved the Hokkaido uni with caviar, as well. The nigiri course is closed out in classic fashion with sweet tamago egg omelet, which the Hiroki team prepare in house. All the fish is fresh, in season, precisely cut, and sauced in a way to bring out the ideal flavor without losing any of the provenance or essence. Keep in mind, this is all buttressed with perfect sushi rice, so it's a bed of awesomeness throughout. Dessert was a delightful and light cheesecake. You will leave pleasantly full but in no way overstuffed; very Japanese in style. The whole experience was a blast, and everyone had an excellent time. The crowd is upscale with a good sense for premium dining experiences, and this is tops for sushi in the city.

My friend and I had a wonderful omakase experience at the sushi bar. Each course was tasty and the nigiri was masterfully prepared. Fish was incredibly fresh, thick and delicious. My favorite course was surprisingly their wagyu tenderloin with a shishito pepper I'm a s for the truffle and butter flavor. Service was professional, attentive and pleasant from the moment I entered to the moment I left. The ambience was moody and modern Japanese inspired. I loved the decor and the unique dish ware that was used.

We were lucky to get a 6pm Omakase seating at the sushi bar. We opted for the sake pairings as well. Servers were attentive and overly knowledgeable about every sake they poured with. First course featured six small bites each with its own texture and taste. From a poached egg to perfectly prepared duck to shiso wrapped cod. The 2nd course was a perfectly prepared piece of king mackerel crisped skin and pickled ginger. I could have literally ate a whole meal of this. The 3rd course was wagyu tenderloin with shaved black truffle and blackened shishito pepper. Can you say beef butter? Every piece of nigiri in the sushi course was masterfully served and presented by the sushi chef. There was a perfect balance of brushed soy and freshly grated wasabi on each piece. The rice was a perfect temperature and carefully crafted with the ideal amount of vinegar. Favorite nigiri pieces of the night was a sea perch from Japan, amberjack, and uni. A miso course was next. The miso was a perfect balance of salty and sweet goodness which included Japanese parsley. A chopped fatty tuna hand roll with pickled scallion and rice crisps finished off the savory courses. Before we got to the dessert course, we asked if we could buy another piece of sea perch and amberjack for the each of us. Chef did that for us and even added another piece of a seared fluke. We finished off with dessert that hit the spot. Price was perfectly matched with the experience and amount of food we received and at $145 per person, you won't be disappointed. I'd highly recommend this omakase if you're ever in Philadelphia.