![]() The fourth piece is Lean Tuna, or Akami Zuke.Kamitachi-san is 1 of my favourite sushi masters in Hong Kong. This fish comes from Ibaraki, and compared with the bigger sea bream the meat is leaner but nothing inferior on the taste, and I would say even more flavorful than the larger ones. The third piece is Young Seabream, or Kasugo, which is essentially young seabream of around one year old and six inches in length, a specialty for spring season. Another smart and thoughtful example of the chef's finesse. I also like he added a bit of charcoal salt on top, instead of soy sauce, which gives a bit of salt to enhance the taste but not masking the original flavors of the cuttlefish. This one comes from Yamaguchi, with the chef cutting on the body to break up the tissue to make it easy to bite, without any hint of rubbery texture. Coming from Aomori, the fish has a great bite with a delicate and light flavor, which is ideal to start for the sushi course. Then we start the sushi part, with a total of 12 pieces. I found eating the fish together with them is really a special feast, with the additional complexity making the whole experience even more enjoyable. On the sides there are the lime, radish with some soy sauce added, as well as some pickles. After marinated with the miso the chef then grilled it to liven up the fish oil which is fragrant and tasty. The sixth course is Japanese Spanish Mackerel with Saikyo Miso. The fifth course is Snow Crab, with the chef meticulously removing the meat from the claws and body of the crab, then mixed with a bit of the vinaigrette and shiso flowers, which highlights but not mask the delicate taste of the crab meat. Intense in taste, one of the best firefly squids I have tasted. The best surprise is the firefly squid, with them grilled and given a bit of shichimi to provide more flavors. The sakura trout is a specialty for the spring season, and this has been smoked to give a nice fragrance but not overpowering, with a delicate softness that is fantastic. The chef had massaged the octopus for a long time in order to do that. The octopus is very tender in texture, so soft that you might not believe it is a tentacle. The fourth course is Octopus, Smoked Sakura Trout and Firefly Squid Sashimi. The fragrance of the leek actually matches perfectly with the bonito, and it was an amazingly tasty sashimi in my opinion, removing my prejudice that bonito is not a premium fish to be featured in high-end sashimi. And in prior experiences most will be served after torching the skin, but Chef Lam cut out a slice without skin, then added some leek to complement. As the fish can degrade quickly, it must be very fresh to be used for sashimi. And the marinade has a perfect harmony of sour, together with the pickled radish and carrot, plus the sansho leaves to provide spiciness, giving a complex and delicious experience. This dish certainly delivers our expectation, with the fish of a nice size and allowing us to eat it whole without any worry for the bones. ![]() Ever since visited Gifu a few years back and tried out a specialty course featuring this river fish, we became attached to them. The second course is Young Sweetfish (Ayu) Marinated with Spicy Sauce. One of the best tuna cut I had experienced in my opinion! I am not sure whether this is a normal first course but certainly it successfully impressed and reminded us that this restaurant is renown for its tuna, as the owner also has a specialty shop dedicated for tuna in Tsukiji market. The fatty meat is very tasty, truly melting in the mouth, with an intense taste. The chef had minced the meat and then prepared a handroll. The tuna neck, or Kama-Toro, is one of the rarest cut of the fish, with very limited amount for each tuna. We had the Omakase Set ($2200 each), and to start I had a serving of Harukasumi 春霞 純米大吟醸 of Kuribayashi 栗林酒造店 from Akita ($230). Chef Lam is nice and friendly, and offers good recommendations on the choice of sake to match with our food. seats around, and we have the fortune of sitting right in front of the chef, seeing all the actions close up. Since coming to HK in 2014, it has earned Michelin 1-star status for four years in a row. Located in Ocean Centre TST, this sushi restaurant is the first overseas outlet of the same name from Ginza Tokyo. Special occasions Restaurants in Sheung Wan.Romantic Japanese Restaurants in Wan Chai / Causeway Bay.Coffee & Tea in Wan Chai / Causeway Bay.Restaurants with Outdoor Seating in Hong Kong.Restaurants for Special Occasions in Hong Kong.Middle Eastern Restaurants for Lunch in Hong Kong.Japanese Restaurants with Outdoor Seating in Hong Kong. ![]()
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