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2010-03-30
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Came here after reconfirming that the main Chef here is from Hokkaido - which in itself is usually a guarantee enough that the kitchen will be into good cooking with fresh imported ingredients. For More Photos Please visit my Re-located Site here: Anyway the Food Quality here is quite good infact but you'll need to know what to order or otherwise, perhaps due to the way the kitchen/chef also tried to cater for local customers, there are some pretty ordinary offerings as well? Not sure of
Anyway the Food Quality here is quite good infact but you'll need to know what to order or otherwise, perhaps due to the way the kitchen/chef also tried to cater for local customers, there are some pretty ordinary offerings as well? Not sure of the kitchen's mentality. I found the execution for a 彩食 shop to be quite good already, overall its perhaps a bit higher than places like Genki Ippai and very obviously 新大壽. Excuse the lack of descriptions but I'm too tired trying to upload photos there and doubly so here.
One dish that I recommend here is the Tuna Innards with Cheese and Cracker dish (まぐろの酒盗とクリームチーズ + クラッカー), as the way this is done is the most traditional of eating this dish, with crackers! They use good Cream Cheese to go with this, and the 塩辛 flavour of the Tuna intestines is very good, even better than most shops I have tried. The 日本金針 ( ぜんまい) is also one of the signature dishes during the transition from Winter to Spring but hard to come across locally as not many people know about its seasonality. The 鱒の照焼き (Teriyaki Ocean Trout) was done very nicely too, the flavour is a little bit stronger than Salmon whether farmed or wild.
天婦羅そば (Tenpura Soba) was exceptional too - a very good Soba noodles should have a soup base which is not overly Bonito fishy, as that will spoil the underneath sweetness which is desires. Anyone who has been to a top end Soba or Udon shop will know what I mean, as the broth should not be overwhelmed by Bonito or Seaweed taste (something almost all HongKongnised noodles shops offend the harmony somewhat), it needs to be well balance. Here they achieved it pretty well and the bonito had a slightly smoky flavour but not too strong. One of the best Japanese restaurants around and they have very fresh fishes imported almost Daily from Japan directly to Hong Kong.
張貼
