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2021-10-26
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The sukiyaki competition is surprising not very intense in this arena compared to the other Japanese cuisine counterparts. There are only few specialities in HK. That said, Sukiyaki Mori’s quality is definitely good and worth being crowned👑Firstly, we were welcomed by a seasonal trio: 𝗜𝗸𝘂𝗿𝗮 𝗥𝗶𝗰𝗲 𝗕𝗮𝗹𝗹, 𝗞𝗶𝗻𝘁𝗼𝗸𝗶 𝗦𝘄𝗲𝗲𝘁 𝗣𝗼𝘁𝗮𝘁𝗼 and 𝗠𝗮𝗶𝘁𝗮𝗸𝗲 & 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 𝗦𝗮𝗹𝗮𝗱. A very Autumn set 🍂 Not memorable but okay to kick off the meal. It was followed with a 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗖𝗵𝗮𝘄𝗮𝗻𝗺𝘂𝘀𝗵𝗶. Smooth and with variety of mushrooms👍
Firstly, we were welcomed by a seasonal trio: 𝗜𝗸𝘂𝗿𝗮 𝗥𝗶𝗰𝗲 𝗕𝗮𝗹𝗹, 𝗞𝗶𝗻𝘁𝗼𝗸𝗶 𝗦𝘄𝗲𝗲𝘁 𝗣𝗼𝘁𝗮𝘁𝗼 and 𝗠𝗮𝗶𝘁𝗮𝗸𝗲 & 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 𝗦𝗮𝗹𝗮𝗱. A very Autumn set 🍂 Not memorable but okay to kick off the meal.
It was followed with a 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗖𝗵𝗮𝘄𝗮𝗻𝗺𝘂𝘀𝗵𝗶. Smooth and with variety of mushrooms👍🏼
Then the show finally began! One thing that I think they stand out is every table could enjoy the service of a designated Chef👨🏻🍳 so that you would not have to worry about the cooking and it offers you the chance to have in-depth interaction with Chef.
Chef first heated beef fat to melt some natural oil for the sukiyaki. Then 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗟𝗲𝗲𝗸 was added and they absorbed all the beef oil 🤤
The set included a big basket of vegetables🥬My favourites were 𝗦𝗵𝗶𝗿𝗮𝘁𝗮𝗸𝗶 𝗡𝗼𝗼𝗱𝗹𝗲𝘀 (蒟蒻麵) and 𝗦𝗲𝗶𝘁𝗮𝗻 (麵筋) for their ability of absorbing all the essence and the fantastic texture.
They follow the 𝗞𝗮𝗻𝘀𝗮𝗶 (關西) style which is my more preferred style too. First, sprinkles of sugar. The sugar here is not the sweet kind so do not worry if you see lots of sugar. After the sugar melted, time for the meat and then the sauce. Now you can close your eyes to enjoy the fragrance🤤
An 𝗘𝗴𝗴🥚and a bowl of 𝗥𝗶𝗰𝗲 🍚 were served when the sukiyaki began. Do dip the egg for extra smoothness and sweetness. You could refill the rice if not enough, but you might want to save your stomach for the finale don rice indeed😂
So about the wagyu🥩 the set included 𝗥𝗶𝗯𝗲𝘆𝗲, 𝗦𝗶𝗿𝗹𝗼𝗶𝗻 and 2 different 𝗖𝗵𝘂𝗰𝗸𝘀. The buttery beef was so flavourful and satisfying. The fat after heating was totally irresistible. A5 is indeed a very fatty kind that you can’t have too much. So 4 big pieces were actually optimal and the alternating beef-vegetable arrangement was very good. Overall, super high quality ingredient with perfect execution from the chef 💯
We ordered an add-on: 𝗢𝘅 𝗧𝗼𝗻𝗴𝘂𝗲. It was super delicious😛 Despite it was a thin cut, it was extremely chewy. I also love the spring onion as garnish. And I think previous cuts could actually have it as well!
After all the beef, everyone got a big bowl of 𝗕𝗲𝗲𝗳 𝗘𝗴𝗴 𝗗𝗼𝗻. I had huge expectation to it but turn out the egg was a bit overcooked. Not very smooth and runny despite it still tasted nice. A 𝗦𝗮𝗻𝘀𝗵𝗼 𝗠𝗶𝘀𝗼 𝗦𝗼𝘂𝗽 was served as well and it’s said that sansho could ease the heaviness of oil but I would prefer a simpler version since the spice was too strong as an ending🧐
The dessert was 𝗔𝗼𝗺𝗼𝗿𝗶 𝗔𝗽𝗽𝗹𝗲 𝗝𝗲𝗹𝗹𝘆 and 𝗔𝗽𝗽𝗹𝗲 𝗖𝗼𝗺𝗽𝗼𝘁𝗲 𝘄𝗶𝘁𝗵 𝗣𝗮𝗻𝗻𝗮 𝗖𝗼𝘁𝘁𝗮🍏The jelly and panna cotta were nice but the compote were too watery and sweet to be paired with panna cotta. A bit disappointed to this one since dessert is usually a promise for Japanese cuisine.
All in all, with this quality and price, you can hardly find a better sukiyaki joint!
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