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2021-12-27
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With the huge variety of sushi restaurants in Hong Kong, it is so easy to find one nearby but you cannot tell if it is good or not.Before I was not sure about visiting Yu-En because of the massive negative comments on social media (which does not seem normal at all) but my friends have tried before and highly recommended this restaurant to me. It turns out my decision is right. Never trust comments from people you dunno and judge on something before you actually try!Dry aging is absolutely a tec
Before I was not sure about visiting Yu-En because of the massive negative comments on social media (which does not seem normal at all) but my friends have tried before and highly recommended this restaurant to me. It turns out my decision is right. Never trust comments from people you dunno and judge on something before you actually try!
Dry aging is absolutely a technique only experienced chef can handle. I have had terrible experience in many restaurants including the very hard to book ones. Some restaurants sell dry-aged beef but it is just as tough as the non-aged ones. Many sushi restaurants age fish but the outcome is so smelly, fishy and jelly-ish. Ugh.
The aged sushi at Yu-En is oustanding. Buri was fatty and nutty after aging for 23 days. Iwashi was simply oishii. The 48 days aged fatty tuna indeed melted in my mouth but did not taste heavy at all. Just a personal comment I prefer fewer appetizer and white fish. Just take me straight to the strong flavoured ones!
Overall experience was great and the food was impressive.
Iwashi
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