Video
Read full review
2023-04-26
575 views
Dinner. 14-seater counter with great views of the chefs at work. One menu available: eight courses ($1,288). We went for the add-on of extra caviar for HK$788.Wine pairing (5 glasses) for HK$688.Here’s what we had. Small bites, being:-a nice blop of caviar-layers of miso and cheese on seaweed-Fish (red snapper and tuna) tartare tartlet topped with kaluga hybrid caviar-Beef tartare with black pepper and ossetra caviar-Takoyaki (ball-shaped snack made of a wheat flour-based batter) with Chinese on
One menu available: eight courses ($1,288). We went for the add-on of extra caviar for HK$788.
Wine pairing (5 glasses) for HK$688.
Here’s what we had.
Small bites, being:
-a nice blop of caviar
-layers of miso and cheese on seaweed
-Fish (red snapper and tuna) tartare tartlet topped with kaluga hybrid caviar
-Beef tartare with black pepper and ossetra caviar
-Takoyaki (ball-shaped snack made of a wheat flour-based batter) with Chinese onion and ossetra caviar.
Entrées:
Slices of Hokkaido scallop wrapped over wasabi; on a bed of sturgeon caviar, surrounded by bits of apple ponzu dashi jelly and daikon pieces. Exciting variety of textures and balance of flavors. Loved the acidic flavors pushing out the umami.
Carabineros prawns with miso cream and royal cristal caviar. Served with pieces of Blood orange and pickled White strawberries marinated with vinegar.
Color of the prawns had been enriched by cooking with their shells.
Brioche with Seaweed butter and natural unsweetened butter, made with unpressurized milk.
Mains
Kinmedai on a bed of turnip burdock and potato; flavored with yuzu and topped with sturgeon caviar. Loved the broth, also made with Kinmedai. Fins were nicely crispy with tender meat.
Kumamoto wagyu beef topped with dried caviar with wagyu oxtail jus. A blob each of Smoked eggplant, Green mustard and
Fermented maitake mushroom.
Koshihikari rice topped with egg yolk, ikura and sturgeon caviar. We were given 2 types of soy sauce to try.
Dessert
-Yuzu sherbet and yogurt foam
-Ginger IceCream with chocolate granache. Especially loved the piece of almond cracker. Server overheard and got me an extra piece.
-Miso macaroon and semi-dried persimmon with white bean paste
In summary: creative and inspiring night. Loved the interaction amongst the chefs at work; seemed like a strong bond and great teamwork there. Excellent service. However, since the chef’s table is right next to the food court, can imagine it being a bit noisy in the weekends.
Post
