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2023-08-21
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Yama $1580/1成個Menu都圍繞住夏天消暑嘅主題Chef誠意之作第一次食完omakase完全唔覺得滯同唔舒服反而係想再來一次嘅感覺-Seasonal ChawanmushiFirst time ever to have this combo of abalone and mantis shrimp in a ChawanmushiDefinitely a umami bomb with extremely sauve steam egg underneath -sashimi platterFirst time ever to have the red squidGuess I was way too excited that I forgot to take a photo It’s almost clingy and chewy at the same timeBest to pair with rock salt-octopus Slow cook for days to create a hint of pinkish color Crazily tender wi
成個Menu都圍繞住夏天消暑嘅主題
Chef誠意之作
第一次食完omakase完全唔覺得滯同唔舒服
反而係想再來一次嘅感覺
-Seasonal Chawanmushi
First time ever to have this combo of abalone and mantis shrimp in a Chawanmushi
Definitely a umami bomb with extremely sauve steam egg underneath
-sashimi platter
First time ever to have the red squid
Guess I was way too excited that I forgot to take a photo
It’s almost clingy and chewy at the same time
Best to pair with rock salt
-octopus
Slow cook for days to create a hint of pinkish color
Crazily tender with a sweet aftertaste
-scallop sandwich
Fried half way through to create a Thin layer of crisp while the inner part is still moist
Topped with uni to elevate the flavour
- grilled hairtail
Summer is the season for hairtail
fat and rich on your palate
Seasoned with lime and radish purée
-eggplant soba noodle
A cold yuzi vegetarian noodle
It’s very addictive and soothing
Slightly acidic broth
Good to have under the summer heat
-sushi highlight :
Shima-aji
Ishigaki shellfish
Mid toro
Tokishirazu Salmon- Every spring to early summer (May-July) these salmons swim back to the coast of Hokkaido by "wrong way" , rich in fat and firm in flesh, which are regarded as precious ingredients by the Japanese
Nodokuro - a high end and rare fish to use in Japanese cuisine
lightly torched with charcoal to bring out the aroma of the fish oil. plump ,tender and smooth in texture
Salmon roe and uni bowl
-prawn miso soup and dessert
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