Video
Read full review
2022-07-14
601 views
Ushidoki is no stranger to Singapore’s gastronomic dining scene. In this summer, the award-winning Ushidoki launches its first overseas branch in Hong Kong. From Singapore to Hong Kong, famed for its Wagyu Kaiseki, with a strong focus given to the different cuts of the Wagyu, showcasing an Omakase-style “Tongue-to-Tail” feast, featuring the acclaimed Odagyu from the Kagoshima Prefecture. Expected to indulge in the umami-rich, well-marbled Odagyu and the handpicked premium seasonal specialties
From Singapore to Hong Kong, famed for its Wagyu Kaiseki, with a strong focus given to the different cuts of the Wagyu, showcasing an Omakase-style “Tongue-to-Tail” feast, featuring the acclaimed Odagyu from the Kagoshima Prefecture. Expected to indulge in the umami-rich, well-marbled Odagyu and the handpicked premium seasonal specialties from Japan.
Located right in the heart of the city, Central, with only 13 seats with a counter-style seating, Chef Michinori Hasegawa and Chef Yoshiyuki Kikuchi specially curated a multi-course menu, made up of a balanced series of dishes, which beautifully presented in the flavors and textures that blend seamlessly together.
Wagyu Kaiseki (HK$1,300/Lunch)
▶️Cold Plate
Cold Plate
12 views
0 likes
0 comments
Instead of a pot of hot Shabu-Shabu, the thinly sliced Wagyu was submerged in a bowl of chill iced. Served on top with a splash of Tosa Vinegar and sprinkle with the shaved karasumi as the finishing touches.
Cold Plate
17 views
0 likes
0 comments
▶️Appetiser
Appetiser
16 views
0 likes
0 comments
A bowl of beef tongue soup with water shield and yuzu as the appetiser, the beef tongue was delicately sliced into thin pieces, tender with strong beefy flavour.
▶️Warm Dish
Warm Dish
13 views
0 likes
0 comments
The Sukiyaki Wagyu beef was already impressive on its own, enriched with a soft boiled egg and generous shavings of black truffles, truly irresistible!
Warm Dish
8 views
0 likes
0 comments
Warm Dish
11 views
0 likes
0 comments
▶️Hashiyasume
Hashiyasume
12 views
0 likes
0 comments
The zesty Yuzu and Green Plum sorbet is best served as a palate cleansing.
▶️Kawaribachi
Kawaribachi
30 views
0 likes
0 comments
The beef was slow cooked in red wine for 3-4 hours, then steamed with the egg white and root vegetables in a bowl, taste just like a luxurious version of chawanmushi.
▶️Grilled Dish
Grilled Dish
31 views
0 likes
0 comments
The trademark marbled pattern of this sirloin was exceptional, every bite was amazing and the taste would linger on your palate for a long time. served with the seasonal vegetables alongside.
Grilled Dish
16 views
0 likes
0 comments
▶️Meal
Meal
10 views
0 likes
0 comments
Beef sushi served in two ways, raw with caviar and aburi style.
Meal
22 views
0 likes
0 comments
The chilled noodle served with tail gelee, Uni and Ikura, mix them all together for the slurp.
▶️Dessert
Dessert
9 views
0 likes
0 comments
A perfect ending with a Monaka Ice Cream, Ushidoki Special Pudding.
Interior
Menu
Post
