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2009-03-16
This is now one of my regular dinner places, as its highyl affordable, not to mention this branch of Itacho is probably one of the best 板長 or 板前 in HK. In fact on the good day, this is better than 鮨広. On a bad day however, it can still be underwhelming.What is there to look out for - you ask? From my experience of eating here regularly, I find that the quality can vary a lot but if you happen to be there when the 2 Black Clothed sushi chefs (1 Hong Kong, 1 Japanese called 神力さん) , plus you sit o
What is there to look out for - you ask? From my experience of eating here regularly, I find that the quality can vary a lot but if you happen to be there when the 2 Black Clothed sushi chefs (1 Hong Kong, 1 Japanese called 神力さん) , plus you sit on the counter right infront of them - far out, your experience will be as good as the top sushi shops in HK. The 2 well experienced sushi chefs make the rice perfectly for the sushi nigiri, plus the fish cutting is accurate and as I said, better and more consistent than even Sushi Hiro (TST or CWB).
On 1 occasion, I sat on the counter and the Japanese chef was there but minus the HK black clothed chef - the sushi that came out had irregular and incorrectly proportioned rice, which really deducted many points. Or on some occasions, the guy doing the flame grilled 'Aburi' sushi does not have good skills.
Overall speaking, however, this branch of Itacho is way better than some other ones I've tried. The fish is usually quite fresh and the Japanese chef puts the right confidemtns/garnishes to go with the fish.
The Toro quality however can vary by a lot. On the last occasion, the Blue Fin Chu-toro was nearly Ootoro quality and melts in the mouth. On some occasions however, the chu-toro is tough, not fatty and not worth the price.
Its nearly a given than in HK, consistency of the good quality can vary by a lot, given than HK chefs do not pay attention to the smallest details like Japanese local chefs - although the battling average here at this particular branch of Itacho is good enough for me to risk eating here more than twice a week, plus now I know exactly what to expect when seeing which chefs are working there and where to sit.
Can't wait to go there again! Much much much better than CWB's Itamae, which used to be my favourite.
Score: From 40% to 88%, depending on day.
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