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2022-06-02
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To celebrate our special occasion, I decided to bring my wife to have omakase for dinner tonight. Sushi Kin was located at Hoi Ping Road, few minutes walk from Causeway Bay MTR.The decor was in luxurious and modern Japanese theme, with normal seating and bar table seating arrangement. They offered few pricing for their omakase and we chose the $1098 one. It came with 16 dishes, consisting of starters, steamed egg, 10 sushi, vegetable, cooked item, soup and desserts. Their starters came in 3 smal
The decor was in luxurious and modern Japanese theme, with normal seating and bar table seating arrangement. 
They offered few pricing for their omakase and we chose the $1098 one. It came with 16 dishes, consisting of starters, steamed egg, 10 sushi, vegetable, cooked item, soup and desserts. 
Their starters came in 3 small dishes, consisting of potato puree with seaweed, egg tofu with black caviar and radish. They were soft and smooth, sour and appetizing in taste. 
Steamed egg was served hot, with crab meat, mushroom, prawn and gingko nuts in it. Steamed egg was very soft and smooth, with those ingredients sweet and juicy in taste.
Cuttlefish sushi was thick cut, very chewy and smooth, like eating fish cake. 
Red snapper sushi This white fish was firm and chewy in texture, very mild in taste.
Kinki sushi have high fat content, thus the chef helped to sear lightly on the skin, making it even fatty and juicy, texture like toro.
Hokkigai sushi was surf clams, with charcoal salt added on top of the sushi to enhance the taste. It has mild ocean aroma and juicy texture.
Kinmedai sushi - The skin was in striking red in colour, very colourful. The flesh was delicate and tender, with good fat content, making it sweet and juicy.
It was lightly seared, thus making it oily and soft in texture, very chewy.
Sea urchin sushi was wrapped with seaweed, which was very thin and crispy. Sea urchin has smooth buttery texture, with rich and sweet taste.
Big toro sushi was the highest grade of toro, thus it was very fatty. When I put into my mouth, it literally melted, very soft and oily in texture.
Hirame sushi has a firm texture, thus the chef helped to slice it thin to make it easy to chew. The flavour is mild and slightly sweet.
Eel sushi was grilled, thus it has charred taste on it. It was very meaty and chewy, huge portion for it., soft with no brittle bone as well.
Grilled tuna serving was huge and round, with the skin very crispy. Meat was very soft and smooth, with the fats making it juicy. Sliced lemon was provided to enhance the flavour.
Sweet corn was very juicy and sweet, served cold. Tamago was really soft and sweet, texture like baby skin.
Fish soup was extremely tasty and rich in flavour, milky in texture, absorbing the essence of the fish broth.
Sliced apple was chewy and juicy while rock melon was very juicy and sweet.
Yuzu sorbet was sour and refreshing, with strong yuzu taste.
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