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Visited this Japanese resto in Causeway Bay with colleagues. .We all went for Set Aya, which included the following dishes:-AppetizerThe pickled shrimp and eggplant had a pleasantly sour taste, making them appetising. -Steamed Egg Custard with Seasonal Ingredients Topped with snow crab meat, the egg was incredibly silky and fresh, exuding a strong egg aroma. -A5 Oita Wagyu Beef & A4 Satsuma Beef Sukiyaki (60g each)Both types of beef, utilizing the striploin part of the cow, were thickly sliced w
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We all went for Set Aya, which included the following dishes:
-Appetizer
The pickled shrimp and eggplant had a pleasantly sour taste, making them appetising.
-Steamed Egg Custard with Seasonal Ingredients
Topped with snow crab meat, the egg was incredibly silky and fresh, exuding a strong egg aroma.
Steamed Egg Custard with Seasonal Ingredients
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-A5 Oita Wagyu Beef & A4 Satsuma Beef Sukiyaki (60g each)
Both types of beef, utilizing the striploin part of the cow, were thickly sliced with a perfect balance of fat and meat. They literally melted in your mouth once you consumed them. Dipping them with the Japanese Number One Kodawari Egg heightened the savoury of the beef.
A5 Oita Wagyu Beef & A4 Satsuma Beef Sukiyaki
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A5 Oita Wagyu Beef
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A4 Satsuma Beef
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-Rice Served with Miso Soup & Pickles
The rice sourced from Hokkaido was plump and fragrant. The vegetables from Kyoto, including tofu, mushrooms, onions and mizuna, were mixed with the flavourful sukiyaki sauce.
-Japanese Ice Cream
The meal concluded with Japanese Ice Cream paired with homemade red bean paste. The ice cream contained plenty of vanilla beans, providing a rich flavour alongside the red bean paste.
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We had the chance to watch Chef Itagaki cook in front of us. He explained each dish patiently and presented them delicately, creating a pleasant dining experience.
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