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大蔵季節料理 (Closed)

Okura Japanese Restaurant

4.5

4.5

85 Reviews

Taste

Decor

Service

Hygiene

Value

|

2458

Causeway Bay

$401-800

Japanese Sushi/Sashimi Omakase

74

5

1

zia zia~~

Level4

225

1

For godbro XO's birth month this year, he had to spend almost 2 weeks at home since my godfather's diet had been restricted by the doctor! My godmother knows that godbro loves to celebrate his birth month with luscious meals throughout the month. Since XO's been staying home with godfather this year, godmom suggested that I could accompany XO to a restaurant of his choice while she stays home with my godfather, and it would be my godfather's treat for XO's bday.XO, being the avid OpenRicers h

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For godbro XO's birth month this year, he had to spend almost 2 weeks at home since my godfather's diet had been restricted by the doctor! My godmother knows that godbro loves to celebrate his birth month with luscious meals throughout the month. Since XO's been staying home with godfather this year, godmom suggested that I could accompany XO to a restaurant of his choice while she stays home with my godfather, and it would be my godfather's treat for XO's bday.

XO, being the avid OpenRicers he is, immediately searched on OpenRice and picked out Okura Japanese Restaurant!

Okura is located in Macau Yat Yuen Centre, which is filled with restaurants and bars from top to bottom. XO and I have been to a few restaurants in the building, so it wasn't hard to find the restaurant.

As soon as we stepped out of the elevator, we saw that the entrance of the restaurant is very clean cut, and the decor of the restaurant is traditional Japanese style.

There are a couple cute decorative items in the restaurants.

XO and I found this cow-shaped sake bottle really cute!

The child seat is labelled hehe fish, hehe!

The restaurant is set up so that in addition to the sushi bar, there are 2 booth tables closer to the entrance of the restaurant. On the other side of the restaurant, there are a few tables with partitions between each table giving them a bit more privacy.

XO had his mind set on having omakase tonight, so of course, we decided to sit at the sushi bar!

Once we were seated, I could see the various fishes sitting in the refrigeration display case in front of us!

Right in front of me were the perfectly-stamped tamago!

Our place settings had a very pretty flower theme which matches to the current Spring season!

We were each served a cup of hot tea, but I decided to order a Grape Calpis Soda to match XO's grape calpis shochu cocktail.

Grape Calpis Soda

To kick off our dinner, we were each served a bowl of edamame.

Chef Tang explained to us that for our omakase dinner tonight, there would be a flower theme throughout since it's the sakura season. The chef also asked for our food preferences and allergies so that he could adjust our dinners accordingly.

Our omakase dinner started with the appetizer which included Shiroebi Pickled in Salt, Japanese Yam with Mozuku Seaweed, and Fluorescent Squid with Miso.

Shiroebi Pickled in Salt: The shiroebi had a light salinity, and the grapefuit zest added a refreshing citrus element.
Japanese Yam with Mozuku Seaweed: The mozuku seaweed has a soft noodle like texture, and the yam felt like a tiny fluffy cloud in my mouth. The seaweed and yam along with the pickling vinegar was very stimulating to the appetite.
Fluorescent Squid with Miso: I thought the miso would be quite salty, but it turned out to be a sour miso that really brought out the freshness of the fluorescent squid and made it very tasty.

Kurosoi Sashimi

The next course was the Kurosoi Sashimi.

Edible Goldfish Flower

The sashimi was served with a goldfish flower which really looked like a goldfish to me. The goldfish flower had a very light bitterness, but it was very aromatic when I chewed on it.

Edible Goldfish Flower

The Kurosoi Sashimi was sliced thinly and matched with a vinegar dipping sauce. It was a light white fish that was very fresh and went down smoothly.

The next course was Shimaaji Sashimi.

Shimaaji Sashimi

The Shimaaji Sashimi had a slightly stronger flavor than the Kurosoi, and the texture is very different. The Shimaaji was more toothsome with its firmer texture.

The next course is the Kinmedai Sashimi.

Kinmedai Sashimi

The Kinmedai Sashimi had a softer, more velvety texture, and it had a deeper flavor.
At this course, XO and I saw that we had a different dish for each course, and for this course, the plate is fish-shaped!

Kinmedai Sashimi

Crispy Lotus Root Chips

Crispy Lotus Root Chips: The lotus root chips were crsipy like potato chips, and they were seasoned beautifully with a seaweed powder.

Katsuo Tataki: The katsuo had a very strong fish flavor which was balanced out very well with the ginger vinegar sauce.

Fluorescent Squid Sashimi

Fluorescent Squid Sashimi: If you don't like seafood with a strong pungent flavor, this will not be your cup of tea! The fluorescent Squid sashimi had a very strong pungent flavor, and I really loved it!

The dish came with shiso flowers which had the same flavor as shiso leaves!

Cucumber with Kinzanji-Miso

Cucumber with Kinzanji-Miso: The cucumber was extremely crunchy, and the Kinzanji-Miso had a strong miso flavor along with a pleasant natural sweetness.

The Bamboo Shoot with Kelp was served in a beautiful bowl that glistened under the light.

Bamboo Shoot with Kelp

Bamboo Shoot with Kelp: The broth in the dish was very clear, and it enhanced the natural sweetness of the bamboo shoot and kelp. The bamboo shoot had a nice crisp that was not overly crunchy, and I really liked it.

Sakura Shrimp Tempura

Sakura Shrimp Tempura: I took a bite of the sakura shrimp tempura, and my mouth was filled with savory, crispy deliciousness!

Sakura Shrimp Tempura

Even though the sakura shrimp tempura is a deep fried item, there was hardly any oil on the tempura paper!

Sakura Shrimp Tempura

After the tempura, Sushi Chef Tang set a Baran Leaf in front of each of us, which he explained would be used for the sushi courses next. He also said that the sushi courses will be paired with various pickles, and to start out, he served us the pickled radish.

To start the sushi course, I had the Okura tamago, which XO didn't have since he's allergic to eggs.

The Tamago had a strong egg flavor, and it was lightly-sweetened.

Hokkaido Bafun Uni Sushi

Hokkaido Bafun Uni Sushi: The Bafun Uni had a strong pungent flavor which I absolutely loved! (I'm still reminiscing about this bafun uni sushi as I'm writing about it!)

Tai Sushi: The tai sushi had a nice chewy texture that was a nice contrast after the bafun uni.

Ika Sushi: The ika sushi was not tough like the ika I've had before, and I was able to chew through it at the first time.

Pickled Burdock

Pickled Burdock: This was very pleasing to the palate in between the sushi courses.

Sardine Sushi: This was a big surprise of the night! I never thought that sardine could be use in sushi! The sardine sushi had a strong oily fish flavor which was very luscious!

Normally, I'd stay away from cloves of garlic, but since this was a pickled garlic, I decided to give it a shot. The bitterness and spicyness of the garlic was balanced out by the pickling process, so it didn't sting at all when I ate it!

Botan Ebi Sushi

Botan Ebi Sushi: The botan ebi was quite large, and it tasted really good after the sushi chef seasoned it with the shrimp head. The botan ebi sushi was so delicious, I almost turned into a character on Oh My Konbu exclaiming, "Oishi!"

Chu Toro Sushi: The chu toro sushi was so velvety it almost melted in my mouth! It was the perfect combination of fattiness and velvety texture!

The Negitoro Maki was seasoned perfectly! The scallions and soy sauce really brought out the fresh toro flavor!

Kotohira Udon: I'm a self-proclaimed udon lover, but I've never had Kotohira Udon! The udon is similar to a linguine, so it was more chewy than inaniwa udon and not as thick and stiff as sanuki udon. The udon felt more rustic, and it really warmed the soul after the sashimi and sushi courses.

Okinawa Black Sugar Pancake

The sushi chef let us have our pick at the dessert choices, and XO and I both chose the Okinawa Black Sugar Pancake since the other choices were either ice cream or panna cotta, and the black sugar pancake seemed to be more special!

Okinawa Black Sugar Pancake

Okinawa Black Sugar Pancake: The black sugar pancake had a chewy texture which I thought came from mochi flour, but the sushi chef said that the chewiness came from the black sugar and there's no mochi flour in the pancake! This dessert had just the right level of sweetness that it felt very light even after our big meal!

Thanks to godfather's birthday treat for godbro XO, I was able to enjoy this wonderful omakase dinner! It was such a pleasure to meet a chef who really cares about what he is presenting to his patrons. Not only was the meal perfectly coordinated and very delicious, it was also very beautifully arranged where the dishes matched the courses, and even the garnishes were paired exquisitely! Although I haven't tried all of the restaurants in the building, I can already say that Okura Japanese Restaurant is one that stands out amongst them!

Other Info. : I was really delighted to see that the bathroom on this floor was renovated and cleaner than the other bathrooms in the same building, and the restaurant even installed an air conditioner in the bathroom!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-04-20

Dining Method

Dine In

Spending Per Head

$1360 (Dinner)

Celebration

Birthday

Recommended Dishes