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2023-07-12
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There's countless options of Japanese omakase in HK nowadays. However most are owned by big businesses and the food quality varies a lot. Happened to find Hiro Omakase in North Point - a 10-seat restaurant served by only chef Fung, who has over 30 years of culinary experience.Tried their Omakase lunch. Didn't expect such a good range of tsunami including slow-cooked octopus, which was super tender and gelatinous, and abalone topped with its liver sauce. White corn was sweet and juicy. Oyster was
Tried their Omakase lunch. Didn't expect such a good range of tsunami including slow-cooked octopus, which was super tender and gelatinous, and abalone topped with its liver sauce. White corn was sweet and juicy. Oyster was briny and crunchy while the aji tataki was firm with strong umami.
◆もろきゅう Cucumber w/ Miso Paste
白とうもろこし White Corn
◆仙鳳趾真牡蠣 Senposhi Oyster
◆真鯵のたたき Horse Mackerel Tataki
◆蛸の桜煮 Poached Octopus
◆蝦夷鮑 Ezo-abalone
◆茶碗蒸し Steamed Egg Custard
◆真鯛 Sea Bream
◆赤貝 Ark shell
◆地金目鯛 Golden Eye Snapper
◆ホタテ Scallop
◆縞鯵 Striped Jack
◆ボタンエビ Botan Shrimp
◆赤身 Lean Tuna
◆大トロ Fatty Tuna
◆ウニ Sea Urchin
◆江戸前玉子焼き Edomae Grilled Egg
◆栄螺の壺焼き Turban Shell
◆味噌汁 Miso Soup
◆宇治緑茶ムースと小豆、赤メロン Uji Green Tea Mousse w/ Azuki Beans, Musk Melon
Requested less shari because of their large menu. Maguro from Hokkaido had been aged for 9 days. The otoro literally melted in my mouth while the akami soaked in soy sauce had a fine sour taste. Other neta such the live akagai and kinmedai were fresh and sweet, while the hotate was full of the umami of dried scallop.
They're having a promotion on sazae limited in July and August. Guests only need to remark under their booking to get this special offer. Whether it's the fire performance or the taste, this is a must-try. The dashi inside the shell after cooking the shell was briny and savory.
Heard from taisho that in the dinner menu, more premium ingredients are included. Best thing about Hiro is that they only do one seating so guests can take their time to enjoy the delicacies slowly.
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