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2013-08-14
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Causeway Bay has housed a lot of Japanese restaurants. There are a few good ones, but they are not at all comparable to the renowned Tokyo's Kanetanaka (金田中) which had a shop in Hong Kong when I was a kid. Having a long summer holiday, I reckoned it was best to explore around before I realized I was drowned in work again. Sushi Ta-ke has been on my to-try list for quite some time, and finally there I was, tried its Deluxe Sushi Platter and wrote my first Asian cuisine review. It was a great lunc
I was seated at the sushi bar, and was served by Chef King. I had salad to start with, then appetizer and steamed egg. The appetizer was consisted of 3 diced sashimi, including Sea Bream (鯛) and Righteye Flounders (右口魚). The sizzling hot steamed egg was better than my expectation as well. The egg was soft and smooth, its aroma was a perfect blend with all the fresh ingredients - shredded crabmeat, a mouthful of fish, and mushroom. Loved it! It was a good start for the mouth-watering lunch.
My sushi platter embarked with Ishigarei - Stone Flounder (石鲽). It was an in-season item and quite chewy in the sense that I needed to pay full attention to every bite. The second sushi was Suzuki - Japanese Sea Bass (鱸魚).
The chef cleaned the plate for me to ensure the upcoming sushi would still be presented nicely. Then there it was, my third sushi - Hirasaba - (平鯖). It was an in-season wild species, the chef mentioned, and indeed the meat was very fresh and tasted sweet from the sea. The Scallop was another surprise that I could find a hint of yuzu/ tangerine zest along with the scallop, and that lifted its sweetness, though the wasabi portion was a little too heavy here. It was still one of my favorite sushi for the day.
Moving on, I was offered with Kura Ebi (車海老) and Shimaaji (深海池魚). The shimaaji was a summer dish as well, with its meat quite fatty and sweet, but remained slightly crispy.
I was then presented with Maguro. Very good pick of the tuna, that the meat was tender and the sauce definitely brought out its rich flavor. But my attention was drifted to the latter sushi right after I had my bite on it - (鰈魚) some kind of Flounder that was slightly blazed! It literally melted in my mouth right when I closed my lips. The warmth and melting sensation blew me away!
I was already very satisfied with the previous sushi and then I saw Hokkaido Uni! It was so fatty and in abundance that it filled my whole cavity when it landed on my palate! Took me a while to swallow it all up! Simply Loved this feeling! Blazed Toro was nice as well, but I was still savoring my uni~
The Tamako was good, but when I thought the set was done, I was given a minced Toro Handroll! Loved the fact that it was matched with preserved carrot with a reduced portion of leek!
To end the set, I got the soup and dessert, which was a choice between green tea ice-cream and Yuzu Sorbet, which I of course picked the latter.
For the money that I paid, I reckoned this was a good value for money deal, with a lot of in-season picks and I could feel the chef's effort as well. He was knowledgeable and chatty if you were willing to learn more abt the dishes. He cleaned the plate frequently to make sure everything presented was in its best form. However, just a tiny flaw for the lunch that the waitresses could be a little more attentive on changing plates and offering some complimentary dishes. I was almost spilled with soy sauce when my neighboring seat was served. However, this lunch for sure reminds of genuine Japanese cuisine and tempts me to come back again for its omakase.
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