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2024-04-22
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Dinner. Still doing 2 rounds. Counter seating 8. Here’s what we had.6 appetizer dishes:-Cockle Clam (鳥蛤) and Asian Hard Clam with 油菜花 with Miso paste and French mustard -Sea bream-Soya Marinated Bonito (Not aged) topped with shavings of Hokkaido horse radish, ginger and sisho leaf -Octopus, best with a dollop of wasabi. Very Tender-Steamed Abalone. Chef’s signature Abalone Liver Sauce on the side. Served with a blob of rice to soak up all the buttery goodness. -Japanese Sea Trout with Japanese W
Here’s what we had.
6 appetizer dishes:
-Cockle Clam (鳥蛤) and Asian Hard Clam with 油菜花 with Miso paste and French mustard
-Sea bream
-Soya Marinated Bonito (Not aged) topped with shavings of Hokkaido horse radish, ginger and sisho leaf
-Octopus, best with a dollop of wasabi. Very Tender
-Steamed Abalone. Chef’s signature Abalone Liver Sauce on the side. Served with a blob of rice to soak up all the buttery goodness.
-Japanese Sea Trout with Japanese White Radish, charcoal dried Seaweed and Cherry Blossom Flower. Topped with Kumbo leaf for garnish and extra fragrance.
9 pieces of sushi:
-Cuttlefish
-Baby Snapper
-Spanish Mackerel
-小肌
-Chi toro
-O-TORO
-Mix of 羽立 and 馬糞 Uni served on super acidic rice
-Tiger Prawn
-Sea Eel roll
TAMAGO
Miso Soup
Desert: small slice of orange jelly
In summary: truly exceptional. (It had to be, given the ⭐️⭐️⭐️ award and hefty price tag of HK$ 4,000 pp.) friendly chef. Something wrong with the aircon tho, found myself subconsciously fanning myself with the menu.
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