Video
Read full review
2019-02-02
811 views
I noticed 鮨金 (English name: Sushi Kin) one day as I was having lunch in another restaurant in this same building before heading to work. It was new and I decided to give it a try on another day when I had a craving for sushi.The restaurant is like your typical Japanese restaurant. There is a long sushi bar on one side where it seemed all the diners sat. There are some tables but no one sat there. Everyone gathered at the bar.During lunch time, they offer a lunch set menu. Menu is in English, Chi
The restaurant is like your typical Japanese restaurant. There is a long sushi bar on one side where it seemed all the diners sat. There are some tables but no one sat there. Everyone gathered at the bar.
During lunch time, they offer a lunch set menu. Menu is in English, Chinese and Japanese.
As I was not in a rush that day, I decided to order the mini kaiseki ($580).
They started me off with some pickles that included burdock, pickled pearl onion and ginger. I loved the pickled pearl onion the most. It had a slight sweetness to it.
As I was waiting for the sushi chef to start my meal, I was presented with the "salad": yuzu jellyfish with deep fried sliced lotus that held sticky nagaimo. This addition of the yuzu made the jellyfish refreshingly sharp. The crispy lotus was an excellent contrast to the sticky gooey nagaimo. The nagaimo itself was partnered with some flat green beans and a cashew was added to give it a some nuttiness. All of this was layered with seaweed.
Shima aji was finely sliced. This was paired with a soysauce seasoned with spring onions. The fish was firm that was slightly sweet. The flowers were rubbed onto the meat that added an extra layer of sweetness to it.
Scallop was fresh and still slightly moved when placed in front of me. A big thick cut, this was seasoned only with Himalayan pink sea salt to enhance it's fresh taste.
Peony shrimp was cut in half and placed in a cup that was bedded with nori. The meat was so fresh. The head was sliced slightly so you can rip it open, letting the juices from the head fall down into the nori below. Flavoring it with the saltiness of the shrimp juice.
Otoro was a beautiful thick cut that was only flavored with freshly grated wasabi and sprinkled with gold flakes. This was fabulous. Not too fat and oily to make me shudder. But it still melted in my mouth.
A hot dish was presented next. Deep fried white eel laid on top of a sea urchin cream. The skin of the eel was crisp while the meat was moist. The sea urchin cream was rich and decadent. There were two deep fried purple sweet potato crisps to help you dig into the cream. And not to waste anything, there was a hidden mini sweet potato on the bottom. To clearly soak up all the cream to the last drop.
Octopus sushi that was topped with freshly grated yuzu skin providing a sharper taste contrast to the meaty octopus meat.
Hotaru-ika sushi were the cutest little things ever. But though they were tiny, they packed a punch! Firm texture that when you bit into them, little squirts of saltiness burst forth.
Hirame sushi was flamed thoroughly to enhance it's oily texture. Literally melted in my mouth.
Hamachi sushi was interestingly flamed on one end but left raw on the other to showcase two different textures of the fish in one gulp. The flamed side was rough while the raw side was slick.
Monkfish liver gunkanmaki was generously topped with monkfish liver. This was rich beyond words. Rich and creamy.
Uni with crab meat with a dab of rice. The uni was rich and creamy that was balanced out by the sweet crab meat. There was sliced preserved yuzu skin on top to ensure the whole dish wasn't too rich.
The ending came with a rich fish soup with soft bits of tofu found throughout. The soup was strong and a nice way to warm one self up after the meal.
Lunch ended with a choice of coffee or tea or ice cream. I chose ice cream of course especially after they informed me they had yuzu flavor! A lovely scoop was placed in front of me. Sour yet refreshing. A great end to cleanse the palate from the richness of the meal.
For a mini kaiseki lunch it was not overly expensive. There are plenty of other places in the Causeway Bay area that charges a much higher price. Seating was comfortable and the chef was entertaining. Service was good with constant refilling of tea. Food was delicious and the chef was in tune to what the diner liked so he could work with that. I saw people who didin't order the kaiseki, order the lunch omakase. For $380 that is an excellent deal and I'd return again to try that.
Post
