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2021-07-10
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Lunch at new sushi restaurant helmed by Chef Chiba Hirofumi (formerly of Sushi Kohaku @ Stanley Street). Clean spacious wooden deco. Counter seating for 10. No private rooms. Here’s what we had:真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.燒原貝 wrapped in seaweedAmadai- flamed. Very rich tasting Sardine- very fine with all the 紋Steamed egg with seaweed SabaSquid with sake sauce 魷魚鬚 with yuzu sauce赤貝: so fresh that we could still it moving on the p
Here’s what we had:
真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.
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燒原貝 wrapped in seaweed
Amadai- flamed. Very rich tasting
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Sardine- very fine with all the 紋
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Steamed egg with seaweed
Saba
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Squid with sake sauce
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魷魚鬚 with yuzu sauce
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赤貝: so fresh that we could still it moving on the plate
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白蝦
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Uni
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King salmon, weighing 13kg. 醬油漬
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胸腹 toro
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Tuna rolls
柚子蘿蔔
Tomago
蛋花湯 with drops of chili oil
Warabi mochi as dessert
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In summary: much more impressive than his previous venture. Recommended.
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