Video
Read full review
2021-07-10
3745 views
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.
70 views
0 likes
0 comments
燒原貝 wrapped in seaweed
Amadai- flamed. Very rich tasting
99 views
1 likes
0 comments
Sardine- very fine with all the 紋
180 views
0 likes
0 comments
Steamed egg with seaweed
Saba
124 views
0 likes
0 comments
Squid with sake sauce
42 views
0 likes
0 comments
魷魚鬚 with yuzu sauce
97 views
0 likes
0 comments
赤貝: so fresh that we could still it moving on the plate
57 views
0 likes
0 comments
白蝦
69 views
0 likes
0 comments
Uni
321 views
0 likes
0 comments
King salmon, weighing 13kg. 醬油漬
239 views
0 likes
0 comments
胸腹 toro
69 views
0 likes
0 comments
Tuna rolls
柚子蘿蔔
Tomago
蛋花湯 with drops of chili oil
Warabi mochi as dessert
66 views
0 likes
0 comments
In summary: much more impressive than his previous venture. Recommended.
Post
