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2015-03-11
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When we arrived, we were seated at the bar – in front of our chef for the evening. There were only four couples at the same time in the restaurant, and they had four chefs, so we all had individual chefs that created different experiences for us.We were asked if we wanted to choose the Koyo or Yuki set. The Koyo set is 2 types of sashimi, 8 piece of sushi, miso soup and dessert, while the yuki set comes with an appetizer, 4 types of premium sashimi, signature konbu soup, 10 pieces of premium sus
We were asked if we wanted to choose the Koyo or Yuki set. The Koyo set is 2 types of sashimi, 8 piece of sushi, miso soup and dessert, while the yuki set comes with an appetizer, 4 types of premium sashimi, signature konbu soup, 10 pieces of premium sushi, cooked dish, miso soup and dessert. We could not decide what to choose, so the waitress suggested we try one each and share the soup and the cooked dish (which was cod that night) between us. It was a very wise decision, as the Koyo set already is plenty and the Yuki set could easily be too much.
We started with an appetizer, which was tiny, fluorescent squids. Usually they are salty because they are fermented but these were fresh and very soft. Next up we had some silky tofu, with some marinated tuna – and a light dressing with a hint of lemon.
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One of the highlights was Chutoro with Ooba leaf and seasalt, wrapped with Nori and a hint of lime sauce. A very good balance of fish flavour and texture, with very complex tastes – sour lemon, seasalt, crispy seaweed, rich and soft tuna. It all went very well together, no wonder it’s one of the signature dishes that’s often featured in the Omakase menu.
The dish I also remember well is the fresh oyster – I never had oyster as a sushi. It tasted very interesting, with some cut radish and a red sauce that tasted a little spicy/gingery.
After the refreshing clam soup, we tried the nigiri sushi. One of the pieces that I remembered was Isaki, with a little bit of seasoning it and soya sauce was already added. It had a crisp texture and was firmer than I expected it to be.We also had one seared sushi, which was Kimedai with Balsamic, soya sauce and rice crisp. Crispy on the surface, juicy on the inside. The grease in the fish was well balanced with Balasmic.
After a buttery otoro, we were offered a cube of mango infused with mashed ginger to cleanse our palate. The mango was more sour than sweet, so this was very refreshing and worked well.
We shared the cod fish as a main dish, but by that time I was actually really full already.
The dessert for the day was a milk creme topped with a strawberry compote – very refreshing, light and not too sweet!
The restaurant receives five weekly deliveries of fresh seafood from Japan, depending what is in season and, of course, what the fishermen were able to catch. The menus will therefore be different from one night to the next.
Will I go there again? Yes, for a special occasion! It’s a great night out, but not cheap. Together with sake and whiskey, our bill came easily to 3,000 HKD. Of course, we could try a set lunch instead – which starts from 200 HKD and is much more affordable. Sushi Tsuraku is much more than a sushi restaurant, and with a similar look and feel like Liberty Private Works (which happens to be in the same building), it feels much more like a private kitchen.
张贴
