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2011-05-22
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My first visit to Mi-Ne Sushi after my previous visit four years ago. The sushi place was always crowded with people lining up for a seat in front whenever i walked pass by, sadly always in a rush.I have always wanted to pay a second visit to apparently the BEST chain sushi in Causeway Bay (and it should be significantly better than its branch beside Sogo too? Who knows). Today the restaurant looked bare when i walked pass at almost two in the afternoon (not lunch hour anymore i suppose?), so we
Anyway - with the prime seat we took we could quietly read through the long sushi menu before placing the ordering paper. i really like the design because it helps reduce waste (you write down the number of sushis you want instead of ticking the boxes after the items), and its clearer and easier to follow.
There were altogether three menus: the regular, perennial menu as well as two 'limited offer' menus of 5月の「旬の鱼」 and 「夏の味覚」. We ordered some from each of the menu and within 5 minutes (which we spent munching on the pickled ginger), our orders soon arrived.
挪威三文鱼腩-i find it hilarious how Japanese restaurants modify their menus to stress on how 'safe' and 'non-japanese' the ingredients they use are - havent it been their long-time practise, using ingredients imported elsewhere to prepare Japanese cuisine? There is basically no need to highlight the fact, let it be by adding two words in front of the name of the dish or by making a joint-statement trying to win back customers' heart, i find the efforts they do meaningless. Customers who would come would come regardless of all the dramas that took place a month ago.Anyway, back to the piece of fish - it tasted good, fresh, and very sweet. Nothing different from the so-called Japanese imported salmon i tasted way before the tsunami occured. And as a matter of fact, dont Hong Kong people know that the Japanese actually arent as fond of salmon as a lot of Hong Kong people do? The salmon i tasted in Japan were always less tender and sweet. Therefore i think that Japanese restaurants in Hong Kong have never served authentically Japanese-imported salmon before - and the really pricy, authentic Sushi bars wouldnt bother importing something the Japanese people dont eat themselves either. So why stress on the origin of 'Norway'?
𫠒红鱼腩,油甘鱼. The white fish - my all-time favourite. They tasted chilling cold on the tongue when fresh and would instantly deteriorate in flavour once they go stale, and therefore it is very easy to tell fresh white fish from stale ones. These were the fresher ones, tho not of the top quality they could achieve. 𫠒红鱼腩 was not very sweet - it tasted kinda bland actually. 𫠒红鱼腩 was better - oilish, tender, and full of flavour and juice. Niceeee.
太刀鱼. This was from the seasonal menu of 5月の「旬の鱼」. I decided to give it a try because the fish looked funny like a silver sword. It looked quite slim and tender too - must have been a quick swimmer when it was alive i guess! But the problem was that the meat of the sporty fish was quite spongy, if not tough, and lacked a distinctive flavour by itself. It was really lean without any oil or fat in the flesh - at least I have given it a try tho.
季节的三点盛(他他海鳗鱼,桧扇贝,𫚕鱼蓉) was something from the Summer menu just on a day before i visited. The three pieces were all brushed with the sweet sauce. I did not try the third but took the first and second. The eel was funny - it was very, very spongy, almost rubbery, but as you chew the flavour of the eel comes out more and more as you chew for a longer and longer time. It was not too oilish but as you swallowed the taste of the eel would full your mouth, leaving a very strong impression on you. The same was for 桧扇贝 - being a die-heart fan of scallops, I was disappointed by the size of the 桧扇贝 when the trio was served. It looked 50% smaller than the picture on the menu....anyway, the flavour exploded as i chew into the pre-cooked, tangy scallop. Impressive indeed! A must-try from the Summer menu!
帯子 is something i must order whenever i have sushi -i just love scallops too much! This was okay, chill cold and fresh to taste, but i miss the XXL scallop back in ite-cho. That was gigantic in portion and tasted even fresher and sweeter than what i ate here. I would have had one more of the 桧扇贝 than a portion of two fresh scallop sushis.
火炙盛(火炙峰鳗鱼・火炙三文鱼・火炙帯子). A trio that i really liked. All three pieces had been greased with a thin later of sweet soysauce, and the surface of the seafood had been grilled lightly to achieve a lightly roasted surface but rare interior. At least that was the case for the flammed salmon, which turned out to be sweeter than its fresh counterpart as some fat had been melt under the heat, and the flammed surface gave the rare flesh a roasty twist. Very delicious!The flammed scallop was best, but the eel was quite disappointing as i did not think it taste much different from the usual grilled eel we eat with rice. Anyway, a nice try tho.
蟹柳辣明太子酱. I always got teased for eating a 'crab stick' which everyone knows is not made from crab meat alone. Still, i would happily order a crab stick sushi whenever i could as, to be honest, they tasted really nice with some mayo or melted cheese or whatever sauce. I found this from the seasonal summer menu and it was terrific. The 辣明太子酱 was not spicy at all, but there was something more salty than the thick, sweet dressing, and i really like how the taste within the sauce varied, enriching the taste of the sushi as a whole. It would be better if there was a 'grilled' option to the sushi - got knows how delicious it would taste with the dressing half-melted and grilled on the crunchy crab stick!
Fore gras sushi and fatty toro were those i did not try, but i heard they were good.
The best thing to seal a meal with got to be a dessert! I like how the dessert menu is more extensive than Ite-cho - i got bored with theirs actually. After comparing and weighing against the several dessert options, we chose the 红豆抹茶羊羹. The serving was bigger than what i expected and the presentation was nice: with some dark-green jelly in a white sauce, topped with red bean paste and white balls, the thing looked like an artwork. It tasted like one, too, as i tried some of the 抹茶羊羹. It was not as smooth as how jellies should be, but it had a much stronger flavour of green tea - and a mushy texture too! - which i really like, and the sweet taste of it could be balanced by eating the 抹茶羊羹 together with the white sauce, the fruits or with a lot of tea. The red bean paste was very nice; but the white balls were really chewy and, sadly, completely tasteless. I guess i should have treated them as compliments to the 抹茶羊羹 instead of a part of the dessert by themselves.The meal was not cheap, but what we got were worth the money we paid. Also we ate a lot of the pickled ginger, like seriously a lot
Would come again! I see the reason why people rank it so high among the sushi places in Causeway, and why people were willing to queue up just for a piece of susi here but not anywhere else - this place serves excellent sushis, despite the ever-shrinking size of the sushis and dishes.
张贴
