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2022-05-14
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Oden is quite a rare cuisine in HK surprisingly, especially when Japanese food is so sought after. I could only think of 1 or 2 place offering decent ones. Despite it’s more a winter food, this visit in Spring is ultra satisfying. Their dashi broth was to die for and I could not help drinking. I tried 2/3 oden from the menu and basically all are delicious😋 So just order as much as you want and you like😆🍢蒟蒻 𝗞𝗼𝗻𝗻𝘆𝗮𝗸𝘂 // 玉子 𝗧𝗮𝗺𝗮𝗴𝗼 // 厚扬豆腐 𝗔𝘁𝘀𝘂𝗮𝗴𝗲 // 竹轮𝗖𝗵𝗶𝗸𝘂𝘄𝗮 // 大根 𝗗𝗮𝗶𝗸𝗼𝗻Daikon is definitely the st
Oden is quite a rare cuisine in HK surprisingly, especially when Japanese food is so sought after. I could only think of 1 or 2 place offering decent ones. Despite it’s more a winter food, this visit in Spring is ultra satisfying. Their dashi broth was to die for and I could not help drinking. I tried 2/3 oden from the menu and basically all are delicious😋 So just order as much as you want and you like😆🍢蒟蒻 𝗞𝗼𝗻𝗻𝘆𝗮𝗸𝘂 // 玉子 𝗧𝗮𝗺𝗮𝗴𝗼 // 厚扬豆腐 𝗔𝘁𝘀𝘂𝗮𝗴𝗲 // 竹轮𝗖𝗵𝗶𝗸𝘂𝘄𝗮 // 大根 𝗗𝗮𝗶𝗸𝗼𝗻
Daikon is definitely the star here. It’s essentially dashi in daikon. So perfect and so good!
🍢腐皮福袋 𝗠𝗼𝗰𝗵𝗶 𝗞𝗶𝗻𝗰𝗵𝗮𝗸𝘂 // 红生姜天 𝗕𝗲𝗻𝗶 𝗦𝗵𝗼𝗴𝗮 𝗦𝗮𝘁𝘀𝘂𝗺𝗮-𝗮𝗴𝗲 // 华味鸟肉丸𝗛𝗮𝗻𝗮𝗺𝗶𝗱𝗼𝗿𝗶 𝗧𝘀𝘂𝗸𝘂𝗻𝗲
The mochi kinchaku is my favourite item❤️ It was unlike anything I have tried before. The mochi was almost molten with little chew. It was a super nice mouthfeel and it was the most satisfying item from the night. I could imagine the joy of having it on a cold winter night already.
🍢芜菁 𝗞𝗮𝗯𝘂
This was topped with miso paste but I actually preferred the daikon one more for its cleaner and lighter flavour.
🍢飞龙头𝗚𝗮𝗻𝗺𝗼𝗱𝗼𝗸𝗶
It’s basically fried mashed tofu with some vegetable. This allowed the tofu to absorb more daishi. So this could really let you enjoy the god like broth.
Besides, Chef Masa honed his skills in Kappo Rin. So you could expect solid food items here. They offer quite a lot of ippins that you can enjoy sake with 🍶
🦑酒盗乌贼 𝗦𝗵𝘂𝘁𝗼 𝗜𝗸𝗮
Shuto is fermented fish intestine and its Japanese name means wine stealer! It was very flavourful and went really wine with the sake. A very great starter to kick off the meal👍🏼
🐟赤身他他 𝗠𝗮𝗴𝘂𝗿𝗼 𝗬𝘂𝗸𝗸𝗲
I love this tartare a lot, especially the extra crunchy texture from the pickled radish and yam. Its sesame oil was nice with maguro too.
🦑萤光鱿鱼 𝗛𝗼𝘁𝗮𝗿𝘂 𝗜𝗸𝗮
When it’s in the season, firefly squid is the best. Its pasta was just impeccable and this simple cooking could let its authentic flavour to be the highlight.
🦪牡蛎汤 𝗞𝗮𝗸𝗶 𝗢𝗱𝗲𝗻
This daily special was easily the dish of the night. It was simply oysters cooked in the oden dashi but the broth absorbing all the essence was divine. It was so sweet with hints of oceanic notes. Manager said you could just drink the broth and throw the oysters away. But I mean the oysters were sooo yummy too 😋
🥚高汤玉子烧 𝗗𝗮𝘀𝗵𝗶 𝗧𝗮𝗺𝗮𝗴𝗼𝘆𝗮𝗸𝗶
The egg was cooked in front you so that you could enjoy how this fluffy and moist egg was made. The more the dashi Chef uses, the harder it is to control the texture. And Chef love tons of it! The result was perfect😆
🐔亲子丼𝗢𝘆𝗮𝗸𝗼𝗱𝗼𝗻
Look at it and you would immediately drool. The egg was so good and in almost 1:1 ratio with the rice. And the best part is the spring onion😍 A must order final savoury item to conclude your satisfying meal.
🍢金柑 𝗞𝗶𝗻𝗸𝗮𝗻
Didn’t quite expect a sweet fruit in oden. You can treat it as a palate cleaner or a pre-dessert. Its bitter sweet flavour was so satisfying after a sumptuous meal.
张贴
