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2014-10-30
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Its day, I visited there with 3 friends.And I thought we'll try to order by A la carte before receive "more profitable" recommendation by staff. So, we choose $555 course from $455 and $555 in accordance with his recommendation.At first, seafood salad was served. It had enough volume with fresh fish fillets. I felt its fillets can be served as Sashimi.The following dish was Sashimi platter. And I immediately understood the first dish only included red meat and etc. but fishes on its platter were
And I thought we'll try to order by A la carte before receive "more profitable" recommendation by staff. So, we choose $555 course from $455 and $555 in accordance with his recommendation.
At first, seafood salad was served. It had enough volume with fresh fish fillets. I felt its fillets can be served as Sashimi.
The following dish was Sashimi platter. And I immediately understood the first dish only included red meat and etc. but fishes on its platter were really specified for Sashimi. There had Chu-Toro, crab, sea urchin, etc. Personally it was lucky for me to have sashimi of saury.
Well after you enjoyed the raw things, next dish had steamed abalone. Thickly sliced abalone made good crunchy, and to get in Ponzu-sauce with dissolving the liver. Bitterness of the liver also made good marriage with Japanese wine ("Sake").
Fourth dish was baked sandfish. It is rare situation the restaurant has sandfish excluding some famous place or local concept restaurant. Also, it was baked with nice fragrance.
The last dish was prepared accordance with our request. There had two options for cooking, baking or boiling. Its time we choose boiling because, (1) we'll have another baked fish in the course, and (2) the staff told us boiled fish will make better marriage with Sake. His recommendation was correct, so we could keep enjoying good marriage by sweet and salty taste boiled fish.
Really final dish was platter of homemade fish pastes and smoked fishes. Of course, it must make quite good collaboration with Sake.
By the way, we had enjoyed some glass of beer and two bottle of Sake in its day.
The first bottle was pure rice Sake "O-Yo" by my favor (in the past I lived in the same province of the brewery). The next one was pure rice-ginjo "Kura-Hiden (means secret way of brewery)" on the recommendation of the staff, its brewery won in new Japanese-wine fairs in the past six years and have been exporting to US. Anyway, it's so exciting experience for me to find new/unknown and delicious Sake in HK.
Finally, it was about $ 800 per capita. I know if we want to have same leveled Sashimi in its quality with drinking, we must pay over $1000.
This restaurant may become the first choise for me when I cannot help to eat fresh fishes with drinking Sake, since the next chance.
However, only disappointing thing was there had no squid fish in its day. That's why they import fishes from Japan everyday, especially squid fish is difficult to keep/control its quality. Some/many times, they cannot serve raw squid fish. It seems crisis of their name, ha ha.
题外话/补充资料：
If we made booking the table with course, they will inform they can serve the raw squid fish or not before visiting. It may mitigate our disappointing if we want to enjoy their signature dish.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
