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2019-09-11
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After a day out in Tsim Sha Tsui, my friend brought me to her favorite Japanese restaurant, a small yet authentic place with fresh high-quality ingredients. We were quite early for dinner, so we got our own table instead of sitting at the bar in front of the chef. Once we were seated, the waitress gave us the menu and showed us a blackboard with special recommendations and the current seafood in season. While we were looking at all the choices in front of us, we were each served a free small app
After a day out in Tsim Sha Tsui, my friend brought me to her favorite Japanese restaurant, a small yet authentic place with fresh high-quality ingredients.
We were quite early for dinner, so we got our own table instead of sitting at the bar in front of the chef.
Once we were seated, the waitress gave us the menu and showed us a blackboard with special recommendations and the current seafood in season.
While we were looking at all the choices in front of us, we were each served a free small appetizer, which was something like Japanese-style kimchi, but it wasn’t as spicy as it looked. (I forgot to take a picture though)
Grilled Prime Fugu (Pufferfish)
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For starters, we got the grilled prime fugu (pufferfish), which was a bit like dried squid with teriyaki sauce but softer. It was quite chewy, and I especially liked dipping it into mayonnaise on the side for a more balanced taste.
Assorted Sashimi
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One of the highlights of the night was the assorted sashimi, including salmon, tuna, snapper, yellow tail, octopus, botan shrimp, Hokkaido scallops, a bowl of queen crab meat and sea urchin (which you could wrap in seaweed by yourself). All of the sashimi slices were super delicious as they were very fresh, thick and juicy.
Uni (sea urchin)
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*Tip: eat the lighter-colored/ (white and silver) fish first as they tend to have a milder flavor, before moving on to the darker-colored ones (red) to really get a good taste of the sashimi
Wagyu Beef, Salted Yuzu Eel and Beef Tongue Skewer
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The grilled skewers were another highlight. We ordered the beef tongue, Wagyu beef and salted yuzu eel. The beef tongue was very tender while the Wagyu beef was so soft it literally melted in my mouth. The skin of the boneless eel was very crispy, but the meat had a springy and slightly firm texture.
Mussels in Sake
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Lastly, we finished off with the recommendation of the day - the mussels in sake. I’m not a big fan of mussels (#picky), but I could tell that these were extra plump and fleshy just by looking at them, and the sake made them taste soft and sweet.
Overall, I guess I can understand why my friend loves this restaurant so much. We’ll definitely be back next time!
张贴
