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2021-12-23
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Wanting to reward ourselves for the hard work put into our work and family, we planned to end off year 2021 with a nice omakase. After some recommendation and research, my wife suggested Sushi Yutaka. It was located at Chatham Court, in between of Tsim Sha Tsui and Jordan MTR. It was nicely decorated, with huge emphasis placed on health safety, with partition allowed between patrons and acrylic boards between the sushi chef and us. One of the main highlights of this restaurant is that their ingr
It was nicely decorated, with huge emphasis placed on health safety, with partition allowed between patrons and acrylic boards between the sushi chef and us. One of the main highlights of this restaurant is that their ingredients were prepared using water from Mt. Shirakami, Japan. This was to ensure the quality of the food served maintain closely to the origin.
For their omakase dinner set, there were 3 pricing, ranged between $1488 to $1988 per person. We chose $1688 set, consisting of appetizer, seasonal sashimi, 7 pieces of sushi, grilled or simmered dish, soup and dessert.
Shortly after we placed our order, they served us small plates of light bites. Walnut with anchovies were made by themselves, sticky in texture and chewy, sweet in taste, very appetizing.
Steamed egg with milt - This was the first time I tried Japanese steamed egg with milt in it. Milt was quite similar to pork brain, but with lighter and finer texture. It was steamed till very soft and creamy, complimenting nicely with the steamed egg, which was served hot, and was extremely soft and smooth. It was steamed using slow-cooked abalone sauce, making it flavourful too.
Fresh oyster was from Tokyo, fat in size. It was very soft and smooth, creamy in texture. Yuzu sauce helped to bring out the freshness of the raw oyster.
Raw milt was from Hokkaido, lightly seared. The outside of milt was slightly crispy, and yuzu sauce and yuzu skin bits were added on it, enhancing the taste. Milt was smooth and creamy.
The sushi chef served us a plate of kanpachi and scallop sashimi. Scallop was sweet and smooth, fresh in taste. Kanpachi was very chewy, with yuzu sauce bringing out the freshness.
Premium otoro - This must be the main highlight of this meal, with premium otoro served. It was the highest grade of tuna, near the neck area. There were alot of marbling on it and was super fatty and soft, melting in my mouth even though the serving was thick.
Before we started on sushi, they served us a bowl of soup to clear our palate. It consisted of red sea bream, tofu and cabbage. The soup was clear and sweet, absorbing the essence of the fish soup broth. Tofu was soft and smooth and fish was soft and fresh in taste.
White shrimp sushi - This was the first time I ate sushi in this shape, in a shape of gemstone. It was presented nicely, like a prawn ball. White shrimp was very soft and juicy, sweet and fresh.
Squid sushi was lightly seared and was very chewy.
Sea bream sushi was seared, thus it bring out the flavour of the fish and was chewy.
Horse mackerel sushi was chewy and oily in texture, sweet in taste.
Kinmedai sushi was seared lightly, thus it was flavourful and was soft in texture.
Toro sushi was near the back area and was coated in soy sauce, making it flavourful and was smooth in texture.
Sea urchin roll - Sea urchin was served icy cold, and was very soft and smooth, flavourful in taste. Seaweed was thin and crispy, like eating chips.
Grilled amberjack was marinated with soy sauce, thus it was very flavourful. The skin was grilled till thin and crispy and the fish meat was soft and smooth, very meaty.
Dessert platter consisted of pistachio ice cream, rock melon and matcha roll. Their dessert platter was able to satisfy our sweet tooth, abit of everything. Pistachio ice cream was smooth and creamy, with strong pistachio taste. Rock melon was sweet and juicy and matcha roll was soft and creamy, fluffy in texture.
张贴
