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2025-01-08
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Visited the new venture of Chef Kin on its first day of business in 2025 for dinner (when the fish supplies from Japan resumed and most sushiyas in HK are back in business). Day 10 of the shop’s soft opening. Located inside The Mira, the shop is segmented into two rooms (1 for 10 pax and 1 for 8 pax). Quiet and elegant ambience. Dinner menu comprised 7 appetisers and 10 sushi. 真鲷。象拔蚌 𫚕鱼福井县月前蟹 春鱼天妇罗𩽾𩾌鱼肝鳕鱼白子盐烧目光鱼 loved the daikon laced with apple purée 北寄贝剥皮鱼。鱼肝赤身缟虾池鱼白子 A highlight for me. Way mor
真鲷。象拔蚌
𫚕鱼
福井县月前蟹
春鱼天妇罗
𩽾𩾌鱼肝
鳕鱼白子
盐烧目光鱼 loved the daikon laced with apple purée
北寄贝
剥皮鱼。鱼肝
赤身
缟虾
池鱼
白子 A highlight for me. Way more delicate and silkier than the cod milt served earlier. Chef Kin said he was not in a position to disclose the source or the type of this shirako though.
Toro duo
太卷
All-round elegance and sophistication. A sushiya that showcases Chef Kin’s skills acquired from 2 other Michelin-starred establishments. I personally prefer heavier flavours so seasoning over the neta could be enhanced.
张贴
