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2024-02-15
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Nestled discreetly on the second floor of Ocean Centre in Tsim Sha Tsui, Sushi Tokami extends an invitation to embark on an exquisite culinary journey. Sushi Tokami in Hong Kong embodies a legacy of excellence. The restaurant's commitment to sourcing the finest ingredients is evident in its boast of exceptional tuna and rice from Niigata prefecture, renowned for producing Japan's finest rice. Chef Taga Satoshi, a master of the Edo-mae sushi tradition, adds his expertise, using red vinegar fermen
Sushi Tokami in Hong Kong embodies a legacy of excellence. The restaurant's commitment to sourcing the finest ingredients is evident in its boast of exceptional tuna and rice from Niigata prefecture, renowned for producing Japan's finest rice. Chef Taga Satoshi, a master of the Edo-mae sushi tradition, adds his expertise, using red vinegar fermented with sake yeast to infuse a unique aroma into the meticulously prepared rice.
The Hong Kong outpost, an 18-seat sanctuary, offers an intimate escape into the world of high-end sushi. Divided into two dining rooms, each adorned with a sushi bar, the serene ambiance, marked by straight wooden edges, warm pooled lighting, and subtle handicraft accents, sets the stage for an unparalleled culinary experience at Sushi Tokami.
刺身 - Sashimi:
1. 牡丹虾 (ボタンエビ Botan Ebi):The Botan Ebi set the tone for the sashimi course with its sweet and succulent flavor. A promising start that hinted at the culinary delights to come.
2. 石鲷、 象拔蚌、濑尿虾 (石鲷Ishidai, ミルガイ Mirugai, シャコMantis Shrimp):The 石鲷 Ishidai, or Striped Beakfish, presented a delicate and mildly sweet flavor. Its firm yet tender texture showcased the freshness of the fish. The chef's precision in slicing the Ishidai highlighted the intricate marbling, and the resulting sashimi offered a subtle taste of the ocean, setting a refined tone for the entire dish.
ミルガイ Mirugai, the geoduck clam, added a distinctive touch to the sashimi trio. Renowned for its sweet and crunchy texture, Mirugai provided a delightful contrast, enhancing the overall complexity of the dish. The chef's careful preparation preserved the inherent sweetness of the Mirugai, offering a unique and memorable element to the palate.
シャコ Shako - this particular crustacean introduced a bold and savory note to the sashimi composition. The Shako's meaty texture and rich flavor profile added depth to the dish. The intricacies of the Mantis Shrimp, both in taste and appearance, showcased the chef's expertise in working with diverse and challenging seafood.
3. 白子、香箱蟹(白子Shirako, セコガニ Seko-gani):The Shirako and Seko-gani showcased the chef's commitment to using premium ingredients. The creamy richness of Shirako and the sweet, delicate taste of hairy crab demonstrated an artful balance of flavors.
4. 喜知次 (キチジ Kichiji):This particular fish introduced a robust and succulent flavor to the sashimi combination. Kichiji is known for its tender meat and rich taste, with a hint of sweetness. The chef's skill in working with this distinctive fish showcased a commitment to providing a diverse and memorable dining experience.
握り - Nigiri:
1. 平目 (ヒラメHirame):The Hirame nigiri showcased the delicate and clean taste of flounder. A refreshing and well-executed palate cleanser before diving into the richer flavors ahead.
2. 墨乌贼 (すみ乌贼Sumi Ika):Sumi Ika, or ink squid, provided a unique textural experience. The subtle brininess and firm texture added depth to the nigiri selection.
3. 小肌 (Kohada):Kohada is celebrated for its complex taste that dances on the palate. The initial bite reveals a burst of brininess, a characteristic note of the herring family to which gizzard shad belongs. The vinegar-marinated rice complements this briny essence, creating a harmonious balance.
4. 北海道 赤身 (Hokkaido Akami):The Hokkaido Akami showcased the region's high-quality tuna. Its lean and clean taste highlighted the freshness and precision in sourcing.
5. 北海道 中拖罗(中トロ Hokkaido Chu-toro):Moving up the flavor spectrum, the Hokkaido Chu-toro introduces a luxurious and velvety flavor to the lineup. The sushi showcases the richness of the medium fatty tuna, delivering a mouthful of indulgence. The texture of Hokkaido Chu-toro is buttery and tender, with a luscious melt-in-the-mouth quality. The well-marbled tuna creates a silky sensation that lingers on the palate.
6. 北海道 大拖罗 ( 大トロ Hokkaido Otoro):The chef lavished us with the Hokkaido Otoro right after, indulgence to its peak, offering a sumptuous and mouthwatering experience. The sushi presents the pinnacle of fatty tuna, delivering an unparalleled richness.
The marbling of Hokkaido Otoro is a visual masterpiece, showcasing the highest quality fatty tuna. The chef's precise cut ensures an optimal balance between the fatty layers and the accompanying rice.
7. 平贝(タイラギ Tairagi):Tairagi, or Pen Shell, provided a refreshing break with its sweet and slightly crunchy texture. A palate-cleansing nigiri that prepared the taste buds for the delights ahead.
8. 车海老 (Kuruma Ebi):Kuruma Ebi showcased the sweetness and firmness characteristic of this prawn variety. The nigiri celebrated the natural flavors of the sea.
9. 剥皮鱼 (皮剥 Kawahagi):Kawahagi, the thread-sail filefish, takes on a new dimension in this preparation. The texture of Kawahagi in this presentation is both tender and slightly chewy, creating a dynamic and enjoyable mouthfeel. Each bite, enriched with the savory sesame and the freshness of spring onions, offers a well-rounded textural experience. The fragrance of natural oils, is a key element in this dish. The inherent richness of the filefish is further emphasized, creating an aromatic delight that adds depth to the dish.
10. 海胆 (云丹 Uni):The Uni tood out as another absolute masterpiece. The type of Sea Urchin used was Bafun Uni from Hokkaido.The creamy, briny goodness of the sea urchin elevated this nigiri to a culinary gem. The texture of this premium Uni is exceptionally velvety, offering a luxurious and melt-in-the-mouth experience. Each bite is a journey into the essence of the sea,
11. 赤鯥 (アカムツ Akamutsu):Akamutsu was equally impressive with its bold and robust flavor. The perfect balance of fat and flesh made it an extraordinary nigiri that left a lasting impression.
12. 穴子(Anago):Anago concludes the nigiri selection on a high note. The texture of Anago is tender and delicate, with a pleasing chewiness that adds depth to each bite. The eel is perfectly grilled, enhancing its succulence and creating a memorable textural experience. The sushi features meticulously prepared sea eel with sweet and savory notes that bring a satisfying and comforting end to the culinary journey.
In conclusion, this dining experience was a journey through the finest flavors of the sea, with each dish presenting a masterful blend of ingredients and culinary skill!
张贴
