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2021-07-10
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Lunch at new sushi restaurant helmed by Chef Chiba Hirofumi (formerly of Sushi Kohaku @ Stanley Street). Clean spacious wooden deco. Counter seating for 10. No private rooms. Here’s what we had:真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.烧原贝 wrapped in seaweedAmadai- flamed. Very rich tasting Sardine- very fine with all the 纹Steamed egg with seaweed SabaSquid with sake sauce 鱿鱼须 with yuzu sauce赤贝: so fresh that we could still it moving on the p
Here’s what we had:
真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.
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烧原贝 wrapped in seaweed
Amadai- flamed. Very rich tasting
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Sardine- very fine with all the 纹
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Steamed egg with seaweed
Saba
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Squid with sake sauce
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鱿鱼须 with yuzu sauce
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赤贝: so fresh that we could still it moving on the plate
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白虾
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Uni
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King salmon, weighing 13kg. 酱油渍
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胸腹 toro
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Tuna rolls
柚子萝卜
Tomago
蛋花汤 with drops of chili oil
Warabi mochi as dessert
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In summary: much more impressive than his previous venture. Recommended.
张贴
