Just went to this Japanese restaurant last night. Food is OK but for the price it charged, it is not really value for money. There are many other Sushi restaurants which give you a better choice at only three quarter the price. Don't think I will go there again! Sorry.
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Just went to this Japanese restaurant last night. Food is OK but for the price it charged, it is not really value for money. There are many other Sushi restaurants which give you a better choice at only three quarter the price.
It's our first time here and the chef in charge of tonight's omakase is Kizaki san 木崎倫 (日本總店料理長) from Ginza's headquarter. He looks very young and cool. He is already busy preparing at the chef table when we arrived...very concentrated! We are the first table to arrive for this evening and we were allocated to the left corner of the sushi bar. There is a sign in front of me indicating that the water they use in this restaurant is from Kagoshima. I won't cover each course in detail. Please r
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It's our first time here and the chef in charge of tonight's omakase is Kizaki san 木崎倫 (日本總店料理長) from Ginza's headquarter. He looks very young and cool. He is already busy preparing at the chef table when we arrived...very concentrated!
We are the first table to arrive for this evening and we were allocated to the left corner of the sushi bar. There is a sign in front of me indicating that the water they use in this restaurant is from Kagoshima.
I won't cover each course in detail. Please refer to previous articles from other diners. The best in my views are:
1. The fatty toro hand roll at the start of the menu is impressive. Having tried a lot of authentic sushi restaurants in town this is the best so far. 2. We ordered Japanese plum wine on the glass. The chef noted and offered us a piece of dried fish roe wrapped with sticky rice to pair with the wine. It's salty but tasty and good compliment to the wine. 3. Rest of the menu is full of surprises with best quality ingredients like abalone, fish liver, fish haruko. 4. The ambience and settings made you feel like dining in Japan. The chef speaks little English and Cantonese. The staff will assist him to explain each dish in details and address further questions. The waitress is also Japanese in traditional kimono. When you leave the restaurant. The chef will escort you to the door to say thank you and goodbye. This gesture really made us felt like we are dining in Japan. 5. Photos and comments can't justify all about this Michelin one star beauty. Believe me, try it!
壽司用的都是時令魚介，如魷魚、新子、白蝦、池魚、海胆、石垣貝、赤鯥、穴子等，質素十分高，赤醋米飯份量適中，每件壽司多賀師父均會配以適合調味配料，又或不用加任何醬料去突出食材本身的美味。最記得吃到海膽時，多賀師父強調：「NO SAUCE, ONE BITE」，看見那海量的海膽軍艦，不加醬油容易，一口吃可真有點難度，平時懶到死的豬多用筷子吃壽司，嫌每吃一件都要抹手麻煩，這次真要用手才可將之塞進口裏。無添加下盡享來自海洋的鮮味，滿口濃郁甘甜，唯有食材優質及師父的豐富經驗才能做出如此有水準的壽司~
If you think I'm in Japan again, guess again! Sushi Tokami, which has 1 Michelin star in Tokyo, is now at Harbour City in Tsim Sha Tsui! The original Sushi Tokami in Japan was established in 2013 and immediately earned its Michelin star status in 2014. I haven't been to Sushi Tokami in Tokyo but it is quite famous for its tuna since the owner of Tokami also owns a renown specialty tuna shop in Tsukiji that supplies tuna to many top-rated sushiyas in Tokyo. As it is currently ranked in the Top 10
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If you think I'm in Japan again, guess again! Sushi Tokami, which has 1 Michelin star in Tokyo, is now at Harbour City in Tsim Sha Tsui! The original Sushi Tokami in Japan was established in 2013 and immediately earned its Michelin star status in 2014. I haven't been to Sushi Tokami in Tokyo but it is quite famous for its tuna since the owner of Tokami also owns a renown specialty tuna shop in Tsukiji that supplies tuna to many top-rated sushiyas in Tokyo. As it is currently ranked in the Top 10 for sushi in Tokyo on Tabelog, I was excited to give it a try to see how the sushi compares to Tokyo so I came here for lunch with J.
Three lunch sets are offered at $600, $800 and $1000 with 12, 14 and 16 pieces of sushi respectively. Each lunch set also includes an appetizer, the signature tuna tossaki hand roll and fish & egg soup. The prices are certainly not cheap and nearly double the prices in Tokyo since you can get a very decent sushi lunch in Ginza for ¥5000 (~HK$340) but I guess it may be worth it if it saves you a flight to Japan. I ended up ordering the 12 piece set while J went for the 16 piece set.
The space in Hong Kong is huge and spacious since it has not one but two sushi counters which I hear is much bigger than the one in Tokyo. We were the first to arrive for lunch and were promptly greeted by all the friendly staff including Taga San who is the head chef at the HK branch. He was very nice and even attempted to say the names of the fish in Cantonese!
We then started our sushi courses and I noticed that red vinegar rice is used here which was nicely balanced in flavor - the only thing was that the size of the nigiri was much smaller than usual so our sushi looked like miniature baby versions of what we are used to. Maybe it's so we can try more pieces but we weren't that full afterwards.
Our first piece was a special type of fish called Houbou (ほうぼう) which is called Blue Fin Robin in English. The manager of the restaurant even brought out an iPad to show us the picture of the fish which looked quite exotic with its bright blue fins and the resulting flavors were delicate and delicious.
Our trio of tuna starting with Akami Zuke (本鮪の漬), Chutoro (中とろ), and Otoro (大とろ) which only came with the 16 piece set. Out of the three cuts of tuna, I liked the chutoro the best with its pronounced and yet balanced flavors.
As I've said before, eating white fish like Hirame (平目) outside of Japan is risky because it has to be eaten fresh since the flavors are very delicate and while the piece we had here had more flavor than most hirame I've eaten in HK, it still wasn't as good as Tokyo though.
I liked the semi raw texture of our Kuruma (車海老) but I only wished it was bigger. I've had kuruma before where it needed to be cut in half so that each piece can been eaten in one bite but obviously we didn't have that issue here.
If you are thinking whether to spurge for the 16 piece set, maybe this box of heaven will help you make up your mind! The Bafun Uni (馬糞海胆) was layered three times and definitely very fresh and sweet but the temperature it was kept at was a bit too cold which destroyed some of the delicate flavors actually.
The Tuna Tossaki Temaki (手巻き寿司) was definitely the highlight of our meal as the tuna used here is from a special cut near the tuna's neck which was extremely creamy and flavorful - I would go back just for this!
The Tamago (玉子) signaled the end of our meal and it was supposedly infused with eel and ginger to give it a special kick in flavor but we couldn't really taste it.
Verdict - Sushi Tokami delivers a very solid sushi experience by Hong Kong standards so while it may not replace a trip to Tokyo, it may just be enough to tide you over your sushi cravings until your next trip!
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Sushi Tokami….the name sound familiar? Well, it’s because it is for sushi enthusiasts. The original Sushi Tokami in Japan was founded in Ginza Tokyo in 2013. Within the first year of opening Sushi Tokami was awarded with a 1 Michelin star. Now, the esteemed restaurant is opening shop in a very sweet (secretive) spot in Harbour City. The place is a very sleek, simple and traditional Japanese omakase space. Terrific service, extremely clean and amazing food from Chef Taga San. Sushi Tokami’s empha
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Sushi Tokami….the name sound familiar? Well, it’s because it is for sushi enthusiasts. The original Sushi Tokami in Japan was founded in Ginza Tokyo in 2013. Within the first year of opening Sushi Tokami was awarded with a 1 Michelin star. Now, the esteemed restaurant is opening shop in a very sweet (secretive) spot in Harbour City. The place is a very sleek, simple and traditional Japanese omakase space. Terrific service, extremely clean and amazing food from Chef Taga San. Sushi Tokami’s emphasis is straightforward quality sashimi and sushi selections. They specialise in tuna and toro– look at this beautiful ruby red darling (there’s more of that coming your way. Scroll down. Be warned: Good looking #sushiporn awaits.)
Tuna Neck and back meat hand roll to start the fabulous omakase dinner with. They chopped up the tuna neck and tuna back meat and scooped it right in with the perfect amount of rice, wasabi and soy sauce. <3
右口魚 Halibut sashimi. They have a bit for you to sample with the black salt as well as dipping it into soy sauce and a bit of wasabi. The halibut sashimi was so nice and tender. The black salt really does bring out the natural halibut fish flavour.
Close up of the smoked yellowtail with wasabi. <3 Sooo goooood. I pretty much coul have licked the plate clean to get every bit of the smoked yellowtail flavour.
剝皮魚 Leatherjacket fish and liver sauce and rice. I didn’t want the fish sperm dish but was pleasantly surprised by this loveliness. Again, another dish I licked clean.
白子Fish sperm with white truffle and rice. I had a tiny bit of this but holy moly poly roly…. that is a LOTTTTTTT of white truffle. It smelled bomb, too.
Squid sushi. The texture was so interesting: it was borderline sticky, slimey and smooth, believe it or not. I loveeeeeed it. Add a bit of the black salt to bring out the squid’s flavour.
Gizzard shad sushi. This was sooo pretty. Look at the gizzard shad’s skin but was not a favourite of mine. The signature toro and tuna sushi selections!!!! Yipee Yi Yay!
Tuna sushi was perfection. The tuna sushi was strong and sweet in flavour, firm yet soft in texture. I could gulp this down any and every day if I had to. Not sure if that is really healthy though?
Toro Sushi. Omg….It just gets better and better, doesn’t it? Look at that shining, glimmering, plump piece of delectable-ness. The toro was juicy, fatty and well marbled.
Seared toro sushi. Oh snap. Did it just get even BETTER? Oh yeah. You can believe it. This baby was seared to perfection. Once the toro is seared- the natural juices and oils start gushing out along with a nice seared and smoky taste.
Sea Urchin Sushi..Ooh la la. For once, the sea urchin was not the highlight of my meal. Rather the delicious tuna, toro, seared toro trio. Wait, don’t get me wrong! Sea urchin sushi is good ANY day! (This didn’t disappoint!)
Big clam 大蜆 sushi was TERRIFIC! The sushi selection tonight have all been so simple but amazingly delicious. Each seafood selection had it’s own unique simple flavours and standout strengths! This big clam sushi was of no exception.
赤睦魚 Nodo-guro aka Rosy Seabass sushi. Perfect. I loved the soft sear this rosy seabass sushi had. It was slightly fatty and slighty tender and meaty all at the same time. I could’ve done with a few more cuts of this too. WOW.
Anago sushi. Awesome…but NO!!! This means the meal is almost over? Sigh. All good things have to come to an end. This anago sushi was pretty darn good but could have used a little less sauce.
This happened!!! Uni and ikura with rice: it was such a generous portion, too!! Thank you!! Look at it. Just stare. And point, and eat. And, dream about this baby.
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