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2018-07-31
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Chef is original from Tokyo and believe in “chef, fresh, rice and sauce”.Sweet and slight spicy squid and bean curd as appetiser.Silky soft steamed egg.Total 11 pieces of sushi for today’s lunch, from bouncy red isaki, kinmedai, seared shimaaji.And madai serve with it’s marinated liver, karei with sour sauce, Hokkaido scallop serve with miso.Then seared tachiuo, amazing maguro serve with mustard, seared oyster sushi with sour sauce.Last but not the least, seared toro with daikon, uni is a must f
Sweet and slight spicy squid and bean curd as appetiser.
Silky soft steamed egg.
Total 11 pieces of sushi for today’s lunch, from bouncy red isaki, kinmedai, seared shimaaji.
And madai serve with it’s marinated liver, karei with sour sauce, Hokkaido scallop serve with miso.
Then seared tachiuo, amazing maguro serve with mustard, seared oyster sushi with sour sauce.
Last but not the least, seared toro with daikon, uni is a must for me, seared fatty fish hand roll with buttery abalone sauce.
As requested, chef serve us sweet ika wrapped with maguro for ending.
Theres noway to complain any about the freshness quality. Sweet, fatty, light, flavour, bouncy, soft, tender, all different character. But no single one piece is disappointed but just amazed me.
Also, the little swipe or drop of chef magic sauce, really give a big surprise effect on top of the already very good sushi.
Warm miso soup and tofu ice cream to end my dreamy sushi experience.
張貼
