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2023-01-31
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When 鮮選壽司 (English name: SEN SEN Sushi) first opened it's doors in Tsuen Wan, I was interested. It was a conveyor belt sushi restaurant brought to you by Donki. No even Japan had this! But after trying it out, we were very disappointed. Food ordered was slow or never arrived. And when it did come, it was horribly slapped together. It wasn't very good so we said we'd not be back.Then they expanded with a new branch in Causeway Bay. But this one is different. It's no longer a conveyor belt sushi r
Then they expanded with a new branch in Causeway Bay. But this one is different. It's no longer a conveyor belt sushi restaurant but with more of an izakaya type feel.
It's very big inside. Plenty of seats. The sushi bar is on one side where you see the chefs making the sushi in front of you.
Menu is in English and Chinese. Ordering is done by a tablet. This is in English and Chinese though some of the buttons (like order is in Chinese). They offer a variety of sushi along with hot dishes and drinks. However, selection isn't as vast as other competing conveyor belt sushi restaurants. There also wasn't any noodles as well. Prices were also higher and a la carte items were single portions instead of double like other places. A tea pot is provided for you with tea along with two packs of their freshly grated wasabi. Two soy sauces are provided: a sweet and a savory. And the sushi still used their signature seasoned rice.
I ordered the Three Piece Tuna Assortment ($98) which was impressively good. The quality of the tuna literally melted in my mouth. It was fresh and I'd easily order lots of plates of this.
Tuna Tartar ($18) and Flying Fish Roe ($10) was really good. The tartar still had a bit of sinew for those that like that. There was so much flying fish roe, it was hard to stuff into my mouth.
Artic Surf Clam ($10) was very fresh.
Seared Kinki Fish ($28) and Seared Scallop with Urchin ($28) was up next. I loved the kinki fish. It was slightly seared and the fish was fresh. The scallop was ok. I could do with a bit more searing.
Red Shrimp ($10) was sweet and fresh.
Japanese Steamed Egg ($28) was ok. The egg was soft and savory. There was only a small shitake mushroom, a ginko and a small scallop found. I'm not sure what the deluxe version had so may try it next time to see.
Grilled Scallop ($58) was a favorite. The scallop was grilled perfectly. The butter soy was a great match for this.
Seared Wagyu With Salt ($38) was also amazing. The beef literally melted in my mouth. I didn't need to chew.
Fruits Daifuku ($48) was my finishing dessert. This was ok though the strawberry was a bit frozen. The mochi was soft. But there wasn't enough white bean paste around it.
The quality of the food is much better than what we had in Tsuen Wan when it first opened. The sushi was fresh and well presented. The service was also very nice and efficient. I didn't have to wait long for my order. Prices are a bit higher than previously. But I guess I'll be back.
張貼
