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2022-01-11
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Hidden behind the soft papered screens, it’s Yu-en on the Western street , specialising in aged sushi, the one and only dry aged omakase restaurant in Hong Kong. Once entered the store, you can immediately spotted a dry-ager on the left on display that showcases the ageing process of top-quality wild tuna from prestigious locations like Oma, Aomori. Executive chef and owner Takeshi has developed an original two-stage ageing technique that merges Hyoten Jukusei freezing point ageing with wet age
The bar space is crafted with two > 5m long blonde wood pieces. This exquisite block of Japanese cypress heartwood, sourced from the Nara prefecture, is usually only found in palaces and shrines. A subtle scent of moist and warm citrus can be found throughout the room and definitely calms you down from the hectic city life of Hk.
Am also impressed with the freshly homemade wasabi, by using a new grater technology made with shark skin, the wasabi comes in a finer and creamier texture, offering you a more delicate flavour.
The sushi rice is served slightly above the normal temperature in akazu in order to accommodate the aged fish, which is expected to has a more complex flavours. The using of akazu (red vinegar), a high-class vinegar, lead to a sushi rice tastes rich, smooth, and full of umami, without the distinct sharp taste of vinegar.
Omakase at $2000/pax
-Shizuoka sweet tomato
For someone who doesn’t eat tomato
The seasoning of this sweet tomato has get rid of all the unpleasant texture and flavour
It’s not rusty, ice cold, and sour like the usual ones
-Aomori whitefish
Full of umami, the minimal treatment allows one to experience the original flavour
It’s raw and rarely seen, but interesting
-aged tuna and sea urchin 60 days
Am not a fan of minced tuna originally
But this 60 days dry aged tuna with sea urchin definitely wow me
Its also mixed with wasabi, salt and pepper to elevate the flavours
-sake steamed abalone with liver sauce
The abalone is definitely fresh and chewy
With the liver sauce giving it an extra layer
I tried one slice with wasabi and one without
Definitely has to go with wasabi!
-Surf clams and Maitake Chawanmushi in Kobako Crab broth
This Chawanmushi is not light but fused with all sorts of seafoods, the portion of egg vs broth is well balanced, the Maitake pairs surprisingly well with the Kobako Crab, prolonged aftertaste.
-homemade Tsukemono
Cleaning the palate with some Miyazaki Cucumber and Aomori radish, rather light
-Ehime Mandarin snapper .aged 12days
Start off light
The citrus flavour is more like infusing into the entire snapper than just seasoned on top, a nice and interesting start
-Toyama Amberjack aged 25days
Full of fat , perfect for longer aging
Creamy, buttery
With a nutty aftertaste
-Chiba halfbeak aged 10days
A more solid and fulfilling texture
Slightly more salty than the previous one
Nice progression of flavours
-Hokkaido cod milt
Hot dish to warm your tummy in between
Tastes like Quail eggs haha
-spot shrimp cup
This is so good that I am willing to Encore despite my allergy to shrimp
A hint of coffee towards the end
-Hokkaido Horsehair crab. Purple sea urchin .Bottarga
Sometimes you just need these expensive ingredients stacking up to give you an igable pic and this is it!
Am satisfied
-iwate saury aged 8days
slightly aged to prevent the unpleasant fishy rustic flavour
The umami of the fish is also enhanced
Liver sauce on top added complexity
-Ehime toro aged 46days
The aging process successfully digested the tendon and makes it more smooth and less heavy
-Ehime toro soy sauce aged 46days
The most complexed one with cheese, ham and Smokey aftertaste
-fresh Ishigaki-gai (not aged)
Slightly hit to make the muscle contract
Very crunchy texture
Himalaya salt to elevate flavour
Will let you to discover the rest!
Overall a satisfying experience
張貼
