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2023-10-29
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My second visit to sushi yamatsukiTried a more extensive menu this time Autumn is always a good time for me to enjoy omakase as crab and saury are in season and are heavily featured in the menu TSUKI $1880 (20点)The night began with a chawanmushi Loaded with Mantis shrimp and Matsuba crab meat, it’s delicate and full of umami Sashimi platter included the Ishigakidai with Okinawa powdery sea salt , oita squid with a more clingy texture and the Hokkigai Clam with a powerful yuzu pepper sauce The fi
Tried a more extensive menu this time
Autumn is always a good time for me to enjoy omakase as crab and saury are in season and are heavily featured in the menu
TSUKI $1880 (20点)
The night began with a chawanmushi
Loaded with Mantis shrimp and Matsuba crab meat, it’s delicate and full of umami
Sashimi platter included the Ishigakidai with Okinawa powdery sea salt , oita squid with a more clingy texture and the Hokkigai Clam with a powerful yuzu pepper sauce
The first seasonal dish was the saury sushi roll with chestnut
It was definitely blooming under its unique seasoning and pairing pickles , and most importantly, not fishy at all
It was then followed with a slow cook octopas that has been aged for over 7 days to make it extremely tender and crunchy , the particular method is called 櫻煮 in Japanese .
One can then enjoy a scallop sandwich, with a handmade peppery soy sauce
If you are looking for something exotic
Go for this deep fried Cod milt, it’s the male genitalia of fish when they contain sperm. I actually enjoyed the deep fried version more than the sashimi one, which is more easy going and fun to eat.
If you enjoy something a bit more intense, go for this Skipjack tuna, it’s smoked slightly under straws and topped with onion sauce. Autumn is the perfect season to enjoy the skipjack tuna
uroko yaki is not very rare now but this version with a eggplant okra jus is quite impressive , adding extra texture to the Kinmedai.
My fav of the night belongs to the Kobako Crab , a female Matsuba crab. It can only be harvested from November to January every year, being regarded as a rare seasonal food. The crab roe is extremely sauve and almost ethereal.
Encore!
Sushi highlights:
Semi cultivated shima aji with a richer texture , Shiraebi, in season large amberjack , Kinmedei torched under Binchōtan ( only slightly cooked to bring out the flavour ), tiny saury with a stronger flavour , toro , Uni bowl with a less salty self pickled Salmon roe
Dessert is unexpectedly good With a Caramalized hojicha pudding to end the night ( I grabbed my mum’s to satisfy my sweet cravings haha )
張貼
