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2022-10-04
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Omakase is a visual and taste experience. From the selection of ingredients and the cooking method of the chef, I can feel the restaurant's attention. It is the best omakase I have eaten so far. The appetizers are dried wood-fired fish,the plate is very beautiful. First of all, the deep-sea pond fish is served with seaweed sauce. The seaweed sauce enhances the umami of the pond fish. The scallops are served with yuzu sauce, which brings out the sweetness of the scallops. It is very delicious wit
The first-order dish, the fish in Zichi is very rare. It comes from September to October. It comes with fragrant leaf juice. The sushi part, the side of the golden-eye sea bream, is very rare and requires the fine knife work of the master! Hairy crab sushi, plus crab paste, is covered with tofu skin from the old factory, and the bean flavor is very strong. Sashimi grade silver seabass, mentaiko, milk taste is more fragrant. The tuna noodles are sprinkled with Kyoto seven-color sesame seeds and served with Japanese lettuce. The taste is more smoky and tough. Herring is paired with the freshest quasi-shanrong, which is quite a special way to eat. I don’t know, if the usual seaweed is too resistant to rice, it will actually become soft and mushy, affecting the taste of the sushi. The kelp rice paper is made of kelp and buried rice paper. It has more rice fragrance than the usual seaweed, and it is delicious and sweet while wrapping the sea urchin. Finally, drink a bowl of prawn soup, full of prawn flavor. The dessert is Jinggang honeydew melon. Personally, I really like taro glutinous rice cake with passion fruit molecular dishes. The purple passion fruit beads on the top are carefully made by the chef. The taro is also polished and steamed several times, so the glutinous rice cake is full of fragrance.
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