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2014-08-02
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Being back in Sydney, I have been missing sashimi flown in from Japan so much. So coming back to Hong Kong albeit for a short time, I made sure I tucked in enough sashimi to tide me over till I return and first time at Sushi Ketsu more than fulfilled my needs.We were lucky to get a last minute booking on a Saturday night and when we walked in, all tables were full. Seated at the counter, we got front seats watching the sushi chefs prepare numerous cuts of sashimi and shape neat handfuls of rice
We were lucky to get a last minute booking on a Saturday night and when we walked in, all tables were full. Seated at the counter, we got front seats watching the sushi chefs prepare numerous cuts of sashimi and shape neat handfuls of rice into sushi.
Let's start~
Red snapper- I prefer this thinly sliced, but the chunky cut was still smooth and not too fishy
Salmon belly- always a favourite cut. So luscious and fatty~
Toro- light marbling that just melted in the mouth
Scallop two ways- the one served as sushi had a more firm texture, while the sashimi was velvety
Botan shrimp- light sweetness exuding from the firm crisp flesh
Kingfish- chunky, sweet and a solid mouthful of fish
Sea urchin hand roll- handed straight over the counter to us ensuring the seaweed sheet was crisp and snapped nicely when bitten into. And the uni, light brushed with soy and so creamy~
And all too soon, we were served our hot items.Chicken skin wrapped prawns- grilled to a lovely crunch covering juicy pieces of prawns
Beef tongue- here it is served as thin slices which lend to a more chewy texture
Japanese greenhouse tomatoes- juicy, refreshing always perfect with the sesame dressing
Japanese sweet corn- oh my god, this was so good! Yes it was served raw, but mother nature already did all the hard work. Crisp, sweet and juicy with none of that raw 'green' taste.
Our botan prawn head returned to us fried to a crisp. Like a delectable prawn cracker, just with eyes and legs still attached...
Tsukune- unlike others I've had this was held together loosely with a pleasing mixture of gooey cream cheese and what I think were prawn innards. Nice.
With all the fish scraps they accumulate, they stew it into the most gorgeous soup. Milky and creamy, infused with enough ginger so there was barely any fishiness, I could have had two big bowls of this
And for dessert, complimentary ice-cream, but it wasn't really photo worthy. Sesame for me and a funny tasting sweet potato flavour for him.I am counting the days till I return to Hong Kong just so I can indulge in all this again~
張貼
