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2022-06-26
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My boss decided to treat me to a nice Japanese restaurant for dinner tonight as we just secured a big contract. Hikari was located at AIA Tower, couple of minutes walk from Fortress Hill MTR.This was the first time i ate omakase in Hong Kong that only have 1 pricing and not knowing what to eat for the night, as nothing was listed in the menu. It was priced at $1800 per person. Our first dish was appetizer, cuttlefish with vinegar. It was sour and appetizing in taste. Sliced cucumber and cabbage
This was the first time i ate omakase in Hong Kong that only have 1 pricing and not knowing what to eat for the night, as nothing was listed in the menu. It was priced at $1800 per person.
Our first dish was appetizer, cuttlefish with vinegar. It was sour and appetizing in taste. Sliced cucumber and cabbage were in it as well.
Japanese oyster was fat in size, very fresh. Lime was provided to enhance the freshness, with not much sea water taste.
Snapper sashimi was sliced till thin in texture, wrapped with sea urchin. Sea urchin helped to make the taste flavourful.
Sardine seaweed roll - It was very meaty and chewy, with the fish taste strong and flavourful.
Hokkaido clams was added with salt and lime, enhancing the freshness. It was chewy and juicy.
Mantis shrimp was grilled over charcoal and added with slight salt, thus it was fresh and chewy. Leaves was provided to wrap with it, with the leaf having very strong smell.
Hairtail fish was grilled till crispy and oily, with lime provided to squeeze onto it. Radish with sour juice was provided to dip onto it to enhance the taste.
Kanpachi sashimi was chewy and slightly oily, with wasabi provided to enhance the freshness.
Mackerel sashimi was meaty and the fish taste was strong, with ginger onion added on top to bring out the flavour.
Hokkaido snail sashimi was very chewy and juicy, with salt and lime added to enhance the freshness.
梳子魚 was seared till the skin was crispy and was meaty and chewy.
Before we started eating sushi, they served us fish soup with white radish. Soup was clear and tasty while radish was juicy and soft.
Kinmedai sushi was delicate and tender, with good fat content.
Shima Aji sushi - The flesh was firm, with right amount of fat.
Hokkaido salmon sushi was smooth and sweet in taste.
Yellowtail sushi was a fairly fatty fish. It has a rich but light, and slightly sweet taste.
Mackerel sushi was oily with a rich flavor. It has a firm texture but is also tender.
Crab meat sushi was sweet and juicy, able to taste the freshness.
They served us 3 types of toro sushi: chutoro, otoro and a grade in between of chutoro and otoro. They were chewy and meaty, with otoro very fatty, melting in my mouth.
Salmon roe sushi roll - Seaweed was thin and crispy while salmon was smooth. It was marinated with wine, thus it was sweet and flavourful.
Sea urchin seaweed roll was buttery and creamy, soft and smooth in texture, with the taste sweet and flavourful.
Rice soup with abalone - Liver sauce was added, thus making the soup tasty and rice was chewy and fragrant. Abalone was chewy and juicy.
Miso soup was flavourful, with clam in it, which was juicy and soft.
Japanese rock melon was very soft and juicy, sweet in taste.
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