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2024-09-24
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Today my colleague took me to a newly opened Omakase restaurant in Tin Hau called Sushi Gingetsu. Neta of the day included shiroebi, 3 cuts of maguro and kohada etc.The shari was made with red vinegar which didn't overwhelm the taste of the sashimi.My favorite was the edomae staple kohada, gizzard shad marinated in vinegar, which was sweet and slightly fatty.Aged tuna was another highlight, from akami packed with umami, to jabara otoro bursting with fish oil and a satisfying texture.
Neta of the day included shiroebi, 3 cuts of maguro and kohada etc.
The shari was made with red vinegar which didn't overwhelm the taste of the sashimi.
My favorite was the edomae staple kohada, gizzard shad marinated in vinegar, which was sweet and slightly fatty.
Aged tuna was another highlight, from akami packed with umami, to jabara otoro bursting with fish oil and a satisfying texture.
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