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2022-03-30
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Omakase is probably the only kind of restaurants that still thrive under the Omicron wave thanks to the Omakase關注組. Not a big fan of sushi, so Godenya is probably the perfect place to me to savour Japanese cuisine🇯🇵 Despite the dinner was changed to late lunch, it is still one of the best meals. I gonna feature all the dishes and then dedicate a post to their epic sake pairing🍶𝗦𝗵𝗶𝗿𝗮𝗸𝗼 // 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 // 𝗬𝘂𝘇𝘂A very cute presentation and with warm shirako inside the yuzu shell. Smooth shirako with cris
Omakase is probably the only kind of restaurants that still thrive under the Omicron wave thanks to the Omakase關注組. Not a big fan of sushi, so Godenya is probably the perfect place to me to savour Japanese cuisine🇯🇵 Despite the dinner was changed to late lunch, it is still one of the best meals. I gonna feature all the dishes and then dedicate a post to their epic sake pairing🍶𝗦𝗵𝗶𝗿𝗮𝗸𝗼 // 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 // 𝗬𝘂𝘇𝘂
60 瀏覽
1 讚好
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A very cute presentation and with warm shirako inside the yuzu shell. Smooth shirako with crispy and earthy, almost nutty, spinach was a great pairing. The yuzu and sake inside also enhanced the sweetness of the milt. A promising and surprising start but looking back after the whole meal, it’s really just the beginning and the least amazing dish. That’s absolutely insane🤯
𝗔𝗻𝗸𝗶𝗺𝗼 // 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 // 𝗦𝗺𝗼𝗸𝗲𝗱 𝗣𝗶𝗰𝗸𝗹𝗲𝘀 // 𝗦𝗲𝗿𝗶
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Best ankimo ever😍 It was super sweet and super flavourful. Just not anything I have tried before. It was so tender that made me think the scallop chewy and bouncy. The pickles gave some tangy kicks and crunchy texture as a contrast. Brilliant and genius👍🏼
𝗠𝗮𝘁𝘀𝘂𝗯𝗮-𝗸𝗮𝗻𝗶 // 𝗘𝗯𝗶 𝗧𝗮𝗿𝗼 // 𝗗𝗮𝗶𝗸𝗼𝗻 // 𝗦𝘆𝘂𝗻𝗴𝗶𝗸𝘂
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Look at the shred of overflowing snow crab meat! It was my first time trying obi taro and I’m in love with it☺️ It was definitely the best taro I tried. It was like a mash that it melted in your mouth. Syungiku is a vegetable that I don’t eat but putting it here, I was fine surprisingly! I just cannot stop admiring the skill and the tastebud of Chef👨🏼🍳
𝗦𝗼𝗯𝗮 // 𝗞𝗮𝗿𝗮𝘀𝘂𝗺𝗶 // 𝗦𝗵𝗶𝗿𝗮𝘂𝗼
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Surprisingly, this is my favourite dish from the menu. The balance of each ingredient was perfectly archived like a triangle🏆The karasumi was smokey and savoury while the shirauo was mildly sweet with hints from the ocean. The humble soba supported the other two while allowing its wheat and earthy flavour emerged when the two faded. Just an impeccable combo that’s both genius and intriguing. Sipping some sake after such a complex flavour was heaven like😮💨
𝗦𝘆𝗼𝗴𝗼𝗶𝗻-𝗸𝗮𝗯𝘂 // 𝗦𝗮𝘄𝗮𝗿𝗮 / /𝗬𝗮𝗿𝗶-𝗶𝗸𝗮 // 𝗖𝗮𝗿𝗿𝗼𝘁
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The famous turnip in the winter❄️ The “Mizore” (雪見 rain and snow mixed) was the highlight of the dish. The turnip was everywhere and the samara and ika were the sides for you to try out the different flavours of the same legendary turnip. The turnip was clean, sweet and mildly “gan” flavour. A very Japanese dish in my mind. Subtle, delicate and tribute to the nature of ingredient😉
𝗦𝗮𝗸𝗲 𝗗𝗿𝗮𝗻𝗸 𝗞𝗼𝗯𝗮𝗸𝗼 // 𝗟𝗶𝗹𝘆 𝗕𝘂𝗹𝗯 // 𝗣𝗶𝗻𝗲 𝗡𝘂𝘁 // 𝗥𝗶𝗰𝗲
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This presentation was just too cute to eat🦀 Sorry crabby! And a drank crab made by the sake master? I don’t believe you could find a better version in HK, or even the world. The drunken process was like umami-fermentation. The roe and paste were not very salty or winey but umami-ly. That was insane 🤯 Mixing everything together was just the best kind of experience. I also really love the lily bulb, pint nut and rice combo for some a dynamic texture in one bite. To savour the last bit of the shell, Chef recommended us to pour the sake in and drink it. I was so in love with this. Who needs a glass when you could have the shell😍
𝗔𝗺𝗮𝗱𝗮𝗶 // 𝗙𝗶𝘀𝗵 𝗥𝗼𝗲 // 𝗟𝗼𝘁𝘂𝘀 𝗥𝗼𝗼𝘁 // 𝗕𝗿𝘂𝘀𝘀𝗲𝗹𝘀 𝗦𝗽𝗿𝗼𝘂𝘁
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A hot fish broth before the carbs. As a Cantonese, I have high standard to fish broth and this one was still a hit to me. It was sweet but of course I prefer intenser flavour. The amadai worthed the applause especially when it’s too easy to overcooked for soup👍🏼 But I personally didn’t like the mustard lotus root.
𝗗𝘂𝗰𝗸 // 𝗦𝗼𝗺𝗲𝗻
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The savoury finale🍜 After so many sake, you need some hot noodle to stay sober and warm your stomach. It was very homey bowl of food, especially in this cozy environment. I felt like the time was back to 2019 when travelling to Japan was still the reality🥺 This simple yet delicious noodle reminded me of what good cuisine should be. Not overcomplicated but just doing the job.
𝗘𝗮𝗿𝗹 𝗚𝗿𝗲𝘆 // 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 // 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆
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A meal served by the sake master, of course you need some sake🍶 too for dessert. It’s not poured on the side but to the dessert. A very western dessert that reminded me of affogato. A very happy ending🤩
𝗦𝗮𝗸𝗲 𝗣𝗮𝗶𝗿𝗶𝗻𝗴
Chef Goshi-san is the sake mastermind behind the amazing sake programme. His extensive knowledge and unfolding passion to sake is what making the pairing splendid. His vision is to bring Japanese sake 🇯🇵 to the international stage and showcase what sake has to offer to the world. If you love sake or you want to enjoy a lavish meal, here is your place🌟
After such a tipsy experience, I don’t know I love the food more or the wine more. Goshi-san successfully elevated the entire experience by sake. The elevation was two ways that the food and the sake were both enhanced after the two encountered. The chemistry was different for different course. Some changed the profile while some amplified the characteristic🤯 How amazing and eye opening this meal could be. I truly admire the details behind 🙇🏻 I cannot wait to be back for another stunning experience.
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• 𝗧𝗘𝗡𝗕𝗜 (Yamaguchi) Junmai Ginjo Nama Nigori Alc. 15% 2021-22 10℃
• 𝗖𝗛𝗜𝗘𝗕𝗜𝗝𝗜𝗡 (Oita) Junmai Daiginjo Nama Alc. 16% 2021-22 12℃
• 𝗦𝗛𝗜𝗥𝗔𝗚𝗜𝗞𝗨 (Ishikawa) Junmai Alc. 17% 2020-21 22℃
• 𝗞𝗔𝗜𝗨𝗡 (Shizuoka) Junmai Nama Alc. 17% 2021-22 14℃
• 𝗦𝗛𝗜𝗡𝗞𝗔𝗠𝗘 (Saitama) Junmai Alc.15% 2019-20 45℃
• 𝗠𝗨𝗞𝗬𝗨 𝗧𝗘𝗡𝗢𝗡 (Shimanne) Kimoto Junmai Ginjo Alc. 18% 2020-21 22℃
• 𝗡𝗜𝗗𝗔 𝗦𝗛𝗜𝗭𝗘𝗡𝗦𝗬𝗨 (Fukushima) Kimoto Junmai Nama Nigori Alc.15% 2021-22 48℃
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