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2014-12-03
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I have been writing more often on Japanese food, thanks to my foodie boyfriend =) so this time, here we are at Sushi Ginza Onodera, which has just joined the HK sushi dining scene over the summer. Originally from Ginza Tokyo, the head chef at Ginza shop had his training at Sushi Zen. The three chefs in Hong Kong were sent from Ginza shop, and we asked for Saito San for the night. I had tried lunch here before which ranged from HKD 280 - 1,180. We were seated in the corner of the room of 10-12
Originally from Ginza Tokyo, the head chef at Ginza shop had his training at Sushi Zen. The three chefs in Hong Kong were sent from Ginza shop, and we asked for Saito San for the night. I had tried lunch here before which ranged from HKD 280 - 1,180.
We were seated in the corner of the room of 10-12 people and picked the Omakase set without adding teppanyaki of HKD 1,980.Dinner began with this lovely chawanmushi, with ikura on top. The egg was smooth and flavorful. Each mouthful was pure pleasure!
The first sashimi was chewy Kawahagi served with its liver dip.It was certainly not the most beautiful fish to look at, but it absolutely tasted sensational when it was served with liver! I let it dive into the sauce for a good while before having it chewed up.
Moving on, we had Conch.It went quite well with wasabi and vinegar, was also on the chewy side for texture.
After we were done, Saito San placed a small bowl of Deep fried Gingko Nuts in front of us. and I adored them, which had a balance between gentle sweetness and bitterness. One of my favorites for the night!
Followed by Katsuo, which was lightly seared on the surface (tataki) and served with chips and lime juice. Loved its meaty texture and faintly smoky aroma. The lime sauce which was sprinkled delicately has added colors to its savory taste.
Next, we had Anko liver,which was prepared with red wine sauce. It was dense and creamy, but not greasy, and went very well with the sauce. A Japanese version of French Foie Gras!
This looked very きれい - Smoked Saba with mashed carrots. Fatty as usual.
Then Grilled Octopus was offered. Octopus was not my usual favorite, but this was quite decent in the sense that it was not overly chewy.
Abalone came right after, withabalone liver sauce. It was tender and sweet with the ocean aroma; and the greenish mousse made out of abalone liver added extra intensity and depth of the flavor!
Hairy Crab was a little disappointing when compared to the other dishes. Did not find it to be really that flavorful and outstanding... I reckoned I've had better hairy crab at other Japanese places in Hong Kong...
The sashimi below was Buri. Quite fatty and rich as usual, and gave a slightly sweet aftertaste.
And here's my boy's favorite - Sanma. Loved how was it sliced with this pattern, and it was lusciously delicious as always. One was served raw and the other was grilled, he favored the former while i prefered the latter.
Below was Grilled Hokkigai. Its mildy sweet aroma became more distinct as it was chewed for a little while and it was as not as chewy as I had imagined. Nomnom~
Kinmedai nigiri was placed in front. Slightly pink, tender and succulent.
Toro below. Wouldn't say much, since there was another one coming up later.
Kohada was very refreshing with its vinegary taste, but glad it had not lost its own moisturen and was still tender.
Hon-kamasu. The thick cut was lightly seared and the meat was of a firmer texture. It offered a meaty flavor.
Shimaaji.Mildly oily and it was crunchy!
my love of the night - Kamatoro!Came back for this since my first lunch visit back in August! This is the flesh around the tuna's collar bone... Beautiful marbling patterns and the lovely slices overlapped with each other... Decadent!
Ikura - a good combination of briny and sweet.
Anago. Fluffy and mildly warm when eaten.
Bafun Uni.Beautiful orange and dense taste.
Karasumi. Saito San opened his box (which resembled his treasure box) and took this out. 3 year Karasumi that was brought over from their Japanese shop. Adored it that even when it was only a thin slice! so fragrantly dense in flavor, slightly sticky and possesses an oceanic taste! nom nom nom~
Tamago.It looked just like a Japanese castella cake! Balanced between sweet and savory with a bit of moisture.
I had Green Tea Panna Cottawhile he had the pudding. Lovely matcha taste and smooth milky texture.
Enjoyable dinner and I liked the private setting that the rooms were made cozy and small. Eating good food is fun, but what's more important is the company and the time spent together. Happiness doubles when it's shared.
張貼
