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2012-01-22
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The chef of this restaurant used to be the head chef of the old "Intercontinental Hotel" and decided to run his own business.He is Japanese and had been in Hong Kong for more than 40 years. His Cantonese is pretty good so if there are any question about the menu or the recommendations, he could help you out.Seats are usually available in Japanese restaurants over Chinese New Year. So we managed to get a seat even without booking. The place is brightly lit, clean and spacious. We sat at the sashi
He is Japanese and had been in Hong Kong for more than 40 years. His Cantonese is pretty good so if there are any question about the menu or the recommendations, he could help you out.
Seats are usually available in Japanese restaurants over Chinese New Year. So we managed to get a seat even without booking. The place is brightly lit, clean and spacious. We sat at the sashimi counter and ordered the following:
- Appetizer: Assorted Preserved Vegetables (burdock, turnip, cucumber and ginger);
- Ankimo (fish liver) and Shirako (a type of white fish roe 雪魚白子): both are excellent, especially the white fish roe;
- Chef's recommendation: 火焯壽司A set of five slightly grilled sashimi. (Tuna, Salmon, Toro, Shrimp and Scallop) - pretty good quality;
- Needle fish sashimi: (針魚Sayuri): this is very interesting - very strong fish taste. Make sure you dip it in the special ginger sauce;
- Oden 關東煮: nice fish based stock - standard oden stuff;
- Assorted Tempura: The batter is good but the shrimp wasn't extremely fresh. The fish was good though;
- Steamed Egg: nicely done - extremely smooth;
- Preserved Squid with Yuzu: Ika shio kara 烏賊鹽辛 - the yuzu really adds complexity to this dish. It's home made;
- complimentary fried fish skin (of the sayuri) courtesy of the Chef - quite good.
We had a good chat with the Chef. All the chefs and staff were friendly and polite.
Will definitely return to try their nabe and teppanyaki as well. Recommended.
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