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2017-01-06
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Here comes the last week of year 2016 and it's time for me to reflect on the highs and lows of the year. It was normal for me to do a review on what could be done better if not. It has been an eventful year for me so far, moving on to my next job and into the next phase of my life cycle. In order to celebrate the incoming year ahead and to close off the year, i decided to bring my wife out for Japanese dinner. Sushi Ma is a Japanese restaurant that served on Omakase concept. Basically it means t
Sushi Ma is a Japanese restaurant that served on Omakase concept. Basically it means the chef will decide on the dishes to be served, depending on the availability and freshness of the food for that day. It was situated near Tsim Sha Tsui MTR, opposite Harbour City. It occupies the top floor of the building and directly behind the chef lies a stunning and spectacular view of the harbour. It guess it pays to enjoy a good view to come along with the food.
The waitress was very attentive to detail. Once she directed us to our seats, she helped to pull out the chair and placed a piece of cloth over the chair handle to secure our belongings. Their menu was very clean and straight forward. There are only 2 types of menu: differ by the pricing. As we wanted to pamper ourselves, we chose the more expensive option. It consists of appetizer, assorted sashimi for 7 kinds, 5 hand formed sushi, 2 Japanese hot dishes, Inaniwa udon or soup and seasonal fresh fruit. It comes at a hefty price of $1380 per person.
Soon after, we were given a hot hand towel to wipe our hands. As everyone knows, Japanese prides on hygiene and cleanliness. At the sushi table were 2 chefs. I guess both of them are of equal standing, as both cut and made sushi by themselves instead of assisting. We were given some appetizers to eat before starting our meal. Yam is of white color, unlike the usual orange or purple in colour. It was juicy and crunchy, almost tasteless. Pickled daikon was a really simple, sweet and sour pickle that went perfectly with sushi. Greater burdock root has a crunchy texture and taste quite similar to lotus root, which is sweet.
磯粒貝 - It was placed on top of pile of salt, which the chef told us it's just for holding purpose and no other reasons. A toothpick was given to dig the meat out and luckily, the meat came out without much difficulty. Comparing with their same family type, it was generally smaller in size, but it more than makes up for its juiciness and sweetness.
櫻鯛刺身 - Every single slice of sashimi is sliced till very thin, which test the chef to his limits. For this sashimi alone, we were given sour sauce to dip onto, which is marinated by the chef himself. The chef advised us to dip it into the sauce, and true to his words, it really bring out the freshness of this dish. I tried eating 1 slice without dipping the sauce and it was still fresh but almost tasteless.
Yellowtail - The portion of it was generous. From the looks of the photo, the meat was shiny. It has a high fat content, resulting in a buttery texture and a rich flavor.
Sablefish - The chef took out the sablefish from the fridge and placed the full length sablefish at his cutting board. He slices every single piece delicately, taking the pride in his work. It is a rich white-flesh fish with a moist, succulent texture. It has a high fat content, which is almost similar to yellowtail. I wonder if the chef deliberately serve us the same texture of fish together.
Kinmedai - Before serving us, the chef placed the sashimi on top of a tray and used fire to gently burnt the top part till golden red, applying a layer of soy sauce on it. The skin was tasty and crispy, and the sashimi was not spoilt by the fire. It is tender and has a slight sweet flavour.
粒貝 - While waiting for the chef to serve the next dish, we have a chat with him. He told us that most of the food products came from Hokkaido and Kyushu directly on a daily basis. This dish was more commonly found in cooking dishes rather than sashimi, so i was quite surprised. The meat was both fresh and sweet.
Milt - I was quite shocked when this dish was presented in front of me. I was going to eat fish sperm literally. This is the first time i am eating this, yet having some unnerving effect. At first taste, it was as soft as an egg custard. It was very creamy and soft, almost melting in my mouth within seconds. Soy sauce was added in by the chef to bring out the taste of this dish.
Toro - It is the fatty portion of tuna. found in the belly portion of the fish. It is generally more expensive due to their relative scarcity as a proportion of the entire fish. Its' colour is soft pink together with vibrant white colored lines. It has a lot of delicious oily lines, generating a rich and creamy experience inside my mouth.
赤魚壽司 - This is the first of our sushi after finishing our sashimi portion. At first bite, the rice was not sticky enough and did not hold the sushi well. It was still light though. The meat was sweet and flavourful.
Horse mackerel sushi - It was marinated in vinegar, resulting in excess fat being removed and the texture becomes smoother. A pinch of cut green onion was placed on top to enhance the flavour.
Sea urchin was widely considered as the king of sushi, due to its high pricing. The colour ranges from rich gold to light yellow, and has a creamy consistency. It has a light, sweet, and somewhat briny flavor, along with the thin and crispy seaweed roll.
Salmon roe sushi - Every individual roe remains swollen, lightens up in color, and becomes a more enjoyable texture on the palate. The texture of the roe feel smooth and light and gives out a mild salty taste.
Flatfish sushi - This is the second dish that the chef use a fire to cook the top part of the meat lightly. The white, almost transparent meat is very sweet and fatty, yet delicate and balanced, almost melting in my mouth without much chewing required.
Chicken wrapped in lettuce - After all the cold dishes have been eaten, it's time for a change. First dish served is chicken wrapped in lettuce, with some chicken soup broth. Soup was sweet and tasty, without having any MSG. Lettuce was cooked till very soft, yet it still manage to wrap the chicken fully without breaking off. After absorbing the soup essence, chicken was soft and flavourful.
Grilled needle fish - A slice of lemon was given for us to squeeze onto the fish to give out the freshness. Vinegar sauce was given as well for us to dip onto. Luckily it was done via grilling as it is the healthiest option and provides a more delicate, natural flavor. It was done very well as the fish was soft and fresh.
Inaniwa udon - From the look of the photos, this udon look simple. It is just a udon with egg. It is slightly thinner than regular udon and are cream colored. Assuming that their forte are in sushi and sashimi, i was quite amazed that they were able to whip up such udon. The texture was springy and not too overly soft. Soup was clear as well.
Rock melon - While we were still enjoying eating our needle fish, the chef has already started preparing for the rock melon. I wondered what is the purpose. He slice cut the melon into pieces before putting back into the fridge again. Once we were ready to consume, he took out again. Melon was juicy cold, yet sweet enough. It can rival those rock melon that i have tasted in Xinjiang, dubbed as the fruit kingdom.
Peach sorbet - After finishing everything and preparing to leave, the waitress suddenly asked us if we were liked to have some ice cream as they were complimentary. The small plate was chilled cold together with the ice cream, so the ice cream will not melt easily. Peach sorbet was very sweet and light on the palate, ending off this perfect meal with a bang, just like how this year end off for me as well.Overall, we enjoyed this meal alot though it was bit pricey. This restaurant definitely ranks among the top 2 Omakase restuarants i have eaten in Hong Kong.
張貼
