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2021-06-18
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Japanese chef Adachi San from Kami has his own shop now. Nice comfortable interior. Counter seats 10 ppl max. 2 small private rooms. Only 1 set of 12 sushi pieces available for lunch. 2 seatings. Ours started at 12pm.First to come was a piping hot steamed egg with ikura on top and mochi bits inside.Next was 2 slices of octopus and 魚子Then came the sushi:鲬魚 (flathead)深海池魚 （Shima-aji）金目鯛 （Kinmedai)赤貝牡丹蝦小肌 (Kohada)- not pricey but uncommon in Hong Kong, as many ppl considered it too acidic (as it is
Only 1 set of 12 sushi pieces available for lunch. 2 seatings. Ours started at 12pm.
First to come was a piping hot steamed egg with ikura on top and mochi bits inside.
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Next was 2 slices of octopus and 魚子
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Then came the sushi:
鲬魚 (flathead)
深海池魚 （Shima-aji）
金目鯛 （Kinmedai)
赤貝
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牡丹蝦
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小肌 (Kohada)- not pricey but uncommon in Hong Kong, as many ppl considered it too acidic (as it is usually marinaded in vinegar for a few days).
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中 toro- slight variation of the Kami style: 4 thin pieces of toro one on top the other on the piece of rice instead of wrapping around it.
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赤身 (akami)- aged for a few days
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魷魚
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姫鱒 (trout)
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昆布 uni
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Toro hand roll- very crispy seaweed.
Red miso soup.
Tamago.
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As dessert, a choice of milk custard or green tea IceCream with cracker. I chose the latter.
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In summary, yummy traditional sushi. Fresh ingredients. Rice was on the acidic side. Recommended. (Wanted to book again for dinner but was told that they are fully booked till August.)
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