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2024-07-08
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Omakase is becoming increasingly popular in Hong Kong, with prices becoming more affordable.The appetizer was Japanese chestnuts paired with fragrant tomatoes and snail meat. The chestnuts and tomatoes were sweet and crunchy, while the snail meat was flavorful, chilled, and had a strong soy sauce aroma.For the Japanese steamed egg, it was silky smooth, with clam meat added, topped off with a fragrant yuzu sauce.The sashimi part included Red Snapper and Oysters from Oita Prefecture. The oysters,
The appetizer was Japanese chestnuts paired with fragrant tomatoes and snail meat. The chestnuts and tomatoes were sweet and crunchy, while the snail meat was flavorful, chilled, and had a strong soy sauce aroma.
For the Japanese steamed egg, it was silky smooth, with clam meat added, topped off with a fragrant yuzu sauce.
The sashimi part included Red Snapper and Oysters from Oita Prefecture. The oysters, when frozen, had a subtle seawater taste. Paired with truffle sauce, they tasted aromatic without any fishy smell, and the oyster meat was plump and thick.
The smoked skipjack tuna had an enhanced aroma, with a richer fish taste, and was not greasy. The outer layer even had a hint of saltiness and crunchiness.
The fresh scallops were thick and fresh, seasoned with a bit of lime.
The sushi of the day included fatty amberjack that was thickly cut and melted in the mouth, refreshing squid, sweet sea urchin, rich and smooth toro, and seasonal mackerel.
The rainbow roll included soy sauce-marinated egg yolk, sea urchin, toro, red meat, and cucumber. The rich roll, with the soy sauce-marinated egg yolk, tasted as sweet and rich as a sugar heart egg.
The shaved ice dessert was made on the spot, and I ordered the melon flavor. The process was quite eye-catching. The melon was very sweet and refreshing. Having a cup of shaved ice in such hot weather was absolutely comforting.
張貼
