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2021-05-27
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Looking forward to lunch with Picky Eater. Only 9 seats at counter. Head chef has apparently worked at various eateries in Hong Kong and overseas. He explained that we would start from light flavor, with a gradual crescendo to strong flavor. Cold appetizers 苦瓜 and turnips to start with. Then came minced tuna mixed with crab roe, to be spooned onto the 2 pieces of crispy seaweeds ourselves. Next was the steamed egg with scallop and salmon roe.For sashimi, we had:蜜柑鯛牡丹蝦- very meaty and sweet. Head
Cold appetizers 苦瓜 and turnips to start with.
Then came minced tuna mixed with crab roe, to be spooned onto the 2 pieces of crispy seaweeds ourselves.
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Next was the steamed egg with scallop and salmon roe.
For sashimi, we had:
蜜柑鯛
牡丹蝦- very meaty and sweet. Head later was deep fried.
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Hoikkado 角螺 with white and black truffle. Picky Eater noted that truffle season was almost over, and taste of truffle was no longer prominent. 角螺 was very 爽
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最頂級鯖魚 from 大分縣 . Chef noted that he would only serve this when it was in season (March-June).
Deep fried 鯛魚白子 in crispy seaweed. I found it strange cos 白子 was normally in season during the winter.
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赤睦魚 smoked in applewood. 赤睦魚 is a very deep sea fish, very fatty (hence the nickname white toro). Picky Eater noted that it’s also nicknamed “black throat”. Chef added that this one was quite big- 6 years old. I found 1 thin bone inside my piece. (Why does this only ever happen to me 🤷🏽♀️)
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Then came the hot dish: 香魚, which is caught by those birds with rope tied round the neck. Accompanied by fresh 山椒酸醋. I’m not a fan of tiny thin bones, so only tried the bits on the back, but went amazingly well with the sauce. Picky Eater finished the rest of mine, saying it’s too much of a delicacy to go to waste.
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Next was the abalone with the liver sauce: tasted lighter than other eateries like Shikon. Liver sauce was so good chef gave each of us a small blob of rice to go with it.
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As a prelude to the 7 pieces of sushi, we were given a piece of Hoikkado cheese 柿餅 with 昆布. Chef noted that we would be undergoing a decrescendo from strong flavor to light.
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We had:
-赤貝
-金目鯛
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-三重蝦：甜蝦，白蝦，櫻花蝦. Flavor of 櫻花蝦was overpowering.
-Uni with plum salt
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-Toro - fat was equally spread.
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-Hoikkado silvercod with black truffle. Chef explained it’s the same family as 銀雪魚. Since it was a bit fatty, needed to be flamed. There’s not a lot of fish that you could take after the toro, and this was one of them.
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Finished off with fish broth, made with 琵琶湖鯇魚. Very yummy.
Dessert: melon plus 2 pieces of warabi mochi.
Many bottles of fermenting plum wine on display. Chef said those would be ready in a few months.
In summary: highly recommended: very fresh ingredients. Chef claimed ingredients would vary from day to day depending on what was fresh.
張貼
