影片
更多
2021-07-10
3732 瀏覽
Lunch at new sushi restaurant helmed by Chef Chiba Hirofumi (formerly of Sushi Kohaku @ Stanley Street). Clean spacious wooden deco. Counter seating for 10. No private rooms. Here’s what we had:真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.燒原貝 wrapped in seaweedAmadai- flamed. Very rich tasting Sardine- very fine with all the 紋Steamed egg with seaweed SabaSquid with sake sauce 魷魚鬚 with yuzu sauce赤貝: so fresh that we could still it moving on the p
Here’s what we had:
真碟, normally in its prime in May; quite fatty and chewy. Dipped in the 酸汁 specifically prepared.
55 瀏覽
0 讚好
0 留言
燒原貝 wrapped in seaweed
Amadai- flamed. Very rich tasting
89 瀏覽
1 讚好
0 留言
Sardine- very fine with all the 紋
163 瀏覽
0 讚好
0 留言
Steamed egg with seaweed
Saba
115 瀏覽
0 讚好
0 留言
Squid with sake sauce
34 瀏覽
0 讚好
0 留言
魷魚鬚 with yuzu sauce
83 瀏覽
0 讚好
0 留言
赤貝: so fresh that we could still it moving on the plate
49 瀏覽
0 讚好
0 留言
白蝦
58 瀏覽
0 讚好
0 留言
Uni
301 瀏覽
0 讚好
0 留言
King salmon, weighing 13kg. 醬油漬
229 瀏覽
0 讚好
0 留言
胸腹 toro
53 瀏覽
0 讚好
0 留言
Tuna rolls
柚子蘿蔔
Tomago
蛋花湯 with drops of chili oil
Warabi mochi as dessert
48 瀏覽
0 讚好
0 留言
In summary: much more impressive than his previous venture. Recommended.
張貼
