![]() Returning to sushi, the second one was a Fatty Tuna, or Otoro. That was a true and amazing skill how the chef could control the heat of the frying process. The small fish was beautifully fried and every single piece from head to tail could be eaten, crispy while the flesh was tender and not dried up. Here the sushi also was served from the chef direct to our hands so it is difficult to take photo without making a mess.īefore serving the second sushi, a deep-fried Japanese Golden Threadfin Bream, or Itoyoridai (糸撚鯛). I found this one a pleasant surprise, as this sushi is not often seen in my experience. This filefish has a delicate taste and the chef had also added some of the liver on top, providing a creamy and rich contrast to the flavors. Moving to the sushi, the first one was Unicorn Leatherjacket. It is the first time I had the belly portion of the fish and it was truly different and taste better than the more normally served lean portion. The sashimi is of generous portion from the belly, with a good mix of flesh with some fat, tender and rich in flavors. The ninth course was Japanese Amberjack, or Hamachi. The clam was very crunchy, full of the saline note which kind of brought us to the sea from a sensory perspective. And the chef serving us then further trimmed and cut to the right shape and size, before squeezing in some lime juice to freshen up the overall palate. A chef in the kitchen came out to take the clam and then cut it open, before cleaning and cutting the meaty part out. The sardines are very fresh and not having any fishy note, but rather an intense signature taste which is perfectly in tune with the ginger. After cutting out a strips of roasted seaweed, the chef put a number of sardines, with the skin removed, then rolled together with some mashed ginger and chives. The seventh course was Sardines, or Iwashi, Roll. ![]() The crab meat has some vinegar added to further enhance the delicate flavors, with some crab yolk on top too. The chef had meticulously removed the shell of the cooked crab, making sure that there are not even a small piece of shell left behind. The sixth course was Snow Crab or Taraba Kani. This pickle provides a very nice complementary texture to the liver and also helps to balance the richness with a touch of refreshing. The crunchy radish from Nara is marinated using sake repeatedly until turning brown in colour. The chef had put a slice of Nara pickles (). Very creamy and rich, the flavors are intense and personally I would prefer this to foie gras, with the monkfish liver much less oily. The fifth course was Monkfish Liver or Ankimo (鮟肝). The taste is so fresh and sweet I was tempted to ask the chef for a repeat of this dish. The meat has also been thoughtfully extracted from the shell, making it very easy to eat. The mantis shrimp is cooked and then marinated from the sauce prepared by cooking the shell of the mantis shrimp for long hours. The fourth course was one of my favorites in the evening, the Mantis Shrimp or Shako (蝦蛄). The fish has been aged for a day to make the taste more intense and softened the texture, showing the skills and the knowledge of the chef in how to properly handle the premium ingredients. Instead of the fatty and soft you would expect from other fish, this one had a wonderful crunchy texture, full of flavors and a fantastic sashimi to taste and sample. Next was Shima-Aji (縞鯵), with the chef cutting a belly portion for me. A seasonal fish with great finesse and flavors, and I have seen this in prior trips to Aomori but it is the first time eating them. The first course was Ishidai (石鯛), which has been marinated with kelp to infuse with the umami flavors and softened the texture. A nice appetizer, we were quickly getting ready for the feast of wonderful dishes. The chef immediately provided us with a snack, of some small silvery fish with some black sesame. We ordered the Omakase Menu and a half bottle of sake to start. The restaurant is relatively small in size, with a counter and a few tables After the short wait we were soon comfortably seated at the sushi counter. we knocked on the door, and thankfully the staff allowed us in and seated us while waiting for the restaurant to open. But since moving to Sham Tseng I did not come as frequent and there is a certain sense of unfamiliarity. This sushi restaurant is located in Tai Hung, where I used to live and spent most of my high school and university years. Late Night Seafood Restaurants in Central.Restaurants with Outdoor Seating in Hong Kong.Restaurants for Special Occasions in Hong Kong.Japanese Restaurants with Delivery in Hong Kong.Fusion Restaurants with Delivery in Hong Kong.Chinese Restaurants for Families in Hong Kong.HOTEL GROOVE SHINJUKU, A PARKROYAL Hotel.Sindhorn Midtown Hotel Bangkok, Vignette Collection.Hotels near (HKG) Hong Kong Intl Airport.Hotels near Hong Kong Tramways (Ding Ding).Hotels near Tian Tan Buddha (Big Buddha).
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