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2010-02-01
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This small restaurant is definitely one of the best places I’ve been to in Hong Kong for Donburi. You can get other Japanese food here too, but their speciality seems to be tuna dishes such as negitoro (minced tuna over rice) and the tekkadon (thin sliced tuna over rice). You could stick to these without ever being disappointed.I went for the lightly seared tuna (Circa HK$100) and was really struck by how they handled the fish to bring out all its qualities. It was very delicately singed on th
I went for the lightly seared tuna (Circa HK$100) and was really struck by how they handled the fish to bring out all its qualities. It was very delicately singed on the edges, giving a hint of cooked flavour which added to, rather than damaged, the stronger impact of the raw fish. Small pieces of onion scattered over the slices added a nice hint of texture, without being too bold.
Each fish slice broke easily into small, succulent chunks when touched by chopsticks, and it was great to pick these up with a little of the swollen, perfectly cooked Japanese rice below. The fish had a subtle yet distinctive, very pure flavour and melted in the mouth in the way that distinguishes really fresh, high quality fish. It had the buttery, subtle effect of tuna I’ve occasionally paid much more for at other places.
It’s rare to have a donburi dish and for each mouthful to have the same subtlety and delight that an individual piece of sushi might offer, but this place achieved that.
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