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2014-03-02
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有格調的鮨處。定價高，質素中上。Omakase 有特色。服務極好，值得給笑臉。Classy, if pricey sushi dokoro;Good quality omakase available;Super sensitive and attentive service.Definitely worth a smiling face. Decor:You have to walk up one level from Ginza Iwa grill before getting here. Luckily for us, not only was the restaurant infant friendly, they actually helped us carry the pram up the staircase without any qualms. Top marks for service.The place was simply decorated but elegant.They had about 12 seats all surrounding the sus
定價高，質素中上。
Omakase 有特色。
服務極好，值得給笑臉。
Classy, if pricey sushi dokoro;
Good quality omakase available;
Super sensitive and attentive service.
Definitely worth a smiling face.
Decor:
You have to walk up one level from Ginza Iwa grill before getting here. Luckily for us, not only was the restaurant infant friendly, they actually helped us carry the pram up the staircase without any qualms. Top marks for service.
The place was simply decorated but elegant.They had about 12 seats all surrounding the sushi bar. They should have a VIP room or two.
We were served by the very friendly Japanese chef/owner. He was learning Cantonese so sometimes he introduced the dishes to is in Cantonese/English & Japanese.
Menu:
For lunch, there wasn't much to choose from really. Three different lunch sets.
Omakase:$1250
Aki:$850
(One which I can't now remember. Slightly cheaper.)
We had one omakase and one aki:
I suddenly noticed that the ginger on my plate was placed on the right hand side instead of the left hand side! Σ（ﾟдﾟlll）No doubt the chef noticed that I'm left handed! Amazing. (*some of the photos later were from my wife's set.)
Aoyagi (aka Bakagai): orangish & shiny. Looked somewhat like a jackfruit. It had a very interesting crispy/chewy texture. Almost like a cross between a geoduck and black fungi. Interesting.
Akagai: the Akagai (lit. Red shell) had a really nice pattern. It also had better umami than the Bakagai.
Shiro ebi: The colour and presentation was quite striking. The taste was similar to normal ebi, but it had an interesting texture.
Yellowtail: Pretty good. Thinner than usual. I thought it was OK. My wife thought it was slightly fishy though.
Shirako: This was lightly grilled with a blow torch. Interesting way of preparing shirako. It didn't really affect the taste of the Shirako but created an interesting texture on the surface. Very interesting.
Ankimo & Chawamushi (Steamed egg):
Nothing special about the chawanmushi but the ankimo was pretty good, filled with umami.Saba : A nice cut of grilled saba . The texture became excellent after heating the skin just a little bit, which melted the fish oil and released the aroma from the saba. I regard this as the highlight of this meal.Very good.
Akami: I've been very wary of akami ever since my bad experience with it at NOBU. This was not bad, this was marinated in shoyu overnight and had a mild and sweet aftertaste.
Ootoro : quite good. Aburi. Which really brought out the fragrance of the fish oil.
Kohada: Obviously, a type of silver fish. It tasted like the saba in a "box-pressed" sushi. Indeed, from what I've read, the usual way of preparing this fish is to marinate it in vinegar, like saba.
Aji with nori negi paste: this seems to me to be a fairly original invention. The black sauce was actually nori mixed with negi. The shiso also tasted pretty good .
Ikura: Usually Ikura (salmon roes) are marinated in shoyu. These weren't, as a result, you could really taste the freshness of the Ikura. Very good.
As a general observation, the type of rice used was koshihiraki , a top grade rice from Japan. It's rounder and harder than usual. The vinegar taste was light.Pausing here, another point about the service,
the chef held the sushis tighter after seeing me use chopsticks! (A tightly packed sushi is easier to handle with a pair of chopsticks but may affect the texture.) Excellent attention to details.
Grilled anago: It did not have any annoying soil taste and was quite crunchy.
Uni : I'm not entirely sure where this sea urchin came from. Anyway it was very creamy. Don't over do the shoyu.Anago with tare: This was fine. Not spectacular but fresh (I.e without the annoying soil taste.) The egg was fluffy and sweet. Good.
Negitoro: This was the first time that we see negitoro made in this style. It's a negitoro roll wrapped in a big piece of nori and made into a parcel instead of being chopped into smaller portions. Some carbs to round off the lunch was much appreciated.
Conclusion:All in all, the quality of the seafood here was definitely above average with many original ideas displayed. Nevertheless, Some may question whether the quality really justified such a price tag. Having said that, in view of the excellent service, this place is definitely worth a visit for special occasions.
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