去到D老友已經差吾多飲晒杯啤酒, 我嗱嗱聲攞D粗野出嚟招乎大家, 前菜好似食炸蝦米咁, 好正! 送酒一流! 跟住有D魚子同疑似發菜嘅物體, D 魚子係鮮味到連我第二日個口都有嗰陣除, 好堅! 跟住就係一輪壽司攻勢, 講真係新鮮到無話可說, 連出晒名腥嘅秋刀魚同池魚都唔係話好腥(雖然都有少少), D 飯又吾係話好多, 啱啱好, 仲要係整完由大廚親自攞出嚟! D飯暖暖哋, 軟棉棉, 又唔會話好酸(即落得太多醋), 享用期間, 幾位大廚不斷出嚟睇下我哋嘅反應同收集意見, 因為有幾款聽講係新菜式(揾我哋嚟做白老鼠), 咁當然係有讚無彈啦! 好多款壽司我哋都想安哥, 但大廚話有D部位吾夠材料, 夠就一定盡做! 好似魚下爬咁, 一條魚得一個下爬, 你話切得幾多舊吖! 好彩都嚟到個2nd round!
期間我哋全程飲紅酒, 又pinot又shiraz, 一D問題都冇! (咁當然都有飲白同sake, 仲有硬野添!) 所以我成日都覺得嗰D所謂嘅食物配對係嘥氣! 純粹係俾D友清下D倉底貨, 食到尾升, 又燒物又鍋物, 你真係估唔到會食到牛腸, 同埋拉麵嗰舊厚切义燒會咁好食, 再嚟個和牛手卷, 嘩! 不得了! 要攞晒D架撐出嚟即場包! 我問點解呀!? 大廚話驚D 紫菜淋左吾脆, 咬唔開, 又話有一次因為個客嘅意見3晚瞓唔著, 你話今時今日咁有心嘅大廚去邊度揾吖!? 食到甜品, 酒店功架, 完全係高級餐飲享受, 完滿咁結束左今次嘅Omakase!
Have a new wine arriving on that day, of course the first thing I do is to call my friend to try, surprisingly more than expected shows their interest. My friends said they want to go to their favorite Japanese restaurant Toriyamana in Tsuen Wan Discovery Park, he said only the free corkage already worth to go. If he said is his favorite restaurant, of course is not trying the standard menu item, but to try the Omakase (Selection by the Chef)
When arriving Tsuen Wan Discovery Park, it was quite hard to find, so I immediately call my friend, he said you need to go to the ground floor first, then find the Toys"R"Us, because it was located besides it, the decoration of the restaurant is in average, to be honest is similar to the chain Japanese restaurant, surprisingly have Omakase, when I saw my friend, his beer is almost finish, I immediately took out my wine to serve them, the appetizer is similar to eating the fried dry shrimp is the best companion for alcoholic drink! Then there is some fish roe and some Nostrils look alike, the fish roe is fresh enough to keep the smell in my mouth even the next day! Fabulous!
Then there were the sushi dishes, there was only one word to describe: Fresh! Makes me speechless. Even the Savannah and Pond fish also not very fishy (although there was still slightly fishy), the rice portion in the sushi was just enough to makes you feel not very full and be able to continue your next dishes, even better, the Head Chef will bring the sushi out by himself after making one, the rice was still warm, soft and not very sour (that means the vinegar portion in the rice is just good), during the serving time, all the Head Chefs had come out, look at our response and hear our feedback, because I have heard that there were a couple of new dishes that is not in the menu yet (using us to be their experimental white mouse), that of course is only compliment by us! Many of the sushi dishes, we want to try it again, but Head Chef said some of the parts of the fish is not enough, if there is then they must do! Like the fish chin, we had to ask ourselves how many pieces can it cut! We are lucky enough to have a second round
During that period, we all drinking red wine including shiraz and pinot, without any problem at all! (with that said of course we also drink white wine and sake, even spirits!) So, I always think that the so-called wine pairing with food is a waste of time! It’s only a chance for some to clear up their obsolete stock, almost at the end of the meal, there were some grilling and hot pot dishes, you will never think of eating cow intestine here and how good the taste is for a piece of ramen grilled pork, later Head Chef made a wagyu beef hand roll, Wow! Need to take out all the ingredient and made in front of us! Why!? I ask, Head Chef said he afraid of the seaweed is not crispy enough to bite, he also mention about he didn’t had good sleep for 3 nights because of a customer opinion, let me ask ourselves, nowadays how many chef will have this kind of passion!? When it comes to desert time, its fine dining style, perfectly finish up the Omakase for the night!
