Food Warriors's Profile

01) 熟蝦蛋黃醬 Shrimp with Egg Yolk Sauce02) 真鯛 Snapper03) 青柳貝，裙邊 Hen Clam04) 紹興酒甜蝦膏子 Shaoxing Wine Marinated Amaebi (Sweet Shrimp)05) 小肌 Gizzard Shad06) 白梅貝 White Plum Clam07) 中トロ醤油漬 Soy Marinated Akami (Lean Tuna)08) 中拖羅 Chutoro09) 鮑魚鮑肝飯 Abalone + its liver Rice 10) 紫蘇蘿蔔梅醬 Basil Radish Plum Sauce11) 深海池魚 (縞鰺) Striped Jack12) 飛魚紫穌捲 Flying Fish Basil Hand Roll13) 昆布春子鯛 Baby Snapper14) 帆立貝 Scallop15) 備長炭燒鰻魚 Charol Grilled Eel16) 鮫魚 Mackerels Scads17) 海膽 Sea Urchin18) 玉子焼 Egg Omelet19) 味噌湯 Miso Soup20) 柚子雪糕 Grapefruit Ice-Cream…Read More

01) Appetizers02) 慢煮八瓜魚 ＋ 雜錦天婦羅 Cooked Octopus + Assorted Tempura03) 平政魚 Hiramasa04) 扇貝 Scallop05) 白蝦柚子 Whiteleg shrimp06) 石垣鯛 + 魚肝 Spotted Parrotfish + liver07) 赤貝 Blood Arkshell08) 牡丹蝦 Botan Shrimp09) 沙錐魚 Sillaginidae10) 鳥貝 Torigai11) 剝皮魚 + 肝 File Fish + its liver12) 池魚 Horse Mackerel13) 慢煮金目鯛 Slow Cooked Kinmedai14) 螢光魷魚 Firefly Squid15) 赤鯥魚 Rosy Seabass16) 鮟鱇魚肝+西瓜漬 Angler Fish Liver + Pickled Watermelon17) 北海道海膽 Hokkaido Sea Urchin18) 鲔魚手卷 Fatty Tuna Handroll19) 蜆湯 Clam Soup20) Dessert…Read More

01) Appetizers02) 小長井牡蠣 / Konagai Oyster03) 剝皮魚+肝 File Fish + its liver / & 針魚 / Needle Fish 04) 響螺 + 赤貝Akagai (Ark Shell) + Whelk / Tsubugai05) 墨魚面+海膽 / Squid + Sea Urchin06) 鯖魚Saba/ Mackerel07) 鮟鱇魚肝/ Angler Fish Liver08) 天婦羅沙梭/ Tempura Whitings  09) 間八魚 Kanpachi10) 深海池魚 (縞鰺) /Striped Jack11) 熟成金目鯛/ Aged Kinmedai12) 北海道帆立貝 / Hokkaido Scallop 13) 北海道馬糞海膽 / Hokkaido Bafun sea urchin14) 羽立 白海膽/ Shirahige uni15) 象拔蚌 / Geoduck16) 螢光魷魚 / Firefly Squid17) 黑鯥/ Japanese bluefish18) 日本鮑魚/ Japanese Abalone 19) 大拖羅/ Otoro (fatty tuna belly)20) 赤身+大拖羅吞拿卷/Akami + Otoro mixed Tuna wrap21) 小肌 Kohada / Gizzard Shad22) 和牛 / Wagyu Beef23) 真鯛+真鯛白子魚湯 / Red Seabream + Milt soup24) Dessert…Read More

 北海道真蠔 / Hokkaido Rock Oyster 北海道原隻紫海膽 / Hokkaido sea urchin topped with minced tuna & salmon roe  響螺 + 帶子/ Whelk (Tsubugai) + Scallop 八爪魚 + 吸盤 / Octopus + its suckers 深海池魚 (縞鰺) / Striped Jack  北海道牡丹蝦+蝦子/ Hokkaido Spot Shrimp topped with its roe & dried shrimp 鰤魚海膽三文魚子飛魚子芝士脆餅/ Mixed seafood biscuit (yellowtail, sea urchin, salmon & fly fish roe, cheese) 紫菜夾大拖羅紫蘇葉/ Otoro wrapped with seaweed 燒吞拿魚下巴 / Grill Tuna Chin 鰤魚 / Buri (Winter Yellowtail) 北海道毛蟹+海膽 / Hokkaido Hairy Crab topped with Sea urchin 金目鯛/ Kinmedai 富山灣白蝦 / Shiro Ebi 北海道鱈魚 / Hokkaido cod fish  北海道馬糞海膽 / Hokkaido Bafun Sea Urchin 大拖羅/ Otoro (fatty tuna belly)…Read More

 和牛他他 / Wagyu beef Tartar  牛腿芯肉 / Marushin (Knuckle Main Muscle) 牛肩三角肉 / Shakushi / Kuri (Chuck Eye) 三筋 / Misuji (Top Blade) 北海道帶子 / Hokkaido scallop topped with salmon roe 宮崎地雞 / Miyazaki Chicken 紫菜紫蘇葉和牛卷/ Wagyu beef tartar roll 大三角肉湯 / Dai Sankaku (Chuck Short Rib) in soup Chateaubriand (選自牛柳 (Tenderloin) 中最厚部份)/ center section of the tenderloin Chateaubriand海膽飯/ Chateaubriand & Uni Rice 牛肉湯冷麵 / Cold noodle in beef soup牛排 (Chateaubriand steak) 嘅命名，源自於法國作家、政治家弗朗索瓦-勒内·德·夏多布里昂（François-René de Chateaubriand，1768年9月4日－1848年7月4日）。法國偏好嘅牛排係選自 (Tenderloin) 中最厚部份，切成厚片 (3.5CM左右) 後再燒烤。夏多布里昂所雇用嘅廚師選用該部位嘅牛肉，而做出脂質少而柔軟嘅牛排，同時亦淋上夏多布里昂自製醬汁，再加上以牛油炒過嘅薯仔，自此令到夏多布利昂牛排 (Chateaubriand steak)聲名大噪。…Read More

深海池魚 (縞鰺) /Striped Jack鰤魚 / Buri (Winter Yellowtail)象拔蚌 / Geoduck響螺 / Whelk / TsubugaiA4鹿兒島和牛 / Kagoshima Wagyu Beef牡丹蝦 / Spot Shrimp牡丹蝦海膽蝦子杯 / Spot Shrimp with Uni topped with Shrimp Roe紫菜夾大拖羅紫蘇葉/ Otoro wrapped with seaweed鱈魚白子/ Cod Fish Sperm Sac松葉蟹 / Japanese Snow Crab剝皮魚+肝 / File Fish + its liver針魚 / Needle Fish馬糞海膽 / Bafun Sea Urchin赤貝 / Ark Shell赤鯥/ Rosy Seabass吞拿魚手卷/ Tuna Handroll…Read More

2 Star Michelin sushi restaurant from Osaka, newly opened in Hong Kong!!!  魚子醬帶子餅 / Scallop and Caviar Biscuit 左口魚 (平目) / Japanese Flounder 深海池魚 (縞鰺) / Striped Jack 鰤魚 / Buri (Winter Yellowtail) 吞拿魚鮫 (稍後用作手卷) / Huge Tuna Wing (for handroll later) 牡丹蝦刺身配蝦膏醬 / Hokkaido Spot Shrimp Carpaccio  大阪風竹葉壽司 / Osaka Style Sushi Bento 澳洲黑邊鮑魚 / Australian Black Lip Abalone 65攝氏度是最佳切割溫度 / best slicing time is 65c 鮑魚配海膽 / Abalone topped with Uni 炭燒吞拿魚BB配黑松露 / Charcoal grilled baby Tuna with Truffle  魚子醬shot / Caviar shot with lime 魚湯 / Fish Soup 太刀魚 / Beltfish 鯖魚Saba / Mackerel 北寄貝Hokki Kai / Surf Clam 赤鯥 / Rosy Seabass 蛇腹拖羅配黑松露 / OToro with Truffle 吞拿魚鮫手卷 / Tuna Wing Handroll 炭燒吞拿魚BB配黑松露 / Charcoal grilled baby Tuna with Truffle 赤身+中拖羅+大拖羅吞拿卷 / Mixed Tuna Roll 蟹肉炒飯配海膽魚子醬 / Crab meat fried rice topped with Uni and Caviar…Read More

 北海道帆立貝 / Hokkaido Scallop 劍魚腩 / Swordfish Belly  北海道牡丹蝦 / Hokkaido Spot Shrimp 鮑魚配鮑肝 / Abalone & liver sauce. 真名鰹 / Harvestfish 赤身醬油漬/ Marinated Akami 秋刀 / Pacific Saury 地蛤 / Hard Clam 松葉蟹羹 / Queen Crab Soup 鱈魚白子 / Cod Fish Sperm Sac  菊姫 菊理媛(平成十八年) / KIKUHIME KUKURIHIME Dai Ginjo (12 Yrs aged) 螺貝配肝醬 /Whelk with Liver Sauce 鮟鱇魚肝 / Angler Fish Liver 熟成中拖羅配蘿蔔漬 / Aged Chu Toro 16日熟成天上鰤腩 / 16 Days Aged Buri Belly 赤鯥 / Rosy Seabass 筋子 / Salmon Row 16日熟成大拖羅 / 16 Days Aged Otoro 馬糞海膽 / Hokkaido Bafun Sea Urchin 16日熟成天上鰤赤身 /16 Days Aged Buri Akami…Read More

3 Michelin stars in Japan, newly opened in HK in 2018Served by Chef Kobayashi 醬油漬三文魚 / Marinated Salmon Roe 鮑魚配鮑肝醬, 八爪魚 / Abalone & Liver Sauce, Octopus 青森大間野生吞拿 / Wild Caught Tuna from Oma, Aomori 北海道毛蟹 / Hokkaido Hairy Crab 池魚 Aji / Horse Mackerel 鮟鱇魚肝 / Angler Fish Liver 燒吞拿鄂肉/Grilled Kama-Toro  金目鯛/ Kinmedai 小肌 Kohada / Gizzard Shad 池魚 Aji/ Horse Mackerel 赤身醬油漬 / Marinated Akami 中拖羅 / Chu Toro 大拖羅 / Otoro 魷魚 / Squid 鯖魚 /Chub Mackerel 車海老 / Kuruma Prawn 馬糞海膽兩種類 / Hokkaido Bafun Sea Urchin 2 types 海鰻 / Conger Eel 海藻湯 /Seaweed Soup 吞拿魚手卷 / Tuna Hand Roll…Read More