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2025-05-05
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Hearing that a Japanese sushi restaurant has just opened at The Mira Hong Kong, today we come to try it out. Sushi Takeshi is located on the G/F of the hotel, and the staff are already waiting at the entrance to greet customers. After a short wait, sharp at 7pm, we are led to one of the rooms, served by Chef Alvin Leung. The room has a sushi counter which can accommodate seven customers. Neat but without much fanfare, the counter allows two sushi chefs to work simultaneously but Chef Alvin has n
Hearing that a Japanese sushi restaurant has just opened at The Mira Hong Kong, today we come to try it out. Sushi Takeshi is located on the G/F of the hotel, and the staff are already waiting at the entrance to greet customers. After a short wait, sharp at 7pm, we are led to one of the rooms, served by Chef Alvin Leung.
The room has a sushi counter which can accommodate seven customers. Neat but without much fanfare, the counter allows two sushi chefs to work simultaneously but Chef Alvin has no problem handling all the seven customers by himself. After a short while all the seven customers have arrived, and the dinner promptly begins.
There is only one Omakase Menu ($2,380 per person), and I also have a bottle of IWA 5 Assemblage ($1,380). The famous sake is made in partnership with the former chef de cave of Dom Perignon, Richard Geoffroy, using a combination of different rice, yeast, and fermentation to create an assemblage of clean, floral and fruity sake with good balance.
The first course comprises of Madai 真鯛 and Hatsugatsuo 初鰹. The Japanese Sea Bream has a nice texture, with delicate and clean taste, best with a bit of wasabi and shoyu. The Skipjack Tuna is the first batch caught in the season and has been marinated briefly in shoyu. Matched with some shredded raw onion, it is very delicious.
The second course is Kaki 牡蠣 with Caviar. The Oyster comes from Aioi 相生 in Hyogo, has a creamy texture and good sweetness. The chef has thoughtfully cut the oyster in half to make it easy to eat even for a lady. On top are some large, prized French caviar, like mini black pearls, to provide a delicate saline to serve as seasoning.
The third course is the seasonal Hotaru-Ika 蛍烏賊. The Firefly Squids are large and grilled on skewer, served right after to retain the temperature. With a bit of shichimi to give a bit of spicy flavours, the rich taste of the squid is memorable. I can easily finish several skewers if we can encore. A must try.
The fourth course is Amadai 甘鯛 Tempura with turnip and water chestnut sauce. The chef has prepared the Tilefish using the method to deep-fry the scales to make it stand and edible. Very nicely done to make the scales crispy while the flesh is still tender and moist. The seasonal spring vegetable has a slight bitter taste and helps to freshen the palate.
The fifth course is Ankimo 鮟肝, with the Monkfish Liver coming from Yoichi 余市 in Hokkaido. With a bit of wasabi to season, the chef has also arranged some Narazuke 奈良漬, the traditional pickled watermelon from Nara Prefecture, which is the perfect condiment for the creamy, rich taste of the monkfish liver.
The sixth course is Grilled Mehikari 目光魚. The fish is called Green Eyes because of their large, sparkling greenish blue eyes. The deep-sea fish has a rich taste, and after grilling the fish oil is very fragrant and delicious. With a bit of mashed radish that has been seasoned with a bit of plum sauce, it is another great Sakana.
The seventh course is Hamaguri 蛤, and the chef has blanched the Asia Hard Clam to perfection, cooked but not rubbery, with fantastic umami flavours. Paired with some seasonal Takenoko 筍, the young spring Bamboo Shoot is tender and has delicate flavours. There are some sansho flowers to give a bit of numb spiciness too. Really good.
Then it begins the sushi part of the dinner. The first piece is Kinmedai 金目鯛 Sushi. With its signature bright red skin, the Splendid Alfonsino has a tender texture, with delicate and refined taste which is rich in umami.
The second piece is Hokkigai 北寄貝 Sushi. The Surf Clam has a crunchy bite, and unlike most of the other sushiya here the chef has put the inner part of the clam facing up in making the sushi. The clam has a good, sweet taste and very delicious.
The third piece of sushi features the beautiful Shima-Ebi 縞海老 from Hokkaido. The Grey Prawn is a prized ingredient, best in season now, with a soft texture and very sweet. The chef has kept them alive just before preparing the sushi to ensure its freshness to the best.
The fourth piece is Aji 鯵 Sushi. With a shiny silvery skin, the chef has added a bit of scallions to the Japanese Horse Mackerel to bring out the flavours even further. Even though it is not the fattest yet, it is already super delicious.
The fifth piece features Akamutsu 赤鯥. The Rosy Seabass is a deep-water fish with rich fattiness, and after grilling to vitalize the fish oil, the chef has used a nori sheet to hold the fish and shari, which has been mixed with sea urchin, to avoid making our hands greasy, adding some Japanese yam to balance.
The next trio comes from the same Maguro 鮪 caught in Nachikatsuura 那智勝浦 at Wakayama, weighing 133kg. Starting with Akami 赤身, the Lean Tuna has been briefly marinated in shoyu, with a shiny sheen and incredibly smooth, like sliding down the throat. Wonderful in umami.
The seventh piece is Chu-Toro 中とろ. The Medium Fatty Tuna has richer fish oil and flavours, a good mix between fatty and lean, allowing the best of the two to be experienced together. My favourite cut in general, this piece does not disappoint.
The eighth piece is O-Toro 大とろ, with the chef using Jabara 蛇腹 , the part behind the jaw of the tuna. There are no veins so the meat is soft and more refined than the normal Fatty Tuna, with a fantastic taste and essentially melts in the mouth. Very good.
The ninth piece features Kuruma-Ebi 車海老. The Japanese Tiger Prawn is alive and only blanched in hot water briefly before serving. With the outside cooked and inside still raw, it is served slightly warm, with great sweetness and full of umami.
The tenth piece of sushi features two types of sea urchin, Bafun-Uni 馬糞雲丹 and Shiro-Uni 白雲丹. The chef has prepared a gunkan roll, with the sweeter Bafun Sea Urchin in the middle and the stronger flavour White Sea Urchin on top. Both clean in taste, the ‘double-decker’ is a treat for all sea urchin lover.
The eleventh sushi is Futomaki 太巻. The Roll has many ingredients, including conger eel, tiger prawn, minced tuna, pickled radish, kanpyo, cucumber, and egg. A true feast of flavours and the colourful roll makes us happy and feel contented. The portion is also quite a lot so I do not need to order additional pieces.
The Miso Soup helps to warm our stomach, which has good umami taste and not overly salty while the Tamagoyaki 玉子焼 has fluffy texture, similar to a sponge cake. Made from a paste of fish, prawn, egg, and Japanese yam., the chef has baked it on water bath to create this nice Egg Omelette.
Dessert is Strawberry and Matcha Warabimochi 蕨餅. The strawberry is sweet while the homemade matcha dessert has a Q-texture and a nice chew, not being too sweet as well. A happy and highly enjoyable meal. Both of us are very satisfied.
Service is good, with the staff friendly while the chef has nice chats with the customers. The bill on the night is $6,754 and considering the overall experience and food quality, it is worth to pay for the price. It is another of the in-town sushi restaurant that I would recommend, and will look forward to return again to try more of their seasonal delicacies.
张贴
