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2022-09-23
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Rather than a meal, for me, Omakase is an experience. It is not only a way for the chef to showcase their skill set, but it is also a way for us to savor the finest produce of the season!Nestled in Austin Avenue, 日見 is the latest sushiya in the area. Specializing in authentic Omakase dining with high-quality seasonal seafood flown in from Japan, they have a Shari “secret recipe” which is their unique selling point that drives us there. The sushi rice is steamed with Kagoshima hot spring water,
Nestled in Austin Avenue, 日見 is the latest sushiya in the area. Specializing in authentic Omakase dining with high-quality seasonal seafood flown in from Japan, they have a Shari “secret recipe” which is their unique selling point that drives us there. The sushi rice is steamed with Kagoshima hot spring water, then added with its secret natural ingredient, and turns the shari to bright pink. Chef told us that it lowers our blood pressure and is good for our health.
Lunch Omakase (HK$588)
Appetiser Platter:
Appetiser Platter
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柚子蕃茄 - the tangy and refreshing flavor that’s sure to whet your appetite.
准山漬 - the Japanese nagaimo is crispy and firm in texture, and it's good for beauty and health too.
合桃小女子 - walnuts are rich in nutrients, and the nutty flavor pair with the salty little fish, making it a perfect combination.
松葉蟹茶碗蒸
松葉蟹茶碗蒸
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A luxurious chawanmushi with chunks of snow crab.
Sashimi Platter
Sashimi Platter
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The chef created a visual spectacle sashimi platter, which consisted of Hokkaido Hotate 北海道帆立貝，Botan Ebi 牡丹海老，Ishigakidai 石垣鯛，and Sawara 鰆魚.
Sashimi Platter
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深海池魚 - The Shima Aji has a firm and crispy texture.
深海池魚
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鯖魚 - Saba is normally not my favorite, but this slice was soft and not fishy at all.
鯖魚
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鯡舞鯛 - Never tried this fish before, it tastes fresh and finished with a sweet note.
鯡舞鯛
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金目鯛 - Kinmedai, carries a delicate yet crispy texture, the chef uses the applewood smoked to deliver a delicious yet smoky flavor.
金目鯛
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金目鯛
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喜之次 - Known as “King of the Fish”, it has an incredibly fat content and sophisticated taste that creates the perfect combination to delight our palette.
喜之次
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鱸魚 - the pure white flesh of the Suzuki is a little chewy and offers a delicious taste.
鱸魚
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呑拿魚面頰肉 - the cheek of the Maguro, the pinkish red flesh makes it look almost exactly like a piece of Wagyu beef.
呑拿魚面頰肉
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腦天 - Noten is the rare cut around the top of the Maguro’s head, this rare cut has become highly coveted and sought after.
腦天
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銀鱈魚 - The cod fish worked very well with a light searing on the surface which brought out a nice fatty aroma.
銀鱈魚
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白鰻魚 - the eel has a rich, fatty flavor that lends itself well to grilling.
白鰻魚
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Chef Special - Chef specially curated this dish with White Algae, Snow Crab meat, Shiro Ebi, Ikura, and Uni with Cod Wafers. Smash the wafer and mixed all ingredients, each mouthful is a textural delight, with sweet, savory, and buttery flavors.
Chef's Special
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Chef's Special
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Udon - The soup base was simmered for hours with Kombu, Bonito Flakes, 鯖魚花, and 柴魚 for its savory umami taste.
Udon
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Miso Soup - the miso soup based was boiled with shrimp heads, then added clams, tomatoes, and mushrooms, making the soup ultra-flavourful.
Miso Soup
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Dessert - Last but not least, end the meal with this beautiful yet healthy raindrop cake.
Dessert
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三色拖羅丼 (HK$368/Lunch)
三色拖羅丼
$368
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Donburi with Otoro in two ways (original and aburi), Chutoro, Akami, and Negitoro.
The well-marbled Otoro literally melt-in-your-mouth, the Chutoro has the perfect blend of Otoro and Akami, meaty and fatty. The Akami is rich yet carried a smooth texture. The Negitoro was chopped up finely and mixed with green onions. The sushi rice is steamed with Kagoshima hot spring water, then added with its secret natural ingredient, and turns the rice to bright pink.
三色拖羅丼
$368
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Interior
Menu
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