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2022-08-21
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This Japanese restaurant is located in Kowloon City, just a few minutes walk from Sung Wong Toi Station (宋皇臺站). I was so surprised that the restaurant prepared two attractive paper boat writing my name and my friend’s name on the table. We also feel surprised that a beautiful leather mask cover was given to us to our masks inside before our meal. The restaurant dinner market offers a number of Omakase set and this time we ordered $1380, including appetizer, 5 items of sashimi, seasonal dishes, s
I was so surprised that the restaurant prepared two attractive paper boat writing my name and my friend’s name on the table. We also feel surprised that a beautiful leather mask cover was given to us to our masks inside before our meal.
The restaurant dinner market offers a number of Omakase set and this time we ordered $1380, including appetizer, 5 items of sashimi, seasonal dishes, steamed items, 6 pieces of sushi, rolls, Edomae Tamago and desserts.
Brazilian Leaf Sea Urchin Soymilk (巴西葉海膽豆乳)
The sweetness of the sea urchin wakes up my taste buds. The soymilk is very smooth. The finishing touch is the fragrance of the Brazilian leaves. The whole sea urchin matches the soymilk very well.
Matsuba Crab Sashimi (松葉蟹刺身)
The bottom layer is hand-cracked crab meat. The crab meat is slender and extremely umami. The top layer is covered with tosa vinegar to solidify to form a jelly. The seasoning of the small vinegar makes the meat more sweet and sweet, and the cute crab lid shape. add features
White Sea Scallops with Wasabi Pickled Sea Grapes (白海松貝配山葵漬海葡萄)
Baihai Songbei (白海松貝) is equivalent to a Japanese geoduck. It uses lemon as the base to add umami. Remember to chew slowly, the umami will slowly seep out, and you can leave a fragrance on your teeth and cheeks after eating.
Sake-Boiled Abalone with Caviar (清酒煮鮑魚配魚子醬)
The shape on the plate is very noble, the toughness of the abalone is cooked just right, with a little sake, the taste is refreshing, the point is that the caviar is salty and the fresh abalone tastes good
Bonito with Fried Dried Garlic (本鰹魚配炸乾蒜)
This bonito fish is thick and soft, and it is served with side dishes such as scallions, fried and dried garlic.
O-TORO (拖羅)
Divide the top and bottom layers of the sauce, first eat the top layer of mustard seeds, and then eat the bottom layer of wasabi-stained toro. The special feature is that when it is cut, it is connected to the lower layer of subcutaneous fat, and the fish oil is more fragrant after burning it, and the fish oil fragrance left in the mouth after eating is very memorable. What is worth mentioning is that otoro is the most beautiful belly position of tuna. The flesh is soft pink. If you see clear white lines, it is his delicious oil line.
Fried Golden Eagle Fish with Kumquat Honey Mustard Seed Sauce (炸金雕魚配金橘蜂蜜芥末籽醬汁)
The skin of the golden eagle fish is deep fried and crispy, but still retains the texture of the fish skin, the bite is hot and the meat is still tender. The most admired is that the sauce is made from kumquat honey and mustard seeds, and it tastes sweet and delicious together with the fish 😋
Stay up to 6 pieces of sushi
🍣 Erimyzon sucetta (吸口魚)
The fish tastes fresh and sweet, and the skin is thin and tender
🍣 Salvelinus (時不知鮭魚)
Salmon is a close relative of salmon, and it was named Shizhi because he did not know the time. The channel originated in Russia, but was accidentally caught by the Japanese while swimming through Hokkaido. Therefore, the variety is relatively rare and expensive, with tender meat, accompanied by a light oily aroma.
🍣 Flatfish (平目魚)
There are scallions in the tooth, the scallions are both bb, the scallions are particularly crisp and fresh, and the fish meat is crisp and delicious
🍣Blackfish (黑目魚)
Use three-star stains, the entrance is fragrant, and the fishy fragrance is fragrant
🍣 Maguro (赤身)
With soy sauce and mustard sauce, although the fat of the naked body is not as good as that of Tuluo, the flesh is very rosy and shiny, and the flesh is particularly smooth.
🍣Red Arowana (赤身)
Served with spicy noodle and soy sauce, it has a smoky effect.
Steamed Egg with Lobster Sauce and Crab and Shark Fin (龍蝦汁松葉蟹魚翅蒸蛋)
The ingredients are high-quality, it can be said that eating shark's fin is like a noble enjoyment
Hokkaido sea urchin (北海道海膽)
Different from the horse dung sea urchins that are usually eaten, the Nemuro sea urchins from Hokkaido have a fresher taste and melt in the mouth
Edomae Tamago (江戶前玉子)
The taste is like eating a cake with a delicious egg flavor. It is really a test of the chef's craftsmanship.
Snapper Matsutake White Soup (鯛魚松茸白湯)
The fish soup is clear and milky white, and the sea bream is still very sweet after being boiled, so drink it well
Shizuoka Honeydew Melon Jasmine Raisin (靜岡蜜瓜 香印提子)
This Japanese Shizuoka honeydew melon and fragrant raisin is the perfect ending, and the satiety is just perfect.
In addition, I really want to praise the service of the restaurant is highly excellent:
1) At first, my friend felt that the air-conditioning was a bit cold when she sat in the seat. The waiter noticed it before she told her, and took the initiative to ask if we would like to help us and eventually she help turn down the air-conditioning.
2) The rhythm of serving the food is well planned, the waiter and chef will pay attention to the peace of your food, and match the serving and closing time. From time to time, the waitress will pay attention to our tea drinking and drying, and take the initiative to help you add it immediately.
3) The chef and waiter are super nice, so they can carefully introduce the characteristics and cooking methods of each dish. When we want to know more, they will patiently explain the source of the ingredients and the special cooking style. It is a meal that is both enjoyable and knowledgeable! I highly recommend to my all of my friends!!!!!!
📍 Sushi Katsu 鮨勝 (Kowloon City)
G/F, 31 Lung Kong Road, Kowloon City
张贴
