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2017-04-02
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I have tried few Omakase restaurants in Hong Kong but the one that left the deepest impression on me belongs to Sushi Man. Chef Cupid had his own way of principles and he sticks by it strongly. Sushi Man was located in Yuen Long and was quite inconvenient. The moment i found out that he will be opening his second outlet in a more central location in Whampoa, i have been pestering my wife to fix a date. This second outlet is conveniently located just beside the Whampoa MTR exit and even though th
This second outlet is conveniently located just beside the Whampoa MTR exit and even though the store front look quite identical to the Yuen Long branch, this outlet can accommodate a bigger crowd. This was quite spacious and without further ado, we chose our favourite seat which is the sushi bar table where we were able to see what the sushi chef were doing.
For the price menu, it was very straight-forward. It only have 3 pricing, which were $1000, $1500 and $2000. They have increased the pricing since the last time. In the end, we chose the medium range, which was the $1500 set. It consists of steamed egg, 4 kinds of sashimi, 7 kinds of sushi, a cup of sea urchin, hand roll, soup and fruits.
Steamed egg - This chef certainly put alot of effort in it, as i rarely see foie gras and scallop inside the steamed egg. Foie gras is buttery and instantly melt in my mouth, whereas the steamed egg is served hot and was smooth.
櫻煮 octopus - The way this dish was made was quite unique in a way that it was being massaged till soft, then it was being cooked. The texture was unlike those typical octopus, it was chicken-like which was soft yet chewy.
Horsehair crab meat - They use horsehair crab meat and make slices out of it. Horsehair crab is one of the more prominent in the crab family. It has a delicate, refined taste with a hint of sweetness. It was best eaten with the crab cream on top of it, which helps to enhance the flavour. Crab cream has a very strong flavour.
Grilled Jack Mackerel - The taste of Jack Mackerel was considered bland, thus the chef deliberately put a pinch of wasabi on it to enhance the taste. Texture was not too overly soft.
Milt - I seldom ate milt as i dont really like the feel of it. The previous time i ate it was served cold, and i was quite surprised that it can be served warm as well, as per this occasion. Personally, i prefer the warm version as it was not too milky and those seasoning on top of it helps to enhance the flavour.
Horse Mackerel sashimi - Every piece was sliced thinly and the chef mixed it up and made it into a ball shape. Some leaves shred were placed on top and the chef recommended us to mix it together to enhance the taste. The texture was extremely smooth and soft, due to some sesame oil added to it.
Octopus sushi - The chef cut the octopus into shreds instead of whole piece. Soy sauce was already dipped into the rice before presenting to us. It was chewy and the taste of octopus was clean and clear.
Flat needlefish sushi - The meat is pretty shinny transparent to white. It is soft to slightly firm, clean, a little fishy smell, and medium to light flavor, delightful.
竹籤魚壽司 - It was grilled before serving, thus it has a slightly firm texture and bring out a little salty taste.
白魚壽司 - The taste was rather bland and the texture was slightly firm.
Peony shrimp sushi - This is one of my favourite dishes tonight. The shrimp was sweet and chewy. Coupled with the crab cream on top, it further bring out the flavour of the sushi.
蝶魚邊壽司 - It was both oily and buttery, and the texture was extremely soft, causing it to instantly melt in my mouth. This was one of the highlights as well.
Salmon roe sushi - Every bits of salmon roe was crystal clear and the texture was smooth. It was heavenly when the fishy, salt taste burst in my mouth.
Sea urchin cup - This is one particular dish that Sushi Man is known for, and the reason why i fell in love with sea urchin. This time round, the serving was slightly smaller than Yuen Long branch but it comes with 2 different types of sea urchin. The lighter colour, which is on top need to be bid on, so i assume the quality is higher. The paler colour is lighter in taste while the darker ones is stronger in taste. When mixed, both compliment each other.
Fish soup - It was served hot, thus it was suitable during this kind of cold weather. The soup was thick and has very strong fish taste.
白身 hand roll - Their hand roll was quite unique in a way that it was in rectangular rather than cone shape. It was to ensure customers can have consistency on every bite. With some seasoning on top of it, it helps to sweeten the flavour.
Rock melon - After such a heavy meal, it was best that it end off with a sweet fruit like rock melon. It was very sweet and soft and was served cool. It was refreshing at best.
张贴
