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2016-05-04
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As a foodie, I have heard of this big name, Sushi Man, for a very very long time. Although going to Yuen Long is like going to Mars to me, me and my friend had finally decided to go there for a wonderful authentic Japanese food journey! At first I thought Sushi Man is located at the YOHO mall but then found out it's actually closer to the next stop which I can't even remember the name of it. By walking around 10 mins from the train station, you may found Sushi Man at the corner of an alley next
As a foodie, I have heard of this big name, Sushi Man, for a very very long time. Although going to Yuen Long is like going to Mars to me, me and my friend had finally decided to go there for a wonderful authentic Japanese food journey!
At first I thought Sushi Man is located at the YOHO mall but then found out it's actually closer to the next stop which I can't even remember the name of it. By walking around 10 mins from the train station, you may found Sushi Man at the corner of an alley next to a small parking lot.
Without the humidity in Hong Kong, I may thought I have landed in Japan by looking at the doorfront of the restaurant.
If you wish to enjoy their amazing food without disappointment, reservation is a must and I have seen the restaurant turned down a lot of walk-in customers since they are always fully booked.
After the staff confirmed our booking while we were waiting outside, we were finally invited to step in and we have picked the bar table seats. If you wish to have more privacy/prefer eating with your mate face to face/if you didn't make any reservation, some tables are also available at the back of the restaurant. However, sitting at the bar table is the true way to enjoy the entire authentic Japanese omakase dining experience and interact with the chef.
There are only 10 bar seats available at the restaurant and basically everyone went with their omakase menu which is divided into 4 different grades based on the number and quality of sushi and sashimi, pricing from $600-$1300.
With the anticipation of amazing food, we had to have some good drink to go it. Sake has always been my favourite and it was a no brainer for me to pick sake over other plum wine or fruit based wine. Sake 750ml ($450)
This limited version of sake is the cloudy type of sake offering a stronger taste of rice flavour. It was smooth and easy to drink and easy to get drunk as well.
Sake 750ml ($450)
$450
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Sake 750ml ($450)
$450
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Sake 750ml ($450)
$450
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Soft boiled egg ($40)
With no disappointment, the soft boiled egg was cooked perfectly with a liquid like soft but chewy sweet yolk, surrounded by marinated egg white. The flavour was intense which acted as a great active agent to my palette.
Soft boiled egg ($40)
$40
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As I mentioned before, there are 4 sets of Omakase menu available pricing from $600-$1300. This 匠 costing $800 consists of 13 pieces of sushi, 1 hand roll, fish soup, steamed egg, and a dessert.
With no time to waste, let's start our Omakase meal entirely based on the daily imported fresh seafood from Tsukiji Market in Japan.
There are only 2 chefs working in the restaurant, one is from HK whom can speak Japanese, another one is from Japan whom can speak a little bit of Cantonese.
All sushi has already been applied with wasabi and soya sauce by the chef. You may still use the soya sauce if you wish to have more savouriness but I didn't use any soya sauce for any of my sushi. If you are having Omakase with sashimi, you may try to enjoy your second piece of sashimi with a little bit of wasabi if you wish. Furthermore, when you are eating sushi, make sure you don't spend too much time taking photos and do pick up the sushi with your hand and flip it up-side-down with the seafood facing directly to your tongue, which is to maintain the maximum freshness and the most original true taste of the seafood and rice.
Snapper
Snapper
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Snapper
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Every piece of sushi has the exact amount of rice by experience. The chef hand held each piece perfectly. Yellow jack is another very clean tasted piece of fish with a firmer white meat texture compared to the last piece.
Yellow jack
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The pink fish has a even firmer texture with tougher skin. The stronger in coral taste was complemented with some spring onion on top. A was a perfect bite to welcome our next stronger taste of sushi.
Yellowstriped cardinalfish
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This familiar sushi yet tasted extraordinary with a tasteful sweetness along with its fresh chewiness and stickiness. Cuttlefish is a kind of strong taste sushi therefore some minced ginger paste was also spreaded on top.
Japanese cuttlefish
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With the many scallops we had, this giant piece of Hokkaido scallop was definitely on par. The thick piece of scallop was really sweet and in taste. I felt like I tasted the fresh sea water from Japan!
Scallop
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With an expected taste of this piece of sushi, again, with no disappointment, the shrimp was again very sweet in its original freshness. It was also very sticky and almost slimy in texture. It went perfectly well with our sake to balance the taste out a little bit.
Peony shrimp
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Moving on to our long waited piece of sushi, medium fatty tuna. By the look of it, it was very fatty, almost pale from the pink colour of the tuna. The marble mark showed the fattiness from this precious cut of fish. As expected, it just melted in my mouth as soon as I consume it. Yet, the intense fatty aftertaste remained on my tongue.
Medium fatty tuna
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While I was still missing the last piece of fatty tuna, we need to move on to this completed different type of fish which gave a bit more citrus and a bit more fishy taste with a firmer texture.
Mackerel with vinegar
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This shiny piece of fish was oily with its full skin on the whole piece of sushi. The wonderfully soft texture piece of fish gave a pungent fishy taste which made sense because we need to get our palette ready for our next piece, which is also the highlight of the night.
Rocky-shore fish
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The most expensive piece of sushi of the night, the fatty tuna has the highest fattiness among the whole tail of tuna fish. The fat ratio is even high than the previous medium fatty tuna. The colour was even whiter means a even fattier fish. You could tell the piece of fish was so soft that the piece was also falling apart from its tender. With our highest anticipation, we closed our eyes, picked up the sushi, and put that into our mouths. In no time, the whole piece of fish melted, remaining its fish oil blended with the sushi rice in the mouth, on our tongue, down our throat, into our stomach, into our memory, and it is never going to fade.
Fatty tuna
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I don't want to leave the paradise of fatty tuna but I had to face the truth and welcome our next piece, which is also one of my all time favourites. The salmon roe was shiny, transparent, bright orange, fresh, big, juicy, flavourful. I liked to mash every piece of salmon roe with my tongue to burst out the juicy then blend it with the sushi rice and crispy seaweed wrapping around.
Salmon roe
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Though I was still missing the fatty tuna at this point, I couldn't get more excited when I saw this coming. The sushi was topped with a very generous amount of bright yellow uni. I would say there was almost a whole table spoonful of Hokkaido uni sitting on top, making the sushi looked tiny. The uni gave a sweet and bittersweet taste with an extremely soft texture. It had the strongest taste among all sushi and maybe it's time to get ready for a lighter finish.
Uni
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A much lighter piece of fish with almost a refreshing taste. Not gonna lie, I really had to drink a lot of sake before having this as the uni aftertaste was longlasting.
Yellowtail
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The shrimps were also shiny and sticky as they were super fresh. It was such a smart and sweet finish to our 13-piece sushi selection.
Sweet shrimp
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Minced toro hand roll
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The minced toro was made by mashing toro using the back of a teaspoon. The chef has also revealed that the mashed fatty tuna was in fact really good with cooking.
Minced toro hand roll
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Steamed egg
Steamed egg
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Steamed egg
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The hot bowl of fish soup was rather comforting with its savoury soya bean paste taste. At the same time, we know our dinner has already come to an end with just one item left, the dessert.
Fish soup
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It's quite common for quality Japanese restaurants to proudly present their traditional Japanese melon as the dessert item. Some people may not be satisfied with it but the sweetness and juiciness from the melon were literally what I would have asked for a completed fullstop to an Omakase dining experience.
Dessert
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Arigato Gozaimashita Sushi Man
題外話/補充資料：
+10% service charge
$40 starter
Go for their Omakase and sit at the bar table, eat sushi with your hand and flip it up-side-down
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
