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2017-08-15
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Following the opening of the new wing of YOHO I in Yuen Long, ANA Sushi has come to introduce some Japanese cuisines in their new branch. They serve a number of categories including teishoku, sushi, sashimi, donburi, yakimono, tempura, agemono, robatayaki and teppanyaki, using seasonal, fresh and daily-catch ingredients, and has a warm wooden colour setting that gives a relaxing vibe. In addition, a semi-open dining area along with an open sushi and skewer bar.The first dish is a salad that feat
The first dish is a salad that features amberjack sashimi and a homemade yuzu vinegar. Using yuzu peel and Japanese vinegar, it gives an amazing citrus flavor, together with mixed greens, chopped cucumbers, cherry tomatoes, fried garlic and spring onion. Daily fresh-catch sashimi includes Hokkaido scallop, toro and my favourite well-torched red snapper.
Great Amberjack Sashimi with Salad on Yuzu Vinegar
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Amberjack Sashimi, Fried Garlic, Spring Onion
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Seasonal Sashimi Platter
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Hokkaido Scallop
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Toro
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Red Snapper
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Hida Beef is the name of a black-haired Japanese cattle usually raised in Gifu Prefecture. They live with good environmental condition, which makes them an expensive beef to eat in Japan. Serving on a shrimp cracker, Chef has prepared them in 3 ways, soy sauce, fire-grilled and beef tartare with raw quail egg sushi. The former two are exceptionally delicious, very tender and has a perfect marbling of fat.
Hida Beef Sushi on Shrimp Cracker
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Soy Sauce, Fire-grilled Sushi
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Gunkanmaki with Quail Egg
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Next are two tempura dishes, triple crab roll and tuna sushi roll. Beginning with a mix of crab meat, crab roe and crab paste wrapped in seaweed, it is battered fried to crisp with a crunchy coating and a creamy filling. Similarly, the tuna sushi roll is also tempura-fried, made with fatty tuna, leeks and spring onion.
Triple Crab Roll (Crab Meat, Crab Roe, Crab Paste)
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Fatty Tuna with Spring Onion Roll Tempura
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Some signatures include a luscious smear of minced fatty tuna with mentaiko mayo on crunchy rice cracker; pan-fried ox tongue alongside a specially homemade miso paste made with French mustard and egg yolk; a chicken wing stuffed with juicy foie gras and grilled tiger prawns wrapped with Shiso leaf and crispy chicken skin.
Minced Fatty Tuna with Rice Cracker
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Ox Tongue with Bean Paste Sauce
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Bean Paste Sauce
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Skewers
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Shrimp Rolled with Shiso Leaf & Chicken Skin Skewer
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Chicken Wing Stuffed with Foie Gras
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The skewers are served with 3 special skewer salts as extra flavorings.
Sea Salt, Curry, Matcha Skewer Salts
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The best of the day is definitely Matsuba crab shell stuffed with crab paste, crab meat, crab roes and sweet and creamy Hokkaido sea urchin, served over steamed Japanese rice in a sizzling stone pot. It is seasoned with extra mentaiko rice seasoning and I particularly enjoy the crispy burnt rice at the bottom.
Matsuba Crab & Sea Urchin Rice in Stone Pot
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Hokkaido Bafun Sea Urchin, Crab Butter, Crab Meat, Crab Roe, Mentaiko Rice Seasoning, Seaweed, Sesame
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After all, it is a very satisfying meal at ANA Sushi. We are completed with some summer special drinks such as apple vinegar soda and peach soda! Cheers!
Peach Soda, Apple Vinegar Soda
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