初鮨 (已結業)

Item: 初鮨
Rating: 4
Author: eatwai

Sushi Hatsu

132 食評

味道

環境

服務

衛生

抵食

7491

旺角

$401-800

日本菜壽司/刺身廚師發辦

100

eatwai

等級4

190

This restaurant was very petite with only a bar table and the chef to present you with the dishes, perfect for a private and elegant celebration with your family or friends. We ordered the ＂豐＂omakase dinner set $980 for one person.

The appetizers were very refreshing and the appearance was extremely elegant. with the ginger and crab, pickled wood ear mushrooms and cured fish liver. The portions were perfect as an appetizer and having a little taste of everything helped open my palette.

The sashimi really impressed me because of the prawn which was humongous and so silky soft. The other sashimi included tuna, whelk and sea bass, the others were shadowed by the prawn. There was a big difference when dipping it in the wasabi soy sauce as it brings out the freshness and sea in the sashimi.

The oyster was served with a yuzu foam which was not that noticeable due to the intensity of the oyster. It was really generous in size and the oyster itself was very refreshing and surprisingly creamy 😆. Definitely eat it all at once because the ends of the oyster is perfect with the bulb of the oyster (even though you may want to savor it and eat it a bit by but, trust me, much better if you eat as a whole)

The assorted tempura was a bit predictable but the star was definitely the Australian snapper, the outside was crunchy and coated with rice puffs I believe, the inside was perfectly cooked and tender and the portion was also above average for a tempura. The okra was a bit disappointing as the batter slipped off and was pretty flimsy. There was also corn and mushroom. The seasoned radish definitely improved the assorted tempura, usually it is a dipping sauce with raw grated radish, however, here it is a seasoned and marinated radish with the same flavors as you normally get but more sophisticated and elegant.

The beginning of the sushi course was pretty mundane and could be found in any other cheap seafood place with 天然真鯛, 帆立貝, 金目鯛

The ones that were memorable was the scallop which was very soft and tender and the 拖羅, which was presented 3 times in different parts. The first raw 拖羅 was very soft and tender albeit a few stringy tendons. The second one was a 拖羅面珠燈 which was lightly flamed and the fire gave it a very nice smokiness and tenderness that made it melt in my mouth. The final and star sushi was a lightly flamed 拖羅腦天（後美枕） which was the fattest and softest sushi I have ever eaten. The meat melts delicately and coats the rice which harbors the mouth for a long time.

The best and final dish was the sea urchin cracker with a food gras mousse (海膽鵝肝脆脆). The cracker was crispy and thin but perfectly proportioned to the creaminess and softness of the sea urchin, which was also very generous. The foie gras mousse was very subtle to the dish but once you coat your tongue with it, the final taste of the bite is phenomenal. The thin cracker deserves its own mention as albeit it is a small piece but fits harmoniously with the delicate sea urchin and subtle foie gras.

To end the entrees was a clam soup which was very clear and cleansing. The broth flows through the body and warms up all the right places. A giant clam is also given which is not at all over cooked as I thought it would be it soft and very big in size too.

After, we had a black truffle steamed egg custard which was very soft and there was a silky broth mixed in that helped make it more silky and soft. The black truffle was very prominent in the dish, more so in the broth than the actual egg which made it taste like black truffle soup😝. The egg was very hot which can mean it was recently steamed and the softness of the egg confirms it.

To end the meal was a ginger ice cream which was very creamy and refreshing. The ginger taste was subtle yet obvious but not overpowering at all. There is a very powerful relationship between the milk and the ginger, the melodic contrast is truly amazing and you can’t find this unique flavor anywhere else! Dare I say this was the best course 😛🥰

Overall, this new restaurant is very elegant and authentically Japanese. The sashimi was underwhelming and common but the sea urchin foie gras cracker was truly unique and you can tell it belongs in this restaurant.