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2022-04-25
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Since the ban for dine-in dinner was lifted, we have been wanting to pamper ourselves for Japanese cuisine. Finally we decided on Yume Cuisine, which specialized on Omakase and Kaiseki cuisine. They were located at Wo On Lane, few minutes walk from Central MTR. Upon reaching the entrance of the restaurant, we were attracted by the exquisite decor of the restaurant. It was cozy, with glittering lights on the walls, accompanied with fine marble flooring. For their dinner menu, there is 3 pricing a
Upon reaching the entrance of the restaurant, we were attracted by the exquisite decor of the restaurant. It was cozy, with glittering lights on the walls, accompanied with fine marble flooring.
For their dinner menu, there is 3 pricing and we decided to go for seasonal Kaiseki, priced at $1380 per person.
First dish was a starter, crispy roll with fluorescent squid. It was presented nicely in a box, with red beads used as presentation. Roll was made with potato, very soft and crispy and sweet in taste. Fluorescent squid was chewy and juicy, going well with the roll.
The second dish was a platter, changed every 3 months. Broad beans wrapped with scallop tartar was chewy and refreshing, sweet in taste. Fried bean bag with white asparagus was soft and crispy, and sesame tofu was soft, with strong sesame taste. Fried roll with sakura prawn and yam paste was crispy, with the filling inside soft and sweet.
Raw Hokkaido prawn paste and black caviar was used to apply on the rice crackers. Prawn paste was served cold, soft and sweet in taste, with black caviar making it very flavourful. Their rice cracker was very soft and crispy, thin in texture, came in pomelo, black truffle and sakura shrimp flavour.
When we opened up the box, it was like entering into a colourful fantasy, flowery garden. Sashimi platter was served in it, making it a nice presence when eating. Isaki sashimi was crisp and chewy, with wasabi and soy sauce bringing out the freshness. Hokkaido scallop wasabi was coated with green lime and coal salt, making it refreshing and sweet in taste, bringing out the freshness. Barracuda wasabi was seared on the skin, helping to make the skin crispy and was chewy and slightly oily.
Dried cod was placed on top of mullet roe with cuttlefish. The staff advised us to eat the dried cod first as it will turn soggy if soaked in the soup for too long Dried cod was thin in texture, crispy. Soup was clear and sweet in taste while the fish meat was very chewy. Placed on top of the bowl cover was rice grain, quite similar to mini popcorn, fried till crispy and can be served together with soup.
Mini crab was fried till very crispy, like eating crackers. Fried dumplings wrapped with snow crab meat was soft and crispy, with the crab meat inside sweet and juicy.
Fried snapper was fried till chewy and juicy, very meaty in texture. Lobster sauce was provided at the side to enhance the taste.
Miso soup was served hot, with radish cubes and sliced beancurd in it. The soup was flavourful and clear.
Our last dish was dessert, sea salt ice cream with lychee jelly at the side and rose bubble on top of it. Sea salt ice cream was smooth and salty, helping to clear away our palate after a heavy meal.
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