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2022-09-17
3870 瀏覽
Came here when it briefly opened in 2020. 2 years later, we were back for dinner (HK$2488 pp).Replacing Chef Motoharu Inazuka (who is now at Sushi Hare), is Chef Hirokuni Shiga from Tokyo. Still serving Edomae-style sushi, on a counter seating 8. Very comprehensive wine list (probably from Crowne next door). Sommelier came and recommended a nice bottle of Burgundy white. Here’s what we had. Hairy crabKarei (鰈魚) with crab and roe sauceClam soup Baby sea bream MackerelOctopus with 山椒Bonito + buri
Replacing Chef Motoharu Inazuka (who is now at Sushi Hare), is Chef Hirokuni Shiga from Tokyo. Still serving Edomae-style sushi, on a counter seating 8.
Very comprehensive wine list (probably from Crowne next door). Sommelier came and recommended a nice bottle of Burgundy white.
Here’s what we had.
Hairy crab
Karei (鰈魚) with crab and roe sauce
Clam soup
Baby sea bream
Mackerel
Octopus with 山椒
Bonito + buri (slightly flamed with wasabi)
Smoked Mackerel
Yellow tail aged for 2 weeks with mustard from Hoikkado
Abalone with wasabi and yuzu pepper; chef then gave us each a ball of rice to soak up the liver sauce.
Nishin (希靈魚)
Shrimp with eggs and head paste
Skewer of ginkgo
Monkfish liver
Noodles made with 淮山 + uni
Grilled 目光魚
Tuna
Toro
小肌
Seabass with dried seaweed
Eel
Tamago
Peach and muscat as dessert.
In summary: riveting experience. Impeccable service from the Black Sheep Group as always. (I was a bit early- instead of kicking me out and locking me out like some Omakase places, they invited me to sit and wait in the lounge.) However the 2 seatings 6pm/8:30pm might not be appealing for some.
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