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2022-06-21
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I was clearing leave today and my wife asked me to join her for lunch near her workplace. Since she can have a longer lunch break today, she suggested Hokuto as it was highly recommended by her colleague. It was located at Fuk Lo Tsun Road, few minutes walk from Sung Wong Toi MTR.The entrance and decor of the Japanese restaurant looked similar to those at Japan, with traditional theme used. They were able to sit around 10 person, all at bar table. The head chef of the restaurant was from Japan,
The entrance and decor of the Japanese restaurant looked similar to those at Japan, with traditional theme used. They were able to sit around 10 person, all at bar table. The head chef of the restaurant was from Japan, having worked in Hong Kong for more than 30 years.
For their lunch menu, they offered 2 pricing, $580 and $880 per person. We chose $880 option, consisting of appetizer, soup, sashimi, deep fried, grilled food, rice stuff and dessert.
Garlic and onion were provided at the side for us to eat, which were appetizing. Onion was dipped with red wine, which was crunchy and sweet, while bonito sauce helped to make the onion flavourful. A slice of bread was placed on the tray for those fried items to place on it, to absorb the oil.
For our appetizer, milt was used to make into tofu, which was soft and smooth, while white prawn was placed on top of it, which was sweet and juicy. Mini crab was fried till crispy and crunchy.
Fish and mushroom soup was clear and sweet, absorbing the essence of the soup broth, with the fish soft and fresh in taste.
Hokkaido scallop sashimi was added with salt and yuzu peel, which helped to bring out the freshness of the scallop, which was sweet and juicy.
Jack mackerel sashimi was seared before adding a coat of soy sauce on it, with mustard seeds on top of it. It was crispy and chewy.
Otoro sashimi was seared and garlic was added with it to wrap together with seaweed. Otoro was very fatty and oily, melting in my mouth and seaweed is thin in texture and crispy.
This fresh oyster was presented differently from those I tried usually, with bubble made from yuzu juice and spicy radish added on top of the oyster. Oyster was huge and fat in size, very soft and smooth, with the yuzu and radish enhancing the taste of the oyster.
White fish skewer was deep fried till the skin was thin and crispy, served hot. Yuzu miso sauce was added on top of it, making it flavourful.
Squid rolled till sea urchin and seaweed - This skewer dishes was another surprise, with the squid smooth and chewy and sea urchin was creamy and flavourful, making them a good combination.
Snow crab roll - The roll was deep fried till soft and crispy while snow crab meat was mixed with crab paste, making it flavourful and juicy.
This was the first time i tried smoked duck breast in omakase. It was juicy and chewy, very different from those duck breast i tried typically. Sesame sauce was added to enhance the taste.
The chef was generous with the serving of lobster meat, which was chewy and juicy. Both lobster and sea urchin was seared beforehand, with the sea urchin flavourful in taste.
Mentaiko chazuke - Mentaiko was slightly spicy and flavourful and when mixed with the rice and soup, it was very appetizing, with the rice chewy. Soup was clear as well.
Rock melon was soft and juicy, able to taste the freshness.
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