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2019-06-05
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Causeway bay always has various choices if you want a bite of Japanese cuisine. Starting from Ramen, toriyaki, omakase to kaiseki, you will always be able to have multiple options without disappointment.Apparently, not today.We have been given a seasonal menu called “UME” (plum or wintersweet) and I was told that the menu is not gonna be changed for a while.It is now early June. I wonder what is it named after.The menu started with sesame Tofu, simmered abalone and sea urchin as the Appertizer.P
Apparently, not today.
We have been given a seasonal menu called “UME” (plum or wintersweet) and I was told that the menu is not gonna be changed for a while.
Kaiseki menu
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It is now early June. I wonder what is it named after.
The menu started with sesame Tofu, simmered abalone and sea urchin as the Appertizer.
Perilla always goes very well with tofu, but the abalone is a bit rubbery. Luckily the sea urchin took back for the freshness so the starter was good overall.
Sakura shrimp salad
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The salad has large piece of Sakura shrimp on top, however it lacks the shrimp flavour but only saltiness along with an even saltier salad dressing. It was nice to have chopped tomatoes to balance the flavour and again it was too salty.
Till this dish I had my tea refilled twice.
The next one is sliced beef rolled with garlic and spring onion.
Sliced beef rolled with garlic and spring onion
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From the menu, it kinda looks like “3 seasonal vegetables” is a separated dish on the “grill” category. It turns out a side dish with the beef.
Server told us to either have the beef with wasabi or their house sauce.
I always want to taste the original flavour of the ingredient itself before dipping into the sauce as the final touch to elevate the dish. So I indeed tasted the beef without adding anything for the first bite. It was tender and full of spring onion inside. But if you close your eyes and taste the protein, don’t get me wrong, a lot of restaurants/markets have this issue too, that you cannot taste the fragrance of the protein but only its texture.
This makes organic choices so popular and pricy for an extra cost, I guess.
There is something weird about the serving today. Almost all the waiter in black or grey were kinda off or unprofessional neither serving dishes nor answering questions.
In a well decorated restaurant in Lee Garden Tower, the waiter actually said “This, yours. (呢個，你嘅）” while putting my dish in front of me.
I found the similar response when the other guests asking about what fruits are on the menu today. Counting fruits name is really a serves somehow or people were too busy to make your customers comfortable, I wondered that for a the whole night.
The candle effect often used in a bar.
Tempura
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Tempura was the next after beef.
It has a nice colour for the coating but the flour was unevenly coated and therefore my lotus root was too thick while my mushroom doesn’t get enough coating at some point.
By the way the tempura sauce was tasteless.
I can only tell its function to cool down the fried ingredients.
To make my experience very much the worst of all time, here I have to present the sushi set.
Sushi
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It was not a tuna-3-level, it’s fine.
It was not a good looking roll, it’s fine.
It was not a great ratio for rice and fish slices, it’s fine.
Because there is no reason that a Kaiseki menu would offer a quality of tuna at this level.
Haha.
Well, well.
We were already down to the bottom to even try other things on the menu, and here it came a pink cold noodle served with a really sweet soup. We only ate the egg and let the waiters took the whole bowl back.
Apple sorbet and melon
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To be fair, the Apple sorbet tastes alright.
It doesn’t have the magic power to wipe our disappointment and dissatisfaction out.
For this price and experience, we ended up with a street food local noodle store and spent 76 bucks for two bowls.
And hell that bowl was nice.
Sesame Tofu, simmered abalone and sea urchin
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