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2023-09-16
1211 瀏覽
Dinner. Couldn’t wait to try LS’s solution to the fine dining sushi scene following Masa san’s decampment to CWB. Head chef from Tokyo, serving traditional Edomae-style sushi. Counter seating 8, same deco as its predecessor.Here’s what we had. -Hoikkado crab with caviar and crab roe. Some bony bits in my dish- server was quick to pass napkins to hide the offending bits. Taste of roe was not obvious. -比目魚 + 北寄貝-Uni from 淡路島. Loved the signature tangy mango taste. Chef suggested some salt and wasa
Head chef from Tokyo, serving traditional Edomae-style sushi.
Counter seating 8, same deco as its predecessor.
Here’s what we had.
-Hoikkado crab with caviar and crab roe. Some bony bits in my dish- server was quick to pass napkins to hide the offending bits. Taste of roe was not obvious.
-比目魚 + 北寄貝
-Uni from 淡路島. Loved the signature tangy mango taste. Chef suggested some salt and wasabi but I preferred it as is.
-Pre-marinated octopus with yellow mustard. Hint of yuzu.
-Freshly steamed abalone
-Sea perch 赤鯥 (黑喉) steamed with sake. Loved the sweet tasting flesh.
-金目鯛
-Tuna
-Chu toro
-O toro 蛇腹
-Squid with lime juice
-Mackerel
-White shrimp
-赤貝 with lime
-Uni from Hokkaido. Wrapped with 佐賀 seaweed
-Eel
-Broth with salted diced tuna
-Tamago
Roll using 4 kinds of tuna. Non-uniform pieces.
Seaweed had become soft but chewy; impossible to bite off, resulting in tuna cubes dropping everywhere. Disastrous.
Dessert was sea-salt ice cream served with mirin, a signature dish.
In summary: very traditional sushi nite. Whilst dining experience was pleasant enough, coupled with top-notch service; nothing remarkable really popped out; definitely not worth $3500 per head.
張貼
