Dinner organised by Brother, who was excited to get a text from Chef Udatsu saying he would make a special trip to HK and knead sushi for us. Having been exiled to work on a project in the great motherland, I also made a special trip back for this meal.
2nd seating started at 8:30. I was anxious to start on time, since I needed to get back. Server assured me that it would be ok, as chef also had a flight to catch.
Counter seating 12, didn’t look too different from predecessor.
Here’s what we had.
Saba- loved the plate.
(Super) fatty tuna smoked over straw, served in a smoke-filled luxurious glass container.
1
Kombu broth with abalone from Kyushu
Local Unagi with salt, vinegar and finely chopped kinome (Japanese pepper leaf). Massive.. didn’t look too appetizing. Didn’t know how to eat it and decided to stuff it all into my mouth; very unladylike. Sorry, but much prefer Japanese eels.
Vegetable roll with potato, okra, cucumber, pickled radish, Japanese ginger) etc
Baby snapper
Uni
Deep fried fishball made with White fish. Exterior could be crispier.
Hairy crab
3
Medium fatty tuna
Fatty tuna
Trout and mushroom wrapped in Pumpkin skin. Loved the aroma of the steamed skin.
Scallop
Shrimp cooked in different temperatures
2 types of Uni atop a piece of Tempura-ed nori- interesting texture combination.
Another gigantic piece with tuna etc. Even more difficult to put in the mouth with the upright stalks of spring onion; decided to do separate bites this time with disastrous results- rice flew everywhere.
Miso soup
Tamago
Dessert Trio of Melon, Miso icecream and yuzu Yōkan
In summary: XL sushi pieces. Shari was right on point- two different batches of rice were used, to be blended depending on the type of fish. Greatly appreciate Chef’s artistic sense, creative touches, and efforts on sustainability. Unfortunately was in a hurry to leave (10:15pm); didn’t get to socialize properly with Chef.
