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2022-11-09
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𝑳𝒖𝒏𝒄𝒉 𝑶𝒎𝒂𝒌𝒂𝒔𝒆 $950.【 蒸 物 】▪️松 葉 蟹 膏 蟹 肉 茶 碗 蒸 👍🏽Rich in the crab meat aroma but not overtaking the steamed egg flavor..【 刺 身 】▪️間 八 配 柚 子 末（7日熟成）▪️灸 燒 北 海 道 帆 立 貝 The quality of scallop was really good, but I think it's a bit overcooked that it lost its raw tender texture. At the same time, the flavor from seaweed was so strong that it stolen the scallop's spotlight..【 壽 司 】▪️福 岡 縣 真 鯛 (5日熟成）▪️根 室 市 秋 刀 魚 (3日熟成）▪️奄 美 大 島 醬 油 漬 赤 身 (15日熟成）The chef added too much wasabi to my sushi and I could barely ta
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【 蒸 物 】
▪️松 葉 蟹 膏 蟹 肉 茶 碗 蒸 👍🏽
Rich in the crab meat aroma but not overtaking the steamed egg flavor.
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【 刺 身 】
▪️間 八 配 柚 子 末（7日熟成）
▪️灸 燒 北 海 道 帆 立 貝
The quality of scallop was really good, but I think it's a bit overcooked that it lost its raw tender texture. At the same time, the flavor from seaweed was so strong that it stolen the scallop's spotlight.
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【 壽 司 】
▪️福 岡 縣 真 鯛 (5日熟成）
▪️根 室 市 秋 刀 魚 (3日熟成）
▪️奄 美 大 島 醬 油 漬 赤 身 (15日熟成）
The chef added too much wasabi to my sushi and I could barely taste the tuna. 🫠
▪️福 岡 縣 魷 魚 蓋 函 館 赤 海 膽 👍🏽
▪️鯖 魚 配 白 昆 布
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▪️靜 岡 縣 高 糖 度 蕃 茄 配 淡 雪 鹽 👍🏽
The tomato was more sweet than it looked, and the sweetness was not sugary but being fresh. Good choice of pairing it with the 淡雪鹽, which is the combined product of rice and salt, and the fragrant of rice made this dish like continuing the sushi courses.
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【 燒 物 】
▪️台 灣 馬 友（1日昆布漬及2日熟成）
Tbh... It was simply the grilled less salty salted fish. 🙈 As a HongKonger, sorry that this dish definitely been sidetracked by my own salted-fish-tasting-experience and feeling this dish was so Cantonese. Would prefer having some other fatty white-meat fish.
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【 壽 司 】
▪️昆 布 漬 白 蝦 👍🏽
The shrimps were not the sweet type which was great that it allows the fragrant from the Kombu-pickling process to be blended well into the sushi.
▪️岩 手 縣 石 垣 貝
▪️鮭 魚 子
▪️紫 海 膽 👍🏽
FRESH. You know fresh purple Uni is always the best.
▪️大 拖 羅 👍🏽
The Otoro's side has been slight burnt by the Binchou-Tan, which gives the charcoal flavor to the fatty sashimi and acted as a balancing effect.
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【 手 卷 】
▪️拖 羅 蓉 配 漬 蘿 蔔👍🏽
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【 漬 物 】
▪️山 藥👍🏽 . 牛 蒡👍🏽 . 蕎頭 . 子薑
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【 吸 物 】
▪️海 帶 清 湯
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【 甜 品 】
▪️黃 豆 粉 配 自 家 製 蕨 餅
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Overall, all the ingredients were fresh.
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But were they GOOD?
Most of the characteristics of the fish could not be shown in their dishes, which was quite a pity. Especially as they claimed to has aged several of the meats, which was supposed to take off the moisture and magnify the flavor from the fish, but both me and my friend agreed that they failed to do so.🥺 Even those I gave 👍🏽 were simply being ~7/10, but not feeling like I would crave for more and more. Quite disappointing for a restaurant such famous in the town.
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Anyway, service was good. The chef was friendly to answer all questions customers have and intoduced their dishes well. Waiters were attentive and polite during the whole meal.
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Would I RE-VISIT this place?
It's ok to JUST try it ONCE. So... Nope, esp when we can travel in Japan again where has so much more cheaper and better value choices.🙊
松 葉 蟹 膏 蟹 肉 茶 碗 蒸
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間 八 配 柚 子 末（7日熟成）
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灸 燒 北 海 道 帆 立 貝
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根 室 市 秋 刀 魚 (3日熟成）
36 瀏覽
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奄 美 大 島 醬 油 漬 赤 身 (15日熟成）
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福 岡 縣 魷 魚 蓋 函 館 赤 海 膽
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鯖 魚 配 白 昆 布
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靜 岡 縣 高 糖 度 蕃 茄 配 淡 雪 鹽
35 瀏覽
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岩 手 縣 石 垣 貝
36 瀏覽
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紫 海 膽
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大 拖 羅
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拖 羅 蓉 配 漬 蘿 蔔
15 瀏覽
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