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2023-08-07
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Tonight, I went to "お肉割烹 而今" at K11 Musea in Tsim Sha Tsui to try traditional Japanese meat cut cuisine! The menu at "文月" is extremely diverse, with every dish showcasing the delicacy and deliciousness of Japanese cuisine.Appetizers:Hokkaido corn tempura with fish roe sauceWagyu shigure-ni (simmered dish)Edamame soup with sweet shrimp and sea urchinThe tempura made from Hokkaido corn is crispy on the outside and soft on the inside, complemented by the delicious fish roe sauce. It is definitely a
Appetizers:
Hokkaido corn tempura with fish roe sauce
Wagyu shigure-ni (simmered dish)
Edamame soup with sweet shrimp and sea urchin
The tempura made from Hokkaido corn is crispy on the outside and soft on the inside, complemented by the delicious fish roe sauce. It is definitely a delightful appetizer. The wagyu shigure-ni has a rich beef aroma, while the edamame soup has a distinct and flavorful taste. My personal favorite is the sweet shrimp with sea urchin, which combines fresh sea urchin with sweet shrimp in a beautiful presentation, leaving a lingering sweet taste.
Steamed dish:
Salmon roe chawanmushi (steamed egg custard)
The creamy steamed egg custard is topped with flavorful salmon roe, releasing a fragrant aroma and a tender texture.
Cold dish:
Slow-cooked A5 wagyu with spring onion and basil sauce
The chef performs knife skills to freshly cut and slow-cooked A5 wagyu. The beef is tender and juicy, enhanced by the aromatic basil sauce, making the dish even more delicious.
Palate cleanser:
Fruit tomato salad
Refreshing and pleasant, it helps to cleanse the palate after the previous rich flavors and prepares for the next hot pot dish.
Hot pot dish:
A5 wagyu sukiyaki with seasonal vegetables
The A5 wagyu sukiyaki in the hot pot is memorable, with a tender and juicy texture. Paired with fresh seasonal vegetables, it is a tantalizing delicacy.
Main course:
Nagano prefecture Koshihikari rice, red miso soup, pickles
The main course consists of Nagano prefecture Koshihikari rice with red miso soup and pickles, showcasing the traditional flavor of Japanese cuisine. The rice has a rich aroma and is accompanied by delicious pickles with a delightful sweet and sour taste, leaving a lasting impression.
Dessert:
Brown sugar ice cream, bracken starch cake
The homemade brown sugar ice cream in the dessert is made by the chef himself. The bracken starch cake is freshly made on the spot, slightly warm and incredibly delicious.
Additions:
Straw-grilled beef tongue with kelp pickle
Japanese natural eel from the nearby sea
The additional dishes, "Straw-grilled beef tongue with kelp pickle" and "Charcoal-grilled eel," add surprise and richness to the entire dining experience.
Overall, every dish tastes exceptional, and the carefully selected ingredients and cooking techniques demonstrate the chef's professionalism and dedication.
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