Sushi Kokuryu Ota Omakase

I found a new sushi shop that has been fenced off at the old site of a Michelin-starred ramen shop in Harbor City. I checked the information on the Internet and found out that it is related to a Tokyo Michelin-starred Japanese cuisine master The restaurant is Japanese-style light wood with yellow ceiling lights, which makes people feel particularly soft and puts people in a relaxed and comfortable dining environment. Ordered the $1180 Omakase with snowflakes including four appetizers, 12 pieces of sushi, tamagoyaki, cakes, and seasonal fruits The appetizer had homemade corn tofu at four, which mixed the flavor of corn with bean flavor. I didn't expect the two to go so well together First, a visual enjoyment, two slices of Hokkaido octopus placed on an ink-painted plate, the whole composition is lifelike, must-order grapefruit pepper, the taste is even higher The charcoal grilled plastic fish is made from apple puree and onion puree barbecue sauce, coupled with the green and oily tenderness and the fresh herbal fragrance of the fish, which instantly enhances the fish flavor The last appetizer was the hairy crab folded meat added to the crab paste, added with the sour sauce jelly, but still tasted the rich crab meat flavor, this sour sauce made the whole become not monotonous The sushi has been seasoned, without ordering any sauce, first comes a left-mouth fish from Aomori Prefecture, the taste is relatively light, the sauce-coated left-mouth fish, makes the taste richer Deep-sea pond fish with glossy colored surface, very fresh Tuna oil stain, the master first marinate the tuna sauce in the sauce for a while, then hold it into sushi, just with the eyes can feel the deliciousness The natural Benben from Aomori Daima has a number and is really air shipped directly to Hong Kong. Needless to say, this Nakatoro tasty index needs no mention Fire-roasted big toro sushi, grilled toro oozing grease, the entrance fruit aroma and fire-roasted aroma two stay in the mouth, long time lingering Saury sushi, fresh saury has no fishy smell at all, but has the unique taste and texture of rich saury The white shrimp is sprinkled with seaweed salt to make the whole white shrimp shrimp flavor more excellent and fresh BB sturgeon seasoned with vinegar and sugar Hokuriku sushi, fresh shiitake mushrooms are bright in color, in addition to freshness is also very bouncy Sea eel sushi coated with grapefruit juice, the entrance is first a sweet grapefruit flavor and then soft eel, the eel has no fishy smell but exudes a unique fish aroma Omakase is not without seaweed. The master mixes the right amount of seaweed and flavored rice together, which makes it smooth and delicious The sweet tamagoyaki is slightly charred on top and soft on the inside The soup is rich and delicious miso soup, which warms the stomach after drinking it hot Finally, a more special dessert, this mustard-yellow wasabi ice cream, tasted a little spicy, with the crispy cake base together, and quite interesting #local tour