25 dishes at a great value｜Sushi

Causeway Bay #Sushi Yit #Causeway Bay Food #Causeway Bay Japanese Cuisine A newly discovered Omakase shop with the highest value for money in the city, located on the 27th floor of Causeway Bay's Peak Station, is quite close to the top floor When the elevator opens, you can see the layout of the restaurant, with a sushi bar table under the rectangular layout, twelve in front of the board, and many tables and chairs for four Less than half an hour after seating, the seat in front of the seat is full, listening to the exchange between other guests and the master learned that they are repeat customers, specially bring family or good friends to feel the delicious taste on the tip of the tongue, tonight there are 4 masters, 2 younger mainly take ingredients and plate and other work, There is a fish tank next to the bar, filled with all kinds of seafood, such as Ise lobster, Hokkaido peony shrimp and Okinawa lobster The menu design is quite simple, with dinner omakase priced at $1580, a total of 25 dishes, including sashimi, wine dishes and grip sushi, and finally soups and desserts, mainly using seasonal ingredients, full of mystery The first appetizer was Okinawa Shuiyun Seaweed with freshly removed Matsutake crab meat. This seaweed only grows in zero-pollution waters. It is mixed with Tosa vinegar Followed by sea eel fry with salmon sauce, there is a little ginger paste on top to enhance the flavor, the fish fry is pale white transparent, the entrance is quite smooth, the ginger paste portion just to remove the smell does not rob the taste The fluorescent squid sashimi from Toyama Bay has been seasoned with ginger soy sauce and can be eaten directly. It is the first time I have seen such a big one In addition to fresh ingredients, I think the master here is unique and good at using different ingredients to match a richer layer of flavor. The first masterpiece is using deep-sea pond fish thinly sliced ​​rolled seaweed tofu. Thinly sliced ​​sashimi is refreshing enough Perfect for wine dishes is this salt yeast sashimi Hokkaido Hichi sub-sashimi, each piece of sashimi is cut into a bite size, salt yeast taste salty and sweet, hanging out freshness, great with wine Fresh shiitake mushrooms are placed on top of fresh mountain anemone stems, less eat mountain anemone stems, the taste is not pungent quite fresh, so that the mussel meat taste becomes more fresh Okinawa lobster is fished out from the fish tank in front of us, the master specially picked up for customers to take pictures, immediately removed the shell on the cooking board in front of us to carve the meat, the whole process is like clouds and flowing water, served on the table when the lobster head still has a nerve reflex, the taste is lighter, order soy sauce to eat will be best, bite meat super refreshing Entering the sushi section, the unveiled is the Hokkaido mackerel, one of the right-mouth fish, the meat is very smooth, seasoned with fish liver sauce, highlighting the sweet and sweet Next is fresh live red mussel sushi. The master put the mussel meat on the spot and put it on the vinegar rice. It is recommended to take a quick photo and eat it quickly, because the tart will be the most fresh and crisp, and the mouth is a bit chewy and satisfying Also Hokkaido Hichiji, but using the grilled method and served with sushi rice, the outer layer is filled with the aroma of oil, magically oily and not greasy when entering, smooth throat comfortable The restaurant serves Matsutake crab meat with crab paste tofu, and is topped with crystal-clear black German black caviar. The crab flavor is very rich, and Japanese soy milk is used to complement the fresh crab meat with a light bean flavor Growing in temperate waters, the black plum mussels are extremely large and cooked in gravy, with seasonal ingredients of the season A small bowl with beautiful flower-like Hokkaido peony shrimp, big almost jump out, the master introduced with soy sauce and flower wine marinated for a full night, shrimp meat pulp mouth feeling full, wine taste will not be too strong, with pure sweet fragrance, then open the shrimp head to suck burst shrimp paste The chef-designed oysters are served here. Hua Lian real oysters from Nagasaki Prefecture are the most seasonal in early summer, the most delicious in mid-April to mid-May. The shell is very thin but the flesh is very full Okinawa live carriage shrimp is only cooked until mature, then the removed shrimp legs are fried, a simple and refined two-eating experience, the shrimp body meat is quite firm, grapefruit pepper seasoning is spicy and addictive, shrimp legs are super crispy, not much oil Live white mussels are also raised in fish tanks, ready-to-make fresh sushi, which is usually called elephant shrimp, taste fresh and sweet, crisp mouth The climax of the night is this bluefin tuna brain sushi, a 200 jin tuna only a few hundred grams of brain sky part, must be registered in the aquatic market queue for several weeks may arrive, not often eat, very soft and smooth, less oil, fish flavor is extremely strong, impressive The first seaweed tonight, the Hokkaido horse manure seaweed, was rolled in Akashi soy sauce. The taste was rich, with a lightly salty tuna wrap to balance the taste, with a touch of Japanese spicy carrot is a rich layer The second seaweed of the night was purple seaweed from Iwate Prefecture The master uses crab paste to de-juice and cook the bacon for 4 hours. The slow cooking technique keeps the texture of the bacon slices smoky and elastic, adding a burst of crab flavor to the bacon that only has the taste. The technique is surprising Fried food also selected seasonal fragrant fish BB, the little master brought out two fresh fried fish, the master immediately tried to stand up the seasoning, found that it could not be asked the little master immediately re-fried, it was necessary to fry the abdominal fin and hip fin to stand up before serving, full of respect for the food and customers The snowflake toga with onion seaweed is thoughtful, the aroma of the onion complements the mild taste of the toro, the crispy seaweed is salty to sweeten the fish meat of the toro At first I tried the matsutake crab, now it's time to eat Japanese hairy crab, the meat is more full and tender, the dots of tosa vinegar jelly on top enhance the freshness effect is obvious, accompanied by a piece of fried basil leaves to detoxify and remove greasiness Finally, try a white seaweed, sprinkled with plenty of snow salt, with grilled crispy dried squid as a container, worthy of the top appearance, the most fresh and rich, light snow salt salt is not high, forming a stronger contrast Finally, a portion of yuzu pudding, made in a Japanese technique, cleverly controls the taste in the middle of the cake and yuzu-yaki, with egg flavor echoing The lobster clear soup is made with the lobster head in the front section, and a lot of mushrooms are added to make it sweet and smooth The closing dessert is Shizuoka honeydew melon with water Shingen cake, with black sugar paste and yellow bean powder to make more variations Sushi Yi 27/F, Peak Station, 487-489 Peak Road, Causeway Bay #mothersdaygoodplaces #igershk #hkig #food #foodie #instafood #foodlover #foodphotographer #lovefood #hkfood #hongkongfood #hkfoodie #foodiehk #wheretoeat #hkrestaurants #hkdining #foodblogger #foodstagram