Happy Valley surprise high quality omakase

Located near Happy Valley, about 5 minutes walk from Times Square ~ The restaurant is designed with a full bar table, and there is also a small courtyard outside✨ The ingredients are freshly delivered from Japan, the dishes are both surprising and sincere😍 And the master is very talkative, making the atmosphere relaxed and pleasant☺️ ✨ MIYABI Omakase ($1,880/位) ❀ Pay in advance 🥢 The appetizers include salted ginkgo, kombu-marinated squid, chestnut, shiitake mushroom and duck meat, beautifully and richly presented✨ ❀Seasonal Clear Soup🥣 The autumn and winter soup is fresh and fragrant. It contains grilled octopus, matsutake, dance mushroom and winter mushrooms. It's very rich ♡ Sashimi 🐟 ❀ Flatfish: Smooth and chewy, with sour sauce and vinegar orange more refreshing fragrance ❀ White shrimp: fresh and sweet and sticky, can be eaten with soy sauce and mustard ❀ Musk: The fish meat is tender and fragrant with oil ❀ White Mussels: Fresh and refreshing, served with sea salt and basil flowers ❀ Box crab: is a female matsutake crab, every November-December seasonal ingredient ~ the master remove the whole crab and then cover the crab lid with crab legs, crab seeds and crab paste, crab legs are very fresh and sweet, accompanied by tosa vinegar more fresh ❀ Hokkaido water octopus 🐙 The master showed off the long octopus legs on the spot, which is perfect for taking pictures😍 Thinly sliced ​​octopus legs are chewy, the straw is crisper, and mustard or soy sauce-stained mustard is more delicious ❀ Root and carrot puree 🥢 The taste is salty, sweet and fragrant, with carrot puree and grapefruit peel for more refreshing ❀ Ebina Shinjo 🦐 Fried shrimp balls are made with white shrimp. They are hot and bouncy, crispy on the outside and tender on the inside. They are served with fresh and not spicy green peppers ❀Konbu Sauce Grilled Shiroko🥢 Grilled white seeds taste more burnt flavor 😍 melts in your mouth, smooth and creamy ♡ Sushi 🍣 ❀ Golden bream: tender, sweet and delicate ❀ Guan Mackerel: Fresh and unmarinated, smooth texture ❀ Sailfish: full and thick, fresh and sweet ❀ Gun squid: refreshing and tough, folded with basil leaves to eat the taste is very good ❀ Gan Shrimp: Use three fresh and sweet shrimp, double the satisfaction ❀ Osquid: Seasoned with ginger and onion, the fish taste is rich and not fishy ❀ Middle Toro: Soft in the mouth, oily fragrance overflowing ❀ Big Toro: The snake belly is the most plump, simply dipped in salt to neutralize the grease ❀ Tuna Sauce Dressing: Tender texture, more freshness after soy sauce marinade ❀ Hokkaido Nemuro Sea Urchin: Fresh and generous, wrapped in seaweed for more flavor ❀ Bean curd soup 🥣 ❀ Dessert 🍰 Pumpkin pudding with Wakayama persimmon 🍴 Shou々no 📍G/F, 163 Wong Nai Chung Road, Happy Valley #HongKongFood #HongKongPhoto #HongKongRestaurant #HongKongShopping #HongKongFoodReview #WeekendTour #foodphotography #hkfoodie #hkfoodblogger #Photo #Causeway Bay #Causeway BayFood #Happy ValleyFood #Happy Valley #JapaneseCooking #JapaneseCook #Chef's #HongKongomakase #Omakase #omakasehk