Sushi kami hk windows#

A premium fish, the texture was soft and got a very sweet taste. But the true highlight would be the kelp grouper. The flounder was delicate in taste with a nice bite, with the torched engawa delicious, fragrant from the revitalized fish oil. The third course comprised sashimi of Hirame and Kue. The bamboo shoot was seasonal and tender as well. The Japanese smelt had been deep-fried and then marinated with vinegar, having a bit of sour to increase appetite, with the pickles on top showing Chef Kami’s attention to details. The octopus was very soft in texture, without any hint of rubbery, with the marinade fully absorbed and flavourful. The second course was Tako and Wakasagi with Takenoko. A good start to warm the stomach for the meal. The taste is mild and delicate, with some menegi and tomatoes added to bring up the flavours. Pre-ordering the Hyoko Omakase Menu ($2280), the first course was Porcini Soup.

It is quite amazing to see full-house in this serving time, apparently testimony to its popularity and the return of diners after the peak of this wave of pandemic. There are a few private rooms on the back as well.

Sushi kami hk windows#

With windows overlooking the Central skyline as background, there are three chefs busy preparing the dishes behind the counter, which can accommodate ten customers. a bit of waiting for customers of the last round to leave and clean up, I was seated at the far end of the sushi counter, served by Chef Kami himself. Stepping out of the elevator I could already see people queueing, and after. This sushi restaurant is located in 18 On Lan Street Central, and with no dinner allowed yet the restaurant had arranged three seating, which I had booked the one starting at 1:30pm. Mediterranean Restaurants for Large Groups in Central.Breakfast Restaurants in Wan Chai / Causeway Bay.Restaurants with Outdoor Seating in Hong Kong.Restaurants for Special Occasions in Hong Kong.

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There is only so much a pair of steady hands can do on their own, unfortunately. A bowl of miso soup and a sesame ice cream monaka rounded out the meal.ĭespite the inconsistency in ingredient sourcing and preparation, the hospitable itamae Adachi was rock-solid on both visits as his nigiri was always well-formed. Both were as good as the ones I had in Tokyo. The nigiri part of the meal concluded with two pieces of tamago - the traditionalist sponge-cake-like version and the more contemporary pudding version. A thick piece, but the texture was a little tough and even the strong sake aroma couldn’t hide a persistent muddy note. Of the three pieces of tuna, this chopped version with sesame came out on top.Īnago. The briefly-smoked kinki was quite tender and filled with umami. There was even a hint of bitter aftertaste this time around. Curing sea urchin with shredded seaweed was supposed to condense the sweetness of the former, but on both of my visits I found the orange roe to be devoid of flavour. The akami, on the other hand, spent too much time in the soy sauce, but I did enjoy its silk-like smoothness. The toro, aged for five days, was somewhat cold in temperature and almost tasteless. The tuna pieces didn’t stand out the last time, but this time they were downright sub-average. My second favourite bite.Īji, reeked of fishiness, was a disaster. Very meaty, slightly briny, and quite sweet. While much of the flavour came from the seared skin, the fish had a delicate sweetness even though it wasn’t at its fattest in early autumn. The shiro ebi from Toyama might well be the best piece of the meal - so sweet with a slimy yet slightly crunchy texture. Just like how I remembered, this white fish was pretty fresh with a nice, firm texture.

The fairly moist shari, lukewarm in temperature and brownish-red in colour, had a faintly acidic taste from akazu. The meal began with a piece of shima aji.

Adachi Seiji (足達征司), a Kumamoto native who used to work at Lee Garden’s Sushi Take. The long sushi counter was manned by four itamaes on both of my visits, I was served the $680 lunch set by Mr. One of the places, Sushi Kami, was decent enough that I paid out of my own pocket for a revisit. Alas, travel isn’t possible in the current situation, and even though I haven’t gone out of my way to have sushi, I unexpectedly had several business sushi lunches in Q3 of 2020 because my counterparts were developing severe cravings for the stuff. Like many others, I very rarely have sushi in Hong Kong as I would much rather spend my hard-earned cash in Japan, where the consistency and the price-performance ratio are vastly superior.