Heart of a movie: Japanese Omakase craftsmanship, experience the ultimate deliciousness

Recently, I was fortunate enough to set foot in the newly opened Xin Yi Shadow in Wan Chai, which is run by Japanese chef Shizuaki Mori San hosts, offering Omakase, Kappo, skewers, bars and other different Japanese cuisine, the restaurant is divided into two styles, one is a dark bar area, mainly 8 meters long bar, and a skewer area has a heart-shaped bar to enjoy skewers. Appetizer: Snapper white with water clouds The sturgeon white is served with water clouds, so Ming Si means that it is mainly based on the sperm of the sturgeon. The taste is smooth and tender, and the taste is delicate. Sashimi: The fresh right-mouth fish is cut into thin slices and wrapped in sprouts and onions, adding a fresh fragrance and crispness to the mouth. Edo-mae ground clams The large ground clams are full of flesh and chewy. The sweet and rich broth has a hint of mussels. Sauce cooked octopus The octopus is cooked with Japanese-style sauce, and after careful cooking, the meat is soft and not aged, and the sauce has a sweet and salty flavor, which complements the octopus. Real oysters with Tosa jelly Real oysters are plump and fresh, and the rich seawater flavor blends with the sweet and sour refreshing of Tosa jelly. Sardine rolls Featuring sardines from Tottori Prefecture, the flesh is delicate and juicy with a slight bitterness without compromising its freshness. Sauce-cooked anglerfish liver The anchovies liver is known as the "cream of the sea". It has a smooth texture and a rich and sweet taste. The master marinates it overnight with the sauce to make the anchovies liver more flavourful. Seaweed cup The salted seaweed is fresh and natural, and the taste is more soft and smooth. The seaweed is abundant and satisfying. Seasoned with only rock salt and Japanese mustard, it highlights the sweetness of the seaweed and adds spicy stimulation, making the flavor more rich and layered. Japanese food Golden bream is a high-end delicious white-body fish, tender and juicy, light and delicious taste, with a hint of sweetness with a variety of ingredients boiled broth, taste sweet and rich, both enhance the freshness of golden bream, but also neutralize its greasiness. Sushi The shrimp is plump and tender, tender and juicy, and paired with slightly spicy mustard, it adds a spicy and exciting taste. Seaweed is soft and fine, with a sweet and rich taste. The middle toga is a high-end and delicious tuna belly. The meat is rich in oil and melts in your mouth. After the sea bass gravy is cooked, the meat is softer and more juicy, with a blend of sweet and salty. Soy sauce-stained amaranth is soy sauce-stained tuna amaranth meat that is softer, rich in flavor and full of pre-Edo flavor. Rolls The roll is based on floating clouds, seaweed and rice, a cool dish prepared with rice vinegar and sugar. Soup: bean curd soup Side dishes such as tofu were added to the bean curd soup to make the soup more flavorful, nutritious and balance the greasiness ahead. Dessert: Homemade Strawberry Daifuku The homemade daifuku is soft and bouncy with a hint of sweetness. The filling is made using fresh Japanese snow-covered strawberries, the outer layer is wrapped in a chewy glutinous rice skin, and the crust is also covered with a layer of sweet red bean puree to enhance the daifuku deliciousness. Drinks: Amai With honey water and cinnamon as the main notes, this drink is sweet and has a rich cinnamon aroma. #foodie #food #foodpic #foodphoto #yum #yummy #delicious #tasty #camera first #mobile phone first #hkfood #Hong Kong food #food #Hong Kong shop visit #food blogger #heart one shadow #wanchai #japanese cuisine #big mouth in Wanchai