Causeway Bay Huabei High-end Japanese Restaurant

Located on the 6th floor of Cubus in Causeway Bay, Hanabe Japanese Restaurant is a high-end Japanese izakaya that offers a wide range of Japanese cuisine, including omakase, sushi, sashimi, skewers, and sukiyaki. The appetizer was sesame tofu with cherry shrimp, jellyfish, and seaweed stem fried minced pork. The sesame tofu is smooth and sweet, paired with savory cherry shrimp and crispy jellyfish. Seaweed stems stir-fried minced pork is a warm home-cooked dish, seaweed stems refreshing and refreshing, minced pork tender and juicy. Tea bowl steam: A Japanese-style steamed egg custard with a delicate and smooth texture that melts in your mouth. The mussels and yellow lotus seeds inside add to the freshness and aroma of chawanmushi, which is very delicious. The three points of sashimi are peony shrimp, swordfish fillet and soy sauce-infused middle tog. Peony shrimp is a deep-sea prawn with a soft and sweet flesh with a hint of ocean. Swordfish fillet is the plump part of swordfish. It is rich in oil and has a tender and smooth taste. The soy sauce-infused toro is the mid-section meat of tuna marinated in a special soy sauce, which is rich yet fresh. Sushi: Every consistent sushi is made by the master on site, the rice is moderately temperature, the rice grains are bouncy and do not fall apart. The red mussels with rock salt highlight the sweetness and freshness of the red mussels. True snapper with grapefruit pepper enhances the freshness and aroma of true snapper. A moxibustion-roasted skirt was placed on top of the right mouth fish of the shark plate, adding layering and oily aroma. The sturgeon is stained with vinegar over the top and also added with petals for decoration, beautiful and delicious. The mackerel is fragrant with basil, served with white kombu marinated in vinegar, sweet and sour and appetizing. The red catfish is fire moxibustion and served with seaweed cooked in sweet wine. It is full of oily aroma. The sweetness of seaweed can neutralize the greasiness. The seaweed comes from Hakone, and algae salt is added to make the freshness of the seaweed more prominent. Net-grilled ultra-toro is large sections of tuna that have been grilled over fire. The surface has a charred aroma and remains juicy on the inside. The yuzu is soft and fluffy, with a faint egg flavor, and honey is added to the surface, which makes it even sweeter. The rolls are dry scoop rolls, full of Edo period flavor. Dessert was Shizuoka honeydew and matcha fern cake. Shizuoka honeydew melon is a famous product of Japan. The flesh is sweet and juicy and has a delicate taste. Matcha fern cake is a Japanese-style glutinous rice dumpling with matcha powder sprinkled on the outside. It tastes fresh and not greasy. #food #foodpic #foodphoto #tasty #MobileEatFirst #HongKongFood #HongKongStoreExploration #FoodBlogger #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #foodphotography #food #cameraeatfirst #photoofthefood