[2025 Hong Kong Restaurant] Travel Guide for Sushi Hisayoshi (Updated Jul)

Friends who like to eat chef's hair are in luck (⁎⁍̴̛ᴗ⁍̴̛⁎)/ It turns out that 🇯🇵Sushi Oyasu 𝐒𝐮𝐬𝐡𝐢 𝐇𝐢𝐬𝐚𝐲𝐨𝐬𝐡𝐢 in Harbour City, Tsim Sha Tsui, is a chef's hair shop run by Iwao Yasu, the founder of Tokyo's Michelin one-star restaurant 🧡 Ginza Iwa 😏~ If you want to try the same high-quality taste as our store 😍, remember to come and try it! ☆お人せ🍽️$𝟏𝟕𝟖𝟎/person Tomato water cloud, tempura rice fish, spring chrysanthemum. The water cloud tastes sour, and the tempura batter is crispy and thin, not bad~ Signature soft-cooked octopus🐙, halibut, and tuna. The octopus is worthy of being a signature product, and the method of making it is very complicated. It needs to be slow-cooked for 𝟒 hours, then cold-soaked for 𝟐 hours, and then slow-cooked again for 𝟒 hours🤫. No wonder it is so soft and sweet. Hokkaido Wagyu beef eye with apple, onion and radish puree🧅 is really delicious (⁎⁍̴̛ᴗ⁍̴̛⁎)! The fat of the rib eye is evenly distributed, the meat is rich, and the apple puree has a bit of fruity aroma and is more layered. Kobe Wagyu Shabu Shabu🍲, prepared by a Japanese chef, so authentic (≧▽≦)! The Wagyu beef is so tender, and the shabu-shabu uses kelp soup to bring out the freshness of the beef, so delicious~ Firefly squid chawanmushi🍳, first time trying chawanmushi with firefly squid😳 ~ The steamed egg is smooth and paired with the fragrant squid, so delicious. Hokkaido Wagyu Beef Eye with Sea Urchin and Hokkaido Wagyu Beef Eye🥩 are equally attractive🤭! Wagyu Beef Eye is rich in fat, and after being stewed, it is more fragrant, and with the addition of sea urchin, it is even more stylish~ The desserts include red bean strawberry daifuku 🍓, which is sweet and delicious. I love it very much~

👨🏻🍳Sushi Yota (Tsim Sha Tsui) 📍Shop G111, G/F, Gateway Tower, Harbour City, 3-27 Canton Road, Tsim Sha Tsui "Finally, I got to eat the best Edomae chef's dish!!" I've heard of "Edo-mae" many years ago. I used to just miss it and thought it tasted good🙈 I started to want to learn more about it🙈 It turns out that "Edo-mae" is an ancient Japanese method of preserving food: pickling seafood with vinegar and salt, or cooking it with sauce. In the past, there were no refrigerators, so fish meat would go bad easily, so the ancients used the same method to mature fish meat and extend its shelf life. My friend also mentioned that "mature toro" is the specialty of this restaurant🫶🏻 This time, my friend D introduced it to Harbour City in Tsim Sha Tsui. I always noticed it when I passed by🙈 It is often full on weekdays, so you need to make a reservation in advance🫶🏻 — Onishi OMAKASE: <皇> Menu SUMERAGI すめらぎ $1780 Prepay (prepay) • 3 points Shuiyun vinegar Cream cheese crab roll Inside taro Sashimi (sashimi) • 2 points Deep sea pond fish with shiso flower Hokkaido scallop Served with seaweed salt, yuzu peel, lime juice Hokkaido soft-boiled octopus with wasabi and yuzu pepper Grilled food Straw smoked baby tuna with myoga and ginger and scallion Dahaoki🥹🫶🏻 A rarer young fish than the average bluefin tuna, the muscles are not as firm, and the fat is relatively rich, the ultimate taste‼ ️ Nigiri sushi • 8 pieces Alfonsino/Small muscle/Hokugi clams with seaweed salt/Akagi (aged for ten days)/Middle tow (same Aomori Oma bluefin tuna as Akagi)/Kuroshiro/Kichiji/Hokkaido horse manure sea urchin Sake robber swordfish with pickled radish The swordfish is marinated with the innards of bonito, and then air-dried. Very delicious, the fragrance will linger on your teeth and cheeks after eating🤤 Tamago Yaki Edo-style tamagoyaki is different from ordinary tamagoyaki🙈 Using eggs, shrimp, white fish, and bonito broth instead of traditional flour, it will be less filling when eaten, not so cheap🤤 Bowl Yamato clams boiled in red miso soup Dessert Shizuoka melon — Cooked, you can not only eat the freshest ingredients of the season, but also understand the origin and cooking method behind each dish. Slowly eat, slow talk, a free moment in life You can taste Edomae cuisine tonight, appreciate the craftsmanship of sushi craftsmen, satisfy both your visual and taste 🫶🏻 #鮨洋太 #Edo-mae cuisine #omakase #Edo-mae chef's office #arigato_Tsim Sha Tsui #tamagoyaki #Edo-mae tamagoyaki #mature toro #Hokkaido soft boiled octopus #bb tuna #tuna fry #Sake robber swordfish #hkfood #Hong Kong cuisine #Tsim Sha Tsui cuisine #chef's office #omakasehk #thankyouhugo

Go to Harbour City for a quality Omakase lunch Japanese style decoration, convenient location, remember to bookmark. 日お任せ LUNCH OMAKASE $680 Pay a little first: Sea taro·Yuzu peel: seasonal taro Tea bowl steamer Matsuba crab, with rice cake at the bottom to increase the taste. . 🍣Sushi 10-pack Red sea bream Arctic scallop White shrimp Haruko sea bream Akami soy sauce pickled from Oma, Aomori Medium toro, melts in your mouth😍 Kohada, woven into a work of art Sea urchin Two types of tamago, the restaurant carefully prepares two types of tamago, one is made of shrimp shells, surprisingly moist and soft with a seafood flavor. The other is a dessert-like crème brûlée. Miso Soup Dessert 🍦 Chestnut Ice Cream Enjoy this lunch, the quality is high, and there is a chef bar with private rooms, which is a good choice for dining with friends. 📍Address: Sushi Yangtai Shop G111, G/F, Gateway Tower, Harbour City, 3-27 Canton Road #HongKongFood #Check-inRestaurant #Tsim Sha TsuiFood #Tsim Sha Tsui #omakase

The most popular place to eat in Hong Kong 🇭🇰 is this Japanese treasure Omakase in Tsim Sha Tsui, which is inherited from the one-star Michelin restaurant in Tokyo. It mainly serves Edomae style and the whole process is cooked by the chef! ! The fish they use are all very fresh. From the exquisite presentation to the delicate taste, it is a unique enjoyment. The comfortable environment and atmosphere are perfectly captured! Coupled with the thoughtful service, the chef 👨🏻‍🍳 has a relaxing feeling~ - Signature soft-boiled octopus The chef will pick up a whole half-meter-long octopus leg in front of you. Are you surprised? 😄, slice it and serve it on the spot. The meat is plump and chewy, and the taste is sweet and refreshing, which is unforgettable! - Pay first Firefly squid, egg yolk vinegar, miso, various delicious ingredients are interwoven together, the taste goes from light to deep, starting the journey of taste buds - Sashimi Ehime Prefecture's natural wild deep-sea pond fish, perilla flowers, Hokkaido, ark shells, perilla leaves, freshly ground wasabi, and sashimi fish are all freshly airlifted to Hong Kong every day, imported from Tsukiji, Tokyo, Kyushu, Shikoku, Hokkaido, etc., in order to ensure the quality! - Sushi 8-pack Every meal is full of surprises, including Aomori Prefecture halibut, Hokkaido hokuki clams, Kagoshima shrimp, hand-caught pond fish, Hokkaido Kinotsugi, Aomori Prefecture Oma toro, horse dung sea urchin, and Kyushu Japanese conger eel. They are so delicious~ The experience is awesome, a perfect enjoyment for both the senses and the taste buds~ Friends who are traveling to Hong Kong can come and join us 🐛! ! 🍣: Sushi Hisayoshi 📍: Shop G111, G/F, Gateway, Harbour City, 3-27 Canton Road, Tsim Sha Tsui (MTR Tsim Sha Tsui/East Tsim Sha Tsui Station Exit A1)

When eating omakase in autumn, the most seasonal is squid! This time I came to this place for dinner with my friends😌 This is more special, its sushi and sashimi will be mixed together😌 ✨Pay 3 points in advance Ginkgo skewers with fried lotus root, spring chrysanthemum, and spring fish The master first presented appetizers made with seasonal ingredients, which opened up our taste buds😚 Burdock, yam, sour ginger - pickles were made quite well ✨Sashimi Shek Mun bream with grapefruit and carrot puree Sauce roll with pickled carrots, onions and basil leaves Straw smoked sturgeon with onion soy sauce Hokkaido water octopus with wasabi and grapefruit pepper The sashimi is quite fresh and the sauces are paired with it The master also showed us his whole octopus leg😆 ✨ Pond Fish - Start your sushi journey with light fish Northern scallops - very fresh 😋 Akari - There is light charcoal grilled over the fish skin very fragrant! Qinghai Lao - very bouncy meat Medium tow - grease just right Big Toro - melts in your mouth Hokkaido horse manure seaweed - is the taste of bliss Sea bass - very sadly, the last sushi of the night ✨ Grilled food Grapefruit Miso Grilled Tako - The fish flavor is very good😌 ✨Tamako - It's like eating cake😙 ✨Soup Pond fish miso soup - not too salty, good drink! ✨Dessert Sun King Cat's Eye Plum Liquor Jelly - Dessert is fresher, good😚 📍Address: Sushi Yangtai Shop G111, G/F, Harbor City Harbor Plaza, 3-27 Canton Road, Tsim Sha Tsui #HongKongFood

I pass by this Japanese restaurant every now and then when I walk through Kowloon Park and into Harbour City. This time, on our anniversary, I took my girlfriend to have an Omakase lunch! 🏠Restaurant: Sushi Ota 📍Address: Shop G111, G/F, Gateway Tower, Harbour City, 3-27 Canton Road, Tsim Sha Tsui 👉 @sushi.hisayoshi.hk $680 Lunch Omakase, 15-course gourmet experience with 10 pieces of nigiri sushi, the portion is large enough, and the ingredients are very fresh and delicious, worth a try! Sit down and have an appetizer first, #日本喷油 #金丝瓜, which is cold and refreshing, and very comfortable to eat in the hot summer. Then have another dish of #tea-bowl-mushi. The most special one is the tea-bowl-mushi cooked with soy milk. The sweet bean fragrance and the golden bream on top make the combination of sweet and fresh taste very delicious. Ten pieces of nigiri sushi, including #white squid, #deep sea pond fish, #spring sea bream, #pond fish, #ebi, #akami, #toro, #small muscle, #sea urchin, and #eel sushi. The most impressive thing is the sticky white squid with a sticky texture; the soft texture of the spring sea bream with a yuzu scent; the rich flavor of the Nagasaki red sea bream marinated in soy sauce, and the deliciousness doubled as you watched the chef's delicate knife skills, which was a very good experience. Finally, there are #tamagoyaki #miso soup #dessert and matcha jelly. The overall experience is very good. The Omakase eaten in Harbour City is guaranteed to be trustworthy. #Tsim Sha Tsui Food #Japanese Cuisine #Harbour City #Tsim Sha Tsui #High Quality Japanese Food #Dating Restaurant #Tsim Sha Tsui Lunch #Chef's Office #Celebration #Omakase #Omakasehk #tstfood #foodiehk #Traveling Traveler

Sushi Yang Tai is run by sushi masters and apprentices who have won 1 Michelin star⭐ Ingredients originate from Japan, freshly airlifted to Hong Kong every day✈️ The sushi shop is located on the ground floor of Harbor City, which is lined with famous shops It is rare to see a sushi shop open in such a convenient location The outer edge of the shop has floor-to-ceiling glass and bamboo curtain decoration It's noble with a bit of mystery The interior has a good sense of vacancy and Japanese-style wood decoration With soft lighting gives people a comfortable and relaxing feeling😌 The sushi bar is quite large with 18 seats and a separate room for 7 people It's quite elegant, unlike ordinary sushi restaurants It's pretty nearly full on weeknights The 3 masters each entertain 4-5 people The person in charge of our land is a Japanese master The grip is good, the sushi rice is loose Slightly sour with salty taste not too strong There are many kinds of fish ingredients The most popular tuna and seaweed are available😇 This time it’s called Left Menu Sumeragi Emperor Includes appetizers 3 pints sashimi 2 pints grilled items 8 pieces of hand-held sushi The dessert soup is very rich☺️ Pay first The presentation is exquisite and the appearance is excellent 💥 Golden Silk Melon: Pumpkin strips with fish juice and ginger strips are very refreshing and appetizing 💥Slow-cooked mussels: refreshing and mouth-watering 💥Fish and sweet soup: tender meat さしみ 💥 Two meals of fish: grilled with raw onions eat rich fragrance VS soy sauce wasabi relatively fresh 💥Pingzheng Fish: Use the jelly boiled with wood fish flowers to make the fish taste more fresh and nine onions rolled together to eat Nigiri sushi 💥Isaki 💥Deep sea pond fish 💥Hokkaido Northern Sea Mussels 💥Kagoshima Che Shrimp 💥Chimu 💥Nagasaki matured ten days naked 💥Zhongbukou 💥Hokkaido seaweed: white seaweed X Maji seaweed 💥Acupoint The sushi is generally too big and the fish ingredients are fresh 😉 There are a few dishes that are very good The meat of deep-sea pond fish is tender and fragrant with fish oil. It leaves a fragrance on your teeth and cheeks Big cart shrimp are sweet and refreshing The red mug is lightly roasted and then wrapped in seaweed and eaten with fragrant oil. It is very plump 2 pieces matured overcod fish flavor rich and endless aftertaste Hokkaido seaweed 2 Eat seaweed lovers are in luck Horse manure seaweed is rich and fragrant. White seaweed is sweet and melts in your mouth😍 💥Hokkaido water octopus One of the signature dishes of the sushi restaurant uses super giant water octopus The slow-cooked octopus and carrots taste fresh and soft Served with grapefruit pepper and WASABI to enhance the freshness and taste more 😎 Burns 💥 Eye fish overnight dried carrot puree The fish skin is grilled crispy, the fish meat is tender, and the fish oil is fragrant Served with carrot puree can neutralize the oiliness 😀 💥 Tamagoyaki Looks like cake but gluten free Only mixed with shrimp, fish, honey and other ancient methods to make delicious☺️ 💥Things After eating so much, I feel more comfortable drinking a bowl of miso soup 💥Dessert White peach with plum wine jelly White peach is very clear and sweet Then eat the jelly to finish 🫶🏻 Sushi Yangtai #foodguide #foodphotography #trip #Japanese food

I have always found chef-served to be full of surprises, and even very recently experienced chef-served surprises for the second time in my life is worth reminiscing and sharing. Although every plate of delicacies in the chef's menu, I do not specialize in remembering all, but I appreciate the clerk's introduction, service, and clerk will introduce to each table of guests mainly follow up the whole meal of the chef, master. I am trying to highlight the names and flavors of the fish I remember 1) starter: There is a specified order to eat, kind of stimulate my sense of taste to invest in the beginning of this meal 2, 3) Salmon sashimi and red and shiny 5) Must mention Left) Hokkaido Purple Seaweed Right) Hokkaido Horse Manure Seaweed: Seaweed does not have to be orange and sweet to be high quality tasty, even Hokkaido purple seaweed is light mustard yellow, put the mouth melting taste as popular! Finally, the most noteworthy thing is that the ingredients here are not only high quality fresh, but also the emphasis on nutrition, eat healthy chef! #Register for June hotel sleeper #Chef's serve #omakasehk #sashimi #Tsim Sha Tsui Japanese Cuisine

                 —— Sushi Sushi Hisayoshi Hong Kong Sushi Yang Tai, located in Harbor City, I want to try it every time I pass by It is from Tokyo Michelin one-star restaurant "Ginza Yuki". The famous sushi master Iwayo Tai and his disciples are in charge Featuring true pre-Edo style chef's dishes Carefully selected fresh seasonal ingredients insist on fresh air shipment to Hong Kong every day The exquisite dining space was designed by Junzo Irikado in wood tones ✨皇 Sumeragi Omakase ($1780/个) Pay three points in advance ✨Water cloud vinegar Selected fruit tomatoes from Okinawa mixed with ginger strips in the water cloud It tastes sweet and sour with a slight spiciness, which is quite appetizing ✨The flower of cabbage Using spring seasonal vegetables, rapeseed flowers mixed with white rice fish, it tastes sweet and delicious ✨Roasted comb fish The fish oil is forced out after the fire. Served with lemon juice and tuna shreds to neutralize the greasiness Sashimi Two points 🐟Deep sea pond fish The master pre-applied soy sauce, the taste is very clear, you can eat the most original freshness of the sashimi Very fragrant but not spicy with hand-ground mustard 🐟Sauce marinated sturgeon The squid is rich in fat, and its sweet and salty flavor brings out the deliciousness of the meat It tastes more sticky with onion and basil flowers are quite crispy Burns 🐟Smoked amberjack One of the favorites of the night was this ❤️ It's the season when the sturgeon is in season. The fish meat is very plump The straw was used for smoking to make the fish fragrant Paired with apple sprouts, onion, ginger and sesame from Kyoto The slightly sour and slightly sweet recipe is perfect for pairing with fat-rich anchovies Eight pieces of hand-held sushi 🐟Kyushu Cuttlefish The meat is thick and sticky, and you can taste the unique fresh and sweet taste of cuttlefish Pair with seaweed salt and lime juice for freshness 🐟 Grilled northern scallops A simple grilled scallops with sea salt is already very fresh and sweet ❤️ 🐟Kagoshima Che Shrimp The carriage shrimp that arrived in Hong Kong that day was big, fresh and sweet 🐙Soft Cooked Octopus - Highlight of the Night!! Initially wanted to come and eat because of this very photo-taking octopus legs The craftsman improvised a whole half-meter-long octopus leg for a photo Then cut the octopus legs into thin slices with grapefruit peel and serve The most unexpected thing is that the meat is chewy yet very soft The craftsman stated that it was because first soft cooked and then frozen and then served with carrots and then cooked The practice of one cold and one hot can make the meat become very delicious and soft It's delicious with grapefruit pepper! The amount of work spent behind it is completely the work of heart! 8 pieces of hand-held sushi (continued) 🐟Sauce stained naked Personally, I think soy sauce stains can bring out the best flavor of tuna freshness der~ 🐟Matured big toga Mature big tow is one of the signatures of his land After 2 weeks of ripening, it tastes savory and delicious and will linger in the mouth 🐟 Grilled red eel Gently sweep the pickled sauce over the surface and sear over fire to release the grease The fish is fresh and sweet and tender, the fish fat is rich and plump, and the fragrance of oil is overflowing 🐟Hokkaido Horse Manure Seaweed Light orange-yellow in color Seaweed paste petals are smaller The palate tastes rich and sweet and extremely delicious!! 🐟Sea trout The sea bream is boiled over low heat using the bones of the sea bream Served with chili powder together, refreshing and delicious! Burns 🐟Sake Thief Grilled Taiko Fish "Wine theft" means the food is so rich that it seems to steal the wine from the diners and they can't stop eating Taiko fish is taken from the inner jelly of salmon to make salt stains in the way of "wine thieves" After charcoal grilling, the meat is smooth and tender, very savory and suitable for serving with sake ✨Soybean soup dessert 🐣 Tamagoyaki cake It is made by adding only white body fish and broth without using flour It tastes fluffy like cake ✨Red Bean Marshmallow Dumplings + Salted Cherry Blossom Leaves with Seasonal Light Ice Strawberry It was an unexpected tasty fresh palate to end the night perfectly                  —— 📍Sushi Yangtai Shop G111, G/F, Harbor City Harbor Plaza, 3-27 Canton Road, Tsim Sha Tsui                  —— #lamchelin #EasterHoliday #WeekendExcursion #FoodGuide #foodphotography #Tsim Sha Tsui #Chef's Dinner #HarborCity #lamchelin_omakase #lamchelin_japanese #lamchelin_tst

Sushi Hisayoshi Shop G111, G/F, Gateway, Harbour City, 3-27 Canton Road Sushi Hisayoshi was founded in Hong Kong at the end of 2021 by Iwa Hisayoshi, the founder of the sushi restaurant "Ginza Iwa" which was once awarded a star in the Tokyo Michelin Guide, and his apprentice Tsukasa Kaneko. According to records, Mr. Iwa Hisayoshi had already opened a branch of the same name in Central at the end of 2013, which was also awarded a star in the Hong Kong and Macau Michelin Guide, but for some reason, he withdrew from Hong Kong in 2016. This time (more than two years ago) when I returned to Hong Kong, I should have done a lot. The restaurant is located on the ground floor of Harbour City. There are a lot of floor-to-ceiling windows on the shop floor. Although they are covered with bamboo curtains, they are still very different from the simple and low-key decoration style of local Japanese sushi restaurants. The interior decoration environment is much better, using all light-colored wood as the design element, regaining the traditional Japanese sushi restaurant style in people's minds. However, the sushi bar is very large and can accommodate 18 guests at the same time, which exceeds the small-scale operation model of ordinary Japanese sushi restaurants. There is also a separate private room that can accommodate 7 guests. There were 12 guests and 3 chefs that night, each responsible for serving the guests on one side of the "匚"-shaped sushi bar. #お任せ忍冬 There are 21 dishes in total, including 5 dishes prepaid (alcohol and food), grilled food, 12 pieces of sushi, tamagoyaki, bowl dishes and sweets/fruits. If you want something more luxurious, you can add 2 dishes/3 dishes prepaid (you can choose from black abalone/white roe/hairy crab). There are three types of pickles: yam, burdock, and ginger. Fresh yam is tender and refreshing, has no taste on its own, and is slightly salty due to pickling. The burdock is crisp and the saltiness is just right compared to the yam. I like ginger chopped into small pieces the most. It has a salty, sour and neutral taste. I always think it tastes better than sliced ​​ginger and has a more crisp texture. Yuzu fish soup is similar to Japanese clear soup, but a little thicker and has a fresh and light fish flavor. There were only two or three bites, but there was change in each bite; the last bite at the bottom of the small bowl, the grapefruit flavor was the most obvious, and it also exuded a very light kelp flavor. Reiwa's Monsters Real oysters produced in Ofunato City, Iwate Prefecture have been very popular in Hong Kong in the past two or three years and are available in Japanese restaurants and supermarkets of different levels. It is big enough, and the seawater taste is not too salty; the meat is tender and refreshing, not creamy. The oysters are sweet and fresh, not too strong, and are easy to eat. Hokkaido water octopus with yuzu pepper and wasabi puree is cooked until soft, then marinated in bonito broth and soy sauce. It tastes delicious even without any seasoning. The first slice is dipped in the refreshing freshly ground wasabi paste, and the other slice is paired with the rich flavor of yuzu pepper; each has its own delicious taste. The Mikan Snapper is sweet and has a fishy flavor, but it is not outstanding. Deep sea pond fish is rich in oil, soft and smooth in the mouth, and has firm meat; normal level. Hokkaido scallops served with lime juice and sea salt highlight the unique flavor of the shellfish. They are sweet and fresh, and soft in the mouth. The amount of lime juice and sea salt is a little too much. The skirt of the left-mouthed fish and the left-mouthed fish are two parts of the left-mouthed fish that can be eaten completely. The grilled fish skirt melts in your mouth, with a strong aroma of oil and a roasted flavor; the fish tastes light and fresh, with a little chewiness. outstanding. Straw smoked yellowtail is served with kujo scallions, radish sprouts and yuzu radish puree. The thickly cut yellowtail on top has a very light smoked flavor, and when eaten with the stronger and slightly spicy kujo scallions and radish sprouts, the smoky flavor is not tasted. Fortunately, the yellowtail in season in winter is fat and has a smooth texture. The yellowtail belly below is much more delicious. After grilling, it brings out the aroma of oil, the obvious smoked flavor of straw, and the fruity aroma of grapefruit and radish puree. The three aromas are combined into one. It is the most delicious pre-order (wine dish) tonight. A small piece of seaweed is sandwiched between the fish and rice, adding a taste and texture of teppanyaki. Soy sauce-pickled otaro: After the otaro is cooked, put it in hot water to scald the surface, and then soak it in soy sauce to prevent the soy sauce from penetrating too much into the fish meat. It doesn’t have the strong flavor of soy sauce-marinated tuna, and the saltiness is moderate and even, which highlights the natural oiliness and sweetness of おとろ. It has no fascia, melts in your mouth, and is full of the sweet flavor of fish oil. tasty. The skin of the mackerel sea bream is slightly crispy and the meat is soft. The tempura swordfish is comparable to that of tempura specialty restaurants, with a thin and fluffy coating. The meat is loose and melts in your mouth when you chew it. There is a small amount of tempura sauce and a pinch of shredded radish at the bottom of the bowl, which supports the swordfish to prevent it from being soaked in the tempura sauce. It is a simple and smart approach. Chawanmushi is a special kind of chawanmushi, served with seasonal firefly squid. The natural salty aroma of the fried firefly squid puree enhances the egg flavor. There was another surprise at the bottom of the bowl. It was not the common ginkgo, but a small bite of smoky and chewy Japanese rice cake! It is thought that since the Lunar New Year is approaching, rice cake is deliberately added to the chawanmushi, but the chef said that this is a special feature of the menu this time. Although I personally think that Japanese rice cake and chawanmushi don’t go well together; however, the steamed egg is indeed very smooth and the overall taste is still delicious! Small muscle is the core of Edomae sushi, which can best highlight the level of the sushi restaurant and the skills of the chef. Every sushi restaurant has its own way of marinating gizzard brisket, and the higher-end the sushi restaurant, the tastier the gizzard brisket will be. I never really liked fish pickled in salt and vinegar, so the chef replaced it with white shrimp pickled in kelp. The white shrimps from Toyama Prefecture are marinated in kelp sea salt in advance. In addition to being tender and sweet, they are also permeated with the seawater flavor of the kelp. After being pinched into sushi, they are rolled up with kelp to form mini rolls, which have the soft and refreshing taste of the kelp. Roasted scallops Live scallops are more refreshing and elastic after being roasted. The taste is sweet, but there is too much grapefruit peel and sea salt, making the fish too salty. Among all kinds of sushi fish, golden eye snapper has the most beautiful appearance (color), with orange-red skin and a little pink in the meat. High in oil content, firm and smooth texture. Grilled Deep-fried Tai (Amberjack) The fish is sweet and tender. The fried fish skin and scales are even more delicious, crispy and slightly salty. The sauce is made from kelp and fish broth, which complements the fish. The sea urchins from Hokkaido are shiny in color, sweet and fragrant, and full of umami flavor. Anago's appearance, grilling skills and eel sauce were all slightly inferior, and the meat was not tender enough. A sushi restaurant of this level should be able to do better. Tamagoyaki is a great dish. Edomae tamagoyaki is made only with eggs, shrimp paste, fish meat, and bonito broth. It is beaten and baked into shape, and its appearance is like a cake. After cutting into cubes, you can see the dense texture like cake; when you eat it, it is as soft as sponge cake, with egg aroma and sweet seafood flavor, delicious! The other small piece is a mini French caramel egg pudding. The caramel crust on the surface is crispy and sweet, and the egg pudding underneath is smooth and sweet. Miso dashi soup has a strong salty taste and a hint of fish flavor. The miso flavor is too strong. It would be better if the dashi was clearer and the fish flavor was stronger. Dessert Red Bean Daifuku The sweetness of the red bean paste has been deliberately adjusted to reduce the sweetness to suit the taste of Hong Kong people. The service is in line with the level of the sushi restaurant. The waiter will actively refill the tea, and the chef will introduce each sushi/dish and actively communicate with the customers. The ingredients are fresh and of high quality; but they lack distinctive features and do not contain any special fish ingredients. Shouldn’t a chef-prepared set menu at this price point have more attractive ingredients?

#Free lounge replacement on Member Day 27th of every month The name seems more convoluted, but actually originated from chef Iwayo Tai, who studied under sushi craftsman Maji Kanazaka, worked in Ginza, Tokyo for more than ten years, and then set up his own Ginza Yuki, which specializes in pre-Edo sushi, and received a Michelin star honor There are three dinner menu items, with Edo-mae sushi as the core divided into two price points of $1780 and $2380 The master quickly prepared a plate of appetizers, of which the eel seedlings entered the mouth larger than usual and have a pulp body texture, appreciate the vinegar sauce will not be too sour, oyster taste excellent Then the master folded out nearly one meter long deep-sea octopus legs from a large pot, soaked all night to taste, the texture is a bit like soft and flavored top-grade Dongpo meat, is a magical food experience Japanese cuisine does not have sashimi, there are mandarin mackerel and tuna akashi, then there is also a portion of wagyu tata, using Hokkaido shorthorn red beef, red beef is brown hair wagyu, although the amount of fat is not as much black hair wagyu, but the ratio of red meat and frost is very evenly distributed Finally came to the main course, just look at this A5 Wagyu beef has been drooling, after boiling short horn beef smooth and elastic, freshness ingredients are especially rich, then a grilled five percent cooked A5 Wagyu beef eye, under the Mena reaction with a little crispy charcoal fragrance, with Yamagata Prefecture rice, simply rice thief one bite after another can not stop, sea salt and fresh anemone change taste, in line with the fantasy wagyu beef Dessert is red bean strawberry daifuku

Reservations are required one week in advance. Lunch "Snow, Moon and Flowers" $1180 +1 The main focus is on the experience of Edo-style chefs cooking, and sashimi is airlifted from Tsukiji, Tokyo, Kyushu, Shikoku, and Hokkaido to Hong Kong ✨Mature large toro ✨Shirako tempura with white wine sauce ✨Soft-boiled octopus ✨Anglerfish liver ✨Sea urchin sushi ✨Shizuoka melon 📍 Sushi Yota Shop G111, G/F, The Gateway, Harbour City, 3-27 Canton Road, Tsim Sha Tsui #HKLife #HKGoodPlaces #HKFood #BirthdayRestaurant

Address: Shop G111, Gateway Arcade, Harbour City Environment/Facilities- 4 points ⭐️⭐️⭐️⭐️ Features - Omakase Price per person - Lunch with extra charge $1300 per person Rating- Taste 4 points ⭐️⭐️⭐️⭐️ The price/performance ratio is high for omakase in Tsim Sha Tsui, especially the stores in shopping malls, which are pleasantly surprised. The ingredients are fresh and delicious. It has been open for more than a year and the environment is quite good. Lunch is cheaper than dinner, and dinner is about 2200-2800$ per person #Hongkonggoodplaces #Hongkongomakase