The eighth course was an assortment of sashimi, including Shima-ebi, Ibo-dai and Chutoro. A special premium ingredient I recommend to try it out. Compared with botan-ebi the texture was also crunchier. First time I had tried the angel prawn, and biting in there was a wonderful sweetness that really surpassed most of the prawns I had experienced. The chef also added two slices of brussels sprouts too. The shark’s fin was a pleasant surprise, soaking up the taste of the broth beautifully. However, the two small pieces of liver was bitter and not my favourite. The abalone was cooked perfectly, with an easy-to-chew texture and on each bite the umami flavours seeped through. The sixth course was Awabi with Fukahire. The richness of taste, with the marinade fully infused, and the clever addition of some finely chopped chives on top, made me exclaimed ‘Oishi’ in front of Chef Kami. The fifth course was Ankimo, with the monkfish liver showing the great texture, essentially melting in the mouth. The texture on the bite was amazing, with a bit of crunchiness and the finishing sweetness made this a wonderful piece of sushi.
SUSHI KAMI HK PLUS
The shiny sheen from the flesh, plus the silvery skin, already indicated that it was very fresh. 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.Fusion Restaurants for Special Occasions in Hong Kong.French Restaurants with Private Dining in Hong Kong.American Restaurants for Lunch in Hong Kong.Musket Cove Island Resort & Marina, Fiji.DoubleTree Resort by Hilton Hotel Fiji - Sonaisali Island.Hotels near (HKG) Hong Kong Intl Airport.Hotels near Hong Kong Tramways (Ding Ding).Hotels near Tian Tan Buddha (Big Buddha).In addition to making very good sushi, he spoke quite a lot of Cantonese and seemed to be more willing to talk. To my delight, Chef Kamitachi turned out to be even better. When I called to book about a week earlier, I was disappointed to learn that there’d be no more seat before Chef Adachi, my preferred chef. Otherwise, our meal would have been perfect. However, our menu didn’t include the same. The 2 costumers next to us who took the less expensive menu were served anago sushi. Chef Kamitachi was generous and put quite a lot of uni in our hand rolls. In Sushi Kami, the texture of this seasonal delicacy was smooth like a pudding and when I bit it there’s an explosion of unami flavour in my mouth. I love shirako no matter how it’s cooked. However, the best and most memorable dish was the grilled shirako. The ankimo, chuo toro with uni sauce and octopus were all very good.
SUSHI KAMI HK SKIN
The skin was a little crispy and the meat soft and full of natural oil of the fish. Though it included only 8 pieces of sushi (as opposed to 12 in the other menu), there’re 7 non-sushi dishes. This afternoon we took the HK$1,180 menu. While the meal was good, it’s far from outstanding. When I’d lunch at Sushi Kami last time, my friend and I opted for the HK$680 all sushi menu. I was glad to have my first meal of 2021 in Sushi Kami.
0 kommentar(er)
