Hong Kong cuisine 🍀Customer/chef post! ? Causeway Bay Kappo. Private restaurant lunch experience

I saw on the Internet that this restaurant is quite special, you can customize the cut-to-cook menu. To celebrate the end of April 🥲🥲, 🐗 and I came for lunch on holiday. The food was as expected, even for lunch, the ingredients selected were quite high quality, with A5 wagyu beef, seaweed and Japanese hairy crab. 🍀Lunch chef-served🍀 1. Salad 2. Jellyfish sashimi with grapefruit juice 3. Golden eye silk sour juice 4. Anchovy, deep-sea pond fish thinly sliced, squid thread seaweed 5. Handmade shrimp balls 🔸 carrot 🔸 pumpkin 🔸 matsutake crab meat carrot juice 6. Crab Crab Yellow + Hairy Crab Paste Chestnut Tea Bowl Steamed 7. Grilled Himeji Wagyu Triangle 8. Slow fish bacon + bacon liver sauce fried rice with hairy crab white soup 9. Mikan snapper + true snapper soup 10. Japanese red-fleshed honeydew melon Several sashimi are more crispy and not oily, well matched then the rich flavor of the dish each very fresh, my favorite is seaweed with squid strip sashimi, golden snapper and jellyfish sashimi part with sour sauce more appetizing. The homemade shrimp balls served afterwards were fresh and delicious. The raw master specifically mentioned that there was no flour and excess seasoning, which was bouncy and pure natural. Crab powder hairy crab paste chestnut tea bowl steamed with the name already want to eat 😋😋 The egg is very smooth, add crab paste to increase the fresh and sweet taste, chestnut grains increase the taste. Since the sushi chef is on holiday, the restaurant uses slow-cooked bacon fried rice instead of sushi 5 points. The fried rice is fried with wagyu butter and added to Japanese crab soup to make soup rice. The slow-cooked bacon is tender with a little liver sauce flavor. The addition of seaweed makes the whole dish more precious and delicious We love grilled A5 Wagyu Triangle, selected BMS 12 Himeji Wagyu, the richest in oil, tender, rich in oil, marinated with four fruits to increase the fruity and sweet, neutralize the greasiness. The soup is served with fish soup, which is different from the miso soup that usually follows. Finally, it ends with the seasonal fruit Japanese red flesh honeydew, each bite bursting with juice and exuding a unique musky sweetness. 📍Yao (Causeway Bay) 16/F, Wing Kwang Centre, 28 Deng Lung Street, Causeway Bay #I miss #local tour #hongkonggoodplaces #foodie #hkfoodie #hkfoodblogger #residentwriter #HongKongfood #HongKongomakase #chef-prepared #Japanese cuisine #Japanese cuisine #causeway Bayfood #Causeway Bay