K11: The ultimate in elegant cuisine

Recently I went to try "Kappo", where the chef will complete the steps of processing ingredients and cooking in front of you, among which "cutting" is the most important step. 🔹Pay first The first course was grilled beef with caviar and fragrant wild vegetables. The beef was slow-cooked from the hind leg of A5 Kagoshima Satsuma Wagyu beef, sprinkled with ginger flowers and Japanese onions, and served with Japanese dashi jelly. 🔹Appetizer The appetizer platter is served on several small "eight-inch" plates. Because the plates are all eight inches in size, they are mainly for you to eat as snacks with wine, including crab, charcoal-grilled eel, sand cone fish, snail, water cloud and hemp vegetable, etc. I was most impressed by the charcoal-grilled eel, which was extremely plump and well-seasoned, and paired with Tosa vinegar to reduce the greasiness. It turns out that the two extreme flavors go very well together. 🔹Bowls The most demanding part of this abalone dish is the cutting of the abalone. The chef uses the Thousand Blades method to make the abalone sticky and more able to absorb the soup. There is also honeydew melon in the rich soup base, and a touch of plum sauce on top makes the taste more distinct. The corn tofu inside is worth highlighting, which is very dense and has a strong corn flavor, and it warms the stomach after eating. 🔹Xiang Fu Next came a series of sashimi, including alfonsino, squid, white shrimp, toro, etc. Here you can fully experience the chef's knife skills, especially the squid that is cut into flower-like shapes, making it melt in your mouth, with a completely different taste. The chef uses straw directly from Japan to smoke the beef tongue on the spot, and covers it with a hot cedar board before serving to give it a special beef shed flavor. The roasted beef tongue has a charred texture and the burnt aroma on the side is very outstanding, but it has a rich and delicious taste when you put it in your mouth. I have never tasted beef tongue like this before! 🔹Raise things Gillette Wagyu Beef Fillet Sandwich melts in your mouth, the gravy is very rich, and when eaten with tomato juice from the master's Japanese secret recipe, the sweetness of the tomatoes offsets the greasy feeling of the beef. One serving is really not enough~ 🔹Intake Place Hokkaido sea urchin and tomato angel hair pasta on the comb crab shell, then sprinkle with fragrant crab roe for a burst of salty and fresh flavor! You can add lime juice to reduce the greasiness, but I like the rich taste in my mouth, it’s super satisfying in one bite. 🔹Hot Pot The beautifully marbled Kyushu A5 sirloin beef is paired with specially made fresh mugwort bran and Japanese wild vegetables. The Sukiyaki is cooked in the Kansai style, frying first. The beef is dense and has a light beef aroma. The sweetness of the sauce and the egg paste make the taste more layered! 🔹Food The main dish is made into kamameshi using this very precious container, which is topped with octopus, salmon roe, broad beans, etc. The rice is fragrant and glutinous with a slight salty taste of seafood, and is eaten with the rich red bean curd soup, taking into account every part of the taste buds. 🔹Sweetness The master spent a lot of time making the Japanese confectionery by hand, and the combination with the hand-beaten matcha was a perfect balance, making it a very satisfying feast. 📍Omeat Kappo Now 📍Address: Shop 506, 5/F, Victoria Dockside K11 Musea, 18 Salisbury Road, Tsim Sha Tsui 📍Business hours: 12:30 - 15:30, 18:00 - 22:30 (closed on Wednesdays) #SummerFoodRecommendations #Foodie