Exquisite and high-quality recommendation: Central Italian and Japanese Omake

The mood is still low, it's time to comfort your soul with delicious food Meet up with friends and try this popular new restaurant in the city The restaurant, which mainly features Italian and Japanese chefs, has received good reviews in the first few months. Located in Central, the decoration is stylish with stylish ceiling and lighting There are about ten seats in front of the table, where you can watch the chefs cooking. 9 dishes that are more surprising than traditional chef dishes Integrating Italian ingredients and cooking methods with Japanese cuisine The combination is creative and delicious. The chef's taste is worthy of praise. I like it overall. It has been listed as my favorite restaurant recently. The food is exquisite and the service is enthusiastic. It is a night of healing by delicious food. - ◆ 𝟗 𝐂𝐨𝐮𝐫𝐬𝐞 𝐎𝐦𝐚𝐤𝐚𝐬𝐞 ◆ $𝟏𝟓𝟖𝟎 /ᵖᵉʳ ᵖᵉʳˢᵒⁿ - ღ 𝐖𝐞𝐥𝐜𝐨𝐦𝐞 𝐃𝐫𝐢𝐧𝐤 ·· Each guest has a small glass of champagne, slightly sweet and easy to drink - ღ 𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞 ·· ᴀᴍᴜsᴇ ʙᴏᴜᴄʜᴇ French means entertainment for the mouth It is a delicate snack before dinner. Tonight we have two kinds of tarts. ♢ʙᴜʀʀᴀᴛᴀ ѓᴏᴀᴍ ᴛᴀʀᴛᴇ Make Italian burrata cheese into foam for a light taste Served with balsamic vinegar and vanilla on a thin, crispy tart, very appetizing ♢ᴄʜᴇʀʀʏ ᴛᴏᴍᴀᴛᴏᴇs ᴘɪᴄᴋʟᴇs Pickled cherry tomatoes have a sour and slightly pungent taste when you bite them Juicy and crispy tart with dried bonito flakes and caviar - ღ 𝐇𝐚𝐦𝐚𝐜𝐡𝐢 𝐂𝐫𝐮𝐝𝐨 ·· The hamachi is quite fresh and plump, and the yuzu pearls bring a refreshing feeling Decorated with the salty aroma of caviar, people with obsessive compulsive disorder are very satisfied with this presentation - ღ 𝐌𝐚𝐳𝐚𝐫𝐚 𝐝𝐞𝐥 𝐕𝐚𝐥𝐥𝐨 𝐑𝐞𝐝 𝐏𝐫𝐚𝐰𝐧 𝐂𝐚𝐫𝐩𝐚𝐜𝐜𝐢𝐨 ·· Red shrimp sashimi from Sicily, Italy, has a refreshing taste Flavored with the famous Italian variety Amalfi Lemon Sweet and sour but not bitter, paired with citrus fruits such as blood orange and grapefruit juice To make a refreshing sauce, wasabi chips are a bit dispensable I love studying plants and herbs. Overall, it's good. - ღ 𝐔𝐧𝐢 𝐂𝐫𝐲𝐬𝐭𝐚𝐥 𝐛𝐫𝐞𝐚𝐝 ·· A very creative dish. The only protagonist is the sea urchin. The cuboid below is made of batter to form a crispy crystal bread The idea is to refer to foreign Michelin dishes and molecular cuisine Served with another type of caviar and a sauce made with sea urchin The amount of sea urchin used is very generous. You will feel full of happiness after taking a bite. - ღ 𝐒𝐥𝐨𝐰-𝐜𝐨𝐨𝐤𝐞𝐝 𝐅𝐚𝐬𝐬𝐨𝐧𝐚 𝐓𝐞𝐧𝐝𝐞𝐫𝐥𝐨𝐢𝐧 𝐓𝐚𝐫𝐭𝐚𝐫𝐞 ·· Unexpected dark horse tonight! Actually, I am not a fan of beef I won't order food when I go out because it's risky and may not be delicious. The chef used Fassona beef, one of the three largest beef in the world. The new breed of cattle, the Italian sacred bull, is grown in the Alps Sports cattle eat grass and grains, so their meat is rich in flavor and low in fat. It is a perfect match for beef tatar. The meat is firm, refreshing and tender. Healthier than eating wagyu beef, and not greasy at all when eaten raw Slightly slow cooked and chewy, served with caviar And the chopped cauliflower at the bottom, the seasoning is perfect and very harmonious The deliciousness is so good that even an experienced food critic is at a loss for words - ღ 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 ·· The Hokkaido sashimi scallop is quite large and the noodles are grilled Wrapped with Italian pork cheek meat and grilled to bring out the aroma of fat The salty, fragrant aroma of the roasted scallops covers the soft, tender and thick meat The chef then adds shaved black truffles to create a distinct flavor. - ღ 𝐁𝐥𝐮𝐞 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 • 𝐁𝐞𝐥𝐥 𝐏𝐞𝐩𝐩𝐞𝐫 ·· French blue lobsters are grilled and red lobsters are boiled into sauce The lobster meat is refreshing and sweet, and the sauce has a strong shrimp flavor. On the contrary, the sour taste of the peppers is very pleasing and a bit refreshing. - ღ 𝐊𝐮𝐫𝐨𝐦𝐚𝐦𝐞 𝐖𝐚𝐠𝐲𝐮 𝐀𝟓 • 𝐏𝐨𝐫𝐜𝐢𝐧𝐢 ·· A5 wagyu beef is delicious, with fine fat that melts in your mouth The gravy and the aroma of oil are paired with the sauce made from the Shenniu beef bone marrow. The richness is unforgettable, and the porcini mushrooms next to it are not damaged at all Crisp, juicy and full of aroma, a perfect match with the plump Wagyu beef - ღ 𝟏𝟎 𝐔𝐦𝐞𝐬𝐡𝐮 & 𝐌𝐚𝐜𝐡𝐚 𝐓𝐢𝐫𝐚𝐦𝐢𝐬𝐮̀ ·· The Tiramisu chef specially uses plum wine instead of coffee wine. It's more delicious than expected. The fragrance of plum wine and matcha tea The flavor is gentle and the texture is light, making it a gentle ending to dinner. - ღ 𝐒𝐚𝐤𝐞 𝐎𝐦𝐚𝐤𝐚𝐬𝐞 𝟑 𝐆𝐥𝐚𝐬𝐬𝐞𝐬 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 ·· $𝟑𝟖𝟎 After taking a few sips of champagne, I felt a little unsatisfied. The manager recommended The sake pairing of 3 glasses of Japanese sake is good value for money The first glass of yuzu sake, the sweet fruity aroma is refreshing with the appetizers The second cup is a sake that is easy to drink, not the spicy type The third cup is plum wine with fruit puree, which is quite unique with dessert. - By the way, don’t worry if you don’t eat certain ingredients. Because my friend doesn't eat beef, the chef will ask for an impromptu menu change Two beef dishes were replaced with octopus and black pork respectively Octopus slow cooked with spices and served with blood orange diced is quite refreshing The black pork is also slow-cooked and is just as tender as wagyu beef. The chicken sauce and porcini mushrooms taste good. - - 📍IO Italian Omakase 2/F, The Plaza, 21 D'Aguilar Street, Central 2/F, The Plaza, 21 D'aguilar Street, Central 𝐈𝐆: @IOItalianOmakase - #IOItalianOmakase #omakase #cheffaban #weekendtrip #foodphotography #wagyu #Japanesefood #foodguide #Centralfood #Hongkongfood #ItalianJapanesefood #hkfood #omakasehk #nomenufood #Japanesefood #hkfoodie #hkrestaurant #japanesefood #hkfoodblogger #foodblogger #foophotography #popularfood #Hongkongcheckin #goodplacesinhongkong #birthdayrestaurant #foodiephotography #foodie #foodiereview #foodiesharing #doubleanimaleathongkong