Step into the Edo period and enjoy a cost-effective omakase

❤️ #camera eats in Causeway Bay🌟 I just finished eating on Monday, and I couldn't help but introduce it to my friends immediately, because it's really too high quality😇 and affordable, the environment is beautiful, and the service is good😚 This Ichiaki adopts the antique pre-Edo style, with Tozozacho family canyon, Shokomon, and Edo Hand-drawn lanterns, stone lanterns, ukiyo-e, etc., the garden landscape with nostalgic decoration design, once you enter, it's like going back to the countryside 😍 In addition to the izakaya section, you can enjoy Fudon-yaki, sukiyaki and Fukuoka local cuisine, and also We, the shopkeeper introduced two people are both mastered by Japanese Fukuoka masters 👨‍🍳 I'm going to eat 2019 this time, $200 has 10 kinds of appetizers, 2000 sushi, and hand rolls , soup and dessert, the new opening of the restaurant is doing half price discount for fellow travelers, in effect, each person is only $176, super cheap 🎖 Before starting to cook, the master first presented the handwritten 𝚖𝚎𝚗✏️ of that day, which reminded me of the banquet dishes eaten in Japan😌 🍥Squid white The first appetizer has the Japanese winter treasure - squid white! Bai Zi is firm and refreshing, a simple combination of sour sauce and carrot puree, no need to be fancy, highlighting the original flavor of Bai Zi! 🍣Hokkaido Live Sashimi The live sashimi is very thick, the chef uses fresh lime juice and grapefruit peel to bring out the sweetness of the sashimi, and sprinkled with a little bamboo carbon salt to enhance the freshness. Because the ingredients themselves are very fresh, so without too much seasoning is already good! 🍣 Semi-natural deep sea pond fish The deep-sea pond fish is rich in oil and plump, and the pepper leaves add excitement to the taste buds. 🍣Golden mackerel This cleverly added mullet roe, in addition to adding a crisp mouthfeel, the salty freshness of the mullet roe also goes well with the elegant fish flavor of golden bream! 🍣Red 鯥 Red catfish is also a regular at many Omakase. The master slightly seared the fish skin to release the grease! 🍢 Mushroom pancakes At first glance, I thought they were chips, but it turns out that the slices of shiitake mushrooms were fried. Since it is freshly fried, it is very crispy. There are also two fried soba noodles for garnish. 🍣 Kyoto hand fishing pond fish The meat of the pond fish is thick and tender, with a rich fish flavour. It is paired with ginger and onion to reduce the fishy smell. It's one of my favorite pieces of sushi! 🍣 Real mackerel Using the traditional pre-Edo method, put on the sweet and sour kombu stain, more eat the fish flavor of real mackerel itself! 🍣 Peony shrimp The previous piece of sushi used pre-edo recipe, this piece of peony shrimp sushi is a big fusion! The master used to work in a French and Japanese restaurant. Inspired by Chinese shrimp noodles and French lobster soup, the shrimp shells and shrimp paste are baked for several hours, then ground and sieved to make 'shrimp' full of freshness. The crispy and rich shrimp and the soft and delicious peony shrimp are not only rich in taste, but also like all the essence of the shrimp is put into your mouth, no waste! 🍣Tuna naked Beautiful dark red, fresh and soft in the mouth, simple with soy sauce more to bring out the rich fish flavor! 🫕Warin boiled That is Hokkaido pork cooked with white radish. Carrots are usually served as a side dish, but the round ‘radish’ has less water and the meat becomes fluffy after cooking, instead being the main character of this appetizer! The sauce made of minced Hokkaido pork is rich in flavor, and the radish is fresh and sweet. This dish has a feel of local cuisine! 🍣 Big Toro The trend is ripening, so this time omakase has added ripening elements. After ripening, the gluten becomes soft and the fish flavor is more prominent in the big toga! 🍣Hokkaido Horse Manure Seaweed The seaweed is complete and full, golden color, because the seaweed material is high quality, fresh and sweet, so the master did not draw snake enough to add any sauce, but with light snow salt and basil leaf flowers to match, in addition to making the appearance more exquisite, than ordinary salt lighter light snow salt also has a fresh effect! 🍣 Sea bass The soul of this sushi is definitely the homemade sauce. The master said that it was made with the bones of sea eel cooked for more than 12 hours. It takes time to make the sauce thick. Every step is very thoughtful! The sauce is sweet and tasty, with a hint of caramel, and it is indeed very different from the ready-made sauce! 🍘Onion Tuna Puree Hand Roll The tuna puree is generously served. 🦐 Shrimp noodle bean curd soup The bean curd soup has more shrimp fresh, it tastes good! 🍮Ichitaki Pudding The pudding is served in egg-shaped glassware, which is very delicate and cute. The pudding instead went a little discolored at the end, if the egg flavor is prominent, the taste is smoother! There are two aspects that I value the most 🤟🏻 One is the freshness of the food, the other is the interaction between the master and the customers ✌🏻 In addition to the high quality of the ingredients, the service is also very attentive 🌟 Although the master who entertained us is not a Japanese chef, he is still very capable 👨‍🍳 He explains every dish in detail, It makes me know and understand different Japanese ingredients 👏🏻 I appreciate that he has the initiative to understand our taste of the relics, and then make adjustments 👍🏻 that day 20 sushi, some use pre-Edo cooking, some add 200 elements, so that I can try different style once 😆