Lai Chi Kok Food: A high-quality chef prepares a dish under $1,000 using the "Miyazaki Tsumoto-style Ultimate Blood Duck" mature fish

- UMAI Pelican Dance 🍣 Last time I ate Umi's tempura, the chef was surprised On the other hand, there is also a sushi chef who has 20 years of cooking experience. The chef is Ma, who has worked in many Michelin-starred Japanese restaurants. It is rare to get such high quality chef-made food within $1000. It is worth a try🌟 🍣 "Heron" Set ($980/pp) Includes appetizer, 3 seasonal sashimi, grilled food, 3 seasonal sushi, Sea urchin rice, hand rolls, miso soup and dessert Umi sushi uses Akita Komachi rice with moderate viscosity This rice is famous for its fragrance and high quality. The rice grains are slightly sticky and elastic. 🥬 Appetizer + Cooked shrimp with eggplant and homemade plum sauce + Okinawa Mizuku with Sea Urchin 🐟 Sashimi + Miyazaki Tsumoto-style flathead fish with homemade Nanko plum wine sour sauce The fish is aged in the Miyazaki Tsumoto style. The flathead fish is aged for 7 days. Blood pulling = the process of bleeding to remove blood from the fish to reduce the fishy smell and extend the shelf life Makes the fish meat more delicious and has a better taste. The taste is lighter but rich in fish oil. The more you eat it, the more fishy it tastes. Paired with homemade plum juice and lime peel, it is even more delicious. In addition, it is accompanied by sea grapes and kelp to add salty flavor. I personally recommend ordering more juice and other ingredients to make it more delicious and richer in flavor. + Miyazaki Tsumoto-style aged bonito with yuzu vinegar Use bonito that has been aged for 3 days. The surface is cooked until it is half-cooked, but the inside is still rosy. The fish itself is rich in fat and has a strong flavor. It tastes sweet when eaten. The special thing about this place is that it uses special wild vegetable yuzu vinegar to balance the taste of bonito. The taste is refreshing and the subtle sweet and sour taste of Li Daibu is refreshing The innovative way of eating makes Li Zhongji taste great 🌟🌟🌟 Like it! + Kagoshima cute mackerel with smoked cheese and fried scallions The late mackerel from Nagashima Town, Kagoshima is a "cute" dialect Rich in fat and sweetness, served with smoked cheese, shiso leaves and fried scallions I personally like this one very much. It has a smoky, salty and fresh taste. It tastes good. 🐟Seasonal grilled fish - Wakayama fresh young sweetfish The sweetfish is famous for its rich water content and tender taste. It feeds on stream microorganisms. Umi uses tender ayu and retains its internal organs to bring out the sweet flavor. The sweetness is more prominent when the internal organs are cooked together. It is crispy and not greasy when eaten. Served with sour sauce. The fish meat is very slippery, but it is recommended to eat with caution as there are many young bones. 🍣 Sushi + Deep sea pond fish with monkfish liver sauce The fish itself is fat, tender and has a smooth and sweet taste🤩 The oily aroma of the small anglerfish liver paste has already added a lot of flavor to the pond fish. + Pike with plum sauce The pike is rich in fat, the meat is delicious and tender, and the texture is soft after roasting. The fish skin is fragrant after being roasted, and the plum sauce balances the fat and tastes good. + Anago Sushi I usually don't like pussies, but this time I completely changed my mind. It tastes much better than usual. First burn incense on the left hole to force out the fat and dry it with grapefruit peel The meat is very soft and tender, not mushy, and has a rich flavor. 🍚 Sea urchin rice The chef mixes a lot of sea urchins into the rice in advance. Each grain of sushi rice is permeated with the taste of sea urchin, with a sweet and savory taste and a rich texture Paired with salmon roe, it brings out a rich taste and rich flavor This time we use Genbei rice with a stronger salty taste and a more sour vinegar taste and Edomae red vinegar rice It can better show the freshness of sea urchin and the taste is more delicate. It's amazing🌟 🍣 Toro Hand Scroll I personally like this scroll a lot. In addition to the left one, there is also a full drag Luo Rong Mixed with crispy tempura and shiso leaves to make the whole taste richer🥰 🍲 Soup + Clam miso soup - really big clams cooked just right, very tasty 🍈 Dessert - Shizuoka Melon - 📍Pelican Dance (Lai Chi Kok) Shop G02, G/F, D2 Place ONE, 9 Cheung Yee Street, Lai Chi Kok - #lamchelin #laichikokfood #chefs #SpecialFood #foodphotography #100WaysToTravel