From vision, hearing to taste, there is a top-level enjoyment

A friend just returned to Hong Kong from the United States to visit friends for a while. As soon as she got off the plane, she started clamoring for a high-quality Omakase to comfort her long-hungry soul of Japanese cuisine, because it is too difficult to find a chef's restaurant with fresh ingredients and quality in the United States Tonight we ordered a $1980 chef's package. From appetizers to dessert, nearly twenty food items can be tasted, from visual, auditory to taste Slow-cooked Akashi octopus, close to Seto Inland Sea Bomo Beach in Akashi City, features rich seafood such as Akashi-yaki, octopus and sturgeon, which is famous throughout the country, seasoned with a handful of sansho peppers from Arima, Kansai Sashimi follows Japanese eating habits from the lighter white fish, silver fish usually has a little fishy smell, not everyone loves to eat the kind, but here the mackerel roll is not fishy at all, and very tasty🤤 cold amber plus grapefruit vinegar carrot puree eat satisfying and not greasy This familiar fried spring roll, last time I had a box crab spring roll at a friend's shop, but this time it's upgraded board of matsutake crab plus bursting crab paste and crab roe Omakase another focus is hand-held sushi, the master introduced vinegar rice using red vinegar mainly to cook, seasoning reduced salty taste, mainly slightly sour to highlight the freshness of sashimi, which I love small muscles, each master has a different formula to pickle here first salt and then vinegar, but less sour than imagined, eat fresh and sweet sushi flavor;