Causeway Bay high quality hidden chef omakase

Why do so many people like Omakase? This means leaving the day's meal arrangements entirely to the chef. The restaurant will regularly update its menu based on seasonal catches to ensure that diners can eat fresh ingredients. The benefit, of course, is that diners can taste the restaurant's highest quality food cooked in the best possible way. Today we came to a hidden Japanese restaurant in Causeway Bay. Its professional service attitude and the chef’s seriousness and cooking skills are highly recommended to everyone. First the chef will ask us about our likes and dislikes, whether we have any food allergies and so on. Then the exquisite food was introduced and served in front of us one by one. The lunch consists of 14 courses: First, the restaurant arranged steamed eggs and crab meat okra as appetizers, which were appetizing and refreshing. Then the most exciting part begins🤩 🌟Oysters from Konagai The super exquisite and high-end-looking Konagi oysters have sweet and thick meat. The chef used kelp jelly and red radish, and put silver foil on the oysters, making the whole dish beautiful and high-end, making you feel reluctant to eat it. The combination is really unforgettable. The good taste is very full, and the chef's careful side dishes make the whole dish very delicious. 🌟 Mullet milt This is my first time to taste the black and white, and I was very surprised. The chef fried the mullet milt in the tempura style and added bamboo charcoal leaves and mentaiko. The chef reminded us to eat it directly with our hands. The taste of mullet milt is very special and very tender and smooth. 🌟 Mackerel Hong Kong people call it Ma Jiao, the chef and his wife use fire to roast it and add a little Rock salt and homemade onion sauce, the fish oil is even more fragrant after being roasted, which is very delicious. 🌟Burning Toro I believe many of my friends also like to eat Toro, but this Toro is very special. It is decorated with plum sauce and bonito flakes, making the taste more prominent. 🌟Burning horse friends Grilling fish may seem simple, but making it crispy on the outside and soft on the inside is not easy. The time must be properly controlled. The six types of sushi are: 🌟Akabe The ark shell with rock salt and lemon juice is particularly delicious. 🌟 Guan Yizamu What a special fish, the meat is firm and sweet. 🌟🌟🌟Brain (top of tuna head) Each tuna weighing several hundred kilograms only has a small part of the "top of the head", which is the top of the head. It is a relatively rare part and is very tender and smooth. 🌟Deep sea pond fish After being grilled, the fish oil comes out, making the fish aroma more fragrant, and the smoked taste is very similar to the Hokkaido miso sauce. 🌟Red horse dung My favorite sea urchin is fresh and sweet, melts in your mouth and has no fishy smell at all. 🌟Akita Udon Akita soup udon is made by cooking dozens of fish for more than 7 hours. It is the udon eaten by the emperor in the past and is very precious. The fish soup base is super sweet, with no MSG or added sugar, and is a signature dish. 🌟Two-color Japanese bracken cake Good smoke, not too sweet. . Omakase provides diners with a more intimate and high-quality experience, so it is becoming more and more popular in Hong Kong. Heavy Room 📍Shop 18-19, G/F, 1 Caroline Hill Road, Causeway Bay shop #Chef's Office #CausewayBayFood #HongKongFood #HongKongStore #Omakase #foodie #Restaurant Recommendations #Causeway Bay Restaurant #Japanese food #Japanese Restaurant Recommendation #Food Recommendations #japaneserestaurant #japan #causewaybay