"Tsim Sha Tsui Japanese Cuisine" Third Visit to Sukiyaki Isekuma Still High Quality

- Sukiyaki Isekuma🥩 Third visit to Isekuma - For Hong Kong, the cost performance of the sukiyaki here is extremely high. For less than $700 per person, you can enjoy a sukiyaki feast personally prepared by the experienced Japanese chef Mr. Hirokazu Hisaya from Fukuoka Prefecture, Japan. There are a total of 10 dishes, filling and satisfying, and every visit maintains the standard while adding small new touches, definitely worth revisiting. The restaurant focuses on premium Wagyu beef with rich Kanto-style sauce simmering, combined with Kansai-style sweet caramel grilling, paired with the chef’s exclusive secret dipping sauce recipe. They insist on selecting ingredients from different regions of Japan - especially sourcing olive Wagyu from Shodoshima, Kagawa Prefecture, and Kyoto Himegyu from a farm in Ayabe City, Kyoto Prefecture. With high-quality Wagyu as the centerpiece, even the rice, eggs, and seasonal vegetables are specially sourced from top varieties across Japan. Sitting at the counter is the happiest spot because you can watch the Japanese chef cook on the spot and personally introduce the origin and types of food, making you feel like you are in Japan. ✨Sukiyaki Set - Raku ($680) Appetizers 3 items 🍱 Firefly Squid Fresh and sweet with a juicy burst, chewy with a hint of sea saltiness. Accompanied by smooth and delicate broad bean tofu with a natural bean fragrance that surprisingly pairs well with the squid. 🍱 Pickled Radish with Japanese Greens and Salmon Roe The pickled radish is crisp and slightly sour, highlighting the fresh and sweet flavor of the Japanese greens. The salmon roe bursts with salty umami, adding rich layers. 🍱 Onion, Sakura Shrimp, and Squid Cake Tempura Love this crispy and fragrant tempura with thin, crunchy batter. The sakura shrimp brings a rich fresh aroma. The squid cake is very elastic, paired with sweet onions for a balanced taste. Steamed Dish 🍣 Sea Bream Sakura Sticky Rice Sushi This is quite a special way to eat - sakura leaves wrap sticky rice sushi with dashi sauce. The smoky sushi wraps tender sea bream; one bite releases the fragrance of sakura leaves. The dashi sauce makes it smoother and savory, with a touch of spicy wasabi and floral aroma. A4 Wagyu Sukiyaki Every time you eat Wagyu here, they provide a paper certificate of Wagyu origin to ensure the source and enjoy high-quality Wagyu with peace of mind. 🥩 Kagoshima Black Hair Wagyu Sirloin Melts in your mouth instantly, with a strong beef flavor, evenly distributed delicate fat, and juicy meat. The melting beef fat brings bursts of milky fragrance and sweetness. 🥩 Kyoto Himegyu Sirloin Selected from a female black-haired Wagyu from a farm in Ayabe City, Kyoto Prefecture. The fat melts at a low temperature. The meat is delicate and tender, melting lightly on the tongue. The fat is fragrant and smooth without greasiness. The beef flavor is distinct and rich. 🌟🌟🌟🌟🌟 🥚 Japanese Egg The restaurant provides certified eggs from Hyogo Prefecture, Japan, for mixing with egg sauce and cloud egg whites. The egg flavor is rich, and the cloud egg whites are whipped soft like clouds. The egg yolk mixed with beef adds extra smoothness ☁️ Four seasonings are provided: black truffle sauce, yuzu, wasabi, and kelp pickles, greatly enhancing the beef’s texture and flavor variations while helping to cut the richness. 🌟 🥬 Japanese Vegetables Carefully selected top seasonal vegetables from various Japanese prefectures - including Kyoto spinach, Kyoto grilled tofu, Yamagata shiitake mushrooms, Shizuoka Amela tomatoes, corn gluten, and more. Especially the Amela high-sugar fruit tomatoes, delicate and juicy with balanced sweet and sour flavors, bursting with natural fruit aroma. 🐣 Ultimate Egg Rice Bowl The most anticipated rice every time - made with a mix of Yume Bijin rice from Hokkaido and ancient rice. The texture is chewy and sticky, more textured than regular white rice, with rich layers. Yume Bijin rice is the highest quality rice from Hokkaido; ancient rice is rare and valuable, containing various vitamins. Cooked in tsukudani style (simmered with soy sauce, mirin, and other ingredients until thick), the rice absorbs kombu broth and soy sauce aroma. Mixed with egg liquid, it becomes smooth, rich, slightly salty and sweet, overflowing with happiness. Desserts 🍡 Melon Daifuku - Thin and soft daifuku skin with very juicy and sweet melon. Surprisingly pairs well with red bean paste, with moderate sweetness. 🍡 Lemon Pickled Sweet Potato - Soft sweet potato with a slight sour and lemon fragrance, refreshing after the meal. 🍡 Amber Sugar Candy - Delicate and sweet. 🍡 Roasted Tea - Strong roasted tea aroma with a faint roasted flavor, refreshing and cleansing. - 📍 Sukiyaki Isekuma (Tsim Sha Tsui) Shop 13, G/F, Kai Yu, 8 Minden Avenue, Tsim Sha Tsui - #lamchelin #foodphotography #TsimShaTsuiFood #Sukiyaki #lamchelin_tst