A Zen-inspired Omakase Experience in Sheung Wan - Yashima

Yashima in Sheung Wan transports you to Kyoto, Japan, with its Zen aesthetic and Japanese garden-inspired decor. This chef-curated omakase not only features fresh ingredients but also occasionally introduces rare seasonal seafood. While fatty tuna is common, this was my first time trying the bloodline cut of tuna. 𓏸𑁍𓏸𓈒𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓂃𓏸𓈒𑁍 ᵂᴴᴬᵀ ᵂᴱ ᴼᴿᴰᴱᴿᴱᴰ Yashima 𓏸𑁍～Dinner $1,980 ~ 𑁍𓏸 Appetizers ❁ Fresh Ark Shell Served with junsai (water shield), plum gin sauce, and orange zest, offering a refreshing taste. ❁ Snow Crab Accompanied by crab jelly, shiso flowers, and orange zest, making for a delightful starter. Sashimi ❁ Kue Fish Paired with shikibeni (a spicy condiment) instead of wasabi, creating a perfect match. ❁ Pacific Saury ⭐️⭐️⭐️ A must-try seasonal delicacy, served with either wasabi or mild shiso sprouts. The rich, oily flavor combined with the shiso aroma was delightful. ❁ White Clam Served with a Hokkaido-style sauce, offering a fresh and bouncy texture. ❁ Hyogo Prefecture "Yume Oiboshi" Oyster Paired with mozuku seaweed, the plump and sweet oyster complemented by the slightly tangy seaweed was a refreshing treat. Grilled Dish ❁ Kyushu Horse Mackerel Pan-fried to perfection with crispy skin and tender meat, topped with shiso sprouts and flowers. The pickled cucumber served alongside helped cleanse the palate. Seafood Tempura Yashima's tempura features luxurious abalone and shark fin, fried to a crispy, thin perfection. ❁ Abalone Tempura with Wasabi ❁ Shark Fin Tempura with Homemade Dried Scallop Powder Simmered Dish ❁ Braised Octopus Known as "tako" in Japan, the octopus was meticulously cooked to achieve a soft and tender texture. Sushi (5 pieces) Every omakase experience is a learning journey. This time, the chef introduced the bloodline cut of tuna, rich in iron and myoglobin, making it both nutritious and flavorful. The chef's precise knife skills ensured the tuna melted in the mouth, with added yuzu salt enhancing its freshness without any fishy taste. A must-try! ❁ Scallop with Rock Salt ❁ Wakayama Tuna Bloodline Cut ❁ Mantis Shrimp ❁ Cuttlefish (Ika) - Soft and tender ❁ Hokkaido Sea Urchin A combination of Bafun and Rishiri sea urchins, creating a creamy and layered flavor profile that was irresistible. Soup ❁ Miso Soup Dessert ❁ Brown Sugar Pancake, Pistachio Ice Cream, and Shizuoka Melon