Tempura Omakase

"Umai 牡丹舞" at D2 place 1 in Lai Chi Kok has been open for 13 years and has always been popular among diners. It has a good reputation and high food quality. My friends and I have visited it many times. This time, we are introducing the Omakase chef-prepared tempura set menu, which is prepared by chef Hirotaka Hikita, who has over 40 years of experience in tempura cooking and is the first generation of Japanese tempura chef in Hong Kong. He insists on using high-quality seasonal ingredients from Japan and eats them in season. For example, fried shrimp tempura also uses live Japanese shrimps. Not only is the frying batter thin and transparent, but the control of the frying batter and oil temperature is very strict, and it can even achieve close to zero oil content, which is worthy of praise. The appetizer "Hokkaido Scallops with Wasabi Pickle and Conger Eel Cooked with Sansho" has a sweet taste of scallops and a pungent smell of wasabi, which is refreshing and appetizing. The conger eel is also fresher and has a fishy flavor. "Shizuoka Prefecture Fruit Tomatoes" are full of water and have a sweet and crisp taste. The "Oily Goldfish Sashimi" has firm texture, sweet and fragrant taste, and rich oil content. The chef starts making tempura The first dish, "Local Fresh Flower Prawns x 2 pieces", was fried with a very thin batter. The flower prawns were super fresh, the shrimp meat was chewy, and even the shrimp heads and shells were fried very crispy, with a crunchy texture. The second dish is "Tokyo Sand Cone Fish". Sand Cone fish has extremely high nutritional value, the meat is thick and boneless, and it is tender and delicious. The third dish, "Gantai", is fried until crispy on the outside and tender on the inside, with the fish scales slightly curled up, crispy, fragrant and delicious. The fourth dish, "Australian Abalone", has tender and chewy texture, a sweet and rich taste, and a strong abalone flavor. The fifth dish, "Chiba Prefecture Sea Eel", has particularly tender and smooth fish meat. When you take a bite, you can taste strands of fibers and a faint fish fragrance. You can't taste any fish bones and the taste is delicate. The sixth dish is "Japanese Pumpkin Sweet Potato". The pumpkin is soft and sweet, and the sweet potato is sweet and smooth, with moderate sweetness. The seventh dish, "Fried Shrimp Cake Rice", has a generous portion of tempura shrimp cakes, and the shrimp meat is fresh and fragrant. Paired with the secret sauce, it is truly a great treat to eat with rice. "Steamed foie gras and sea urchin" The steamed egg is tender and smooth, and the foie gras and sea urchin enhance the flavor. The last dessert was "Sesame Ice Cream", which had a rich black sesame flavor. After eating the hot food, it was perfect to have a cup of ice cream. #foodie #HongKongFood #hkfoodie #hkfoodblogger