《🍣Tseung Kwan O's new hidden Omakase🌟》

New restaurants are popping up all the time in Tseung Kwan O South. I never thought you could even enjoy omakase in Tseung Kwan O!♪(´ε｀ )🍣 This shop is located on the ground floor of O'Nan Coast, next to a cafe. It's simple and unassuming with just one door. But once you enter, you'll see customers and the chef. The interior is also simple and unpretentious~🤍🤎 🔻🔻🔻🔻🔻 The restaurant offers three omakase options: Aka ($950), Hon ($1080), and Yama ($1380). My friend and I chose the mid-range Hon (˃̶͈̀௰˂̶͈́)و - ✨Pay in advance First, the presentation is beautiful. The round plate has colorful stones placed at the bottom. We sampled radish and burdock 🥕, enoki mushrooms and spinach 🥬, quail eggs 🍳, and finally Agaricus blazei. I particularly appreciated the enoki mushrooms marinated in soy sauce and shichimi spice, which created a rich, layered flavor. The quail eggs were garnished with yuzu salt, a thoughtful touch. 🫶 ✨3 Sashimi Dishes All three sashimi dishes were made with authentic ingredients! First, there was the Hokkaido-exclusive sashimi 🐟, which had a refreshing and light flavor. Dipped in citrus juice, it had a sweet and sour taste! Next, there was the kobako snow crab 🦀. Since the female crab had just laid its first eggs, the flavor was a bit sweeter. The crab was only opened an hour before our arrival. Such meticulous preparation! ❤️~ Finally, there were oysters from Hirota Bay in Iwate Prefecture 🦪. They were tender and refreshing, and while not overly creamy, they had a light, sweet flavor. Even those who don't usually eat oysters will find this one enjoyable! 🫶 - ✨Sushi Seven-Piece Set ▫️Alfonsino: This sea bream is rich in fat. The searing enhances the flavor and makes it even more fragrant♪(´ε｀ ) ▫️Scallops: The chef cuts the scallops into fine stripes, allowing the lime juice and soy sauce to penetrate more easily. ✨ A little skill elevates the flavor!! ▫️Grey Cod: The roasted silver cod is incredibly fragrant and oily🫶 and melts in your mouth. ▫️Hokkaido Yellowtail: This is actually wild-caught hamachi, with a delicate, sweet texture and a rich, elastic flesh. 🥹~ ▫️Live Ark Shell: This was my first time eating scallop sashimi. The gray color indicates it's raw. The chef will tap it in front of you, and you'll see it shrink. It's so fresh! It has a crisp texture and is paired with lime juice. Amazing 😆 ▫️Large Toro: The toro is full of delicate fish oil, giving it a rich and delicious fishy flavor 🥰~ ▫️Hokkaido Red Sea Urchin: The last dish was seaweed and sea urchin sushi. I've always been resistant to sea urchin, but the chef really encouraged me to try it!! It turned out to be red sea urchin from Hokkaido. It wasn't fishy and was incredibly sweet. It completely restored my faith in sea urchin (˶‾᷄ ⁻̫ ‾᷅˵) - ✨Rolls Scallion Toro Rolls: Seasoned sushi rice topped with toro paste~ Added shredded yellow radish for a nice texture 🫶 - ✨Omiyori From Taiwanese farmed horse mackerel, cooked overnight, using the fish's own oils to bake 🐟 The skin is thin and super crispy! - ✨Sucklings Warm dashi broth cooked with snow crab shells 🦀 A subtle crab flavor 🥰 - ✨Dessert Ended with Kumamoto Akadama Melon 🍈 Fragrant, juicy, and sweet!! 🫶🥹 (The chef said if it's not sweet enough, they'll change it! 😂) It's definitely a Shiyi Melon 🥰 🔺🔺🔺🔺🔺 🔸Environment: 4/5 🔸Value for money: 4/5 🔸Service: 5/5 🔸Return rate: 4/5 🔸Waiting time: Reservations recommended - 📍 Akadama 🗺 Shop G07A, G/F, SAVANNAH Place, 3 Chi Shin Street, Tseung Kwan O - #Your likes and follows are my motivation 🙆🏻‍♀️ Like & Follow @mageatallday 👈 #NotHungryForOneSecond #mageatallday #meadTseung Kwan O #meadJapanese #meadTseung Kwan O New Taste #2023TravelWish #Hong KongDestinations