The chef gives you five stars, and the Japanese chef will accompany you

Restaurant: Beidou (Kowloon City) Address: Shop B, G/F, 59 Fuk Lo Village Road, Kowloon City Enjoy the last holiday before joining the job, I went to this 4-month-old Beidou izakaya in Kowloon City to eat Omakase🍣. There is also a Japanese master who has been in Hong Kong for nearly 30 years👨🏻‍🍳 There are 3 Omakase packages to choose from, I chose the middle "dou" set, the price is 680🤪, let me introduce the food one by one ✝️ Prepaid: There are ginseng, yam and carrot pickles, since they have been pickled, so the entrance is sweet and sour and appetizing, the materials are superior, hitting the first shot🤟 ✝️ Appetizer: Shizuoka cold spinach, the spinach compressed into a cylinder, with white sesame and sesame sauce, another tomato accompaniment, delicious but quite surprising 🥰 ✝️ Soup: Japanese broth (Dashi), in Japanese cuisine has an indispensable position, can be called Japanese flavor DNA, drink rich and fresh, inside there is a plum, while drinking broth while eating plum, just get a balance between salty and sour 👍 ✝️ Sashimi: Fresh fish arrived in Hong Kong from Toyosu, Japan, made into a series of sashimi presented to diners, first came in the original Hokkaido scallops with chopped onion and lemon juice, bright color, full and fresh, no need to dip sauce is very fresh 😋; then came in the deep sea pond fish and red body tuna; special mention after the grilled large toro sashimi, wrapped in seaweed, inside sandwiched with small pieces of Wasabi, fat absorbed by seaweed, a bite into the mouth has an instant feeling, the aroma of grilled fish slowly spread out with the oil, Oishi ~ ~ ✝️ skewers: fried skewers from Osaka, usually fried food often, sashimi often eat, made into fried sashimi fish you have ever eaten 😎? Golden snapper, herring, Japanese snails, matsutake crab tongs, each is fried and served, put in the mouth is still hot to the mouth 🥵, and my favorite is the pine leaf crab tongs, there are some mustard seeds on top, eat a little spicy 🤏, the outer layer of crab meat is thin fried fragrant, bite open the crispy outer layer has a strong contrast of sparse and refreshing crab meat🤤 ✝️ Combination: The meaning is a simple and small portion of the dish, it turns out that the thick soup half-cooked lobster with seaweed, the lobster meat is very big 🦞, refreshing and bouncy, seriously bite the meat, plus the grilled seaweed is more rich, with the soup together to eat more delicious ✝️ Food: You can choose their tea-soaked rice or vegetable udon, I chose tea-soaked rice. Using brown rice tea as the tea base, adding mint, shredded seaweed, sesame, egg flower, etc. and mixing well, it tastes savory and filling, with a faint brown rice tea aroma, which is quite characteristic🥢 ✝️Dessert: Finally, there is Shizuoka Prefecture's honeydew melon, the local climate is warm, longer daylight hours, very suitable for growing honeydew melon, and in order to have better nutrition than honeydew melon, a vine usually only harvest one precious honeydew melon, so although only eat 3 pieces, but I believe the price is not cheap, very sweet ah🤩 The Japanese master talked to me a lot, from Hong Kong and Japanese culture to medical care, life, etc., and taught me a lot of Japanese. I'll talk about it again when I have the opportunity😆 #where to go in December #romantic date restaurant #I miss #foodie #station writer #affordable hotel #buffet strategy #summer destination