Kowloon City High Quality Hidden Omakase ❤️🤤✨

                 —— Sushi wins Since the opening of the Tuen Mun Line, the Great Northwest Cow Cow seems to be more convenient to go anywhere You can also go to Kowloon City, which I might have visited once a year before This time I discovered this Japanese restaurant by Lin Chi Lin The facade is very minimalist Japanese design Because the door is not very obvious with a faint sense of mystery So when I saw it I wanted to go in and try it and it didn't disappoint in the end ❤️❤️❤️❤️❤️ 🐟Show Omakase 18th ($1280) (Images are arranged in the order of introduction) ✨Appetizers 🐟Slow Cooked Angler Liver Angler liver is also known as undersea goose liver In Japan it is still considered the quintessential human beings Slow cooked anglerfish liver served with orange peel wasabi and soy sauce It makes the whole dish more fragrant and neutralizes the greasiness of the fish liver. The fish liver tastes smooth ✨5 grade sashimi 🦪Japanese Mutsu Oysters Served with tomato basil leaf carrot puree juice and four seasons red So it will be a little spicy adding to the flavor layer The oysters are also very fresh and easy to enter the mouth creamy 🐟Smoked Mackerel with Purple Onion Smoked mackerel with homemade soy sauce purple onions The crust is slightly crispy, the fish meat is tender and delicious ❤️ 🐟Saury The crust has been coated with garlic oil and grilled The meat is very plump and full of fat After eating, there is a lingering fragrance in the mouth. Eat with the leaves It also neutralizes a very heavy fish oil flavor Finally, put colorful sesame love this ❤️ 🐟Mature 14 days big toga The ripening tow is actually dehydrated through air drying Let all the cells die and you will get a fishy smell So it will have a stronger flavor than other freshly fished fish Served with mustard seeds will not be very spicy a little savory tasty ~ 🦪Po-cooked bacon Used South African bacon slow cooked for 3 hours The meat will be soft and tender, and the sauce will be particularly flavourful The chef recommends eating the original bacon in the first bite The second bite is served with bacon liver sauce to enhance the freshness ✨Seasonal dishes 🐟Fried golden snapper The fish skin is fried together with the fish scales. The fish skin is crispy and the fish is tender Served with Himalayan sea salt and lime for a freshening effect Finally, with ginger sprouts to exotic and is sour ~ ✨6 pieces of sushi 🐟Squid The master's appointment to cut the squid into pieces can make it easier to enter and add texture The surface of the sushi is covered with grapefruit peel and long charcoal salt to enhance the freshness✨ 🐟Pike The surface of the sushi is coated with garlic soy sauce and caviar powder The fish meat is too much, and the taste is rich and salty and fresh🤤 🐟Real mackerel The surface of real mackerel is placed with sun-dried bay leaves and bay flowers Served with garlic soy sauce to make the flavor become multi-layered Plus the mackerel meat is plump and soft, the taste will be stronger and tastier ❤️ ✨Dai Cha Concentrated Sauce Tea Bowl Steamed There are fresh salmon caviar inside with tea bowl steamed rice The grains are big, and the broth is replaced with the thick sauce of Daji The whole tea bowl steamer is fresh and rich, and the steamed egg is smooth ❤️ 🐟Toyama Bay shrimp The white meat is actually the shrimp meat. The master said there are twenty on it The palate is tender and quite refreshing with red rock salt The freshness is more prominent than that of peony shrimp 🐟Mature 14 days naked tuna Served with wasabi stains completely not fat and gluten-free The fish flavor was also more flavorful than the usual tuna 🐟Smoked squid The squid itself is not too fishy but has a lot of oil The chef uses garlic soy sauce + fried garlic and raw garlic for seasoning With smoky cooking techniques to add flavor delicious ~ ✨Seasonal Cuisine: Edo-mae Yuko It looks like a piece of cake but it's not Since it is crab season it is actually made with crab meat shrimp meat and egg yolk which does not add any flour The texture is like cake and has a light freshness, which is very special✨ ✨Hand rolls: Onion tuna puree hand rolls The master will ask you to have normal/less rice🤭 The portion of onion tuna puree is large from start to finish There are also pickled carrots mixed with spring onion and sesame in the middle So the whole portion is full and very fresh ✨Soup: Crab meat and soy milk soup The soup is mainly boiled with crab shells and a little milk So the texture will be more smooth and tender tofu ~ Another most appreciated was the homemade "fishballs". Made of crab meat + white body fish meat, the taste is refreshing and bouncy It also brings freshness to the soup which is genuinely good! 🤤 ✨Fruit 🍈Hokkaido red-fleshed honeydew melon and Wakayama sword root persimmon 2 are Japanese seasonal fruit honeydew sweet Juicy It's the most fragrant and juicy honeydew melon I've ever eaten in recent years😍😍 Knife root persimmon is the first time to eat the taste refreshing are very sweet ~ Overall I didn't expect to find such a great omakase in Kowloon City!! I can feel the master's courtesy and care for food The entire Omakase process and service is at home The environment is very comfortable. I can really go back😍                  —— 📍Sushi Sheng G/F, 31 Longgang Road, Kowloon City                  —— #lamchelin #foodie #localtour #hongkonggoodplaces #kowlooncity #omakase #chef's #lamchelin_omakase #lamchelin_japanese #lamchelin_kowlooncity