High quality creative chef

The izakaya is mainly served by the chef. You can watch the chef's exquisite cooking skills before the meal. The background is complemented by cherry blossom trees. The wooden decoration is full of Japanese colors, and the dining environment is comfortable. Diners choose to use chopsticks first, which is quite characteristic. The ingredients are fresh and the food furnishings are thoughtful. The appetizer was smooth and fresh seaweed tofu, the jellyfish sashimi was crispy enough, and served with grapefruit juice for more freshness. Nagai Oysters The oyster meat is plump and smooth, with fish roe and grapefruit juice. Herring white seeds The taste is plump and sweet, melting in your mouth. Red eel with big toro The flesh of the red eel is delicate and fragrant, while the oil of the big toga is plump. The two tastes complement each other. Castor liver The meat is sweet and plump, the mouth is smooth, with soy sauce stains, fresh and tender, making people recall Seaweed Napoleon The appearance is attractive, with seaweed cake refreshing and smooth toga, topped with rich seawater-flavored seaweed. The master even used sea salt to create a snowflake effect, making the food more poetic. Matsuba Crabmeat Tea Bowl Steamed The crab meat is fresh and sweet, and the egg flavor is smooth. Hand-held sushi, pickled rice sushi with a variety of seafood, Hokkaido scallops, deep-sea pond fish, butterfly fish, real oysters, tuna akashi, Fukui sweet shrimp, star eel and sweet red sea urchin. The tamagoyaki has cream, the egg is sweet and smooth. The miso soup is light and salty, with a delicate taste. Dessert was sweet Jinggang honeydew melon and smooth ice cream, delicious and satisfying. #HongKongStoreVisit #Bayu #Tsim Sha TsuiFood #Izakaya #Chef's Order #HongKongMustEat #HongKongPhoto #HongKongFood #japanesecuisine #omakase #hkfoodie #hkfoodblog #hkfoodporn @yataki_hk Yataki 3/F, Fu Fung Hang, 2 Brandy Hin Road, Tsim Sha Tsui