The thirteenth course was Grilled Managatsuo. Continuing the tuna feast after having the lean and medium fatty piece, this time it was the prime fatty belly, with the rich and intense fish oil and flavours permeating throughout and the silky soft texture irresistible. This technique could bring forward the wonderful taste of the tuna and matching so well with the umami notes of the soy sauce. The eleventh course was Akami Zuke sushi, with the chef cutting the lean tuna and then marinated briefly in soy sauce. The sea urchin sauce supplemented both with colour and additional umami. The interesting pairing together with the small white shrimps provided a contrast in texture, with equally sweet flavours. The chef had taken out the meat from horsehair crab and the stick from the leg so making it easy to savour without worrying about the shell, and its sweet taste was amazing. The tenth course was Kegani and Shiro-ebi. The chef had cut the ark shell in a butterfly shape, then meticulously sever the fibre so making it crunchy on the bite yet not in any way rubbery. The medium fatty tuna had my preference balance, not too fatty and with wonderful umami. The Japanese butterfish was smoked to give a delicate woody aroma which complemented well with its own flavours. The grey prawns are a prized ingredient, with very sweet taste. The eighth course was an assortment of sashimi, including Shima-ebi, Ibo-dai and Chutoro. A special premium ingredient I recommend to try it out. Compared with botan-ebi the texture was also crunchier. First time I had tried the angel prawn, and biting in there was a wonderful sweetness that really surpassed most of the prawns I had experienced. The chef also added two slices of brussels sprouts too. The shark’s fin was a pleasant surprise, soaking up the taste of the broth beautifully. However, the two small pieces of liver was bitter and not my favourite.
The abalone was cooked perfectly, with an easy-to-chew texture and on each bite the umami flavours seeped through. The sixth course was Awabi with Fukahire. The richness of taste, with the marinade fully infused, and the clever addition of some finely chopped chives on top, made me exclaimed ‘Oishi’ in front of Chef Kami. The fifth course was Ankimo, with the monkfish liver showing the great texture, essentially melting in the mouth. The texture on the bite was amazing, with a bit of crunchiness and the finishing sweetness made this a wonderful piece of sushi.
#Sushi kami hk plus#
The shiny sheen from the flesh, plus the silvery skin, already indicated that it was very fresh. A premium fish, the texture was soft and got a very sweet taste. But the true highlight would be the kelp grouper. The flounder was delicate in taste with a nice bite, with the torched engawa delicious, fragrant from the revitalized fish oil. The third course comprised sashimi of Hirame and Kue. The bamboo shoot was seasonal and tender as well. The Japanese smelt had been deep-fried and then marinated with vinegar, having a bit of sour to increase appetite, with the pickles on top showing Chef Kami’s attention to details. The octopus was very soft in texture, without any hint of rubbery, with the marinade fully absorbed and flavourful. The second course was Tako and Wakasagi with Takenoko. A good start to warm the stomach for the meal. The taste is mild and delicate, with some menegi and tomatoes added to bring up the flavours. Pre-ordering the Hyoko Omakase Menu ($2280), the first course was Porcini Soup.
It is quite amazing to see full-house in this serving time, apparently testimony to its popularity and the return of diners after the peak of this wave of pandemic. There are a few private rooms on the back as well.
#Sushi kami hk windows#
With windows overlooking the Central skyline as background, there are three chefs busy preparing the dishes behind the counter, which can accommodate ten customers. a bit of waiting for customers of the last round to leave and clean up, I was seated at the far end of the sushi counter, served by Chef Kami himself. Stepping out of the elevator I could already see people queueing, and after. This sushi restaurant is located in 18 On Lan Street Central, and with no dinner allowed yet the restaurant had arranged three seating, which I had booked the one starting at 1:30pm.
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