天鮨日本料理 (灣仔)

After celebrating my birthday last year in the old location, finally I am back!

Better location compare to the old one. Love their Japanese garden at the entrance. Made me realize how much I miss Japan.

I am so excited for my dinner for weeks! They explain dishes in details, especially on the sources and origins of the ingredients.

Their speciality must be fish ageing! I still remember last time I was blown away and for having my first aged fish. I didn’t know you can age fish as well. The flavour is so tense and deep. That’s how I like it and you can only find the expert in Ten Zushi!


Hiramasa sashimi


Geoduck sashimi with geoduck tofu
It’s crazy they blend the gallbladder of the geoduck and make this tofu. Full of flavour! Interesting dish.



Octopus 2 way
They braised the octopus for hours with the radish. First slice without sauce. Second slice is with sea eel sauce. The radish is so good as it absorb all the juice.


Shima Aji



Abalone
So so so so good! Had same dish last time as well!


Threadfin with miso



Saba
Grilled first and the fat start melting. So much flavour!

lobster
Cook perfectly and really tender. The lobster paste is so rich!







Sushi is good as usual! Love the kinmedai! So delicate!

Squid with uni is the signature dishes. Uni is so sweet!

Bichotan grilled wagyu is new one! Melt in my mouth!

End the whole dinner with soup and dessert!

Overall, ingredients are in high quality. Still love the skill they have to age fishes. New location and interior design give guests a harmony, calm atmosphere. But if you pay attention to details, you will find there are some gaps between wood like the table and the counter.

Service is very friendly. The down side is I am the one to translate everything in English to my friend. Guess that’s why not many Westerners guests here. Wine keeps dripping onto our mat when they pour the wine. I know I am being picky but I do think they have potential to be even better or maybe get a Michelin star in the future. As a restaurant developing on their own, comparing to those big outlets famous one in restaurant groups or in hotels, Ten Zushi is doing a great job! I wish them elevating to a higher level and have a greater achievement in the future soon!

Lucky enough will have lunch there 2 weeks later woohoo!

Baked (中環)

After a while, i will want to go back to Baked. Just can’t get rid of the taste of the sourdough.

Just knew some name Baked serving the best sourdough in Hong Kong. I am not sure about if it’s true or not. But i do enjoy my every meal here.


OMG
I love to call it OMFG! I truly believe “OMG” is the impression they saw this dish for the first time. It’s a perfect combination. Truffle, mushroom, rocket, and poached egg on one of the best sourdough. Even tho it’s a big dish but i cleared it every single time!



The Big Boss
This is such a man dish. Seem like it got everything! Perfectly cooked steak with sunny side egg. A mouth full of flavour!

Hmmm…. Maybe should go back again soon!

馬車會所 (中環)

First time ever, got invited to Chariot Club for a lunch. Ok… it’s another wine blind tasting lunch. Chambolle Musigny village or 1er cru.


Thanks to Mr See. Menu is alrrady prepared. We add on one more dish - Angus Beef.


Grilled chicken liver
This is amazing! I can’t stop eating this. They just melted in your mouth! The texture is silky smooth.


Roasted Goose
Meat is tender and moist.


5 spices Deep fried Marmoreal Mushroom
This is a perfect dish to go with beer! Crispy and well seasoning.


Honey Glazed Pork Ribs with Black Olive
Good part of ribs which is not too fat. Meat is tender. Olive and honey match well.


Blanch Angus Beef
Very “beefy”. Serve with spicy soya sauce or satay dressing.


Prawn cook in soya sauce, serve with seared vermicelli
Well cooked fresh prawns. Love the crispy vermicelli soaked with all the sauce.


Steamed Humpback Grouper
First time to have this kind of grouper.


Braised goose feet and sea cucumber
A plate with Collagen! Pretty good decant dish but you know what’s missing? Abalone sauce!


Whole chicken cooked in soya sauce
The fragrance is amazing. But not the best chicken I have had.


Our wine

It’s a good place for free corkage, big group gathering with good decent Chinese food. Lucky enough to have someone arrange this lovely lunch!

鮨廷 (尖沙咀)

Tried their more luxury sooshi gold in Central. Got some time to have a quick omakase. Let’s try sooshi sushi this time.

There’s a la carte and omakase in weekends. I chose $598 omakase premium.

A simple salad before they serve 5 kinds of sashimi. All are quite nice. But the one impress me most is Taichiuo 太刀魚.


Taichiuo 太刀魚
Smell amazing after torching. My favourite starter.


Love this tempura as well! The batter is thin enough to cover the fish and asparagus. Very good seasoning and i wish i could have more.



Shima aji 深海池魚
Shima aji is always my favourite kind of fish. Fat, sweet. Love it.



Kinmedai 金目鯛
Normally the one i had is mainly meat with a bit of skin. Crispy skin add texture to the light, delicate fish.



Amaebi
Amazing combination with the shrimp paste! So sweet and so much flavour exploding in my mouth!



Toro Toro and Toro
O wow! What can i say? May I have one more? Just melt in my mouth!



Uni
Compare to the amaebi and toro, uni is average.



They asked if I am full and if i would like to have a handroll. Are you kidding me? How can I say no to handroll? I can skip dessert but not to handrolls!

They mixed minced toro, ikura, and crab, seasoning with 2 different soya sauce. Such a great match!



Ending with this hot, fresh soup with clams.

Very good value omakase. Overall i like the sushi better. I’d go for sushi omakase next time. And may just add on some sashimi

富臨飯店阿一鮑魚 (銅鑼灣)

Friends are hosting wine blinding tasting lunch at one and the only one Forum. Wine and good food! Count me in please!


Har Gou and Siu Lung Bao
Best har gou i have ever had.

This is the dish i keep reminding them to order. Bitter melon with salty egg yolk. OMG! It’s the best combination ever! All those flavour is liked a bomb inside your mouth! Can’t stop eating it!

dan dan dan dan!!!!! Famous signature dish! Duck feet and abalone. You know what the best part is? The abalone sauce! The intensity is not too thick or too watery like in some other restaurants! You can only find the best in Forum!


Pan fried grouper. Never go wrong with the special soya sauce.


Smell amazing! Maybe i want some beer instead of wine now.


Sweet and sour pork. Very crispy and the batter is so thin!

We also have their lovely soya sauce chicken, fried rice and beef fried flat noodles! All are great!



A lunch like this is what i want for every week.