High-level Omakase experience🍵🍣🥢

This high-quality Omakase in Causeway Bay is amazing with every dish, from appetizers to desserts, every bite is full of craftsmanship😍 ▪️Appetizers First served was the Okinawa water cloud, Japanese white sake jelly with tomato. This appetizer is really refreshing and appetizing, the water cloud is crisp, plus the aroma of white wine jelly, with fresh tomatoes, a bite, a kind of summer cool feeling. ▪️Sashimi The sashimi part has Iwate Prefecture oysters with vinegar jelly. The oysters are fresh and juicy. The vinegar jelly brings out a refreshing sour taste, which is very refreshing. Then to Guan Yisaki with rock salt, plus fresh grapefruit peel, the taste is sweet, the fish is tender. Then, the grilled crispy squid fillets were topped with dried anchovies and Hokkaido salmon roe, the freshness of the dried anchovies elevated the overall level. Hokkaido deep-sea octopus with basil flowers. The octopus is tender and the aroma of basil flowers complements it very well. The fire-roasted deep-sea pond fish with Japanese onion and mountain peach marinade. Hokkaido mussels with sea bath salt and sansho pepper. Mackerel iso roll with tea lotus and Japanese sprouts and onions. The mackerel is fresh and rich, and the fragrance of tea and sprouts is well matched. Brain Heaven is tuna top with tuna belly, middle basil with sautéed sea mussel salt, taste juicy oily, rich layers. The steamed bacon is marinated in sugar, miso, kombu and oil for two days. It is tender and served with liver sauce for a richer taste. Tuna with pumpkin soup balls is a component dish, the pumpkin soup balls burst in one bite, the sweet pumpkin flavor and the freshness of the tuna blend into one, very special. ▪️ Sushi 🍣 The sushi section was also amazing. The oily bream (BB warehouse fish) with soy sauce was scorched, the fish was tender, the aroma of the soy sauce enhanced the overall taste. The three-layered medium toga tuna loin is semi-fat and lean, with grapefruit pepper. The red and sweet sauce stained with fish back is full of freshness and flavor, and is very refreshing with the fruity aroma of fresh grapefruit peel. Hokkaido horse manure seaweed with Saga seaweed and Okinawa snow salt. Grilled right mouth fish side (plate of fish) with Japanese onion, the fish is grilled crispy on the outside and tender on the inside, the sweetness of the Japanese onion and the sautéed cherry shrimp bring out the crispy texture, really one bite after another. ▪️ Soups and desserts The soup uses thirty kinds of fish pot, plus dates and baby cabbage. The final dessert was a layer cake, which was layered, fluffy and moderately sweet. This meal is really super rich 😍 The master is very careful to introduce every ingredient throughout the process, a good dining experience! 📍Heavy room Shop 18-19, G/F, 1 Galleria Hill Road, Causeway Bay #hkomakase #omakasehk #sushi #sushitime #yummy #diningexperience #chef's serve #Causeway Bay #Causeway Bayfood #foodiegram #foodporn #igfood #iggood #foodpics