The great hides in the city! High Quality Omakase in Central

𓇧 Previously introduced the stylish izakaya make wine shop in Central SOHO area. This time I visited their sister restaurant Decree by T Ling to try the 17-course lunch chef-served ($880). 𓆩 Sweet shrimp donut Sweet shrimp tartar mixed with shrimp paste and bran granules stuffed donuts, topped with reduced salt caviar, the overall sweet and fresh taste, check-in and delicious. 𓆩 Charcoal-grilled sturgeon smoked caviar Charcoal grill the skin of anchovies for a long time and use them for smoking the body after the fish oil is released. There is no burnt taste because there is no musket used, and it can bring out the smoky aroma. Served with sprouts sprouts and smoked caviar. 𓆩 Fresh sashimi sushi The scallops from Hokkaido are fresh and big, sweet and fresh! 𓆩 The king of deep sea pond fish Lightly roasted to bring out the fish oil, the meat of the pond fish is crispy and gluten-free, top quality. 𓆩 Black perch The anchovies are fresh, with homemade grapefruit pepper, the flavor is enhanced, praise! 𓆩 Crab meat, branch beans and tofu Espuma Hokkaido matsutake crab mixed with branch bean paste and a small amount of mayonnaise, Japanese silk tofu for espuma, and finally put some ground skin, exquisite and unique. 𓆩 Slow Cooked Mussels Bitter Cabbage Cook the sauce with slow-cooked mussels in water with cream and garlic, add ground skin to enhance the taste, serve with bitter cabbage, topped with small cherry leaves (like coriander fresh flavor version) 𓆩 Gillette Oil Shop with citrus cheese The oil shop is black squid from Hokkaido, made into half-cooked Gillette fried fish, the fish has more oil than trolla. Served with candied tangerine cheese sauce and a little bamboo charcoal sea salt, refreshing and refreshing. 𓆩 Grilled BB Silver Snapper The fish meat is very tender and fragrant, full of freshness. 𓆩Mackerel seaweed roll Thick and plump mackerel, wrapped in seaweed rolls, is delicious and filling. 𓆩 Naked Wild tuna weighing up to 200kg from Shizuoka Prefecture. Ripe for 18 days, ripening days enough, the sourness breaks down into freshness, very fresh. 𓆩 Beef Shoulder Lettuce Roll Remove the red wine slow-cooked beef shoulder, add duck liver and beef liver mushrooms and fry, then pour on mayonnaise and horseradish shavings made from slow-cooked Japanese egg "Hyo". 𓆩 Pan-fried Mayou with salted fish and onion oil sauce Wild Mayou reserved fish scales fried until crispy, served with Mayou salted fish sauce and onion oil. Add the remaining sauce to a mouthful of sushi rice and mix well, a bit like the way of eating risotto, very special! 𓆩 Big Toro Gluten but very plump, also from wild tuna ripened for 18 days, rich in oil, once you enter the mouth full of oil flowers. 𓆩 Seaweed The uni from Hokkaido, sweet and tasteless, seaweed lovers expressed extreme satisfaction! 𓆩 Sashimi cake A special royal dish. Paste the sashimi to make a flour-free cake and bake for 2-3 hours. So the mouthfeel is the smoothness of sponge cake, but the taste is seafood. The pre-Edo recipe, very special, must eat! 𓆩 Dry flowing small rolls The gourd melon is dried in the sun for 3 days, so it is called drying. Cooked with Japanese black sugar for a sweeter taste, so balance it with a bit of wasabi. A very special heart dish. 𓆩 Snapper soup Sautéed with sturgeon skull with vegetables, beat into juice and then strained, no cream was very creamy, full of collagen! For this price, you can eat 17-course Omakase in Central, with top-notch coloring and unique dishes. The cutlery and furnishings in the shop are not lacking from brands such as Versace and Hermes, which shows that the shop wants to create a dining environment with both privacy and high quality for guests to enjoy their food. Excellent value for money, worth visiting again! 📍Foco 22/F, 46-48 Kok Lin Street, Central #foodie #HongKongGood Places #hkfood #LocalTour #Omakase #omakaseRecommendations #CentralFood #hkfoodblogger