The best omakase in Hong Kong🍣 {Sashimi Section}

It's already the fourth time to eat omakase 😊 This is definitely one of my favorite shops 🥰 The last time I came was at the end of 2021, it's rare that the price has not increased after a year and a half! （笑😂） Home-brewed plum wine ($88) The home-brewed plum wine is full of plum flavor and slightly sweeter. Enjoy the addition of plum puree to add to the taste. Choose the richest set ($1880). Pay in advance: Tokushima white rice fish with sour sauce carrot puree, white plum mussels, Shizuoka sugar tomato water cloud 7 kinds of sashimi: Mie Prefecture Renna + Kagoshima Parent-Child Snapper The Murenai is more chewy, the more you chew, the more fishy flavour you get. A little bamboo charcoal salt has a freshness-enhancing effect. Parent-child bream has beautiful flowers and tender flesh. Pick the basil leaf flowers and eat them together. The taste is elegant and fragrant. Water octopus legs and suction cups The water octopus itself has a lighter taste, mainly seasoned by sour jelly, but it tastes great. The feet of water octopus are soft and chewy, and the suction cup is crispy. Iwate scallops + Miyagi red scallops The scallops and red mussels were very fresh and bursting with freshness. The scallops were soft and the red mussels were crisp and sweet! Black Musket The fish flavor is prominent, paired with the same heavier lemon soy sauce I think slightly masked the fish flavor. Nagasaki Ko Nagai Oysters The oysters are plump and full, with a prominent seawater flavor, a long aftertaste of freshness, and a little spicy sauce to stimulate the taste buds, which is quite special. Silver sturgeon The silver squid is rich in oil, and the skin is roasted to create an oily aroma. It is cleverly paired with wasabi stem paste to balance the greasiness. Hokkaido hairy crab There is no need for any seasoning, just the original flavor of the hairy crab is enough!