The ultimate delicious chef's office｜Chongfang (Causeway Bay)

Since the opening of the popular Omakase sushi shop "Heavy Room" in Causeway Bay, it has been well received, because the master searches the freshest seasonal ingredients, and unlimited creativity, different ingredients are very surprising, so every time you come to eat different delicacies, dinner price $ 1580 can eat 17 to 18 items, in Causeway Bay area is very high price ratio 👍 In addition, today I met the master replaced the new Japanese cutlery just airlifted from Fukuoka to Hong Kong, from sake cups, bowls and plates have been carefully selected, with various ingredients, hoping to make diners feel more refined, very careful 🫶 ▪️White Wine Tomato Jelly |Bacon Carrot Dip The two appetizers were fresh and fresh, the tomato jelly was very clear and sweet, the bacon was soft and flavourful after being slow-cooked for several hours, and with the sweet carrot stain, the appetite was instantly opened ▪️ Bai Zi | Use wood fish flower water, so that Bai Zi repel the fishy smell, and can add Bai Zi outer layer crispy, inner smooth taste, with orange vinegar carrot puree, onion, freshness overflowing ▪️Kyushu Hippopotamus | Fresh and crisp, with pepper powder and rock salt for added freshness ▪️鰆 | Fish skin is more rich by grilled fish oil, with Samsung marinade and sprout onion, with a little savory taste is excellent ▪️Hokkaido Big Hairy Crab | Using more than 10 pounds of hairy crab, crab meat freshness crab legs are super plump, the mouth is full of crab meat aroma ⭐️ Sashimi Napoleon, looks like Napoleon so layered, so it has this name ▪️ Slow-cooked dried anchovies with French bread | Rich and oily, sweet and fragrant to an extreme ▪️Brain Heavenly Toro Paste is super plump, the entrance is full of fish oil fragrance, with the best partner carrots, onions, placed in crispy dried squid slices, human delicious ▪️Brain-burning sky with middle toro basil leaves It's like eating a burger, crispy seaweed wrapped in sweet and hearty grilled brain Tianhe fish oil full of medium toga, sandwiched in the middle of basil leaves can neutralize the greasiness of the fish oil, super good ▪️ Sashimi Tempura and Cauliflower Sauce The outer layer of squid is crispy and tender, with the originally purple cauliflower juice fusion lemon juice, the chemical effect will gradually turn red, creative photo-taking great, taste sour and delicious with fried fish tempura, make the fish more fresh ⭐️ Sushi time 🍣 Hokkaido red mussels with grapefruit salt | Refreshing and fresh 🍣Right mouth fish | The light fish is served with soy sauce and shallots, very fresh 🍣Deep Sea Pond Fish | Richer oil after smoking and roasting 🍣Black Catfish | A rich fish flavor, plus grapefruit pepper flavor more layered 🍣Akashi Sauce Stain | The fish meat is sweet and fresh, with crushed basil leaves to add flavor 🍣Hokkaido Horse Manure Seaweed | Import Creamy rich fragrance super good ▪️Fresh fish soup Boiled for 6 hours with more than 30 strips, no seasoning is added, and finally white pepper is added, served with Inari udon, the soup is fresh and rich ▪️Dessert Japanese strawberries, super sweet and juicy, perfect 🏠 Heavy Room (Causeway Bay) 📍Shop 18-19, G/F, 1 Garouille Hill Road, Causeway Bay #HeavyHouse #Shigefusa #omakase #chef-served #Japanese food #JapaneseCooking #Sashimi #CausewayBayMustEat #Causeway BayFood #kol #koc #foodkol #foodlovers #blogger #foodblogger #food #foodie #foodlover #foodforfoodies #hkfood #hkfoodie #HongKongFood #CameraEatFirst #EatGoodEverydaySeries #LonelyGourmet #Commoner Middle-agedWomenFood Series