Mong Kok Chef's First Sushi

This omakase upstairs sushi shop in Mong Kok has been recommended by many people. I can finally try it when I relax for dinner. Golden Vinegar Eggplant: Eggplant is very flavorful, taste sweet and sour, more appetizing. Thousand-cut radish: Refreshing, shredded radish marinated in a secret sauce makes the flavor of the radish more prominent. Lemon marinated sea jelly: Fresh sliced ​​sea jelly, added with lemon marinade, has the sour taste of lemon, but also with the unique fresh fragrance of lemon. Hokkaido scallops: Hokkaido scallops are big, very thick and very fresh. Cod: The surface has been roasted, so it has a roasted aroma, and this kind of fish has a stronger flavor Seafish: Roll up the garlic core with fish meat, which makes the mouth and flavors become more rich. Toro sashimi: Toro sashimi is wrapped in seaweed, and is also filled with rock salt, Japanese mustard, and basil leaves to bring out the oily aroma of toro. The real oysters of Akasaki Sushi are also known as Akasaki real oysters. Their oysters are big and plump and thick enough. The seawater taste is too strong, so they put cucumber jelly and basil flowers on the top of the oysters. It makes the mouth feel more fresh and refreshing when eating. Pine Skin Golden Snapper: Pine Skin Golden Snapper is exquisite, golden snapper is deep-fried, and its skin is treated with pine skin, making its skin more beautiful and easier to eat. Samba Sushi: Samba sushi, the fish flavor is more prominent. Deep-sea pond fish sushi: The flesh of deep-sea pond fish is delicate, fresh and sweet with an oily aroma. Aka Isagi Sushi: Fire-roasted Aka Izaki makes the fish more flavorful, and is served with a secret three-star marinade. Golden bream sushi: After lightly searing, its oily aroma is more prominent, and the freshness of the fish is improved. Middle Toro Sushi: The fish and oil flavor are more uniform, but you can still eat the melt-in-your-mouth mouthfeel, which is extremely satisfying. Silver sturgeon: The silver sturgeon is roasted in a fire, and the fish oil is forced out. It has a seared aroma and secret onion oil is added to make it more oily and fragrant. Seaweed Foie Gras Crisps: This is the signature dish of Hatsusushi, with goose liver mousse, topped with horse manure seaweed from Hokkaido Nemuro, and the bottom crisp is fish-flavored dried squid. Black Truffle Matsutake Crab Chawanmushi: The egg is steamed very smooth, and there are black truffles inside to add to the aroma, and the main character, the Matsutake crab, gives the steamed egg a fresh and sweet taste of crab. The bean curd soup contains kelp and tofu, which is well seasoned. Black sugar ice cream: The black sugar flavor is very prominent, the milk flavor goes well with the black sugar flavor, it's refreshing enough. #omakase #omakasehk #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #photopics first #eatgoodfood #foodie #photooftheday #bigmouth in Mong Kok