Experimenting with Unlimited Salmon Roe at a Sukiyaki Specialty Restaurant

It's been a while since I last had sukiyaki! I visited Shoubay in Causeway Bay, which specializes in Kansai-style sukiyaki. The restaurant features all counter seating, allowing diners to interact closely with the chefs and watch them prepare dishes on the spot—truly a feast for the senses! My friend made a reservation on OpenRice, which even offered a 20% discount! I ordered the Deluxe Wagyu Set ($980, with a 20% discount via OpenRice reservation). **Appetizer Trio** The appetizers of the evening included grilled abalone, mozuku vinegar, and crab roe tofu. My favorite was the crab roe tofu, with its rich and flavorful crab roe paired with salmon roe on top, creating a burst of double umami in every bite—pure bliss! **Sashimi Trio** The sashimi selection was chef's choice, featuring kinmedai, toro, and scallops that evening. All were incredibly fresh. I especially loved the scallops—two large pieces, tender and sweet! **Uni and Wagyu Tartare** Beautifully presented! To enjoy, mix the sweet uni, quail egg yolk, black truffle, and raw wagyu together, then place it on a crispy monaka wafer. The combination of flavors and textures was delightful. **Anago Chawanmushi** It's rare to see chawanmushi made with anago (saltwater eel). The anago was tender and boneless, and the steamed egg custard was silky smooth. **Grilled Beef Tongue** The beef tongue was thick and flavorful, paired with spicy grated daikon, scallions, and Japanese snow salt, adding layers to the taste. **Salt-Grilled Aged U.S. Ribeye** Kansai-style sukiyaki involves searing the meat before simmering. The chef seared the ribeye with beef fat, resulting in a delicate texture that almost melted in my mouth. Dipping it in the rich Ranou egg yolk enhanced the flavor even more! **Japanese A4 Wagyu Sirloin** In addition to the U.S. ribeye, the restaurant's famous wagyu is a must-try. The A4 wagyu had a perfect balance of marbling and meatiness. Pairing it with egg yolk and pearl rice helped cut through the richness. **Japanese A4 Wagyu Chuck Roll** This set was incredibly generous! After enjoying two high-quality cuts of beef, I was already quite full, but there was still unlimited A4 wagyu chuck roll to be had. We joked about whether the restaurant might lose money on this! The chuck roll was tender and free of sinew, with a slightly springier texture compared to the sirloin and ribeye—still top-notch quality! **Seasonal Vegetable Platter** The vegetable platter included a variety of options, even apples! The sweet and fruity aroma of the apples balanced the rich flavors of the sukiyaki nicely—impressive! **Overflowing Ikura Kamameshi** The ikura kamameshi was over-the-top! The chef first prepared the hot kamameshi with plenty of snow crab meat and black truffle (edamame could be added, but I skipped it as I'm not a fan). Then, the chef brought out a large bowl of overflowing salmon roe, letting us add as much as we wanted to the rice—achieving true salmon roe freedom! The kamameshi itself, with snow crab meat and black truffle, was already aromatic, but the addition of salmon roe made it even more savory and satisfying! The clear soup, enhanced with maitake mushrooms, had a lighter flavor. **Dessert** Dessert was melon paired with pistachio ice cream.