A thoughtful and delicate high-quality chef

👨🏻🍳 Sushi Sangetsu (Causeway Bay)
📍2/F, The L. Square, 459-461 Lockhart Road, Causeway Bay

"High-quality chef's service"

This time I came to Causeway Bay to eat omakase🤤
Go to Causeway Bay Plaza 2 from Exit C of Causeway Bay Station and you will see the isolation of The L. Square. Take the lift to the 2nd floor and go directly to Sushi Sangetsu🫶🏻
Elegant Japanese decoration, even the facade has a sense of hidden backyard, super looking forward to it😸

L shape design, 8 tables in one row, 6 tables in another row,
The tables have been prepared one by one, very thoughtful.
The slightly yellow light gives a sense of comfort at home
After getting on the high chair, the female staff will gently push you in, and then prepare tea. I chose hot tea🫶🏻
The tea was not allowed to run dry during the whole process, very attentive🥹
After the chef was ready, tonight's omakase began😻

Pickled food
👍🏻🍽️Ginger
Presented in granules, different from the slices we usually see, the seasoning is just right, not too sour or spicy😋
👍🏻🍽️Yuzu radish
Cut into triangles, slightly sour with yuzu, slightly sweet with radish, very appetizing😝

👍🏻🍽️Tea bowl steamed
The chef's delicate care can be felt in the first dish🥹
The chef said that winter is coming, and the chicken soup is warmer than the customer's stomach. He made chicken starch and served it with a very smooth egg (I have never eaten such a smooth one!!), be careful to burn your mouth‼ ️There are also 2 chicken breasts (usually they are 榎, this one is tender!!), and Hokkaido corn (the core has been removed, it can be eaten as a whole😝)

👍🏻🍽️Ishigaki sea bream sashimi
3 ways to eat😻
1️⃣Served with Okinawa snow salt (use chopsticks to add salt first, not with the sashimi‼️🙈 otherwise it will be too salty)
2️⃣Served with shiso flowers (use chopsticks to hold it firmly from beginning to end, the shiso flowers will fall🤤), so fragrant😻
3️⃣Usually order wasabi and soy sauce😝
Add all 3😆‼ ️

👍🏻🍽️ Hokkien scallop sashimi
Different from the usual red edge, it is roasted with soy sauce🤤The texture is still chewy😻With yuzu pepper, it is slightly spicy, super delicious!!

👍🏻🍽️Saury sashimi roll
It feels so good to watch the chef's knife skills🤤No protruding seaweed edge, no protruding fish meat. Then add scallion sprouts and myoga, the aroma and the fatness of the fish meat, the chef said that it must be tasted once, I can bite it separately, wow, it is really delicious.

👍🏻🍽️Sakura-cooked octopus
The octopus is fatter and more chewy than usual😻It comes with sweet octopus sauce at the bottom. When you put it in your mouth, you can feel the octopus's suction cup, which hits your taste buds😻

👍🏻🍽️Shirako (winter limited‼️The more frozen, the fatter it is)
It's amazing. It's the first time I've eaten cod milt😝. The chef cuts it into pieces and puts them in your mouth. You put it in your mouth (they are all big🤣), and it won't fall apart. You can feel the sauce bursting slowly after eating it. The thick and creamy taste is combined with the sour grapefruit juice and the fragrance of onions. It's amazing😻

👍🏻🍽️Thick-cut Hokkaido scallops
Pinch it Seaweed, once you eat it, it's big and tasty😋

👍🏻🍽️Grilled sweet tai scales
The scales of the "Grilled sweet tai scales" were grilled until they were as crispy as potato chips, and then served with eggplant and okra sauce and raw seaweed. The sauce is flavorful, not salty, and healthy. You can eat it like this😝

👍🏻🍽️Smoked fresh bonito
Perilla flowers, scallions, fresh onion diced (Japanese fine-grained onions, I like spicy, with a sweet taste🤤)
After eating, the cheeks are full of fragrance🙈😋
💡After the bonito is dried, it becomes the bonito on the octopus balls we usually eat😝

👍🏻🍽️Kakigori
Female Matsuba crab, small size😝The crab roe is solid, and the taste is better when eaten. The crab meat, crab roe, and crab roe are eaten together, full of crab color🤤

Next is sushi🍣
Sushi Yamatsutake uses red vinegar😻The chef said it is a little sour, but it is delicious It will be too sour😝
The sushi is specially made by the chef, I order soy sauce and wasabi myself🫶🏻
The chef thought we were as casual as eating at home, so there was no special restriction that we must eat with our hands, chopsticks/hands can be used🤤

👍🏻🍽️White shrimp
The sushi made up of many small white shrimps😻 has a very special taste, both tender and elastic, and the meat is fresh😻😻

👍🏻🍽️Deep sea pond fish
The meat is thick and has few bones, the fish oil is sweet and delicate, so "fresh"😆‼ ️

👍🏻🍽️Cuttlefish
The chef cuts it into thin strips to improve the taste😝It looks similar to white shrimp, but the food is different😈It is the same as the original one😽
Cuttlefish: oval, wide, flat and small
White shrimp: pointed head

👍🏻🍽️Yellowtail (winter limited‼️)
"Eat winter yellowtail"
=Wild yellowtail, the fattest and largest among the yellowtail family
Yellowtail = Japanese Kanji
I usually love hamachi, this one is amazing🤤👍🏻

👍🏻🍽️Tuna fish
Fresh and tender😋

👍🏻🍽️Wild tuna
Dark color, firm muscles, strong fish flavor, sweet and oily🤤This one is from Aomori🤤
💡Winter is the season for tuna
Usually pink, it is farmed🙈🙈

👍🏻🍽️Pond fish
Different from deep-sea pond fish😝Pond fish is similar to mackerel and saury, and has a stronger fish flavor

👍🏻🍽️Black throat fish
Charcoal grilled black throat fish😝 is very special, other restaurants usually use a fire gun, but Sushi Sanyue uses charcoal🤤
At this time, you can smell the charcoal/smoky smell, which makes me surprised😆

End‼ ️
Just follow Sushi Sanyue facebook/ig, and like this post, you can get a free😝🫶🏻
👍🏻🍽️Sea urchin hairy crab salmon roe bowl
No need to add soy sauce, the salmon roe is sweet, scoop and eat evenly, easy to grab!! Very satisfying😋

Bowl (soup)
👍🏻🍽️Mutton soup
With mushrooms🤤Delicious and not salty

Dessert
👍🏻🍽️Hojicha milk jelly
👍🏻🍽️Black persimmon
Both are my favorite desserts😻😻
Hojicha has a strong flavor, first sweet, then with the sweetness of milk jelly, the whole is sweet but not greasy😋
Black persimmon is crisp and sweet!! Love it😆🫶🏻

This omakase not only satisfied my taste, but also taught me a lot😝
The chef and staff were very hospitable. It was less serious than the Japanese omakase and more like eating at a friend's house.
While eating and chatting,
the chef showed us some ingredients😝
For example, dried "wood fish" and peeled white shrimps!!

Eating sushi with your hands actually requires some skills🥸
📖Dip a little water (provided when serving sushi), hold the sides with your thumb, index finger, and middle finger, and hold the front with your thumb😝
📖Touch the tongue first‼ ️If the rice touches the tongue first, the sour taste will affect the original freshness of the fish🙈Chef's Tip: I don't like to use this method for Gunkan sushi, it will go bad😝

The chef was in charge of 2 tables and 4 guests that day,
and he didn't neglect any of them🫶🏻
The speed of each dish was just right, not too slow or too fast,
You can enjoy about 2.5 hours of slow life in your busy life🫶🏻
The ingredients are of high quality, and you can also see the chef's delicate craftsmanship👍🏻
This dinner is regretless🥹🫶🏻

Thank you for the hospitality🫶🏻

#鮨山月 #yamatsuki #yamatsukihk #师傅發办 #师傅發推介 #香港师傅發办 #omakase #omakasehk #注册酒店试睡員