Causeway Bay㊙️ Chef's Office～Heavy Room

"Shigefusa" Japanese Restaurant is located on Caroline Hill Road in Causeway Bay. Their main dinner menu is the Omakase, which costs $1580. You can enjoy 16-17 dishes, all freshly prepared. The chef carefully selects the highest-quality ingredients daily before serving them to guests, ensuring you'll be pleasantly surprised. The dishes may vary from day to day. Tonight, I made a pilgrimage with friends, and every dish was of exceptional quality, a visual and palate-pleasing delight. 😋

✨Hokkaido White Wine Jelly Tomatoes | Crab Meat and Sesame Spinach

Both appetizers were refreshing and delicious. The tomatoes were incredibly sweet, enhanced by the flavor of the white wine jelly. The sesame sauce complemented the spinach perfectly, complementing the sweetness of the fresh crab meat.

✨Hokkaido Shochu Oysters

This variety of oyster is incredibly plump and creamy. Paired with yuzu jelly, Hokkaido salmon roe, and sea grapes, it further enhances the oyster's sweetness.

✨Kagoshima Sea Bream with Japanese Mullet Roe

The sea bream has a smoky, firm texture and a fresh flavor, and the salty, fragrant mullet roe further enhances the fish's flavor.

✨ Seasonal Pacific Saury | Snow Crab
A Pacific saury is a must-try in autumn. It's plump and full of fish oil, paired with ginger, scallion, and soy sauce, creating a superbly fragrant fish flavor. The snow crab legs are already shredded, and the shredded crab meat and roe are incredibly delicious.

✨Kobe A4 Beef Sashimi
The Wagyu sashimi is marbling with the aroma of beef fat. It's paired with purple onions, Japanese chives, scallions, egg yolk, and sour sauce for a sweet and fragrant flavor that will leave you wanting more.

✨Braised Naotian
Naotian is a rare cut of tuna near the tuna's inner rim. Its meat is exceptionally tender and rich. After being seared, the fish's oils are fully released. Paired with crispy seaweed, perilla leaves, medium tuna belly, and sautéed sea salt, the dish is bursting with the freshness of the fish.

✨Braised Abalone
Slow-cooked for over ten hours, the abalone is tender and smoky, yet incredibly flavorful. Paired with a rich abalone liver pâté and radish, the flavor is even more pronounced.

✨Fried Kiss (Sand Barracuda)
The tempura kiss fish has a crispy exterior and incredibly tender flesh. Paired with the restaurant's carefully prepared vegetable sauce, a drizzle of lemon juice creates a unique visual effect, creating a unique color change. The sweet and sour sauce pairs beautifully with the sand barracuda.

🍣Longhorn Shrimp
Longhorn Shrimp are large, chewy, and sticky, bursting with the freshness of shrimp. Marinated overnight in kelp broth, they enhance their fragrance.

🍣Hokkaido Hokkaido Scallop
Scallop is incredibly refreshing, thanks to its freshness. Paired with fresh yuzu peel, the flavor is even more vibrant.

🍣Pike
The skin is seared to release the oil, resulting in a plump, tender fish. Paired with Hokkaido miso sauce, it's sweet and delicious.

🍣Tendon
The tendon is incredibly fresh. Marinated in soy sauce, it has a slightly salty, briny flavor and a soft, smooth texture. The yuzu peel and wasabi add a refreshing flavor.

🍣Hokkaido Sea Urchin
The sea urchin has a creamy texture. Sweet and fragrant, it melts in your mouth, paired with French black caviar for an even more refined and elegant flavor.

✨Fish Broth
The milky white broth is made from over 30 fish heads and bones, simmered for five to six hours. It's first filled with gelatin, and the addition of vegetables and mushrooms absorbs the broth's umami flavor, making it both delicious and refreshing.

✨Shizuoka Honeydew Melon
The sweet honeydew melon is served as a dessert, making it a perfect meal.

🏠Shigefusa (Causeway Bay)
📍Shop 18-19, G/F, 1 Caroline Hill Road, Causeway Bay

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