Rich ingredients and many varieties

I have eaten at the izakaya downstairs before, and this time I tried the Japanese restaurant upstairs. The restaurant is elegantly decorated and has 3 highly private rooms. It specializes in chef-inspired cuisine and only serves one Omakase set menu for dinner.

❄️【Cream】 ($1,680)

🇯🇵【Appetizer】
🔅Yuba: Japanese tofu skin, strong bean flavor and smooth;
🔅Sesame tofu: smooth texture, strong sesame flavor;
🔅Boiled conch: tasty and chewy;
🔅Sweet peas: Sweet and soft, save them for last.

🇯🇵【Tea bowl steamed bun】
🔅Sea Cucumber Steamed Egg
The steamed egg is smooth and has a mushroom aroma. The sea cucumber cubes are not only nutritious but also enhance the taste.

🇯🇵【Today's 6th tattoo】
🔅Ako Golden Samurai Oysters from Hyogo Prefecture
Oyster meat with sour jelly and Okinawa sea grapes, sweet and sour, with a richer taste;

🔅Isame fish roll
Fish fillets are wrapped in fresh seaweed and sprinkled with mullet roe powder. The meat is tender and has a salty and fresh taste.

🔅Flatfish
Served with grilled sole, homemade marinated salmon roe, sea salt and chrysanthemum petals, the dish has a unique flavor of grilled sole and fish oil.

🔅Hokkaido chestnut crab
The chestnut crab is fed with chestnuts, and the crab meat has a chestnut flavor. It is mixed with soil vinegar, caviar, gold foil and basil flowers. It tastes sour with the fragrance of basil flowers and a little salty.

🔅Slow cooked octopus
The octopus is well-seasoned and chewy, paired with the unique aroma of wood buds, the taste is a bit fresh and more distinctive;

🔅Bonito
After the fish skin is lightly roasted, the fish oil is richer and has a burnt aroma. It is served with seaweed tsukudani sauce and Japanese cabbage. The taste is sweet and the combination is very novel.

🇯🇵【Seasonal cuisine 1 item】
🔅Pumpkin buns
The pumpkin is steamed and then pureed, with chicken stuffed in the middle. It tastes sweet and goes well with the sauce.

🇯🇵【8 kan of jujube】
🔅Golden Eye Sea Bream Sushi
The taste is soft, tender and refreshing, and the addition of grapefruit pieces makes it more refreshing;

🔅Black Seabass Sushi
The texture is soft and refreshing, and the black truffle sauce makes the taste richer;

🔅Japanese silver cod
After being grilled, the fish oil seeps into the vinegar rice, which is tender and rich in fish oil. Pairing it with fresh seaweed can reduce the greasy feeling.

🔅Live Redback Sushi
The fresh redback meat is rich and fresh, and it is more delicious when paired with lime juice;

🔅Live Hokkaido Scallop Sushi
The freshness of live clams is refreshing, and bamboo charcoal salt makes the freshness more prominent and also brings out the sweetness;

🔅Botan Shrimp Sushi
The prawns are big and shiny, and paired with the roasted prawn heads, shrimp paste and shrimp roe, the taste is indescribable.

🔅Big Toro Sushi
The big toro is plump and fresh, and the light snow salt can neutralize the greasy feeling;

🔅Hokkaido sea urchin sushi
The sea urchin is whole in appearance, sweet and fresh in taste, and very memorable.

🇯🇵【1 volume】
🔅Tuna paste seaweed cup
Tuna paste and vinegar rice are served in seaweed cups, which is different from the common tuna paste hand rolls. It is both novel and unique.

🇯🇵【Suction】
🔅Fresh fish soup
The fish broth is made with clover, water shield and white fish. It has a sweet and fresh taste, and the addition of pomelo makes it even more refreshing.

🇯🇵【Desert】
🔅Yubari red meat melon and pistachio monaka cake
The Monaka mochi is served with red bean paste and pistachio ice cream, which is crispy and mellow, while the Yubari red-fleshed melon is sweet and juicy.

📍Frost Ying
2/F, The Galleria Hong Kong, 57 Jervois Street, Sheung Wan

#hkkol #kolhk #hkfoodie #hkfoodies #foodiehk #foodblog #hkfoodblog #hkfoodblogger #hkiger #hkiggirl #hkig #foodie #hkinfluencer #influencerhk #bloggerhk #hkblogger #hkfood #japanesefood #omakase #omakasesushi #Japanese cuisine #Japanese food #Sushi #sushi #sashimi #Sheung Wan cuisine #chef's office #Sheung Wan chef's office #Sheung Wan omakase #Frost Ying