There is finally a high-quality omakase in North Point

🇭🇰| North Point - RUMI Rumi

📍 North Point, G/F, 41A Kam Ping St, North Point Tung Fat Building, Block C

North Point French and Japanese fusion dishes, textbook level fusion, teach us what is called harmony, taste harmonious and nothing missing 👍🏻 And they do omakase, will change the menu every season, already looking forward to! Totally great value for money

𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥

10-courses dining $598pp

✨ Fish Bone Tuile with Chu Toro Tartare

French fish bone Tuile is beaten out of fish meat and made into fish bone shape
Sandwich with tuna tatar mixed with Italian sour beans for a richer layer of flavor

✨ Burrata Cheese with 3-Year Aged Japanese Red Vinegar

Burrata cheese with a sauce made of 3-year-old red vinegar has a soft and comfortable taste. This salad tastes refreshing and comfortable and easy to eat. The sweetness of tomatoes, the sourness of red vinegar, and the salty Burrata Cheese achieve a harmony between them, forming a strong contrast with regular salad vinegar and grapefruit vinegar🆚

✨ Sea Urchin Chilled Chawanmushi with Cauliflower Puree

Seaweed, eggs, it turns out that such exquisite tea bowl steaming can be made
Using Hokkaido seaweed is already very creamy.
The next layer is a moose beaten with white cauliflower, silky and refreshing
. The bottom layer is seaweed steamed egg made from a mixture of seaweed and eggs, and every bite is rich seaweed flavor. And its container, the original seaweed shell, breaks tradition and breaks the taste limit of the ultimate work.

✨ Pan Seared Scallop, Ponzu Beurre Blanc, Scallop Sauce

Lightly fried scallops with three sauces, especially in pistachio sauce, grapefruit sauce, etc., mixed together blended well😌 Paired with grapefruit juice marinated salmon caviar, taste with grapefruit flavor of salmon caviar, taste sweet and sour and special.

✨ Charcoal Grilled Sanma

This year's saury is a plump year, the oil is very fragrant, the entrance is not greasy, but a kind of bacon full feeling. Rolled up and sandwiched with octopus liver sauce, the taste is richer and the taste is also enhanced.

The master lightly grills the fish with charcoal before serving. The taste of charcoal will remain on the fish.

The Italian tomato lemon juice at the bottom would go well with fresh fish, let alone the seasonal squid?

✨ Pigeon Gyoza with Chicken Liver Pâté and Mushroom

Breast pigeon legs, chicken liver sauce, mushrooms wrapped into dumplings, rich in oil.
The woody fragrance of cypress penetrates deep into the dumplings, which makes the taste even deeper. A touch of the sauce and the flavors instantly become balanced.

✨ Abalone with Handmade Cavatelli Pasta

Japanese bacon, a sauce made of bacon liver, the bacon flavor is very good.
Handmade spaghetti Cavatelli, each grain is kneaded by the master himself, the mouth is smoky, thick, very crunchy, along with the asparagus grains together, the taste is more delicate and differentiated.

✨ Fatty Tuna Futomaki

Served with the soup is the tuna rice roll, the fish meat inside is very juicy, full of freshness, chewy elastic 👍🏻

The sushi rice was done particularly well, the rice was solid and not too sticky
. The rolls have other side dishes and the spiciness is what enriches the whole roll.

✨ Matsutake Chicken Soup

Matsutake clear chicken soup is fragrant as soon as you open it, the aroma of matsutake comes first.
The drink also has a perfume flavor, the chicken broth flavor then arrives, the taste is refreshing and not greasy at all.

✨ Seasonal Dessert

They don't even care about desserts at all!
Rosemary, butter cream, caramel together made into ice cream, silky smooth, unique taste. Served with sautéed hazelnuts and seasonal mandarin and mandarin sauce, the dessert further embodies the soul of this French-Japanese fusion.

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