🫶🏻The ultimate Edomae sushi experience delivered directly from Ginza✨ Michelin-starred🌟🍣🥢

Always be kind to yourself in life 🫶🏻 Every once in a while, I crave omakase ❤️, and this evening I visited a high-quality sushi restaurant in Harbour City, Tsim Sha Tsui—a top-kept secret in the sushi world!

Tsim Sha Tsui's hidden gem | A must-try Michelin-starred omakase! The Japanese chef 👨🏻🍳 uses simple techniques, showcasing the sashimi's natural flavors—bringing out the most authentic taste.

Our host tonight is Chef Yamaguchi 👨🏻🍳, who hails from Kyoto, Japan 🇯🇵. The restaurant is based on a prestigious Japanese restaurant: Ginza, Tokyo. Michelin-starred omakase 🍣🥢, so the quality is guaranteed!

[Ozense Omakase] Available at $1,780 & $2,480

SUMERAGI Sumeragi
🔸Prepay three items: Aichi Prefecture fig (fresh), taro yellowtail grilled with salted egg yolk sauce, and sweet ayu (savory, fragrant, and sweet)

🔸Two sashimi items: Hokkaido scallop (thick and sweet), deep-sea pond fish (tender, oily, fragrant, firm, and crispy)

🔸Grilled items
▪️Slow-cooked octopus🐙 (with yuzu pepper & wasabi)—a sushi shop specialty✨
▪️Grilled Hokkaido yellowtail (fat, fragrant, and tender) with radish puree (reduced greasiness)
▪️Grilled golden bream (tender, crispy, and smooth)

🔸Eight pieces of nigiri sushi
▪️Seishin Prefecture halibut Served with seared left-side fish (for added oil)
Slightly charred on the outside, tender and fragrant on the inside, it's filled with rich fish oil and melts in your mouth with a hint of crunch. ▪️Skinned fish (white, tender, and chewy, with a relatively mild flavor)
▪️Hokusai scallop (crisp yet springy, with a sweet and fresh flavor)
▪️Grilled sea bass (delicate, tender, and richly fatty)
▪️Large sea bass (a bit crisper, with a sweet and savory flavor after grilling)
▪️Mackerel (Edo-style: vinegar and salt-marinated) Tender meat with a salty and savory flavor
▪️Kagoshima shrimp (blanched and peeled immediately, fresh and chewy, crispy, and firm with a sweet shrimp flavor)
▪️Aomori Prefecture Oma tuna (wild-caught) aged for 14 days for a richer and more tender flavor
▪️Northern sea urchin (richer, sweeter, and buttery)

🔸Tamagoyaki (Edo-style) Dried shrimp and no flour for a smoother texture. 🔸Bowl (Red Miso Soup)
🔸Dessert (Yubari Melon)
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×××[Sushi Hisayoshi]×××
©Shop G111, G/F, The Gateway, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
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