High quality Japanese cuisine

Last time I went to a high-end Japanese restaurant with her on my sister's birthday, I got jealous when I got home, so I took advantage of her half-month hard exam, so I came with her for a super rich dinner to make her happy. In fact, in addition to feeling good food and good service, the restaurant's simple wooden design makes me feel very comfortable, it turns out at night with soft lighting more feel! The restaurant offers Omakase menu, but in the end I ordered a few foods because I saw a very attractive steamer pot. First comes the appetizer, the sashimi scallop salad, fresh scallops with refreshing scallop thread, good taste and feels very fresh and appetizing. Then came the cold bacon with truffle sauce, the whole large bacon thinly cut into slices, the bacon was super fresh but also very smooth, it felt like it melted in your mouth. It felt delicious on its own, and it was even better when dipped in a special truffle sauce. I didn't expect the truffle sauce and bacon to go so well together to bring out the freshness. Selected sushi platter (10 pieces), ten pieces of sushi are made by the master according to the season, so the ten kinds of sushi are very attractive, each piece is very fresh, my personal favorites are the Matsutake crabmeat crab paste sushi, toro sushi, seaweed sushi, and golden seaweed sushi. The most special thing is that each piece of sushi rice is small, so you can eat more of the freshness of the various sashimi. The MVP of dinner that day must be the A5 Wagyu Steamer Pot. The clerk put the whole steamer on the table and then helped me steam it. It only takes a few minutes for the Wagyu to be just steamed and cooked. The large pieces of A5 Wagyu fat have a distinct texture, which is more authentic when steamed. The meat is soft and has a super strong beef flavour. It can be dipped in egg batter to make it even more delicious. Don’t miss the bottom of the vegetables, tofu and mushrooms to absorb the meaty flavor of the wagyu beef, so it’s just as tasty. Finally, we had the Matsutake Crabmeat Hot Spring Egg with Sesame Sauce Cold Udon. The Crabmeat Hot Spring Egg was mixed with the cold Udon and eaten together. It was full of fresh crab meat and egg batter hanging over the bouncy udon. The taste was really rich. Originally planned to have an ice cream, but I was really too satisfied with the food, the stomach has no place, so leave it for next time to eat again! 📍3/F, Heng Wan, 66 Jardine Street, Causeway Bay