🌸Black Moon La Lune Noire. Cherry Blossom Festival🌸

#Sakura2024 #HongKongHotel #SignupHotelTestSleeper A few days ago, MM's dad took her to eat something delicious. Came to a restaurant in the heart of Central Eating Omakase (Chef's order) This Japanese restaurant called "Black Moon" La Lune Noire The chef carefully selects seasonal food Airlifted from Japan to Hong Kong every day The food is really high quality besides The restaurant's decoration, layout and tableware are carefully matched Cherry Blossom Festival in March and April "Hua Yingxiong" even decorated the restaurant into a cherry blossom forest🌸 There are cherry blossom check-in spots everywhere‼ ️📸 🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸 Before the chef serves each dish The origin of the ingredients will be introduced first. Taste characteristics and eating tips Let us learn more✅ We tasted the following delicacies: 🩷Water Cloud Vinegar The mizumo (seaweed) produced in Okinawa is sour and salty, with a refreshing and cool taste, and is very appetizing. 🩷Deep sea pond fish with sea salt and freshly ground wasabi. Just a little bit of sea salt can bring out the aroma of fish oil. 🩷Oysters from Akkeshi, Hokkaido - The large oysters are plump and satisfying to eat. Not only are they sweet, but they can also take you to the coast of Hokkaido in 1 second, giving you a full sense of happiness. 🩷Ark shell - full of seawater flavor, very refreshing 🩷Lionfish in soy sauce - It turns out that only giant wild hamachi weighing up to 8 kilos can be called lionfish🧐It is very delicious with sweet seaweed sauce. The fat content of the top belly is relatively high, and the fat is forced out by grilling it with a net, giving it a full fish oil aroma. 🩷Hokkaido hairy crab legs, sea urchin hairy crab meat - the chef carefully removes the hairy crab shell and eats the crab legs and meat. Sweet sea urchin is the secret to the freshness of hairy crab meat, making you feel like bathing in the sea🌊 🩷Japanese steamed egg with Hokkien scallops and seasonal firefly squid - It was my first time eating steamed egg with fresh firefly squid, and it turned out to be delicious. After talking to the chef, I found out the secret of making the steamed egg smooth🤭 🩷Sushi session to appreciate the chef's skills 🔸Bird Shell 🔹Needlefish 🔸 Peony Shrimp 🔹Chiba Prefecture Choshi (natural) tuna belly 🔸Horse dung sea urchin 🔹Sakura Shrimp Toro Hand Roll To be honest, the fresh food plus the chef's skills are really amazing 👍🏻 Everything is delicious, especially the ranked horse dung sea urchin, the sweetness of the sea urchin is unforgettable. The sakura shrimp toro hand roll also tests the chef's knife skills. It turns out that the sakura shrimp and tuna paste are very tasty 😍. Desserts 😍 🔸Fish, Shrimp and Tamagoyaki (Yaishan) Cake - It’s the first time I’ve eaten this kind of yam tamagoyaki that tastes like cake. It’s a very outstanding creative dish. 🔹Mizu Shingen Cake - Handmade dessert, very delicate in appearance, first-class taste, very suitable for check-in If I had to describe this Omakase meal in one word I would choose the word "fresh" Because whether it's sashimi, sushi or other food made by chefs I taste the "fresh" taste Reservations are required for Omakase because the ingredients are delivered fresh daily. Some premium ingredients, such as "horse dung sea urchin", must be ordered early in the morning. Currently, La Lune Noire is having an event🌸Hana-viewing Festival🌸 ✅Bring your camera 📸 to La Lune Noire to capture beautiful moments ✅Share your experience on IG/FACEBOOK ✅Tag official account @LALUNENOIREHK ✅Add the tag #花见 #赏花 ✅The 5 best photos will have a chance to have an extra meal for free during the designated period😍🌸 🌸Black Moon La Lune Noire. Hanami Festival🌸 🌸Event date: April 1st to April 30th 🌸 Black Moon (Central) 17/F, The Loop, 33 Wellington Street, Central #花見 #花赏 黒き月 La Lune Noire #jammchannel