Lunch at Chongfang Causeway Bay, exquisite food

Today I went to Causeway Bay for lunch with my girlfriend. I miss Japan in the countryside. After thinking about it, I might as well go to omakase. However, it is a bit difficult to eat a chef's restaurant because it is very difficult to find a high-quality restaurant. Before the "heavy room", the old shop was already of super high standard. Now they have moved to a new shop, so of course they have to go and support it! Eating omakase emphasizes the food, environment and atmosphere The chef carefully selects Japanese seasonal ingredients, blended with skillful craftsmanship, the new shop decoration with a sense of mystery, the table with concave marble design, mysterious and fashionable, sitting at the bar table watching the chef making each dish, just like watching an artist making artwork, visual is a pleasure Lunch served by the chef of Japanese sashimi Items 12 to 13 are $598 Hokkaido white corn & chawanmushi White corn is a seasonal ingredient, eaten raw, refreshing and sweet. Tea bowl steamed, delicate and soft in the mouth ~ Golden Samurai True Oyster Real oysters with a little basil flower decoration, Golden Samurai real oysters are from Hyogo Prefecture, Japan, oyster flavor is rich, and has a unique sweetness of oysters, but does not lose the seawater flavor of the oysters themselves, refreshing taste, oysters freshness is the mouth lasting aftertaste ~ Pingzheng fish It is a summer season ingredient in Kyushu, the catch is relatively low, the price is relatively high. The taste is more sweet than oily fish, the oil will not be too greasy, and freshness, plus homemade salmon caviar, rich taste ~ Pond fish rolls The radish is a pickle of round carrots inside, which is very creative, which makes the aroma of pond fish fish more prominent, plus Kyoto five-color crushed sesame decoration, the finishing touch is sublimated ~ Middle Toro With the combination of Kyushu squid caviar crushed, the color of medium toro is already very attractive, the fat ratio is higher, the entrance fish flavor, and the oil is very sweet, after eating the mouth lasting sweetness ~ Stir-cooked bacon The slow cooking method is soft and cooked, plus the kombu cooking brings out the original freshness of the bacon, and the sauce is sweet and fragrant, showing the chef's skills Silver sturgeon Saikyo-roasted Saikyo pickled fish is then grilled directly, the sauce is made with white miso as a base, with wine, mirin, etc. ... seasoning, mixed into Saikyo pickles, retaining the traditional characteristics, is a classic Japanese cuisine ~ Sweet shrimp The sweet shrimp shrimp meat is crystal clear, fresh and refreshing, the shrimp head paste is burnt, sweet and fragrant, then served with purple flowers. The chef said to eat one bite at once, as it turns out, the taste is distinct ~ Hokkaido scallops It uses fresh sailfish, soft and elastic, plus bamboo charcoal salt, grapefruit peel crushed, feels very fresh ~ Smoked deep-sea pond fish The deep-sea pond fish has firm fat and tender meat, with Hokkaido soy sauce, spicy, and the taste is even more layered Grilled mackerel The fish is grilled to be crispy on the outside and tender on the inside, added with Japanese spring onions, and finally wrapped with seaweed, crispy and crispy Hokkaido red horse manure seaweed Light golden color, smooth mouthfeel, fresh and sweet taste, rich seaweed flavor, and no astringency, plus Okinawa light snow salt, can you come more portions, ha! Later, Handmade Inari Udon Udon from Akita Prefecture, Japan, the noodles are flat and long, smooth and delicate, simply paired with kombu broth, already delicious ~ At the end, we had dessert, yellow bean powder green tea fern cake, to end this lunch. ~~~~~~~~~~~~~~~~~~~~ 📍Heavy Room (Causeway Bay) Shop 18-19, G/F, 1 Galleria Hill Road, Causeway Bay ~~~~~~~~~~~~~~~~~~~~ . . . . . . #Causeway BayFood #CausewayBayChef's #OMAKASE #HongKongFood #hongkong #HongKongStoreExploration #BrandCooperation #hkkol #Register for July Hotel Sleeper #FoodGuide #FoodTour #hkfoodblogger #hkfoodie #hkblogger