《Tsim Sha Tsui Japanese Food》Three visits to Sukiyaki Ise Bear are still of high quality

—— Sukiyaki Ise Bear🥩 Three visits to Ise Kuma - In Hong Kong terms, the sukiyaki here is extremely good value for money Without spending $700 per person to enjoy senior Japanese from Fukuoka Prefecture, Japan The sukiyaki feast personally hosted by the chef, Mr. Hiroichi Kuka There are a total of 10 dishes to eat full and satisfying and every time I come will keep the standard while there will be a little novelty worth returning The restaurant focuses on stewed with rich Kanto sauce based on the ultimate flavor of wagyu beef The concept combines Kansai sweet gum roast with the chef's exclusive cut (condiment sauce) secret recipe Insist on selected ingredients from different origins in Japan - specially sourced olive wagyu beef from Shodoshima, Kagawa Prefecture, Japan and introduced Kyoto Hime beef from a ranch in Ayabe City, Kyoto Prefecture With quality Wagyu beef as the focal ingredients, even the selection of rice, eggs, seasonal vegetables, etc. are specially sourced from the top varieties of Japanese prefectures Every time I sit at the bar dining seat is the happiest because I can see the Japanese chef Impromptu cooking Personally introduce the origin and type of food It's like being in Japan ✨Sukiyaki Set - Le ($680) Appetizers 3 items 🍱 Fluorescent Squid The entrance is sweet and plump, and the bite is bouncy and savory with seawater saltiness The bottom is accompanied by broad bean tofu smooth and delicate, the bean flavor naturally goes well with the squid inexplicably 🍱 Carrot dip with Japanese cabbage with salmon roe The carrot stains are crisp and slightly sour, which brings out the fresh and sweet flavor of Japanese cabbage The salmon roe burst juicy savory layered rich 🍱 Onion Cherry Shrimp Squid Cake Tempura Love this fried very crispy fried powder thin crispy cherry shrimp brings rich freshness The squid cake is elastic and balanced with sweet onions Steamed food 🍣︎ Abalone Sakura Glutinous Rice Sushi This way of eating is quite special - cherry blossom leaves wrapped in glutinous rice sushi with burrito sauce The smoked and tough sushi is wrapped in tender bream. It has the aroma of cherry blossom leaves when you bite into it The sauce makes the whole more smooth and salty plus the slightly spicy mustard salty with a hint of floral A4 Wagyu Sukiyaki Every time I eat Wagyu there, there will be a paper copy of the source of the Wagyu beef Ensure the place of origin while enjoying quality quality Wagyu beef with peace of mind 🥩 Kagoshima Black Wagyu Beef Broiler Melting in your mouth Extremely rich meat flavor, even and delicate distribution of oil, full and full of juices The beef fat brings out bursts of milky and sweetness when it melts 🥩 Kyoto Hime Beef Sirloin Female black-haired wagyu beef selected from a ranch in Ayabe, Kyoto Prefecture has a low melting point The meat is delicate and tender, the beef melts on the tip of the tongue with a light bite, the oil is fragrant and moist Not greasy, bright and rich beef flavor 🌟🌟🌟🌟🌟 🥚Japanese eggs The restaurant offers Japanese certified Hyogo eggs as a toss and cloud egg white The egg is rich and cloudy protein - the egg white is beaten into a cloud-like fluffy Egg yolk is used to mix beef for smoother ☁️ Four condiments are available at the same time: black truffle sauce, grapefruit, mountain anemone and kelp marinade Greatly improves the taste and taste of beef and can relieve thirst🌟 🥬 Japanese wild vegetables Selected top seasonal vegetables from all Japanese prefectures - including Kyoto spinach + Kyoto grilled tofu + Yamagata mushrooms + Shizuoka Prefecture Amela tomatoes + corn gluten and more Especially Amela high sugar fruit tomatoes delicate and juicy sweet and sour balance Juice bursts in the mouth and the natural fruity aroma is prominent 🐣 The ultimate egg cover rice The most anticipated rice every time - using a mixture of Japanese Hokkaido Yumemi rice and ancient rice The texture is smooth and sticky, with more crunch than usual white rice Yumemi rice is the highest quality rice species in Hokkaido; there are not many rice products in ancient times But containing a variety of vitamins is rare and valuable rice Using the yuzu cooking method (a roasted vegetable method in which ingredients such as soy sauce, mirin and other ingredients are cooked together until they are sticky) makes the rice absorb the aroma of kombu broth and soy sauce Along with the egg mixture after mixing smooth and fragrant slightly salty and sweet happiness overflowing dessert 🍡 Honeydew Daifuku - Daifuku has a thin and soft skin. The honeydew melon is extremely juicy and sweet I didn't expect it to go well with red beans. The sweetness is moderate 🍡 Lemon Marinated Sweet Potato - The sweet potato is soft and slightly sour and lemony 🍡 Agar sugar - delicate and sweet 🍡Hojicha - Hojicha is rich in aroma and has a slight roasted taste that can relieve thirst —— 📍Sukiyaki Ise Bear (Tsim Sha Tsui) Shop 13, G/F, Kai Yuk, 8 Minden Road, Tsim Sha Tsui —— #lamchelin #foodphotography #Tsim Sha Tsui Food #Sukiyaki #lamchelin_tst