[2025 Hong Kong Restaurant] Travel Guide for 杣 - YASHIMA (Updated Aug)

This Japanese restaurant is located in Sheung Wan and specializes in kaiseki cuisine. The restaurant is themed after the Zen garden of Kyoto, making it feel like you are in Japan. The head chef is a Japanese master who once worked in the one-Michelin-star Edomae sushi restaurant in Tokyo, so his cooking skills are absolutely guaranteed. . 📍Dinner - $2680 . 🔹Appetizer 🔸Baked Ise Lobster Head The Japanese Ise lobster head has a delicate and elegant sweetness, paired with the tender and juicy Hokkaido white sea urchin, accompanied by sweet mayonnaise, and the perilla flower has a unique aroma, which can highlight its sweetness without fishy smell. . 🔹Sashimi 🔸Sashimi medium toro First, eat the Aomori Prefecture sashimi with less fish fat, which is refreshing and not greasy, firm and elastic, and then eat the medium toro with a good oil content, which is roasted to bring out the fish fat fragrance, almost without tendons, and melts in the mouth, accompanied by sour and sweet egg yolk vinegar to relieve the greasiness and caviar to enhance the freshness. . 🔸Nine-Painted Fish The white fish meat is rich in flavor, with abundant subcutaneous fat and gelatin. It is sweet and chewy when eaten. It is more refreshing with sour juice and scallions, and can be paired with chili paste. . 🔸Ise lobster sashimi The plump and sweet lobster meat is crystal clear, crisp and chewy, accompanied by hand-beaten sea urchin juice, smooth and sweet, and the four-season safflower is slightly spicy. You can dip it in wasibi to enhance the flavor. . 🔹Grilled 🔸Miyazaki Prefecture A4 Wagyu Beef Tenderloin The high-quality A4 Wagyu beef has a perfect fat distribution, and the beef tenderloin is extremely rich in flavor. It is tender and juicy without any effort. It can be served with salt, garlic slices or yuzu pepper, which is varied. There are also sweet corn and fried tofu to relieve the greasiness. . 🔹Fried Dish 🔸Soup Leaf Roll The fried bean curd skin is golden and crispy, wrapped with full and firm Hokkaido cod crab meat, and has a unique aroma of shiso leaves. It is served with crispy Japanese eggplant tempura, and can be combined with truffles and salmon roe to enhance the flavor. . 🔹Streamed Dish 🔸Japanese Black Abalone The thick black abalone has a unique sweetness, with the natural salty taste of seawater, and a piece of red sea bass from Tsushima, Nagasaki Prefecture, which is extremely sweet and delicious, with the sweet fat melting in the mouth, full of fish flavor; the sweet kelp soup can be drunk directly, and there are radishes and green vegetables to relieve the greasiness. . 🔹Sushi 🔸Golden Eye Sea Bream The delicate and soft fish meat has rich and sweet fish fat, and the seared fish skin is slightly crispy. . 🔸Isagi The fish meat is white with a hint of red, and has a rich fish flavor. It tastes refreshing and not greasy. . 🔸Kagoshima cuttlefish Tender and crispy, light and with a unique fresh taste, and a little bit of minced ginger. . 🔸Aichi Geoduck Fresh, sweet, crisp, and rich in seawater flavor. . 🔸Vinegar pickled mackerel Vinegar pickling can remove the fishy smell, retain the freshness of mackerel, and greatly enhance the aroma of fish oil. . 🔸Botan Shrimp The juicy and plump shrimp meat is extremely fresh. . 🔸Aomori Prefecture Oma Otoro The fish fat is as plump as snowflakes, and has a sweet and fragrant fish oil that melts in your mouth. . 🔸Soy sauce pickled fish Soy sauce pickled fish makes the fish firmer and the taste stronger and more refreshing. . 🔸Hokkaido White Sea Urchin The watery white sea urchin is sweet and fragrant, smooth and slightly sticky, with the oily toro fish paste, which is very dense, and caviar and light snow salt are used to enhance the flavor. . 🔹Edo-style tamago Made from eggs, fish and shrimp, it is similar to sponge cake and has a rich, salty, sweet taste. . 🔹Soup 🔸Miso soup The rich miso soup has a salty and fresh taste. . 🔹Dessert Kumamoto melon has a thin skin and thick flesh, with a dense and delicate texture, sweet and juicy; the French caramel custard has a crispy caramel coating, and the smooth custard inside is rich in milky aroma; the white and smooth Italian panna cotta is delicate and elastic, rich in milky aroma. --------------------- 杣‧YASHIMA Address: G/F, 2-4, Kau U Fong, Central Tel: 23288089, 66609179 (WhatsApp) #hkfoodie #hkfood #hkrestaurant #hkfoodblogger #hkdaily #foodrecommendation #hongkongfood #hongkonggoodplaces #杣YASHIMA #kaisekiryori #chefsoffice #OMAKASEHK

I headed to an Omakase restaurant in Jiurufang, run by Takahashi San, and tried their $2680 dinner set. The names of each dish are familiar, but the taste is beyond my imagination! The first dish served was the cheese baked Aomori apple stuffed with Hokkaido scallops and caviar. The combination of cheese and scallops gives the taste buds a rich and fragrant flavor. The sweetness of the apple neutralizes the greasiness of the cheese, and the fish roe enhances the taste of the whole dish. The next dish was hairy crab meat with French truffle caviar and Tosa vinegar jelly. The portion of hairy crab meat was generous and each strand of meat was crispy, tender and delicious. The combination of caviar and vinegar jelly gave me a multi-layered taste that was endlessly memorable. Next up was the Nine-Eyed Fish, a rich, melt-in-your-mouth grouper from the deep seas of Japan. With the addition of sour sauce and spicy radish puree, this wonderful combination allows the taste buds to experience more layers of flavor. The lobster meat sashimi is crystal clear, tender, sweet and elastic, and paired with sea bile and fresh wasabi shreds, it tastes fresh and sweet. Miyazaki A4 Wagyu beef with spring bamboo shoots and sesame. The beef has a firm and smooth texture, and the combination of sesame and spring bamboo shoots makes the taste richer. Sushi 8 pieces Finely chopped Kagoshima cuttlefish with sea salt and lime juice - The cuttlefish is chopped very finely and has a tender texture, and the addition of sea salt and lime juice gives it a refreshing yet deep flavor. Toyama Ark Shell - The shellfish meat is delicious, moderately sweet and has a crisp texture. Hand-caught pond fish served with minced ginger - The pond fish has firm meat and delicious taste. The minced ginger adds a little spiciness, making the taste richer. Tail - The fish meat is delicate and delicious, paired with a little vinegar and lemon juice to make the taste more refreshing. Che Hai Lao - Hai Lao meat is chewy and is paired with chopped egg yolk, which adds a little sweetness and makes the taste richer. Red sea bream - The fish meat is soft, plump and has a strong umami flavor. The fire roasting method also enhances the flavor of the fish meat. Aomori Oma Medium Tow - Pink in color, high in fat content, with a nice fishy aroma and a very sweet fish fat Horse dung sea urchin - The sea urchin is orange in color, tender and smooth, melts in your mouth, and has a rich flavor. Finally, there was soup and dessert. The fish soup was sweet and fresh, and the strawberry was served with sesame ice cream. The sweet and sour taste of the strawberry and the smooth texture of the sesame ice cream gave the taste buds the most perfect ending in the last dish. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #hkig #foodphotography #美食 #摄像吃先 #食好西 #美食好 #食貨 #photooftheday #大口仔在中央灣

The restaurant is decorated in Kyoto Zen style. Every bamboo and stone is carefully integrated by the designer, which makes us relax our enthusiasm for food. We appreciate the decoration and listen to the introduction of the staff. Omakase｜$1980/person Pay first The first dish was the Amakusa prawns served in a cocktail glass, which had a firm and bouncy texture and a fresh and punchy taste. The bottom is also filled with lotus taro grown in a greenhouse, fruit tomatoes from Shizuoka, and pickled water clouds from Okinawa. The sweet and sour taste of them reverberates in the mouth, making it a first-class appetizer. Appetizer Slow-cooked octopus has a softer texture and tastes better the more you chew it. Finally, a bite of pickled radish is just right to refresh it. Raise The batter on the outside of the fried mackerel is very crispy, highlighting the tenderness and fragrance of the half-cooked fish inside. The slightly sour sauce makes the flavor even better. Sashimi The first dish is wild mullet cut into two pieces, which is fresh and smooth, and is served with a grilled mullet skirt to add a touch of oiliness. Finally, eat a bite of grilled scallop sashimi, which has a charcoal aroma and a sweet taste with seaweed salt. Next up is the flower-like mackerel roll. The chef has added fresh spring onion, ginger sprouts and white kelp to give it a more layered flavor, making it a delicious fish roll that everyone can enjoy. Stepping into the red fish is the winter yellowtail, which is popular in winter. The chef uses Binchotan charcoal to grill it, which fully releases the aroma and taste of the fish fat. Cooking Steamed Kanagawa saury, which is rich in fat and is a must-try delicacy. After steaming, add bonito broth and radish puree, and the taste is mainly smooth and soft. Wine and Food Be careful not to burn your mouth when you take your first bite of the fried spring rolls. Sprinkle them with fresh black truffle slices. This luxurious combination is worthy of sublimation. Sushi The first dish is the refreshing cuttlefish, which is simply seasoned with salt to highlight the smooth taste. The second dish is called Nine-Painted Fish, which is also known as Stone Squid in Hong Kong. It has a richer flavor among white fish, and the fat content is just right. The third dish is my favorite pond fish, which is rich, juicy and tasty. The fourth one is the pickled small muscle, which is a basic skill in sushi restaurants. It has the strongest umami flavor among silver fish. The highlight is this frost-covered toro, which melts in your mouth instantly, giving you a feeling of happiness. Come and try my Hokkaido white sea urchin hand roll. The crispy and fragrant seaweed is sandwiched with the sweet and smooth sea urchin, just like nectar flowing through the throat. The last one is the soy sauce-soaked red meat. The dark red meat is not salty, has no tendons when chewed, and softens completely after being cooked. It is a good ending. The desserts were sweet strawberries from Hakata and homemade chocolate cake with blueberry jam, instead of all imported Japanese fruits. It seemed that the chef was very attentive in designing the menu.

High-end sushi restaurant in Central🎐🎏 ▫️ ︎ ❥$𝟭𝟵𝟴𝟬 / ᴘᴇʀ ᴘᴇʀꜱᴏɴ 🥢 ～～～～～～～～～～～～～～～～ Shizuoka tomatoes are seasoned with slippery water shield and sour juice, fresh and appetizing 🍅✨ ✂︎ The miso-grilled Wakayama figs have a soft texture and a unique taste. ✂︎ The combination of Hokkaido sea urchin and soup leaves has a strong bean flavor🥣 ✂︎ The grilled fish tastes salty and fragrant ✂︎ The sashimi of Hatai fish is aged for 2 days, and the freshness is outstanding🐟🫶🏻 ✂︎ Put the tendons in Japanese soy sauce, add shredded grapefruit and raw ground wasabi paste, mix well and the smell is quite fresh✨ Fresh tendons have a refreshing taste💖 ✂︎ The sardines are soft and the crispy yellow radish adds to the taste. ✂︎ The freshly caught saury is neatly arranged and added with raw ground wasabi paste, which is fresh and has no fishy smell🐟 ✂︎ Live Hokkaido Scallop Sushi Mantis shrimp sushi Toro Sushi Eel sushi Sea Urchin Hand Roll I like the fresh sea urchin roll the most, full of sweetness👍🏻🥰 ✂︎ The roasted golden eye snapper has thick meat, and the addition of mullet roe powder makes it more delicious😻👍🏻 ✂︎ Fig ice cream is delicious, with peach mousse underneath 🍑 ▫️ ▫️ ◦ ---------------------------------- ◦ 📍杣‧YASHIMA 🔍G/F, 2-4 Kau U Fong, Central ◦ ---------------------------------- ◦ #foodrecommendation #checkin #yummy #yummyfood #CentralJapanesefood #Centralfood #chefsales #omakase #杣 #yashimahk #Centralsushishop #high-end cuisine #omakasehk

This is a high-end Japanese restaurant located in Kau Ru Fong, Central. It is run by a Japanese chef and the food is impressive from the presentation to the food. ▫️ The restaurant's dinner market focuses on serving a "dinner meal" set menu, which is exquisite and delicious 🩵 ▫️ ❥$𝟮𝟲𝟴𝟬 / Dinner🥢 ～～～～～～～～～～～～～～～～ 𝔸𝕡𝕡𝕖𝕥𝕚𝕫𝕖𝕣: ◂ ◂ Hollow out the middle of the tomato and put in snow crab meat, sea urchin, abalone, and add caviar as garnish, making the whole look more precious🍅✨ ◂ ◂ Finally, pour a lot of fruit vinegar jelly on it. The sour taste can bring out the freshness of the crab meat, which is very refreshing🦀👍🏻 ▫️ ◂ ◂ The sesame tofu at the bottom is smooth and rich ◂ ◂ The crab sticks and salmon roe in the middle are full of salty and fresh flavor ◂ ◂ The top is slightly dried persimmon, which tastes sweet👍🏻 ～～～～～～～～～～～～～～～～ ️ ᐝ 𝕊𝕒𝕤𝕙𝕚𝕞𝕚: ◂ ◂ The lobster sashimi is fresh and sweet, and it has a unique flavor when eaten with basil flowers🤤 ◂ ◂ There is also a small amount of shrimp paste next to it, which is rich and sweet🙌🏻 ▫️ ◂ ◂ Nine-painted fish is commonly known as Japanese stone grouper🐟 ◂ ◂ Thinly sliced, fresh and refreshing, grilled, full of oily aroma😚 ～～～～～～～～～～～～～～～～ ️ ᐝ 𝔾𝕣𝕚𝕝𝕝𝕖𝕕: ◂ ◂ This is the first time I saw pasta in ᴏᴍᴀᴋᴀꜱᴇ. It was quite special. The pasta was cooked dry and soft with the right hardness. 🍝 ◂ ◂ The abalone is soft and tender, the roasted mushrooms are fragrant and delicious, and the spicy peppers are sweet and crispy🍄🌶️ ◂ ◂ All the ingredients are even more delicious when dipped in the liver sauce on the side dish💚 ～～～～～～～～～～～～～～～～ ️ 𝔽𝕣𝕚𝕖𝕕 𝕕𝕚𝕤𝕙: ◂ ◂ There are pumpkin, tangerine peel, crab meat and sea urchin spring rolls 🎃 ◂ ◂ The spring rolls are stuffed with bits of crab meat and sea urchin, making you salivate 😻 Every bite is so satisfying 👍🏻 ～～～～～～～～～～～～～～～～ 𝕊𝕥𝕖𝕒𝕞𝕖𝕕 𝕕𝕚𝕤𝕙: ◂ ◂ The swordfish is fresh and tender without any fishy smell, and the flower shrimp is fresh and chewy🦐 ◂ ◂ Topped with kelp soup and seasonal vegetables, very refreshing ～～～～～～～～～～～～～～～～ ️ ᐝ 𝕊𝕦𝕤𝕙𝕚: ◂ ◂ Golden eye snapper: delicate and sweet🍣 ◂ ◂ Squid: soft and chewy ◂ ◂ Chiyu: Adding ginger paste makes it more refreshing ◂ ◂ Peony Shrimp: Soft, glutinous and extremely sweet 🫶🏻 ◂ ◂ Geoduck: refreshing and refreshing ◂ ◂ Zhongtuo Luo: From Aomori Prefecture, rich in fat and fragrant 🙌🏻 Sea urchin: smooth and sweet taste 👍🏻 ～～～～～～～～～～～～～～～～ ️ ᐝ Tamagoyaki: ◂ ◂ Sweet taste, soft texture, I like it very much🍳 ～～～～～～～～～～～～～～～～ ️ ᐝ 𝕊𝕠𝕦𝕡: ◂ ◂ The hot bean curd soup tastes fresh but not too salty🍲 ～～～～～～～～～～～～～～～～ ️ ᐝ 𝔻𝕖𝕤𝕤𝕖𝕣𝕥: ◂ ◂ There are caramel custard, apple-flavored daifuku, melon and peach, which makes people happy🤩 ◂ ◂ Caramel custard is smooth and soft ◂ ◂ The apple-flavored Daifuku is full of apple fragrance, and there are apple particles in the Daifuku🍏 ◂ ◂ Honeydew melon and peach are extremely sweet🍈🍑 ▫️ ▫️ ◦ ---------------------------------- ◦ 📍杣‧YASHIMA 🔍G/F, 2-4 Kau U Fong, Central ◦ ---------------------------------- ◦