天后站 Tin Hau Station - 機場博覽館 AsiaWorld-Expo 中環碼頭 Central (Ferry Piers) - 渣甸山(循環線) Jardine's Lookout (Circular) 中環(交易廣場) Central (Exchange Square) - 寶雲道(循環線) Bowen Road (Circular) 碧瑤灣(下) Baguio Villas (Lower) - 中環(交易廣場) Central (Exchange Square) 中環(交易廣場) Central (Exchange Square) - 赤柱村 Stanley Village 堅尼地城 Kennedy Town - 銅鑼灣(威非路道) Causeway Bay (Whitfield Road)
中環(香港站) Central (Hong Kong Station) - 干德道 Conduit Road 中環(香港站) Central (Hong Kong Station) - 寶珊道 Po Shan Road 中環(香港站) Central (Hong Kong Station) - 舊山頂道(循環線) Old Peak Road (Circular) 中環(香港站) Central (Hong Kong Station) - 麥當勞道(循環線) MacDonnell Road (Circular) There is only so much a pair of steady hands can do on their own, unfortunately.山頂 The Peak - 中環(香港站) Central (Hong Kong Station)
A bowl of miso soup and a sesame ice cream monaka rounded out the meal.ĭespite the inconsistency in ingredient sourcing and preparation, the hospitable itamae Adachi was rock-solid on both visits as his nigiri was always well-formed. Both were as good as the ones I had in Tokyo. The nigiri part of the meal concluded with two pieces of tamago - the traditionalist sponge-cake-like version and the more contemporary pudding version. A thick piece, but the texture was a little tough and even the strong sake aroma couldn’t hide a persistent muddy note. Of the three pieces of tuna, this chopped version with sesame came out on top.Īnago. The briefly-smoked kinki was quite tender and filled with umami. There was even a hint of bitter aftertaste this time around. Curing sea urchin with shredded seaweed was supposed to condense the sweetness of the former, but on both of my visits I found the orange roe to be devoid of flavour. The akami, on the other hand, spent too much time in the soy sauce, but I did enjoy its silk-like smoothness. The toro, aged for five days, was somewhat cold in temperature and almost tasteless. The tuna pieces didn’t stand out the last time, but this time they were downright sub-average. My second favourite bite.Īji, reeked of fishiness, was a disaster. Very meaty, slightly briny, and quite sweet. While much of the flavour came from the seared skin, the fish had a delicate sweetness even though it wasn’t at its fattest in early autumn. The shiro ebi from Toyama might well be the best piece of the meal - so sweet with a slimy yet slightly crunchy texture. Just like how I remembered, this white fish was pretty fresh with a nice, firm texture. The fairly moist shari, lukewarm in temperature and brownish-red in colour, had a faintly acidic taste from akazu. The meal began with a piece of shima aji. Adachi Seiji (足達征司), a Kumamoto native who used to work at Lee Garden’s Sushi Take. The long sushi counter was manned by four itamaes on both of my visits, I was served the $680 lunch set by Mr. One of the places, Sushi Kami, was decent enough that I paid out of my own pocket for a revisit. Alas, travel isn’t possible in the current situation, and even though I haven’t gone out of my way to have sushi, I unexpectedly had several business sushi lunches in Q3 of 2020 because my counterparts were developing severe cravings for the stuff. Like many others, I very rarely have sushi in Hong Kong as I would much rather spend my hard-earned cash in Japan, where the consistency and the price-performance ratio are vastly superior.
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