【Tasting Master-level Omakase in Hung Hom】

"The so-called 'Chef's Bulletin' is when a chef brings back what he has seen and heard to his customers," said Chef Liu Jinwei (Master Wei) during my experience at "Edo Sushi Show." This experience truly allowed me to taste Master Wei's experience, as well as his sincerity and skill in each dish. The restaurant has a 7-meter-long hanging scroll of "gyotaku," a Japanese art of fish printing, with lifelike fish leading us to prepare for the distinctive dishes. The seven-course meal that day mainly revolved around "fish," and specifically selected fish with rich oil fragrance. Omakase has different combinations, with 14 and 16 courses for lunch, and 15, 19, and 21 courses for dinner. After tasting Master Wei's creations, it is definitely worth the price. 🔹Lime and Yuzu with Flounder The flounder comes from Hokkaido. The crystal-clear sashimi is layered with seasoning, lightly sprinkled with rock salt to bring out the freshness, and added with a slightly sour lime juice. The flounder's natural freshness and refreshing taste are present in every slice, making each one worth savoring. 🔹Kyoto Scallion Shredded Mackerel Many people are afraid of mackerel because of its inherent fishy smell. However, Master Wei confidently guarantees that everyone will love this dish. The ingredients use Kyushu Seki mackerel, paired with special sauce, and the most important point is the shredded Kyoto scallions that took a lot of effort to prepare. Its aroma and taste, combined with the full-bodied mackerel, completely mask any fishy smell and instead provide a rich and refreshing taste. 🔹Vinegar Gelatin with Geoduck Clam Geoduck clam has always been my favorite ingredient. Master Wei specially cut it into strips, which is a more prominent texture. The fresh and high-quality geoduck clam emphasizes its sweetness and mineral flavor, so adding vinegar gelatin and yuzu juice is the best way to eat it. The mouth is full of freshness, and the appearance is also exquisite. 🔹Applewood Smoked and Grilled Red Tilefish The red tilefish from Fukui Prefecture is first burned with a blowtorch until the skin turns golden, and then smoked with applewood. It is recommended to eat it immediately after lifting the lid, so that the applewood aroma can be fully absorbed by the fish. The red tilefish melts in the mouth, and the full-bodied fish oil and sauce slowly drip onto the cucumber shreds below, providing a comprehensive taste. 🔹Grilled Leftmouth Flounder Skirt Sushi The leftmouth flounder is first grilled until it is 80% cooked, and its shiny oil is placed on top of the sushi rice with a golden surface. It is then wrapped in crispy seaweed and eaten in one bite. The rich fish oil explodes in the mouth, and the oak aroma seeps into the fish, making the aroma richer. Master Wei's rich and sweet secret sauce is the final essence of the sushi, highly recommended. 🔹Secret Sauce with Steamed Hokkaido Abalone When I saw abalone sauce, my eyes lit up because if the abalone is fresh enough, that sauce will make you want to eat rice non-stop. Master Wei uses Hokkaido abalone, which is particularly thick and has been steamed for four hours, allowing the abalone to fully absorb the sauce. It is refreshing and tasty, with a particularly noticeable freshness, and the unique creamy sauce has a milky fragrance, making it especially suitable for rice. After eating, I was completely satisfied. 📍Edo Sushi Show 📍Address: Shop 53, Man Tai Street, Hung Hom 📍Business hours: 12:00 – 15:00, / 18:00 – 23:00 #EdoSushiShow #sushisu #omakase #852FV_JapaneseCuisine #Chef'sBulletin #HungHomCuisine #HungHomJapaneseCuisine #hkfoodhunter #hkeats #hkfood #hkfoodies #hkfoodsnap #hkfoodstagram #hkfoodblogger #hkrestaurant #HongKongCuisine #hkfoodpic #852FV_food #hkfoodie #foodiehk #hkfoodlover #hkigfood #852foodvoyage