Restaurant Week Sukiyaki Feast

Recently, many restaurants have been offering promotions to attract local diners. Tonight, we visited Shoubei for a sukiyaki meal. Appetizer Sashimi Trio The live octopus was tender and chewy, as if it had just been caught. The mozuku seaweed with vinegar was silky smooth, sliding down the throat effortlessly. The bonito had a strong fish flavor, contrasting sharply with the mozuku seaweed. Arima Sansho with Anago Chawanmushi Surprisingly, the sansho pepper paired perfectly with the chawanmushi, and the fresh eel added a touch of happiness to every bite. Finally, it was time for the sukiyaki. We started with Wagyu ribeye, which had evenly distributed fat and a rich beef flavor. We first tried it plain, then dipped it in a thin egg wash, which offered a different taste. Before we knew it, we had finished a bowl of rice. Next was the Wagyu sirloin, which melted in the mouth and was incredibly tender. We quickly finished another bowl of rice. Lastly, we had the Kurobuta sirloin, thin slices of pork paired with sukiyaki sauce, tofu, and enoki mushrooms, making for a heartwarming dish. The chef then served us a maitake mushroom clear soup to cleanse our palates and cut through the richness. Next was the specialty udon stir-fried in a unique sauce. The udon was chewy and bouncy, with colorful sesame seeds on top adding a special touch. Dessert was pistachio ice cream with Hokkaido melon, a perfect ending to a satisfying meal. Shoubei - Sukiyaki Specialty Restaurant (Causeway Bay) 12/F, Lockhart Station, 487-489 Lockhart Road, Causeway Bay