Different matured Omakase🇯🇵 Focus on natural matured sushi

The restaurant focuses on aging Omakase. The shop has a aging cabinet to enhance the taste, sweetness and flavor of the fish itself with a unique two-stage aging technology. There are not many seats in the restaurant, so be sure to book in advance if you want to eat. There is only one mature Omakase package ($2,300/person) available during dinner: 🇯🇵【Appetizer】 🔅Hokkaido hairy crab Served with wasabi, the taste is spicy and salty; 🔅Shizuoka Sugar Tomatoes The taste is fresh and sweet, very refreshing; 🔅Aomori Sea Pineapple I tasted sea pineapple for the first time. It tastes crisp and fresh. 🔅Hokkaido Ezo Bacon The slices of bacon are soft and chewy, and the carrots are also cooked well. It is more delicious to eat with bacon liver sauce. 🇯🇵【Chawanmushi】 🔅Aomori White Fish Tea Bowl Steamed The steamed egg is smooth, in addition to small white fish, but also added shellfish and other ingredients, has multiple tastes. 🇯🇵 [Marinade] There are sour ginger slices, pickled carrots, yam and garlic pickles. 🇯🇵【Sushi/Seasonal Cuisine】 🔅Ehime Mikan Snapper (14 days mature) Mikan bream is raised with tangerine as feed, and its flesh exudes a natural tangerine flavor; 🔅Fukuoka Isagi (10 days mature) moderate fat content, soft mouthfeel; 🔅Hokkaido Spitfire Bay Time I don't know Salmon (22 days ripening) It belongs to natural wild salmon, the mouth is rich in fat and tender, the taste is richer after ripening; 🔅Hokkaido Higashizawa White Sea Urchin · Hyogo Fugu Shiroko The seaweed is rich in freshness and has a long sweet aftertaste; the whitefish of river dolphin is smooth and better than the whitefish of squid. 🔅Rizhen Island Snake Belly (4 months mature) The snake belly is the fullest part of the big togro oil. After ripening, the fat fragrance is even more intense, and the oil is rich and not greasy in the mouth. 🔅Rizhen Island Medium Tuna Sauce Dip (4 months mature) There is less grease in relatively large trolls, but the fish flavor is stronger and tastes good; 🔅Kumamoto small muscles (10 days of maturity) Oil and freshness, more prominent flavor after ripening; 🔅Toyama Shiro Ebi The palate is fresh and soft and sticky, while the squid roe is savory; 🔅Hokkaido 鰯 (7 days mature) that is, sardines, with thick meat but also rich and full oil; 🔅Hokkaido Angler Liver The mouthfeel is creamy and smooth, melts in the mouth, the taste is very rich; 🔅Nagasaki Flat Mussels The taste is refreshing and the meat is thick and fresh, the whole piece is very satisfying to put in the mouth; 🇯🇵【roll】 🔅Aomori Mackerel Roll (12 days mature) The mackerel and other ingredients are wrapped in white kombu, and the outer layer is wrapped with seaweed, which is crispy on the outside and rich on the inside; 🇯🇵【Sucks】 🔅Intense fish soup The fish bones of the sashimi eaten in the whole set are boiled into fish soup. The soup is fresh and rich. You can also eat it with udon. 🇯🇵【Sweet Taste】 🔅Yamanashi Xiangyin·Hokkaido Red Flesh Melon Xiangyin and honeydew melon are highly sweet and can freshen your mouth. 📍Knot Shop B, G/F, Ming Tak Hill, 38 Sai Side Street, Sai Ying Pun, Western District, Hong Kong #hkkol #kolhk #hkfoodie #hkfoodies #foodiehk #foodblog #hkfoodblog #hkfoodblogger #hkiggirl #hkig #foodie #hkinfluencer #influencerhk #bloggerhk #hkblogger #hkfood #japanesefood #omakase #Japanese cuisine #Japanese cuisine #West Point #West Point #mature #mature fish #mature sushi #mature sushi