The Japanese manga series “Midnight diner” has adapted into television drama since 2009, and the series has broadcasted to season four now! The story is about a late night diner open from midnight to dawn and the stories of its odd-ball patrons! Every one has their own diner. OEDO Japanese Restaurant, a Japanese diner located at the basement on Island Place, North Point. The Chief Executive Chef of OEDO, Shun, is the respected chef in the local Japanese F&B industry, who has specialized on the cook of authentic Japanese meal since when he started working as the first generation chef in Nishimura Restaurant.
The display of Omakase in front of the sushi table has always been different every time I visit. The ingredient of tuna roll is made of minced toro (The belly portion of tuna fish), sesame and fish roe, and their three different aromas and palate were wrapped by crunchy seaweed, and exuded with a fatty and aromatic charisma. Snapper is the most favourable white abyssal fish for Japanese. Amongst the types of snapper, the red coloured Kinmetai is the most renowned one that is treated as a festive fish in Japan. Sometimes enjoying sashimi is a fate, as special types of fish are not always appear on the menu at non seasonal moment.
Peony shrimp is the typical flavour, but the Higoromo shrimp, normally served at weekend, is an elevated shrimp flavour which can surprise your taste buds. After tasting the shrimp sashimi, the shrimp head could be fried and become a great canapes for sake pairing. So do you like sake? The refreshing red shell should not have a small portion. Near to the end of the meal, which is the great options for filling your belly. The seared fatty toro oozed the sumptuous oil and aroma, and a wipe of secret soya sauce added a complete sensation. Finally, a rich crab roe sushi is needed for my personal ending of Japanese taste.