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Wine.Luxe Magazine
Jul 31, 2017

Omakase 大江戶

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Edited: Jul 31, 2017

 

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.

 

 

日本漫畫「深夜食堂」拍成電視,已經來到第四季!故事內容很簡單,午夜十二時後的新宿小巷食店裡,透過食客喜歡的不同菜式去說故事!每一個人,都有一間自己的食堂。 大江戶,在北角港運城商場地層,主廚舜哥是本地日本餐飲業界的前輩級人馬,由第一代西川日本料理到自立門戶,做的都是正宗和食。

 

​壽司檯前的 Omakase,每一次也會有所不同。大江戶卷,用的是吞拿魚腩碎剁,拌入芝麻碎與魚籽,三種油香與不一樣的口感,在脆香海苔包裹中散出油滑香濃的海洋魅力。鯛魚是日本人喜歡的深海白肉魚,當中,以紅色的金目鯛最有名,屬於日本人的喜慶魚。吃魚生,有時候是一種緣份。特別的魚種,時令以外,也不一定天天出現。​​

 

牡丹蝦是常吃到的味道,周未一般可吃到的葡萄蝦,是蝦味更提昇的另一種味道;吃完了蝦刺身,蝦頭還可放油炸脆來送清酒。愛喝清酒?爽貼鮮味的赤貝是不可以小。吃到單尾,是飽肚的壽司選擇,肥美吞拿魚腩,油份要滲香,火燒出油香後再擦上秘製醬油,味道就完整了;個人的完美日本味道結局,離不開一塊濃郁鮮味的蟹膏壽司。

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