Recently my friends invited me to attend a gathering dinner at Sushi Love, a tiny Japanese restaurant that located in Causeway Bay. I have already loved it after my first visit. Causeway Bay is an arena with numerous refined Japanese restaurants, and my Hong Kong friends are very familiar with Japanese cuisines, they will not visit again if the quality of the restaurant fails to satisfy them.
The signature dish of the restaurant was using the traditional Japanese culinary skill, but displaying with a contemporary look ─ first, the minced toro (belly part of tuna) were seasoned and located atop at the minced avocado, with the addition of premium scallop sashimi, sea urchin, salmon roll, caviar, shredded scallions and some shredded lime, the whole dishes embodied a fresh and opulent flavour. In terms of wine-pairing, the Laurent-Perrier Champagne was the spotlight, followed with the serve of rosé, non-vintage white wine, and the gem of the Chateau, Grand Siecle 2006. Each characteristic of wine had different strength but complemented with each other, in order to create a wonderful night.
The main courses of Sushi Love were very modern: the three assorted dishes were greatly matched with rosé; the refresh tofu pudding with sea urchin also had a stunning texture; diced refined wagyu beef paired with fried beef, which brought an unforgettable palate and taste! Excellent Japanese cuisines are normally not complicated. For example, the ginkgo has already been processed, its bittersweet taste was unforgettable, its exquisiteness was as same as a dish of omakase! We didn’t order too many sashimi on that night, but their quality were as excellent as the other courses. The grilled food and sushi also gave me a good impression. Therefore, I am really looking forward to taste the other beautiful dishes next time!
沁の特選是餐廳的一道招牌菜，技法上是日本，擺盆卻現代。吞拿魚肥腩肉先細壓成肉漿，調味後把牛油果蓉置上，加上特級的帶子刺身、馬糞海膽、三文魚子、魚子醬與香蔥絲，沾一點青檸碎，既清新而肉香。酒食配，是美食、美酒做配對，以 Laurent-Perrier 香檳做主， 玫瑰紅、白NV、再到 06 年的 Vintage 與鎮莊之寶 Grand Siecle ，不同力量與平衡的混合，讓人有一個愉悅的晚上。