Tsim Sha Tsui Japanese Restaurant Matsu

There is a Japanese restaurant near Tsim Sha Tsui that has recently changed hands. Their Omakase is quite good, and their chef is very careful to explain each dish. This is Matsu on Austin Road. Appetizers: There are three lighter water cloud vinegar with seaweed, sour water cloud vinegar and seaweed fresh and sweet taste very good, making people unusually appetizing, the second is shrimp glue as a base, surface covered with salmon seeds, shrimp glue with sweet shrimp and red shrimp beat, fresh and sweet, plus salmon seeds, make the taste become richer. Finally, the crab paste tofu and topped with matsutake crab meat, and their crab meat also added seaweed and crab paste to mix, the crab flavor becomes more prominent. Wagyu is tea bowl steamed, in the small steamed egg in a variety of different ingredients, spread on the surface of crab meat, salmon roe and hidden in the tender steamed egg respectively shrimp, fish ball, mushrooms, etc., so that the taste is very rich. Soup: Milky white fish soup, not fishy at all, very tasty. Sushi: Sashimi sushi with grapefruit vinegar: The sashimi is very big and fresh enough, and the grapefruit vinegar can highlight the sweetness of the sashimi. True bream sushi with kombu shreds: The fish is crispy, with kombu shreds highlighting the freshness of the fish. Fire-grilled silver squid sushi with squid roe powder: After being roasted, the fish oil aroma is more fragrant, and the unique flavor of squid roe makes the overall aroma full. Comb fish sushi: Use a torch to grill the fish skin, which makes the originally tougher skin more palatable, the fish is bouncy and refreshing. Bamboo Charcoal Salt Medium Toro and Large Toro: They used seaweed wrapped in two different parts of Toro, which were 14-day ripening, and a more meaty medium Toro. Golden line mackerel sushi with grapefruit peel: Golden line mackerel is known as Japanese red collared fish and has a particularly strong fish flavor. Grilled Left Mouth Fish Skirt Sushi with Mustard Seeds: After the roasted fish oil aroma is overflowing, you can drool when you smell it, and because there are mustard seeds when you eat it, you can neutralize the greasiness of the left mouth fish skirt. Deep-sea pond fish sushi with ginger paste: The fish meat is rich in flavor and the meat is crispy. The ginger paste can highlight the fish flavor here. Black eel sushi with Japanese soy sauce is considered a more plump white fish. The fish oil aroma is already very fragrant, and the addition of Japanese soy sauce makes its aroma sublimated a lot. Skinned Fish with Liver Sauce: The liver sauce is made with the liver of the skinned fish. Spicy Shirako: Served with fried balls from an Indian street snack and cooked with Chinese spicy, I never thought I would eat such an amazing fusion dish in the pure omakase. The white seeds themselves are more fishy, ​​but the spicy can completely cover up, their spicy level is not very heavy, can not eat spicy I can accept. Dessert this time is matcha milk ice cream. The tea is rich and smooth. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodie #foodporn #foodlover #foodkiller #photopics first #eatgoodfood #foodie #photooftheday #Dakouzai in Tsim Sha Tsui