Kau U Ru Fang Ultimate Omakase in Central

Located in Kowloon City, the Omakase restaurant is managed by Japanese chef Takahashi San, who has 30 years of experience in Kaiseki cuisine. This time, I tried their dinner set for $2680. 📍Cheese-baked Aomori apple stuffed with Hokkaido scallop and fish roe. This combination was new to me, but the taste was delicious. The cheese mixed with the scallop and fish roe created a rich flavor, and the sweetness of the apple balanced the greasiness of the cheese. 📍Hairy crab meat with French truffle fish roe and Tosa vinegar jelly. The amount of crab meat was generous, and the meat was sweet and delicate. Mixing it with fish roe and vinegar jelly created multiple layers of flavor. 📍Kue fish. This deep-sea grouper from Japan is a white fish, but it has a rich flavor. Adding sour sauce and spicy radish paste made the taste perfect. 📍Ise lobster with sea urchin sauce and fresh wasabi. The lobster sashimi was crystal clear and tender, with a sweet and fresh taste. The sea urchin sauce and fresh wasabi added a refreshing touch. 📍Miyazaki A4 wagyu beef with asparagus and sesame. The beef was tender and melted in my mouth, and the asparagus on top added a crunchy texture. 📍Japanese black abalone with abalone liver sauce and clear soup. The abalone had a delicate texture and a rich taste. The clear soup was sweet and fresh, and the abalone liver sauce added an extra layer of flavor. 🍣8 pieces of sushi: - Thinly sliced Kagoshima squid with sea salt and lime juice. The squid was cut into thin strips and mixed with sea salt and lime juice, creating a refreshing taste. - Fresh and sweet Toyama ark shell. - Hand-caught pond fish with ginger paste. The fish had a firm texture and less fat, and the ginger paste added a spicy flavor. - The fine and delicate taste of yellowtail. - The shrimp was sweet and crunchy, and the shrimp paste on top added a rich flavor. The chef also sprinkled egg yolk on top for a visual and taste enhancement. - The fatty and flavorful Akami tuna was seared to bring out the fish oil. - Aomori red sea bream had a higher proportion of red meat, which made the fish flavor more prominent. The texture was still very soft. - Hokkaido sea urchin had a rich and creamy taste, and it melted in my mouth. Soup and dessert: The fish soup was sweet and fresh. Strawberries with sesame ice cream. Since it's the end of the season for strawberries, I savored every bite. #Omakase in Kowloon City #Kowloon City cuisine #must-try restaurant #must-try cuisine #Omakase in Central #Japanese cuisine in Central #topcitybiteshk #hkfoodie #hongkongfood #hongkonger #hkrestaurant #hkfood #hkig #like4like #followme #photooftheday #foodoftheday #ufoodphoto