The premier OMAKASE master Lau Jin Wei has joined the "Edo Sushi Show" 😍😍 Get your friends together to enjoy the exquisite and extraordinary OMAKASE😎

Master Vi has a great status in the local Japanese cuisine 💟 He studied under one of Japan's top ten sushi chefs, Yosuke Kaneda and Hong Kong's most famous sushi chef Junji Mijo, has been ranked in the top ten in Japan, worked in Ginza's Kubei, and helmed Sushi Yonjugo (45) in Central! Footprints all over Hong Kong, Tokyo, Sydney and San Francisco ❇️ Today I finally had the honor to try the master's gesture, I'm super happy 👏🏻👏🏻 Let's talk about the restaurant ✨ Edo Sushi Show covers an area of ​​about 1,700 square feet, full of space, using traditional Japanese style decoration, creating a comfortable and elegant atmosphere, plus the location is very convenient, only 1 minute walk to Whampoa MTR Station, super praise 🫰🏻 🔹Wild mackerel The meat is tender and plump, crispy and bouncy, served with chrysanthemum, exquisite appearance❣️ The master first sprinkled rock salt and then poured olive oil, so that the mackerel taste more firm and delicious, a very special combination, good color and flavor😋 🔹Guan mackerel The impression of mackerel is more rich, fishy fish, but this mackerel with spring onions, homemade soy sauce, completely reversed my thoughts😮😳 The master specially selected Japanese famous mackerel "guan mackerel" 🔹 Sour vinegar jelly with geoduck Using geodrain from Kyushu, grown in extremely cold places so the freshness will be especially prominent, more of a mineral taste🤓 It tastes fresh and refreshing, with sour vinegar jelly to highlight the fresh sweetness🎉 🔹Apple wood smoke incense fire moxibustion red catfish The master impromptuly demonstrated how to cut out neat and fine cucumber threads at super fast speed, it's really great🤩 Red catfish is a specialty of the Japanese sea, one of the most high-end white fish varieties in Japan🧏🏻‍♀️ The master first grilled the skin of the fish, then smoked it with apple wood🍎 Specially used fire moxibustion method to force out the fish oil, eat enough fish fat, the fish meat is more sweet❤️ It is also mixed with a light smoke aroma, an unforgettable taste🤩 🔹Fire moxibustion left mouth fish skirt sushi Using the most plump part of the whole fish, using giant left-mouth fish from Hokkaido, plump and refreshing, after roasting ooze rich sweet fish oil, melting in the mouth, rich layers 💋 The master also specially added a secret sauce, so that the sushi taste becomes unique and extraordinary, is a unique taste that other sushi restaurants can not replicate 🌟 🔹Secret sauce with wine steamed Ezo bacon Selected Japanese Ezo bacon, long-term growing in the cold sea water, the taste is particularly rich, with a unique seawater freshness, soft and elastic 😻 The bacon will be steamed with wine and other ingredients for 4 hours, then served with Wei Master's exclusive sauce