🇯🇵Sakakibara (Torukan • Queen)🇯🇵

SAKAKIBARA（公园光环） "Sakakihara" is located on the 16th floor of (Hen Wan • Tin Hau), the location is excellent, the main focus is Omakase, the environment is the traditional sushi bar table, spacious and concise, every location can enjoy the master's crafts up close , the point is that the standard of ingredients is very high, the master carefully makes the combination of different ingredients, very exciting🌟 🪭Sea Cricket Hunting $1,380/person 19 items ▪️Acupoint It is the BB of sea bass with grapefruit vinegar, smooth and sweet taste, very appetizing after eating ▪️Konagai real oysters, Nagasaki Prefecture, Japan The crispy oyster body has a strong oyster flavour, and is served with grapefruit jelly for a fresher oyster flavour ▪️Box crab The very seasonal matsutake crab, the crab meat is fresh and sweet, the crab seeds are refreshing and sweet, full of crab paste and fragrant, plus crab balsamic vinegar, super delicious ▪️ Shrimp The shrimp imported directly from Japan has a strong shrimp flavour, is bouncy and sticky ▪️Snowflake Toro Sushi The extremely plump snowflake toga melts in your mouth, full of oil, with endless sweet aftertaste, great satisfaction ▪️Toyama Prefecture White Shrimp Sushi A piece of sushi uses dozens of white shrimp, which is sticky and fresh, with black fish roe and rock salt ▪️Fresh shiitake mussel sushi The sushi is still moving before making, the texture is bouncy, it is super fresh and fresh ▪️ Oil shop sushi Plump and refreshing, belonging to the family of anchovies, the oil shop owner is a famous Japanese fat fish, the body fat ratio of up to 40%. The fish meat is crispy and chewy, full of fish oil flavor, and has endless aftertaste ▪️Live red mussel sushi Very lively and large live red mussels, seasoned with a little lime juice, fresh and refreshing ▪️Cold amberjack sushi The squid fillet, which has been matured for 10 days, is not only fresh and sweet and oily, but also has a very sweet aftertaste ▪️ Grilled brains with spring onions Each tuna has only 2 pieces, extremely rare, this part has less gluten and more fat, rich fish flavor, mouth taste comparable to tuna fillet ▪️Japanese Oyster Soup The soup made with mussels is very fresh, served with giant Japanese mussels that are sweet and delicious, plus basil flowers, Okinawa sea grapes, sprouts onions, and pseudo-pouring pearls ▪️White Fresh white seeds with grapefruit jelly vinegar sauce, the entrance oily Creamy, the sauce sour taste, like is very like ▪️South African Bacon Slow-cooked for 40 hours, there are two flavors, the original is soft and flavourful, plus the bacon of crab paste bean curd, which is incomparably sweet ▪️ Wild Vegetable Tempura This cauliflower tempura is incredible, using the king and queen's dishes, the sprouts are refreshing, the oil is a bit like the taste of coriander, fresh scallions are sweet, and seasonal fluorescent squid, salty and fragrant, wonderful ▪️ Castor liver After steaming, the taste is soft and smooth, very plump oozing orange fish liver oil, very sweet and fragrant, with sour sauce to eat together to neutralize the greasiness, is simply a human delicacy ▪️ Onion toast with seaweed rice Hokkaido horse manure seaweed, extremely hearty onion toga with fragrant rice, every bite is rich freshness, satisfying and filling ▪️ Fish soup Use multiple fish heads to break the separator and boil it again. The soup is rich in fish freshness, plus a little onion, the freshness is endless ▪️Strawberry Tempura The most beautiful dessert appeared, sweet and large strawberries, prepared with tempura, very special, crispy outside and soft and sweet, plus condensed milk, sweet and delicious 🏚️ SAKAKIBARA (Park Aura) 📍54 Tin Hau Electric Road, Heng Wan. 16th Floor, Tin Hau #榊原 #sakakibara #omakase #chef-designed #JapaneseCooking #Chef's #TinHouFood #TinHouJapaneseCooking #kol #koc #foodkol #foodlovers #blogger #foodblogger #foodkol #food #foodie #foodlover #foodforfoodies #hkfood #hkfoodie #hkfoodblog #hkfoodblogger #hkfoodstagram #hkfoodpic #hkfoodporn #Hong Kong food #Camera eat first #EatGoodEveryday series #lonely foodie