Hua Chen's beauty is impressive, and she can't ask for anything else when she tastes sushi on the evening of the month

Restaurant: Hua Chen Yue Xi (Tsim Sha Tsui) Address: 2/F, Jin Lin Business Centre, 2 Head Road, Tsim Sha Tsui This flower shop in Tsim Sha Tsui has been open for 4 years. They focus on Omakase🍣, featuring seasonal ingredients and food appearance. The restaurant will transport the freshest airplane seafood back to Hong Kong according to the opening days of Tokyo Central Fish Market in Japan The master who is responsible for greeting me has been working in this industry for nearly 20 years. He puts a lot of thought into decorating each food 🌸, plus each food he will personally explain in detail where the ingredients come from, what is special, how to handle it, etc This time we ate Omakase is really quite Tailor-made ($ 1380), there are prepaid, 4 sashimi, imperial cuisine, 6 pieces of sushi, sushi and dessert. The first appetizers were white tangerine pickled🍊, dried small fish with dried white rice fish, and Hokkaido scallop mushroom pickled with sweet salmon seeds ✝️ True abalone thinly sliced Wrap the thinly sliced ​​real abalone with sweet shrimp and shrimp paste, put caviar on top, and eat it with scallions and secret sour sauce ✝️ Hyogo Prefecture Hyogo, Japan Cut the eel into two shapes ✌️: The thin slice is layered, the strip is refreshing, plus the lime juice and grapefruit peel bring out the freshness of the eel ✝️ Hokkaido hairy crab meat horse manure seaweed Put two extremely fresh and sweet concentration of Hokkaido hairy crab meat and horse manure seaweed together, plus basil leaves to bring out a unique fresh fragrance and repel fish, wrapped in seaweed to eat, because the ingredients themselves are very fresh, will not rob each other freshness 👍 ✝️ Anchovy Amberjack is a seasonal ingredient in winter ❄️, also known as "cold amberjack", in the larger oily fish, normal oily fish has 3-4kg, and amberjack can weigh up to 8-10kg, the richness of oil is also richer, so the master with a torch fire forced out fish oil, eat more fragrant and delicate🤤, put a little garlic on the face can relieve the greasiness ✝️ Salt-grilled sturgeon The already fresh squid, lightly salted can fully bring out the freshness 🧂, with carrot puree grapefruit vinegar together to eat more freshness effect, in addition, there are rhubarb sprouts and sweet vinegar radish as a side dish ✝️ Grilled fluorescent squid Spring seasonal fluorescent squid🦑, a specialty of Toyama, Japan🇯🇵, although small, the squid head is full and creamy, after grilling, it tastes crispy, best served with grapefruit soy sauce ✝️ Deep sea pond fish sushi The fish used is in farmed pond fish, the greasiness is a little more than the wild ones🤏, the taste is sweet and fragrant, and most importantly, the meat is crispy and bouncy😬 ✝️ Sashimi sushi I believe we all eat a lot of sashimi, but seeing the master cut a lot of knives on this piece of sashimi, the taste level is much higher than what we usually eat🤩, plus lime juice brings out the fresh and sweet taste of sashimi ✝️ Toyama Prefecture specialty - small white shrimp sushi This sushi already has 10 or 20 small white shrimp, a bite into the mouth soft to the extreme 😎, the meat is bouncy and sticky texture, with rose rock salt and grapefruit peel highlight the sweet and fresh taste of shrimp ✝️ Fire-grilled Shizuoka ground golden snapper sushi The best of the golden bream, the highest-grade fish species in Japan's many fish sashimi, lightly grilled to eat tender meat more oil 🔥, tough and sweet skin ✨ ✝️ Nakatoro, Oita Prefecture The belly of the bluefin belly and back, although the fat is less than the big toga, but it tastes almost gluten-free and not so greasy, the feeling of melting in the mouth is unforgettable 😽 ✝️ Red seaweed sushi The pale golden Akiyama produced red seaweed, smooth and not a bit fishy 🌊, after the master put the seaweed on the red vinegar rice and seaweed, it was handed directly to me, then sprinkled with snowflake salt and sprayed with edible gold foil seasoning decoration❄️, very interesting😻 Finally, the shopkeeper served oyster soup and dessert to end, with white wine jelly with green grapes, and Japanese red meat honeydew 🍈, the whole meal is really quite satisfying 🥰