Sushi Hong｜Omakase has rich and diverse ingredients🇯🇵 Seats are limited, remember to make a reservation

The restaurant only serves one omakase during lunch time. The ingredients are rich and varied, the portions are generous, and the price is reasonable. The environment is Japanese-style and there are only about 10 seats. Even on weekdays, the seats are always full, so remember to book a seat if you want to eat. FUKU ($880) [Appetizer] 💥Smelt fish boiled in sweet dew Seasonal smelt is dried and cooked in sweet dew, the taste is sweet and tasty😌 [Sashimi] 💥Seto ark shell The texture is refreshing and thick, and it is full of freshness with simple wasabi and soy sauce😌 💥Smoked mackerel sashimi with grass straw The fish skin is burnt until slightly charred and crispy, and the fish meat is oily. Eat the boneless meat and it has a smoked aroma😌 💥Flaming Bay monkfish liver The fish liver is soaked in sauce for one night to make it more flavorful, and it is smooth and tender without fishy taste. It is not very good at other times. Even monkfish liver tastes good😌 💥Sakura-cooked octopus First, massage the octopus for an hour, then slowly cook it with kelp, tea leaves and shiso leaves until it turns red like cherry blossoms. It has a soft and tasty texture without losing its chewiness😌 💥Island-cooked abalone with liver sauce rice Fresh Hokkaido abalone is used and soaked in sauce for more than 15 days to form a runny effect. It has a tender and tasty texture. It is served with liver sauce rice and golden lotus leaves. It is full of salty and fresh taste😌 💥Chawanmushi The steamed egg is mixed with sakura shrimp, mitsuba and oyster meat. It is full of egg fragrance and rich taste😌 【Sushi】 💥Pond fish Fish: The fish meat tastes light and has a fresh taste 💥Tornado hairtail tempura: Freshly fried, soft and crispy 💥Live Hokkaido scallops: Thick meat and fresh taste, and the knife skills are excellent 💥Local alfonsino: Soft and tender, with a roasted aroma 💥Sweet shrimp: Large, sweet and fresh, and chewy 💥Local blackfish: The fish oil and aroma are even more after roasting 💥Wild yellowtail: Soft and tender with plenty of oil 💥Medium toro: Rich in fish oil, the oily aroma is overflowing when you put it in your mouth 💥Large toro: More fish oil, with an instant melt-in-the-mouth texture 💥Hokkaido sea urchin: Complete and sweet, full of happiness Full [Tamako] 💥Ida Roll It looks like both cake and tamagoyaki, and is a common Osechi dish during the Japanese New Year. It tastes salty and sweet, quite special😌 [Soup] 💥Miso Fish Head Soup Boil the fish head and shrimp head with miso, and the taste is rich and salty😌 [Dessert] 💥Chestnut Cheesecake 💥Orange Jelly 💥Matcha with Tokachi Red Bean Jelly All three desserts are homemade, each with its own unique taste, and not too sweet, very sincere👍🏻 📍Sushi Hiro Shop 13, G/F, Wellborn Commercial Centre, 8 Java Road, North Point #hkkol #kolhk #hkfoodie #hkfoodies #foodiehk #foodblog #hkfoodblog #hkfoodblogger #hkiger #hkiggirl #hkig #foodie #hkinfluencer #influencerhk #bloggerhk #hkblogger #hkfood #japanesefood #omakase #omakasesushi #Japanese cuisine #Japanese food #Sushi #sushi #sashimi #North Point Food #Chef's Office #North Point Chef's Office #North Point Omakase #Sushi Hong