The chef of Guojianglong

Sushi Hisayoshi Shop G111, G/F, Gateway, Harbour City, 3-27 Canton Road Sushi Hisayoshi was founded in Hong Kong at the end of 2021 by Iwa Hisayoshi, the founder of the sushi restaurant "Ginza Iwa" which was once awarded a star in the Tokyo Michelin Guide, and his apprentice Tsukasa Kaneko. According to records, Mr. Iwa Hisayoshi had already opened a branch of the same name in Central at the end of 2013, which was also awarded a star in the Hong Kong and Macau Michelin Guide, but for some reason, he withdrew from Hong Kong in 2016. This time (more than two years ago) when I returned to Hong Kong, I should have done a lot. The restaurant is located on the ground floor of Harbour City. There are a lot of floor-to-ceiling windows on the shop floor. Although they are covered with bamboo curtains, they are still very different from the simple and low-key decoration style of local Japanese sushi restaurants. The interior decoration environment is much better, using all light-colored wood as the design element, regaining the traditional Japanese sushi restaurant style in people's minds. However, the sushi bar is very large and can accommodate 18 guests at the same time, which exceeds the small-scale operation model of ordinary Japanese sushi restaurants. There is also a separate private room that can accommodate 7 guests. There were 12 guests and 3 chefs that night, each responsible for serving the guests on one side of the "匚"-shaped sushi bar. #お任せ忍冬 There are 21 dishes in total, including 5 dishes prepaid (alcohol and food), grilled food, 12 pieces of sushi, tamagoyaki, bowl dishes and sweets/fruits. If you want something more luxurious, you can add 2 dishes/3 dishes prepaid (you can choose from black abalone/white roe/hairy crab). There are three types of pickles: yam, burdock, and ginger. Fresh yam is tender and refreshing, has no taste on its own, and is slightly salty due to pickling. The burdock is crisp and the saltiness is just right compared to the yam. I like ginger chopped into small pieces the most. It has a salty, sour and neutral taste. I always think it tastes better than sliced ​​ginger and has a more crisp texture. Yuzu fish soup is similar to Japanese clear soup, but a little thicker and has a fresh and light fish flavor. There were only two or three bites, but there was change in each bite; the last bite at the bottom of the small bowl, the grapefruit flavor was the most obvious, and it also exuded a very light kelp flavor. Reiwa's Monsters Real oysters produced in Ofunato City, Iwate Prefecture have been very popular in Hong Kong in the past two or three years and are available in Japanese restaurants and supermarkets of different levels. It is big enough, and the seawater taste is not too salty; the meat is tender and refreshing, not creamy. The oysters are sweet and fresh, not too strong, and are easy to eat. Hokkaido water octopus with yuzu pepper and wasabi puree is cooked until soft, then marinated in bonito broth and soy sauce. It tastes delicious even without any seasoning. The first slice is dipped in the refreshing freshly ground wasabi paste, and the other slice is paired with the rich flavor of yuzu pepper; each has its own delicious taste. The Mikan Snapper is sweet and has a fishy flavor, but it is not outstanding. Deep sea pond fish is rich in oil, soft and smooth in the mouth, and has firm meat; normal level. Hokkaido scallops served with lime juice and sea salt highlight the unique flavor of the shellfish. They are sweet and fresh, and soft in the mouth. The amount of lime juice and sea salt is a little too much. The skirt of the left-mouthed fish and the left-mouthed fish are two parts of the left-mouthed fish that can be eaten completely. The grilled fish skirt melts in your mouth, with a strong aroma of oil and a roasted flavor; the fish tastes light and fresh, with a little chewiness. outstanding. Straw smoked yellowtail is served with kujo scallions, radish sprouts and yuzu radish puree. The thickly cut yellowtail on top has a very light smoked flavor, and when eaten with the stronger and slightly spicy kujo scallions and radish sprouts, the smoky flavor is not tasted. Fortunately, the yellowtail in season in winter is fat and has a smooth texture. The yellowtail belly below is much more delicious. After grilling, it brings out the aroma of oil, the obvious smoked flavor of straw, and the fruity aroma of grapefruit and radish puree. The three aromas are combined into one. It is the most delicious pre-order (wine dish) tonight. A small piece of seaweed is sandwiched between the fish and rice, adding a taste and texture of teppanyaki. Soy sauce-pickled otaro: After the otaro is cooked, put it in hot water to scald the surface, and then soak it in soy sauce to prevent the soy sauce from penetrating too much into the fish meat. It doesn’t have the strong flavor of soy sauce-marinated tuna, and the saltiness is moderate and even, which highlights the natural oiliness and sweetness of おとろ. It has no fascia, melts in your mouth, and is full of the sweet flavor of fish oil. tasty. The skin of the mackerel sea bream is slightly crispy and the meat is soft. The tempura swordfish is comparable to that of tempura specialty restaurants, with a thin and fluffy coating. The meat is loose and melts in your mouth when you chew it. There is a small amount of tempura sauce and a pinch of shredded radish at the bottom of the bowl, which supports the swordfish to prevent it from being soaked in the tempura sauce. It is a simple and smart approach. Chawanmushi is a special kind of chawanmushi, served with seasonal firefly squid. The natural salty aroma of the fried firefly squid puree enhances the egg flavor. There was another surprise at the bottom of the bowl. It was not the common ginkgo, but a small bite of smoky and chewy Japanese rice cake! It is thought that since the Lunar New Year is approaching, rice cake is deliberately added to the chawanmushi, but the chef said that this is a special feature of the menu this time. Although I personally think that Japanese rice cake and chawanmushi don’t go well together; however, the steamed egg is indeed very smooth and the overall taste is still delicious! Small muscle is the core of Edomae sushi, which can best highlight the level of the sushi restaurant and the skills of the chef. Every sushi restaurant has its own way of marinating gizzard brisket, and the higher-end the sushi restaurant, the tastier the gizzard brisket will be. I never really liked fish pickled in salt and vinegar, so the chef replaced it with white shrimp pickled in kelp. The white shrimps from Toyama Prefecture are marinated in kelp sea salt in advance. In addition to being tender and sweet, they are also permeated with the seawater flavor of the kelp. After being pinched into sushi, they are rolled up with kelp to form mini rolls, which have the soft and refreshing taste of the kelp. Roasted scallops Live scallops are more refreshing and elastic after being roasted. The taste is sweet, but there is too much grapefruit peel and sea salt, making the fish too salty. Among all kinds of sushi fish, golden eye snapper has the most beautiful appearance (color), with orange-red skin and a little pink in the meat. High in oil content, firm and smooth texture. Grilled Deep-fried Tai (Amberjack) The fish is sweet and tender. The fried fish skin and scales are even more delicious, crispy and slightly salty. The sauce is made from kelp and fish broth, which complements the fish. The sea urchins from Hokkaido are shiny in color, sweet and fragrant, and full of umami flavor. Anago's appearance, grilling skills and eel sauce were all slightly inferior, and the meat was not tender enough. A sushi restaurant of this level should be able to do better. Tamagoyaki is a great dish. Edomae tamagoyaki is made only with eggs, shrimp paste, fish meat, and bonito broth. It is beaten and baked into shape, and its appearance is like a cake. After cutting into cubes, you can see the dense texture like cake; when you eat it, it is as soft as sponge cake, with egg aroma and sweet seafood flavor, delicious! The other small piece is a mini French caramel egg pudding. The caramel crust on the surface is crispy and sweet, and the egg pudding underneath is smooth and sweet. Miso dashi soup has a strong salty taste and a hint of fish flavor. The miso flavor is too strong. It would be better if the dashi was clearer and the fish flavor was stronger. Dessert Red Bean Daifuku The sweetness of the red bean paste has been deliberately adjusted to reduce the sweetness to suit the taste of Hong Kong people. The service is in line with the level of the sushi restaurant. The waiter will actively refill the tea, and the chef will introduce each sushi/dish and actively communicate with the customers. The ingredients are fresh and of high quality; but they lack distinctive features and do not contain any special fish ingredients. Shouldn’t a chef-prepared set menu at this price point have more attractive ingredients?