Thus, the timely opening of dining-in allowed me to keep my lunch reservation at @sushimieda - hooray! What’s more, I had the best company of my Teochew bro, @szeliang888 to indulge in Chef @sushi_ohno’s food. We chose the Omakase ($250++ per pax) because I prefer to intersperse raw seafood with cooked items. For the full list of that came our way, please read on: 1. Seasonal appetiser - Impressive opener of chilled Mozuku seaweed with sweet hairy crab and a big piece of Hamo (pike conger). 2. Cold, succulent Mozuku seaweed and firmly crunchy slices of Mako Karei (flounder) with salt, wasabi and lime do make a fine pair. 3. Iwashi Maki - I was thrilled to pop this one-bite wonder again. Chef’s special rice-free rolls never fail to get me hyperventilating. 4. Stunning duo of creamy Ankimo (monkfish liver) and Tako - Truly sublime course with the octopi and its jaw-dropping texture putting all others in the shade. 5. Amadai with Yamaimo and Myoga - A study of contrast with the piping-hot fish in all its crispy-scaled glory pitted against the Japanese mountain yam’s mushiness and the pickled ginger flower’s piquant crunch. 6. Sushi - Leading the parade was a stunning Kinmedai served at, what seemed to me, human body temperature. I loved how doing so opened up the full spectrum of flavours of the fish beautifully.
Next, an Akamai Zuke which had an awesome mouthfeel and spot-on marination.
You can always count on the Chutoro which arrived after, for a luxurious melt-in-the-mouth factor.
Then, taking indulgence up a notch, a thick piece of Otoro that basically hid the Shari (seasoned rice) beneath.
Supreme oishii-ness in the form of a curvy cut of Smoked Katsuo arrived next.
When the Kohada landed in front of us, Szeliang shared that this silver fish is one that reflects the sushi chef’s personal style because it requires their taste and judgment to be involved in the preparation process. Therefore, the end product differs from one chef to another. I really enjoyed Chef’s as there was a tinge of sweetness which I felt, balanced the fish’s intrinsically strong taste.
Why was the Akagai so divine? Well,… ⬇️Continued in Comments⬇️

--我都想染紫紅色頭髮系列--. . . Lucky 🍀me or what! Had the opportunity to try the 19-course omakase while the head chef hiroki-san is in town. He will only be here until mid June and he has actually gone through the quarantine in order to be here! I would say it’s a lot of creativity in this meal! I know some may prefer traditional edomae style but i’m open to both (so long as it’s good). I thought I was in Belon when I saw the Gougere lol but it’s very different! It is Gruyere cheese + uni gougere (thought it’s stuffed with uni but it’s not lol) they used the uni powder to turn this into a pastry dish. The other special dish was the 銚子巿 bonito sashimi (i like the konbu Tsukudani in star / ❤️heart shapes! so cute lol), enjoyed in peking 🦆duck style (with shredded onion and konbu). My fav was the kaki sushi with the slightly sweet shouyu (cooked at low 🌡temperature 60 degrees). It’s so creamy and I think that’s my fav of the meal! Some other highlights were sakura masu salmon (dry-aged for two days, this was goooood); senkiri ika (a lot of knife skills there!); akamustu bo-sushi (instead of using saba, this one is with more fatty and I love it too!). You may find some interesting twists here too - e.g. the creamy scramble 🥚 egg with two types of uni on top and their home-brand caviar. It does remind me of an all-day breakfast but a luxurious one lol. . Menu ✍🏻at a glance! That may get your starting to drool….. -uni and cheese gouger -akamai, yam with egg yolk (replaced rice with yam and egg yolk! interesting texture!) -hamaguri, “Ibonoito Somen” -Kaki Sushi -Kazukodai Shimaki sushi -bonito sashimi konbu Tsukudai -sakura-mass salmon -Uni & caviar with creamy scrambled egg -deep fried hotate -soy-sauce marinated tuna akami -Ika sushi -Kinmedai sushi -Akamutsu Bo-sushi -Chu-Toro Sushi -Awabi Sushi -Tai and Tamago Maki -Bonito Red Miso Soup with Grilled Egg plant -Red Bean Yokan . HKD 3480 pp. . . ============= 📍 Sushi Yoshi (Tsim Sha Tsui) 1/F, The Otto Hotel, 8 Cameron Road, Tsim Sha Tsui ============= . .👨🏻‍💻 #ATeatsJapanese .🤷🏻‍♂️ #ATeatsTST

#你得知道 【03.23~03.27科技新聞】 --------------------------- 1️⃣蘋果公司侵害PMC技術專利而需作出賠償 美國德州馬歇爾聯邦法院以陪審團投票結果裁定，蘋果公司（Apple）侵害了專利授權業者Personalized Media Communications（PMC）持有的7項技術專利，因此判決蘋果必須賠償總計3.085億美元。 當中PMC對蘋果指控的侵權專利技術包括：數碼內容資產管理專利，同時也指稱蘋果用於iTunes、App Store，以及Apple Music等服務所使用FairPlay內容管理技術，同樣侵害PMC持有專利。 此項裁決起因自PMC於2015年向蘋果提出訴訟，蘋果也曾針對PMC持有專利上訴，獲得委員會認定PMC部分持有專利無效，但這個判裁定在2020年3月被上訴法院推翻。目前對其他科技業者的隱患為倘若蘋果再次上訴失敗，讓PMC主張其專利有效，從而便會繼續向其他科技業者提告。 PMC同時已有向Google、YouTube、Netflix及Akamai提告，而Google及YouTube在去年11月由法院裁決勝訴，而PMC向Netflix提訴部分則尚未有裁決出爐。 資料來源：HKET、數位時代 --------------------------- 2️⃣ Tesla近日宣布接受美國地區居民以比特幣購買旗下車款 特斯拉（Tesla）創辦人馬斯克（Elon Musk）在 Twitter上指，Tesla已經接受比特幣付款，且不會將其轉換成法定貨幣。 比特幣目前的廣泛流動性仍有待提高，但馬斯克在Twitter上指在今年內可能會開放美國以外地區利用比特幣購買其車款，此話一出，比特幣價格上漲大約3%。斯拉將會是首個接受比特幣（加密貨幣）交易的汽車製造商，而在廣泛使用後，特斯拉所購買的比特幣也得以開始流通。 在特斯拉的網站更有顯示比特幣與美元的匯率，但比特幣價格波動仍然很快。馬斯克也補充：「你現在可以使用比特幣買輛特斯拉了。付給特斯拉的比特幣將被保留，而非兌換成法定貨幣。」 資料來源：數位時代、anue鉅亨 --------------------------- 3️⃣ Avast調查報告發現204款Fleeceware惡意軟件程式 外國防毒軟體公司Avast發表調查報告發現，在Apple App Store和Google Play商店內，竟發現204款Fleeceware惡意軟件程式。 其誘騙使用者的方式通常會以「免費」試用為名，說明有三天的試用期限，一旦使用之後就會被收取費用，目前已騙取用戶近4億美元。要注意防範的是即使刪除APP也要留意自身有沒有訂閱了其服務，以免日後繼續收費。 Avast報告中同樣指出，蘋果App Store內存有134個欺詐程式，而Google Play商店則有70個，這些APP的下載量更高達10億次。它們通常是以星座內容、相片編輯、音樂課程、卡通創作、二維條碼／PDF文件掃描器及短片編輯等形式進行偽裝。之前這些APP 之所以能上架是因App Store及Google Play並無判定其為惡意程式，但在本次報告後便會有所防範。 資料來源：TECHNEWS、HKET #pmc #專利權 #Apple #Netflix #Tesla #特斯拉 #比特幣 #bitcoinnews #fleecewareapps #欺詐程式 #Appstore #googlepay #科技新聞 #科技新報