thanks to the ever-generous @uncle_lim_chiak who organised dinner here and invited @immichellechong and his wine-loving friend @wonggang666 to join us. As a group of four, we had a table, which was something new to me since I have always come with one other and been seated at the counter. Our reservation was for the later seating and we kicked off with a glass of Michelle’s favourite - icy-cold champagne. After that, it was Chef-owner @esora.koizumi’s much-raved-about Summer Menu that graced us - one jaw-dropping course at a time: 1. Signature Dashi - Concocted from bonito flakes and kombu, the steaming hot broth had a touch of yuzu zest for freshness, making it an ideal opener of appetites. 2. Seasonal Monaka - Sandwiched with foie gras terrine between those ethereal wafer halves were sweet ripe mango and oba. The combination was a blissful balance. 3. Awabi - I’d describe this as exceptional. It wasn’t just the size and tenderness of the abalone that left such an impression but what it was served with - a mochi rice with kujo negi purée and a sauce made from the abalone liver sparked by sudachi, as well as sea foam of hamaguri clams. I was dumbstruck at the exquisiteness presented on that shell. 4. Hassun - The beach was the inspiration for Esora’s famous tray of delights. And like all the Hassuns of seasons past, summer’s was a sight to behold. There were five edible “treasures” on the artistic beachscape that we enjoyed in this order:
- Sardine Sushi with fresh wasabi and crisp seaweed wrap.
- Hotate (scallop) with edamame purée and caviar from @caviarcolony which quite literally took my breath away as it was so very good.
- Fried Zucchini with Kegani (crab) and a crab-onion purée that also sent me into a paroxysm of ecstasy.
- Katsuo (bonito) served with a little garlic sauce and topped with myoga and negi.
- Bafun Uni made more interesting with flan, plum jelly and mountain yam.
- Tomato Water Jelly with Aori Ika (it proved an ideal closing bite as the jelly had a palate-cleansing brightness about it that helped prepare us for the next course). 5. Fish Broth - Chef @esora.koizumi poured it into… ⬇️Continued in Comments⬇️

As Chef-owner @topdoghatch is back in Japan for a while to attend to some matters , @eatmefabulous and I had Chef @yujisato77 serve us. But even then, I spotted signs of Chef Hatch’s irrepressible creativity and whimsy all around his restaurant - from the little Lego figurine looking down from the “lunar landscape” in the ceiling to the curious note hidden in the chopsticks wrapper, and the artistic touches everywhere I turned (there’s plenty to see - just keep your eyes open 😄). We had the $350++ Omakase and it was a most marvelous feast (thanks for the treat, Jason). For those who yearn for a gentler shari (marinated sushi rice), @hashida.sg is where you should visit - I feel there’s almost the subtlest of sweetness in theirs. But first, we had our appetites opened by a multi-dimensional chilled dish of eggplant, pumpkin noodles, ginger flower, oba leaf with sesame dressing and more. The second course was a steaming hot Chawamushi filled with a truckload of ingredients: fish, Japanese parsley, gingko nut and burdock fishcake, and lavished in a sauce of mushroom and fish stock. Our sashimi comprised of thickly sliced Chutoro and Hirame. As you can see in my video, I left the scattering of the shiso flowers to expert hands. Next, a platter of exciting bites that comprised of Japanese sweet corn tofu tempura and crispy sweet fish served with green soybean purée, a sweet fish sauce, green chilli, smartweed plus an addictive kombu powder. We then moved on to Sushi. With controlled and comfortably paced movements, Chef Sato formed each of the following for us: 1. Ishidai (Striped Beak Perch) - I really enjoyed this clean-tasting fish that is indigenous to Japanese waters (thanks Google). 2. Shima-aji (Yellowjack) - Such a fat and tender slab of exquisiteness. 3. Aji (Horse Mackerel) - Some people find this fish a bit strong tasting but it’s been one of my all-time favourites since I discovered sushi at Nogawa, Singapore’s OG sushi-ya eons ago. So I was extremely happy to savour that huge piece. 4. Ishigaki Gai - It was a hoot to see the seasonal clam be snapped into attention by Chef Sato but… ⬇️Continued in Comments⬇️

🇭🇰 Having entered the Michelin star ranks recently, The Araki is Hong Kong's premium sushiya, helmed by master Mitsuhiro Araki who earned similar accolades in both Tokyo and London. Here, we began with three appetizers that included an abalone dressed with bird's nest, which was soft with dashi; serving as a delicate homage to Chinese traditions. Its nigiri flight included fourteen selections which began with a trio of Japan-imported toro along with locally caught selections, while the anago was fatty and completely boneless from a painsticking de-boning process. All this fresh neta was matched with a lightly al dente shari that was balanced with an appetizing white vinegar. Occupying the space previously by Stables Grill, The Araki is a cozy twelve-seater of exquisiteness with the highest level of attentiveness and service; serving as a journey of premium freshness and an intriguing showmanship of Edomae traditions. The Araki URL: https://s.openrice.com/QrKS08F8900~uolUFAA Add.: G/F, Stable Block, FWD House 1881, 2A Canton Road, Tsim Sha Tsui Tel.: +852 39880000 #sushi #sushilovers #sushitime #sushiporn #anago #sushitime🍣 #日本食 #壽司 #michelinstar #michelinrestaurant #hongkongfood #hkfoodblogger #hkfoodie #foodblog #foodphotography #igfood #foodie #foodpic #foodporn #hkfood #香港美食 #美食 #食評 #相機食先 #全力食 #尖沙咀美食 #美食推薦 #食好西 #hungrybearhk