So not surprisingly, his food can be polarising. Based on conversations I‘ve had with friends, foodies even, it seems their meals at @ashino_at_chijme...
So not surprisingly, his food can be polarising. Based on conversations I‘ve had with friends, foodies even, it seems their meals at @ashino_at_chijmes_ have either left them cold or in throes of pleasure. After my recent maiden visit (thanks to @uncle_lim_chiak for my belated birthday treat and @the_caviar_king who organised), I know I am firmly of the latter.
If you must have your big cuts of fish, if you are reluctant to eat species outside of the norm, if you get nervous hearing the word “aged” in front of the word “fish”, if you don’t give two hoots about provenance or the exacting science of his art - then this place is NOT for you. Anyway, it is hard enough for those who worship at the temple of Ashino to secure seats 😅.
I remember first hearing about Chef’s style of #sushi a long time ago from the ultimate food geek @kenloon. Then my foodie friend @szeliang888 (thanks so much for the surprise sake, by the way!) began sharing about his meals there, extolling the lengths Chef Ashino goes to to perfect the aging of each fish, as well as carefully complementing it with his audaciously-seasoned shari at different optimal temperatures. Of course if you are having the Sushi Omakase menu (we had the $350++ per pax but added on a couple of pieces), you can expect some un-aged and cooked seafood too.
What he serves is not fixed and changes all the time. Hence, it is unlikely you will get what we had but at least you’ll have an idea of what to expect if you look at the list below (it’s what our dinner comprised of):
- 9-day-aged Yellowfin Tuna prepared via the “Shinkei-Jime” method of killing.
- Fantastically sweet Squat Lobster from Kanago.
- 1.8kg Hamo (conger eel, also dispatched via “Shinkei-Jime”) and mushroom soup.
- Tsubugai (whelk) with more than 50 cuts for best texture.
- 5-day-aged Kawahagi with negi and its own liver.
- 7-day-aged Sweetlips.
- 8-day-aged Marlin described by Chef Ashino as the “best ever” that weighed 300kg.
- One-month-aged Marlin that came from a 170kg specimen - it was very soft, rounded, rich and almost yeasty.
- Fresh Horse Mackerel also prepared “Shinkei-Jime” - silky smooth with no strong smell.
⬇️Continued in Comments⬇️
extolling 在 Charles Mok 莫乃光 Facebook 的精選貼文
Twitter 💪💪💪 👍👍👍
Twitter關閉逾17萬中國關連帳戶 涉就香港及疫情發欺騙內容
https://today.line.me/HK/article/Mj8W5Q?utm_source=washare
Twitter Removes Chinese Misinformation Campaign
The company said the latest misinformation effort came with a new wrinkle: extolling the Chinese government’s response to the coronavirus outbreak.
https://www.nytimes.com/2020/06/11/technology/twitter-chinese-misinformation.html
Twitter removes almost 25,000 accounts it says are linked to China's Communist Party
https://www.washingtonpost.com/world/asia_pacific/twitter-removes-almost-25000-accounts-it-says-are-linked-to-chinas-communist-party/2020/06/11/8c9ec770-aa38-11ea-a43b-be9f6494a87d_story.html
Twitter aims to limit people sharing articles they have not read | Twitter | The Guardian
https://www.theguardian.com/technology/2020/jun/11/twitter-aims-to-limit-people-sharing-articles-they-have-not-read
extolling 在 IEObserve 國際經濟觀察 Facebook 的最佳貼文
環時老胡內銷轉出口
extolling 在 M觀點 Facebook 的最佳解答
中國大外宣啟動 - 在臉書大下廣告攻擊川普防疫不力 + 宣傳中國防疫好棒棒
#中國不想川普選上很明顯
#中國越討厭誰我就越支持誰