Sushi Shota (壽司翔太) - ♕♕♕♕

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Chef Jige Kokichi was recently awarded a Michelin Guide 2010 recommendation. 
My last year’s Lunch visit to here was honestly nothing but short of being spectacular, the sushi nigiri’s just made by just some local Hong Kong chefs with poor cuttings and a wrong fish to shari rice proportion.   But a recent Night visit was far more convincing:  I appreciate their rigour in pursuing and justifying a newly crowned Michelin status, as nowadays not only are most of the staff friendly Japanese workers who understand the food, they have now printed a new English based menu for the ease of its non-Japanese or Chinese customers.   This has always been the strong point of Japanese food and their spirit in a non-stopping action to improve their food, never-endingly striving to always giving the best to the customer.

Its preferable,  if one can speak Japanese during a night visit,
but English/Chinese is fine provided one can understand the ingredients & names that have been translated into something a bit foreign..

とうがん -
Winter Melon with Nameko Mushrooms, Conpoy Strips and Scallions. 
one side of the melon skin was still attached and hard ~
7/10

三輪そうめん -
Hand pulled Miwa-somen, which has been dry aged for 3 years before cooked,
is cold and refreshing ~
9/10

枝豆海老 しんじょう -
A rare to find dish within Japan, even the Japanese staff here call it a 団子 for ease of expression rather than its true name it goes by.  The in season Green soy beans are coated around a Shrimp paste filling.  This is eaten with fried Green pepper and a bunch of Fried Somen, served with a wedge of lemon.  Beautifully presented ~
8/10

 
椎茸ポン酢焼き -
Japanese shiitake mushroom is first dipped in a vinegary ponzu sauce,
before being subjected to grilling.  Slightly sour but very aromatic ~
8/10

特上にぎりセット -
A Chef’s daily selected Sushi Set for the night, not much surprises here at all. This just consists of Chu-toro 中トロ, Hiramasa 平政, Baby Tuna メジ鮪, Flounder ひらめ, Akagai 赤貝,  Chopped Tuna Belly Roll ねぎとろ巻き, Sea Urchin 海胆軍艦, Salmon Roll いくら軍艦, Prawn 車海老, Egg 玉子.  Also some Gari がり & Pickled Daikon 沢庵漬け ~
7/10

Fairly fresh Sea Urchin and Salmon Roes…

Part of the Lady’s Omakase Set Dinner  - レディースおまかせコース
This is the sashimi of Sweet Prawn, Hiramasa King Fish, Baby Tuna & Hamachi ~
7/10

Another Small set of Nigiri -
Part of Ladies Set again ~
7/10

鰆の西京味噌焼き -
This fish is often confusing, because in Chinese its always translated as 鮫魚, but in reality in Japanese its a サワラ 鰆魚.  Its a little dry but expected, that’s how its usually made  ~  

6/10

白魚のフライ -
A type of white bait fried with both normal and wasabi coloured flying fish roes,
this is a very interesting and thoughtful dish.  Very enjoyable and elegant,
if not in taste, at least in colours ~
8/10

Miso Soup

 

Cooked with Salmon Head and Bones,
very sweet ~
9/10

蕎麦 -
Soba noodles were very tasteless, the soup of bonito broth and soy sauce was a little lacking in depth compared to the best representations.  Disappointed ~
5/10

UCC Coffee -
This is very commercial in taste,
also too light in aroma for what it should taste and smell like ~
3/10

Matcha Ice Cream -
Very disappointing.  This was ONLY milky and creamy,
without Green Tea flavours which its colors deceives you into believing.  Sesame Ice Cream (no photo) was not that much better either ~
4/10

Price: $350 - $800 per person + 10%
Lunch Score:  ★★★☆☆☆
Dinner Score:  ★★★★☆☆

Opening Hours:
Mon to Sunday -  Lunch  11:45 - 15:00     
                            Dinner 18:00 – 23:00

Address: 銅鑼灣駱克道491-499號京都廣場8樓
(8/F Kyoto Plaza, 491-499 Lockhart Rd., Causeway Bay)
Ph: 2834 3031
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