Uohachi Suisan (魚八水產) - ♕♕♕♕

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Uohachi Suisan 魚八水產 specialises in Village Fishermen styled Japanese seafood dishes.   Sharing similar background investors with beef entrails specialist Hakata Ichome (博多一丁目 ホルモン) ,  the trump card here also lies with the 2nd generation young chef and ex-fisherman 中村光成 hailing all the way from 日本三重縣長島町, whose father still works as both a seafood supplier as well as operating a Fishermen Style Izakaya in Mie Prefecture.  Don’t expect high end splendid sushi nigiri and sashimi to be rolled out from the kitchen here ~ after all its designed to be a casual dining experience and one of the signature items here is 豪快壽司 (ごうかい寿司), which concentrates more on a luxuriant amount of seafood and freshness rather than pure craftsmanship.

 

 
Entrance

Imported Seasonal Fishes..

 
Live Shellfishes,
with quite fresh but pre-frozen Japanese or Canadian Prawns..

うめしゅ -
The house made Umeshu (Plum Wine) was pretty refreshing and not overly sweet. 
Not as good as the one in Hananoya 花の家..

 
のどぐろ (喉黒) -
Nodoguro seems to be all the rage all of a sudden in Hong Kong, probably due to marketing ploys and trend setters, even though it has existed locally under the true name of 赤鯥 (あかむつ) all along anyway.. This is a highly treasured, sweetly flavourful fish. True 赤鯥 is hard to source and a delicacy even within Japan ~  9/10  

 
Wasabi here is the moist pre-frozen grated type.
At least its not Wasabi Powder made from inferior Wasabi Plants…

 
日本産 牡丹海老 -
Botan Ebi from Japan are smaller than the other Canadian offering also avail here, but are said to be much sweeter.  During breeding seasons their blue prawn eggs are intact and protected beneath the shell’s larger developed shield, but the restaurant suggests the eggs to be removed as it could taste bitter? This was fresh and crunchy, pretty sweet, well defrosted ~  7.5/10

 
牡丹海老の頭は 揚げで -
Botan Ebi Head is full of tasty goodies (みそ).  These are not deep fried here by default, but the shop happily did them as service upon request.  Amazing taste ~  9/10


 
 
 カニ味噌 軍艦  (蟹の身入り) & イクラ 軍艦 -
The Kani Miso with Crab meat is ok, but the Ikura Salmon fish roes were the highlight.
These really popped in the mouth, where most other shops fail miserably. Amazing feat. Sushi skills and rice aren’t the dainty type due to nature of this shop, but surprisingly acceptable albeit a bit big ~  9/10   

 
 天ぷら盛り合わせ -
This on the other hand was very amateurish, even taking into consideration this is fried in a Fishermen Style than true Tempura Shops or 料理店. The batter was outright ‘hard’ rather than crunchy on the bite, even Tokyo styled thick and dark battered Tempura aren’t like this. The tsuyu sauce was way too diluted weak ~  5/10

 
さざえのしょう油 つば焼き (生) -
Live Turban Shells cooked by yourself Tsuba Yaki style.

Taking around 7-8 minutes, this was trimmed of its Organs,
which is one of the major reasons to eat Sazae.  Nevertheless, very enjoyable with a
great sauce, which drank well as a soup afterwards ~ 9/10

A blurred picture of 中村光成 running about…

Price: $230 Per Person
Dinner Score:  ★★★★☆☆

Opening Hours:
Mon – Sun:   12:00am～15:00,  18:00～23:30
Address: 銅鑼灣軒尼詩道489號銅鑼灣廣場1期6樓6A號舖
(Shop 6A, 6/F, Causeway Bay Plaza 1, 489 Hennessy Road, Causeway Bay)

Phone:  3520 2730