Akari 灯り [ Hong Kong ] - Specializing on Japanese Seafood flown in Daily and Kushiyaki, Now Open for Lunch for a Bargain.

 I was walking up from Sai Ying Poon towards this new Foodie's Paradise area which is located in the mid-levels,  on a very straight and steep gradient climb up the hill from the office. One of my most favorite Institutional HK Beef Noodles Shop with 50-60 years History is located around here, but eventually I also noticed Akari down the street only 50m away is now also carrying a New Lunch Menu beginning from just a week ago.   Since I am always wandering in this area for inspirational eats,   I decided impromptu to give here a try.   Akari is part of the Dining Group behind notable places like Keyaki Central (Review: Keyaki ) which I have just been back again recently,  also the Michelin Recommended Shiba Yakitori in Kennedy Town, and the Japanese Bar Nocturne on Peel Street which I have been a few times but never covered,  plus a few more upcoming openings within the pipeline come these 2 months... 

Up in the Middle-Levels -

Looked after by a Capable Team and known for their Kushiyaki,  Robatayaki and Bars,  Sake offerings.  This Group is expanding quite quickly within the last 2.5 years.   Paul the Restaurant Manager over here is experienced knowledgeable and will look after you very well, and explaining the daily fish selections to you.

Negitoro Tuna & Spring Onions Lunch Set - Side Salad & Prawn Head Miso Soup - HKD $68

Although I like Keyaki and Shiba which are affiliated restaurants,   I did not initially know what to expect as it is my 1st visit to this outlet here.   I just randomly walked-in last minute.   It turned out this was decently portioned, and without any Green Tea or 10% Surcharge fees during lunch time,  all I ended up paying really was $68 as advertised!  I like it how Restaurants don't carry any hidden charges and deceive the customers.  Yay !

Negi-Toro Chopped Tuna, with Spring Onions, Seaweed on Pearl Grain Rice - $68

This was quite a substantial portion and was lovingly medium fatty.  I did not expect to discover this serendipitous finding so randomly on a weekday lunch session.  Though I am glad I did put a gun to my head and decided to come in!!  Nom!!  ~ 8/10

They Give Prawn Heads with Their Miso Soup -

This was also fragrant and lovely,  also Unique for HK Market.   I personally wished it had more chopped tofu within,  but overall this was very addictive with the Seaweed and Prawn Crustacean flavor definitely. ~ 8/10

Sake is a 'Masu' - A Must Order

I always have Sake or Shochu,  Beers at Keyaki the sister restaurant (and especially when over there they carry a real Bichotan Charcoal-Grill Bed too).  Over here at Akari,  they also carry grilled Kushiyaki sticks but they concentrate more on imported Fresh Seafood from Japan's Tsukiji market.  It seems like each and every one of their Restaurants do have differing themes,  and this could be a good excuse to eventually visit all of them 1 by 1.

Price: HKD $68 Per Person 

Food: ♕♕♕♕ 1/2

Address: Shop A, G/F, 3 St. Stephen's Lane, Sai Ying Pun, Western District 

西環西營盤聖士提反里3號地下A舖

Ph; +852 28572127

Keyaki [ Hong Kong ] - Yakitori with Real Charcoal

 Keyaki's Restaurant Group has 4-5 different restaurants mostly based on Japanese or Japanese-Korean food,  and sister yakitori place Shiba even has a Michelin recommendation.   For me personally Keyaki might be the most expensive but it is also the best shop,  especially when they have a real charcoal bed for grilling their sticks.

Some Cucumber Appetizers to start -

Happy Hour Beer is $88 for 2 Drinks,
with 2 Snacks included

Hotaru Ika Firefly Squid -

A little late out of season,  this is usually eaten at the start of Summer!

 

Onion Carpaccio with Shaved Mentaiko roe - 
Have got to say,  this is my first time eating this recipe..

2nd Happy Hour Sake Drink served in the Masu box -

Tsukimi Egg,  Minced Chicken Tsukune Ball with Chicken Cartilage -
Was talking to my dining partner,  in HK nowadays almost all Japanese restaurants think its cool to serve a Tsukune with a raw egg.   Except,  most shops get it so wrong it's not funny.  There should be some tare sauce mixed with the egg,  but nope,  many places neglect this and just serve it with the egg yolk.   It's not only a case of seriously WTF,  but in Japan,  Tsukune often come in ball shapes without eggs too.   I think this dish in Hong Kong really has been taken out of context

Beef Tongue - 
Like the Black Pepper seasoning.  However just like the above Tsukune stick,  I think during this visit,  some items were under-grilled from the burning charcoal.   Meaning they haven't really started developing the maillard reaction aroma.

Grilled Chicken Liver -
Always a good companion with an ice cold beer

Grilled Chicken Skin -
This was the best item on this night,  as it was grilled until crispy!  Always feel a bit guilty after eating this though : P

Price: HKD $190 + 10% Per Person
Food: ♕♕♕♕ 1/2

Address:  G/F, 14 Wo On Lane, Central
中環和安里14號地舖
Ph: +852 23627223

Shiki Zen 四季禅 【 Hong Kong 】- House Made Udon with a Semi-Buffet side... I need to Come Back

 Shiki Zen 四季禅 in its Causeway Bay location sort of sprang a surprise for me.   Before coming to here,  I had little idea that they do make their own Udon noodles,  and 2ndly for just around $480 with a Main Course,  you also get to enjoy the Semi-Buffet table at night.   We are talking about unlimited servings of Sea Urchin,  Sashimi,  plenty of Salads and Tempura,  even Goose Foie Gras cooked on the Teppan griddle.

Hijiki Vegetables Salad - 

Seasoned right and with grated Carrots. 

Goose Foie Gras d'Oie - 

Unlimited at the Buffet counter.

All You can Eat Tempura Prawns and Veggies -

Hey I think I am starting to like here!

Unlimited Sushi - with Sea Urchin Gunkan,  Aburi Salmon,  Scallops,  Inari,  Conch 

You can also get plenty of Hamachi Yellowtail and Maguro Tuna as sashimi....

Soba Noodles - 

They specialize in Udon noodles here,  but at the Buffet Counter even at night time,  you can eat as much cold Soba as you like...   I am a noodles freak so this suits me so well indeed.

Mentaiko Spicy Cod Roe Udon made In-house,  with Onsen Tamago egg - 

This is part of the Main Course.  So for roughly $480 you receive this and also all the Buffet Food.  The Udon was quite gluten chewy with a wheaty taste,  one of the best served in Hong Kong for sure.

More Sushi,  Gunkan,  Maki rolls and Okra Salads - 

I think this is such a good bargain of a meal.

Australian Oysters - 

Too good to be true for the pricing point, right?

Chrysanthemum Cocktail -

They also have many Rice Sake options to pair with the Udon.

Unlimited Grilled Scallops -

I think I should have eaten a few more of these with my Udons and Soba.

Kagoshima Wagyu Beef - Shabu Shabu

Actually I really like Wagyu from Kyushu.  The DNA of the steer or cows are usually very slightly different from the Hyogo/Tajima strands of breeding.  Usually using the redder Wagyu breed,  it has more beefiness taste.  This was very good.  I need to come back for this soon,  it was rather impressive for a Wagyu indeed.

Curry Udon -

I am usually more into the cleaner type of soup for my noodles.  Even though this was well sophisticated in the base and almost chickeny,  I guess I prefer the Bonito Konbu soup versions.

Chili Udon with Pork Slices - 

This was hotter than expected.  With an almost Chinese spiciness base which is almost Sichuan like,  with plenty of chili vegetables.  Loved it better than I expected initially..

Warabi Mochi with plenty of Kinako Powder - 

Part of the Dessert Buffet counter again... 

Yuzu Sorbet with Japanese Apricot Ume-shu Wine Jelly  -

I call this Apricot because DNA wise,  it is not really a plum but an apricot.   For some reason there is some misnomer when it comes to the naming...   Back in Japanese Historical times,  the Hanami blossom was actually more about the Apricot tree blossoms than the current Sakura flower trend..

More Cakes at the Buffet - 

I think I am too full for these now.  Overall I really enjoyed this dinner and it is superb value for money.   I already have booked for another visit soon in Feb.

Price: $480 to $580 + 10%
Food: ♕♕♕♕♕

Address: 銅鑼灣登龍街1-29號金朝陽中心2期Midtown 29樓
29/F, Soundview Plaza 2 - Midtown, 1-29 Tang Lung Street, Causeway Bay, HK
Ph: 2970 3218

The Drunken Pot 酒鍋 【 Hong Kong 】- Newly Opened Hot Pot shop with Rainbow Colored Ingredients

 The Drunken Pot has received more good press than the other way around.  As mentioned before,  I don't normally do Hot Pots outside of home.  Most shops are only trying to squeeze profit margin off you... But here it was offering some unique items and hence why I would come back again to eat their specialty items..

Mix of Sauces Condiments 

Most of these are quite savory options.  I was saying this needed some Sesame sauce and Vinegar!

Chili Sauce Mix - 

5 Types of Hotpot Soup - 

I loved the Sichuan Chili,  Crab Clams and Prawns base. The middle Papaya with flamed Sake was also good.  The Satay broth could be more spicier for me still... ~ 7.5/10

Crab and Tomalley & Roe Xiao Loong Bao - 

Colorful.  The taste also delivered .. ~ 8/10

Fried Fish Skin with Garlic - $58

This was thin crispy and upon boiling was still holding its own.  A must order dish... ~ 10/10

Colorful Cuttle Fish balls -

Made naturally with fruits and veggies coloring.  Couldn't taste much of the same veggies but in theory this was appreciated healthier!  ~ 7/10

Local HK Yellow Steer Cow Chuck Flap -

Hand sliced and full of Beef taste.  More marbled than the norm... With a bit of chewiness.  Want to encore for sure ~ 9/10

USDA Prime Beef Short Ribs -

Held on a Wooden Hanger over ice.  I jokingly said this is a Chinese version of a Hanger Steak...  I guess not too many people got the joke.  But this was so good.  I think with the 5 base soups being all natural,  some of us agreed this didn't need any extra

Sauce dips.   ~ 8.5/10

Taro Flower Cakes -

They looked pretty enough and well moulded, probably pleases the Girls more than anything...

鬼馬 Crullers with Prawn and Cheese,  topped with Black Truffle Taste -

I personally found this to be too thinly cut.  I expected more Prawns and Cheese taste too.  ~ 6.5/10

To Increase the Spiciness and Numbness Sichuan style -

This is like an ice cream frozen and can be ordered to drop into the soup to re-tune the base!  Smart idea..  

響零 - Freshly Fried Beancurd Roll with Seaweed

delectable and even after prolonged boiling,  Held up to its shape and taste. 

Prepared by the Sushi Sashimi Chef.  This was quite runny and likable.  ~ 8/10

Price: $400 + 10% 

Food: ♕♕♕♕♕

Address: Shop 1, 2nd Floor,  8th Observatory Road,  Tsim Sha Tsui, Kowloon, HK

Ph:  +852 23219038

Sushi Tokami - Latest Sushi Opening, a Guest Post by Jess Jann from www.eatwithjess.com !

Reposted From Model and Food Blogger Jess's website: www.eatwithjess.com

Sushi Tokami….the name sound familiar? Well, it’s because it is for sushi enthusiasts. The original Sushi Tokami in Japan was founded in Ginza Tokyo in 2013. Within the first year of opening Sushi Tokami was awarded with a 1 Michelin star. Now, the esteemed restaurant is opening shop in a very sweet (secretive) spot in Harbour City. The place is a very sleek, simple and traditional Japanese omakase space. Terrific service, extremely clean and amazing food from Chef Taga San. Sushi Tokami’s emphasis is straightforward quality sashimi and sushi selections.

They specialise in tuna and toro– look at this beautiful ruby red darling (there’s more of that coming your way. Scroll down. Be warned: Good looking #sushiporn awaits.)

Tuna Neck and back meat hand roll to start the fabulous omakase dinner with. They chopped up the tuna neck and tuna back meat and scooped it right in with the perfect amount of rice, wasabi and soy sauce. <3

Sake!! <3

Octopus was tender, sweet with a nice bit of crunch and crackle with each bite.

Nicely marinated kelp and onions (add a bit of their vinegar and you are good to go.)

右口魚 Halibut sashimi. They have a bit for you to sample with the black salt as well as dipping it into soy sauce and a bit of wasabi. The halibut sashimi was so nice and tender. The black salt really does bring out the natural halibut fish flavour.

Abalone from Japan’s 千葉縣. What’s not to like about this. The tender meaty abalone had a nice bite and flavour. I devoured the plate clean.

Smoked yellowtail. OHHHHH! One of my faves!! This yellowtail had such a nice smokiness flavour to it that was savoury and flavourful.

Close up of the smoked yellowtail with wasabi. <3 Sooo goooood. I pretty much could have licked the plate clean to get every bit of the smoked yellowtail flavour.

剝皮魚 Leatherjacket fish and liver sauce and rice. I didn’t want the fish sperm dish but was pleasantly surprised by this loveliness. Again, another dish I licked clean.

白子Fish sperm with white truffle and rice. I had a tiny bit of this but holy moly poly roly…. that is a LOTTTTTTT of white truffle. It smelled bomb, too.

目拔魚 and green onions in a light broth. Lovely, light and refreshing.

Baby snapper sushi. Oooh, so pretty. Look at the color of that fish. True beauty looks pretty close to this. It tasted just as good too.

Squid sushi. The texture was so interesting: it was borderline sticky, slimey and smooth, believe it or not. I loveeeeeed it. Add a bit of the black salt to bring out the squid’s flavour.

Gizzard shad sushi. This was sooo pretty. Look at the gizzard shad’s skin but was not a favourite of mine. 

The signature toro and tuna sushi selections!!!! Yipee Yi Yay!

Tuna sushi was perfection. The tuna sushi was strong and sweet in flavour, firm yet soft in texture. I could gulp this down any and every day if I had to. Not sure if that is really healthy though?

Toro Sushi. Omg….It just gets better and better, doesn’t it? Look at that shining, glimmering, plump piece of delectable-ness. The toro was juicy, fatty and well marbled.

Seared toro sushi. Oh snap. Did it just get even BETTER? Oh yeah. You can believe it. This baby was seared to perfection. Once the toro is seared- the natural juices and oils start gushing out along with a nice seared and smoky taste.

針魚 Flat Needlefish sushi. SOOOO pretty!! Look at the chopped ginger, wasabi mix on top. The texture was off the charts good.

Prawn (kuruma ebi) sushi was pretty darn good. Sweet and plump!

Saba Sushi. This was my least favourite of the bunch!

Sea Urchin Sushi..Ooh la la. For once, the sea urchin was not the highlight of my meal. Rather the delicious tuna, toro, seared toro trio. Wait, don’t get me wrong! Sea urchin sushi is good ANY day! (This didn’t disappoint!)

Big clam 大蜆 sushi was TERRIFIC! The sushi selection tonight have all been so simple but amazingly delicious. Each seafood selection had it’s own unique simple flavours and standout strengths! This big clam sushi was of no exception.

赤睦魚 Nodo-guro aka Rosy Seabass sushi. Perfect. I loved the soft sear this rosy seabass sushi had. It was slightly fatty and slighty tender and meaty all at the same time. I could’ve done with a few more cuts of this too. WOW.

Anago sushi. Awesome…but NO!!! This means the meal is almost over? Sigh. All good things have to come to an end. This anago sushi was pretty darn good but could have used a little less sauce.

Tamago…quite firm, nice and sweet!

Yellow tail belly! Oh, this was delicious too. Just try this place for yourself.

Surf Clam sushi! I initally forgot to take a picture but Chef Taga San was kind enough to let me photograph him doing it again.

THIS BEAUTIFULNESSSSSSSS: Sea urchin…. OMG. Yes, yes, yes! We both still had a little bit more left in us…sooooooooo

This happened!!! Uni and ikura with rice: it was such a generous portion, too!! Thank you!! Look at it. Just stare. And point, and eat. And, dream about this baby.

To cap off our awesome omakase dinner!

Sushi Tokami. Zone | Harbour City Ocean Centre. Level 2. Shop No. OC 216A |Telephone 2771 3938

Thanks Jess Jann for the post. Follow her at:
 www.eatwithjess.com