すき焼 森久 Sukiyaki Mori Kyuu
中環卑利街51號地舖
G/F, 51 Peel Street, Central
https://www.openrice.com/zh/hongkong/review/highly-recommendable-and-affordable-e3235843
I generally avoid eating at these restaurants because it can be either very good or very bad.If it is good then good, but if it is bad, it is embarrassing to leave unfinished food or just eat it!
In this case, I was hesitating to go but another friend said it was good so I am glad we went.
The location was in Central so it was hard resisting to go.
Price was around $8xx which was even cheaper than something not so good and similar in CWB.
There is a choice of beef or pork and I am so glad I chose pork because it is less oily and the Chef served it so well.
1 讚好
To begin with, there was salmon, salmon roe, dried lotus root slices, Japanese mushrooms mixed with tofu and taro.
It was simply delicious as I always believe less is more which is the beauty of Japanese food because they don't use much artificial seasoning.
1 讚好
Next was the chawanmushi:
chawanmushi is basically silky steamed egg and that's it but here it was topped with monk fish liver and citrus glaze which made it the best I have ever tasted because it was appetizing yet it had rich monk fish liver.
0 讚好
The sashimi consisted of maguro and fish milt.
Both my favourites.
0 讚好
While you are having the appetizers, the chef is preparing the next course.
0 讚好
The egg dip is freshly beaten in front of you.
It is optional for the meat but dipping it in the egg makes it more smooth with more depth.
What I really appreciated is that they give you some white rice which is badly needed when eating delicious meat.
Towards the end, they will serve potato noodles which were originally colourless.
The texture is crispy with a chew like konjac.
The last piece of pork is topped with a knotted veg to signify the last course before main rice dish.
The last course was heavenly because it consists of semi cooked scrambled egg with pork slices on rice.
It was topped with finely chopped chives which freshens it up a bit.
Finished with soup and pickles.
The soup was memorable because it was red miso soup with sansho pepper which is similar to Sichuan pepprcorn that has a numbing effect.
The dessert was a good finish because it was silky pudding with diced crisp pear and fruits which beats matcha icecream any day.
Overall I was very impressed and the price and location is worth a visit.
