I happily ate at Sushi Hiro, a restaurant in Causeway bay, this evening with an old friend - Justin. Ended up costing about USD 90, but it was pretty tasty, and I tried some new types of fish. Since there is a severe lack of HK restaurant online reviews, I thought I'd do some of my own.
Restaurant: Sushi Hiro
Type: Sushi-focused
Location: 10/F., Henry House, 42 Yun Ping Road, Causeway Bay, Hong Kong. Phone:, 2882-8752
Chef's Ethnicity: Japanese. The master chef was also Japanese.
Ambiance: 4/5
Food: 4.5/5
Service: 4.75/5
Expected damage: HKD 700 pp, with light drinks
Our Menu:
- Yellowtail (2x)
- Shimaaji (another type of Yellowtail, a bit sweeter)
- Aji (horse mackerel)
- Uni (de Hokkaido)
- Ikura (almost too mild)
- Chutorro (the best fish of the night. We saw the Otorro, and it looked like fish bacon)
- Engawa (a chewy fish which the chef recommended, and Justin had had before) \
- Kinki (a fish, medium chewiness, but only half as much as the Engawa)
- Mirugai (not bad, though I'm not a regular shellfish eater)
- Abalone (as it looks, tasty, good texture)
- Oyster-Miso soup, with tofu, veggies, etc.
- Peach liqueur with soda water
- Turnip with miscellaneous mushrooms, okra, and other small-sized ingredients in a small bowl
- A meatball, reminiscent of Porter Square's Cafe Mami's Tokyo Hamburg Steak, with tasty sauce
- Ice cream or fruit. We both had green tea ice cream.
Drinks:
- 3 draft Asahis total
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