Causeway Bay chef's hair board, rare ingredients, molecular cuisine

#100WAYS TO TRAVEL #Sign Up for December Hotel Sleeper Test #2024 Travel Review The knives made by the famous Shigebo are considered to be the top Japanese kitchen knife brands due to their extreme finish and unparalleled grinding standards. In fact, there are thousands of stores and craftsmen making kitchen knives in Japan, and if you want to name the five best ones, Shigebozu will definitely be one of them. To sum up Shigebozu's kitchen knives in one sentence, that is to play with this The level is as high as it gets. Isn’t the restaurant the editor introduced? 🍣Yes, the owner was a collector of Shigefusa when he was studying in Japan, so he founded a restaurant with the same name in Hong Kong. What I ate this time was Omakase, which costs $1,580 and has 17-18 items. It has rare ingredients and adds elements of molecular cuisine. Of course, there are no fixed ingredients and dishes on the chef’s plate. Most of them will be slightly different depending on the season. The following can only be used as a reference📖. If you are a fish lover🐟, you can’t miss it in winter because the fish in winter are fatter❄️. Dinner 17-18 items $1580 🦀Crab spinach, Japanese boiled snails ✨白子 🏆Chongfang signature Napoleon 🦀Fragrant box crab 🐟Bingjianhanshi 🍤Sweet Shrimp Paste 🧠Naotian, Datuoluo 🐟White Sea Urchin Caviar Sushi 🐠Sand cone 🐟Mackerel Sticks 🍲Bowl of fish soup 🍇Nagano Prefecture Qingti I have to mention Jufou’s signature Napoleon🏆 - from top to bottom: Sakura shrimp🌸, shrimp paste🦐, shrimp sashimi shreds🍤, dried cod🐟, dried anchovy🐡, dried anchovy with yellow radish cubes in the gutter🥕, The bottom layer of baguette toast🍞. So fresh and sweet🧁, and the dried angler fish is very rich💯. The taste of Baizi is soft✨, with a little bit of pork brain 🧠, which can beautify the face💆♀️. After the Baizi is boiled, it is sprinkled with orange vinegar and radish paste🍊, which is slightly sour and enhances the smoothness of Baizi in the mouth🍇. Ice-cold amberjack 🎌, the meat quality of amberjack here and now is the best in Japan 🇯🇵, so it is known as the "fish out of the world". It is served with the mochi cake 🍘, the texture is smooth and delicate 🤤, plus Kyoto five-color sesame seeds 🌈, the flavor Fresh and sweet🍃. Fragrant box crab🦀, the chef pours lemon juice into purple cabbage juice🍋, steams the pine leaf crab shell and removes the meat, the crab roe and crab paste are fresh and sweet😋, after adding lemon juice to purple cabbage juice, the sauce will change color🌈. Naotian🧠, Big Toro🍣, Medium Tuna Belly🐟. It’s so plump🍱, the brain is a rare ingredient📜, it’s the forehead portion of tuna, only 1kg of forehead is available for every 100kg of fish⚖️. Juice has a rich oily aroma💦 and is added with seaweed🌿. The meat is soft and smooth🍣, has a very high oil content⚖️ and has a strong fish flavor🐟. White sea urchin and Caviar caviar sushi🍣, Caviar caviar is so famous🌟, and it really deserves its reputation👍. The taste of white sea urchin is so rich🧂. Mackerel stick🐟, Fukuoka sesame mackerel🍣, sandwiched with Japanese sushi ginger and Japanese green onion🌿. A bowl of fish soup 🍲, made by Chongfang’s signature fish soup 🐟, with added Chinese elements 🌿, it’s so fresh, sweet and fragrant 😋, and there is no MSG at all 🚫. Chongfang moved to a new address in the middle of this year🏠. It is located on the ground floor near Lee Gardens. There are many restaurants nearby🍴. The store is not big, with only about 12 people, but everyone can watch the sushi chef's craftsmanship up close and communicate with him👨🍳. There will be a detailed food review next time... Stay tuned👀 ⛩️Chongfang - Shop 18-19, G/F, 1 Caroline Road, Causeway Bay🗺️