November 10, 2015

Pretty, but not my thang

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The Good Doctor wanted to catch up over lunch, and decided to take me to one of his favorite sushi joints.  I don't eat much sushi in Hong Kong, so I'm unfamiliar with most outlets in town.  I've heard people talk about Sushi Kado (角) before so I was happy to check it out.

But first I decided to do a little homework, and the first piece I read was from 2 years ago on Fungry and Fabulous.  Lynn's conclusion was that the flavors were much too mild and that Sushi Sase (鮨佐瀬) would always be a better choice.  I kept that in mind as I sat down and waited for lunch to start.

I ordered the seasonal sushi set (板前寿しセット), which comes with 12 pieces of nigiri sushi (握り寿司) and a roll (巻物).  I specified - as I usually do - that I do not eat any form of tuna.

First comes a bowl of salad.  It's always good to get some greens in.

Then came the seemingly obligatory steamed egg custard (茶碗蒸し) with crab.  A nice a premium version with sweet crab meat, along with a touch of ginger in the custard.

Then came the procession of sushi...

Olive flounder (鮃) - with some shaved yuzu (柚子) zest on top in addition to soy sauce.

Striped beakfish (石鯛) - this was a little chewy.

Japanese halfbeak (細魚) - with a sprinkle of ground pink rock salt and a squeeze of lime.

Golden alfonsino (金目鯛)

Pacific saury (秋刀魚) - the Good doctor discussed with Chef Jason about the saury being smaller this year, and leaner.

Surf clam (北寄貝) - never had it grilled like this, making the texture softer than I'm used to.

Marinated mackerel (〆鯖) 

Japanese horsehair crab (毛蟹) with crab tomalley (蟹味噌) - just love this... especially the addition of crab tomalley.

Sea urchin (雲丹)

Striped jack (縞鰺) - grilled to give that smoky flavor.

Rockfish (喜知次) - torched.  Very tender as expected, and very oily.  Substitute for fatty tuna belly.

Conger eel (穴子) - with a little bit of grated yuzu zest between the rice and the eel.

Egg (玉子) - way too wet and soggy.  Not a fan.

Plum and perilla roll (梅紫蘇巻き) - substitute for the chopped tuna roll.

Miso soup

Well, unfortunately I didn't turn out to be as big of a fan of this place as the Good Doctor.  Lynn was right - the flavors here are a little too mild for my liking... and without much variety in seasoning, they definitely seemed a little one-note.  While the rice grains were firm, I didn't really taste much vinegar... and in fact wondered if any was used at all.  So... while the chef used ingredients which were a little more premium for the higher price, and I had a decent lunch overall, I'll probably do the same thing as Lynn and go back to Sushi Sase...

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