Causeway Bay, Hong Kong｜Sushi Kawa

My first time having Japanese omakase. It was my 30 birthday dinner. Great experience. Great food and great vibes. The chef explained every single dish to us.

The restaurant is mainly based on Omakase, and the decoration of the dining room is mainly in fashion and style, which is quiet and comfortable. The three types of appetizers include sea urchin steamed eggs, the sea urchin is slightly less sweet, mustard seeds are placed on the surface of the duck breast, and the duck smell is removed. It is a bit like watermelon with molecular cooking. The skin is lime, and the mentaiko inside is salty and delicious. . Afterwards, the chef will start nigiri sushi, so the sushi will be matched with the right sauce according to the chef's preference and taste, and the best sushi will be made with seasonal ingredients. In addition, the chef will also be careful Clamp away the fish bones. The deep-sea pond fish served with crushed grapefruit tastes fresh and sweet, and the slightly sour taste of grapefruit can relieve the greasy feeling. Bream fish with plum sauce, the texture is more bite. Eye Rennai is served with sour sauce Luo Bairong. The chef puts the fish skin after removing the meat, because the fish skin is tough when lighted, which can add a more layered taste to the sashimi. Hamabashi belly with Washabi, the plumpness of the fat, the fat bursts out of the mouth, and the fat is sweet and fragrant. Ark shells are served with lime juice for a crisper taste. The scallops are mixed with green tea salt, which has a slight tea aroma, making the scallops fresh and sweet with a sweet fragrance. The sea urchin is wrapped in seaweed, the seaweed is crispy, and the sea urchin is creamy but still a little less fresh. Afterwards, the tuna chin is smoked and roasted until the surface is burnt and crispy, and the fat bursts out of the mouth, full of fat and sweet fragrance. Peony prawns are served with fried shrimp shell powder. The chef is very thoughtful. The prawn shells are simmered and dried to grind the powder, which improves the taste of peony prawns to another level, with a more intense shrimp flavor. Toro is my favorite. It bursts with oil in the mouth. Every bite is rich in fish oil. You must try it. Fire-roasted Xizhi is served with mullet roe powder. Xizhiji itself is a heavy oily fish. After being roasted, some fish oil oozes out, making the fish full of fish oil fragrance and super plump. Abalone seaweed sushi sandwiches abalone and rice with seaweed, and the abalone is smoked and elastic. The fire-roasted Wagyu that surprised me the most throughout the night. The half-cooked Wagyu served with soy sauce egg king. The big clam clear soup uses kelp as the soup base and is served with fresh big clams. The soup is fresh and sweet. Finally, eat a honeydew melon with red flesh, which is very sweet and very satisfying.

Omakase is cost-effective and delicious! 😋 My colleagues and I usually go to "Heng Wan" for lunch from time to time. I saw a new Japanese restaurant - "Sushikawa" - opened on the left side of Gedong Building. Mainly sells Omakase, which is made by chefs. My little sister loves Japanese 🇯🇵 cuisine the most. So I brought her here to try~😏 There are three main types of dinner menu: "Yun", "Qiu", and "Chuan". My little sister asked me to please him, so I have to save my wallet. Just click on the cheapest one on the left - "Cloud" 😂😂😂, But it’s not good to see that the price is relatively low, so I’ll look at Shaoqu. It has included appetizers, 12 pieces of sushi, side dishes, snacks, and fruits. They are all so rich! 👏🏻 One set per person is definitely enough food! 😏 Appetizer 3 o'clock Sea urchin soup leaves The raw soup leaves are freshly made bean curd skin, which is soft and tender and full of bean flavor! Added with fresh sea urchin, it’s delicious! It's delicious! ☺️ golden corn paste Fresh corn is ground into puree, The taste is smooth, sweet and appetizing! The mentaiko is dressed up like a watermelon🍉, It is supported by lime peel and looks very exquisite~😯 The taste is slightly spicy and delicious! 😋 The chef has put a lot of thought into the dishes, both in terms of ingredients and visuals~♥️ Then comes the sushi🍣~😎 Watching the master raise and lower the knife, Gently slice the fish into slices, hold the rice ball in your hand and rub it together. The gestures are skillful and the martial arts is quite solid! 🙇🏽‍♂️ The sushi style is the freshest fish of the day. So it will vary from season to season. Left stoma Translucent and juicy meat, Dip it in grapefruit juice, it is fresh and sweet, and the taste is more delicious and refreshing~ Needlefish The body of the fish is like a squid, and the meat is firm and elastic. It tastes sweet and rich in fat, Garnished with ginger oil, it tastes sweet. Deep sea pond fish♥️ This is my favorite fish. The fish meat is thickly cut, and the fish fat is fragrant. The meat is soft yet chewy! The red clams are super fresh, sweet and crunchy! ☺️ Isagi's flesh color is white and rosy. The taste is refreshing and sweet, slightly crispy but smooth in the mouth. Garnished with precious mullet roe, it’s extra salty and fragrant! The peony shrimps are super big. And it’s extremely fresh, the meat is sweet and smooth, juicy and chewy, it’s really top-notch! 😋 Goldeneye sea bream The meat is rich, tender, plump and oily, After being lightly seared🔥, The grease is forced out and it tastes delicious, yummy! 👍🏾 straps What a big one! 😍 Sprinkle with bamboo charcoal and grapefruit peel, It's plump and creamy in the mouth, sweet and delicious! happy second The chef lightly sears the fish meat to extract the fish oil, which is rich in oil and sweet and fragrant. Live northern shellfish You can tell at a glance that it is "living", it's so fresh! ☺️ It has a crisp texture, and when coated with grapefruit juice, it tastes even sweeter! red The master first uses a torch to sear the skin to release the oil. The fish oil is fragrant and the meat is extremely sweet. It half melts in the mouth and is very enjoyable~😌 Toluo is so plump and melts in your mouth. Add shredded onions to neutralize the greasy feeling ~ highly recommended! 😋 Left mouth fish side The skirt part is rich in oil and chewy. The bite is refreshing and sweet, the sweet fish oil slowly seeps out, and the texture is rich. Rich and sweet, it melts in your mouth. The fish oil aroma will stay in your mouth after eating. The sweet and fragrant flavor is endlessly memorable! ☺️ Clam clear soup The weight of clams is not much, but they are big enough and plump. The clear soup is sweet and fragrant, After eating the clams, drink the soup, first class! 👍🏾 Japan🇯🇵rich persimmon Autumn has begun, and it’s the time for Japanese persimmons to be made. Refreshing taste, sweet and plump, Top notch as a dessert! 👍🏾 Golden sea bream mixed with sea urchin juice The golden sea bream is fried to a crispy outer skin. The fish meat is fresh and sweet yet chewy. With the garnish of sea urchin juice, the taste is even better! 😋 There are also maitake mushrooms with a strong mushroom flavor on the side. Full of layers! The master saw me eating so happily, Let me introduce today’s fresh arrival of Hokkaido horse dung sea urchin. It’s so fresh, don’t miss it! 😆 The fresh sea urchin is ready to eat. The sea water is full of flavor, Add white shrimp and salmon roe, Rich layering, right! 😋👍🏾 This dinner is so rich! 😌 The prices are in line with the price/performance ratio. So I asked the shop owner to bring me a lunch menu to check out. The lunch set starts from $240, which is a great deal! Includes salad, appetizer, steamed egg, miso juice, dessert, Next time I’ll try it out again! 😆