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Gorgeous Sushi from Hong Kong

Left top: Kinki - Left middle: Tamasu - Left bottom: Seared Toro - MIddle: Kawahagi with liver Right top: Hokkigai - Right middle: Sutsuki - Right bottom: Shimaji

Left top: Kinki – Left middle: Tamasu – Left bottom: Seared Toro – MIddle: Kawahagi with liver
Right top: Hokkigai – Right middle: Sutsuki – Right bottom: Shimaji

My cousin recommended me to visit this tiny little sushi place in Causeway Bay area called Sushi Mori 鮨森日本料理.

Everyone in my party were in for a treat!

We went for lunch, and it was price-fix.: HK$300 (roughly US$37) for 9 pieces, HK$400  (~US$50) for 12 pieces and HK$500 (~US$62) for 15 pieces.

It was an adventure as the chef would serve the day’s specials and fresh-catch, and we had no clue what we were about to eat.

They only asked whether there was any food allergies or anything we did not like.

One thing we noticed as we sat down was that there was no soy sauce or wasabi.

Their philosophy was that each sushi was prepared and served to the customers just right in flavors and texture, and no additional soy sauce or wasabi was needed.

Upon closer look at the sushi porn attached, one would notice that the sushi rice were a little brown.

I believe soy sauce was already added to the rice for flavor.

Left: Akodai - Middle Top: menu - Middle Bottom: Chef prepping the Uni and Ikura rice bowl - Left top: Filleting fish - Left Bottom: Delicious miso

Left: Akodai – Middle Top: menu – Middle Bottom: Chef prepping the Uni and Ikura rice bowl – Left top: Filleting fish – Left Bottom: Delicious miso

I had all kinds of fish that I had never heard of before.

I believe most were flown in fresh from Japan.

The very first piece was the Akodai, served with seaweed, with the surprising flavors of yuzu (Japanese grapefruit).

The fish was light in flavor, snapper-like, and with chewy tendon.

Flavor combination was wonderful and bursting in my mouth.

Other highlights were:

Peppery flavored Tachiro, firm texture, seared just right and it tasted sassy with the added peppery flavor;

Kawahagi, a firm texture fish, which was served with its liver on top that was super creamy and smooth; the green chives gave brightness to the sushi;

Sutsuki, a flavorful, tendony fish with sliver of shiso – mild flavor and a nice chew.

Many pieces were served “no-frill”, just the seafood’s raw taste from the sea: the delicious Toro – fatty, melted in the mouth; Buri – a Hamachi-like fish which was only available during winter time, was fatty and a clean flavor.

Quite a few pieces were seared to highlight the flavor of the crispy skin or imparted seared fat flavor.

My favorite piece in this category was the Gindara, in the same family as black cod — this piece of sushi was superb with soft meat, fatty and sweet, and the flavor lingered in the mouth for a very long time after the piece was well in my stomach.

Left: Ikura and Uni - Right top: Gindara - Middle: Scallop - Right Middle: Shiori and Tobiko - Middle Bottom: Tachiro - Right Bottom: Unknown!  Ate and Forgot to take notes!

Left: Ikura and Uni – Right top: Gindara – Middle: Scallop – Right Middle: Shiori and Tobiko – Middle Bottom: Tachiro – Right Bottom: Unknown! Ate and Forgot to take notes!

The best part, every set course came with a generous bowl of Uni and Ikura with rice.

The rice was once again flavored with soy sauce, then packed with mounds of marinated Ikura and fresh Uni.

Finished off the meal with miso soup, which was exceptionally sweet and delicious as it was cooked with left over fish parts.

It was a wonderful meal full of surprises, and I just wish there is a place like this in the Seattle area!

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