鮪のカマ焼 (Grilled tuna neck meat / 焼呑拿魚頚)





Meat of tuna in between face and fin (We call this tuna neck and called KAMA in Japanese) contains more fat than "O-toro". We are able to import directly from 築地 (Tsukiji) market!!

 

 

 

Grilled with salty seasoning and dip into ginger soy sauce when you eat. Sweet fat and tuna flavour hit your nose!!

 

Since the meat is big and thick, It will take around 20 to 30 min to cook.

Please be patient. m(_ _)m

 

KANPAI!

 

タタミイワシ （畳鰯-TATAMI IWASHI) - Best Otsumami (Snack) for sake!!

Sake snack 3 kinds : HKD80.00
(Tatami Iwashi, Fukuoka Mentaiko, Shiokara)

Tatami Iwashi (タタミイワシ) is a traditional Japanese snack made from baby pilchards laid out and dried while entwined in a single layer to form a large mat-like sheet. This is one of the best snack for beer and sake. Once you taste, you can't stop!!

KANPAI

!!Lunch is closed on 22nd-May-2013 (WED)!!!

We are closed on 22nd-May-2013 for lunch only due to kitchen maintenance.
Sorry for the short notice and any inconveniences caused.

m(_ _)m

See you at dinner!
KANPAI

美味！ 鯛の白子 (Grilled snapper milt)

鯛の白子焼　(Grilled Snapper milt)

From spring to summer, it is the best season for Japanese red snapper. Also spring and summer are spawning season for the snapper therefore milt and roe are the best to eat now!!!

We import extremely fresh milt from Japan and served in grilled or boiled in Ponzu sauce at your preference. It melts in your mouth, as creamy as yogurt and slight sweetness at the end.

KANPAI
Pls call 37912346

寿司侍 Nobu Yoshitomi

Nobu san A.K.A "Sushi Samurai" loves to drink 芋焼酎 (Poateto liquor)

Our Sushi chef "Sushi Samurai" Nobu Yoshitomi has learned his Sushi making in Kobe, Japan. He is originally from Kagoshima (鹿児島) where produces famous black pork and potato liquor, and also his father used to be a sushi chef as well. The true Sushi blood!

5 kinds assorted sashimi

Nobu san has more than 20 years of experience of cooking Japanese cuisines. Please ask him what is the best fish for the season over the counter, he will introduce you the best seafood for the moment. Come in and cheer "Potato Syocyu しらなみ (芋焼酎)" with our friendly Sushi samurai.

Full moon sushi （月見握り) - Japanese quail egg with allium chinense
By reservations only (We must import fresh raw quail egg from Japan)

Please call 3791 2346 for bookings!!

KANPAI

Summer dish - Cold steamed egg with Uni and Ginan sauce on top

Very refreshing and tasty appetizer in hot summer!!

Normally Cyawanmushi (Steamed egg) is served but traditionally in Japan, we eat cold steamed egg in summer time.

Enjoy the harmony of Hokkaido Uni and our special Ginan sauce.

海胆と白身の冷製茶碗蒸
Cold steamed egg with Uni and Ginan sauce on top

Fresh cockle and live Kurumaebi (Japanese tiger prawn)

It is getting warm in Japan and seasonal Spring seafood are arriving at Tomoe Sushi.

Cockle, or torigai is usually believed that the meat is tough and tasteless. This is because most of torigai in the markets are pre-boiled and packed in frozen.

However, our fresh torigai is in shell. It has very soft meat that has sweet aromas. Our cockle comes from Aichi, Japan where produces one of the thickest meat cockles in the world. Worth a try!

Cockle, Torigai, 鳥貝
HKD120.00/PC

Lately, we have live Japanese tiger prawn for Sashimi or Nigiri Sushi. Our tiger prawns are from Kagoshima, Japan and their meat is nice n' crispy, with a lot of sweetness at the end. We also serve Atama Shioyaki (Grilled head with lemon). Miso (Juice) from the head is very thick and tasty!!

Kurumaebi Odori （活車海老）
Sashimi Japanese Tiger prawn
HKD100/PC

Please call 3791-2346 for reservations!

KANPAI