Tomoe Sushi - Xmas and new year holiday notice

To all Tomoe customers, Merry Xmas and a Happy new year!!


KANPAI!

SAKE MATCHING DINNER AT DYNASTY CLUB

SAKE MATCHING DINNER AT DYNASTY CLUB

(Selected by Kei Kita - 利酒師 #29643)

Great experience!!

Dynasty club （皇朝会） in Wanchai and Tomoe Sushi’s sake sommelier, Kei Kita are planning a corroboration event on 9th of Jan, 2015.

Only this time and only booking through Tomoe Sushi, you do not need to be members of the club.

The set menu is as reasonable as HKD888.00 including sake!!

!!WHAT AN OFFER!!

If you are interested, in box us or call 90987429 (Kei Kita/Japanese or English).

ONLY LIMITED SPACES ARE AVAILABLE.

KANPAI.

1. Red Tuna Tartar on a Bed of Tomato Gelée, Tomato Air-Mousse, Micro Tomato

生吞拿魚醬肉、番茄果凍、番茄慕絲、小番茄

SAKAEMASU Junmai 2013

群馬県 栄滿寿 純米2013

 2. Murotsu Oyster Two Ways

Sashimi enhanced by Ginger Yuzu Soy & Tempura injected with Amazu Ponzu

日本室津蠔兩食

刺身柚子鼓油、天婦羅酸汁

OZASAYATAKETSURU Junmai-Gensyu

広島県 竹鶴洒造 小笹屋竹鶴 純米原酒

3. Hokkaido Geoduck Clam, Capellini Pasta, Garlic Butter Sauce

北海道象拔蚌意大利幼麵、蒜蓉牛油汁

KAMOSHIBITOKUHEIJI Eau du Desir Junmai-Daiginjo

愛知県 釀レ人九平治 Eau du Deir 純米大吟釀 

4. Kanto Style Roasted Eel, Frog Leg, Balsamic Teriyaki

關東蒲燒鰻魚、田雞腿、黑醋照燒汁

SENSYOMASAMUNE Tokubetsu-Junmai

宮城県 勝山洒造 戰勝正宗 特別純米

 5. Kagoshima Wagyu Ox-tail Stew, Winter Black Truffle, Piperade

慢燴鹿兒島和牛尾、黑松露菌、番茄醬蓉

KIDOIZUMI KOGIN Junmai 20 years

茨城県 木户泉酒造 木户泉 古吟 純米20年

6. Pumpkin Panna Cotta, Vanilla Ice-cream, Cocoa Bits, Plum Wine Foam

日本南瓜奶凍、香草雪糕、谷古碎、梅酒泡沫

Soba, Sushi and Sake promotion!!

Sorry that this blog has been left alone for a long time. We are keep reciving seasonable ingredients from Japan but I was not able to take pictures and update this blog.

On 11th and 12th of December 2014, we are pleased to annouce that there will be SOBA and SUSHI corraboration night at Tomoe Sushi.

We will welcome a Japanese Soba master "Masashito Fujiwara" to make the original and fresh Soba, in front of our guests. Due to Mr. Fujiwara's schedule, we are only able to offer 2 days event. 

<a target="_blank" href="http://webforms.diningcity.cn/en/reservations/restaurant/restaurant_sushi_tomoe/channel/0/step1"><img src="http://media-diningcity.qiniudn.com/reservation_buttons/DiningCity_btn_red2.png" style="width: 200px; height: 60px;"></a>

Do not miss the chanse.

KANPAI.

Autumn 2014/Specials for Oct and Nov

We have autumn special seafood lined up in Tomoe Sushi.

Everyday, all of our ingredients are selected and carefully checked by our QC in Japan and in Hong Kong. We want to introduce Japan's regional and unique local specialities to Hong Kong. Please come and try.

1. 北海道網走湖産　白魚　(Fresh white bait from Hokkaido)

 

 

 

2. 北海道　昆布森産　生柳葉魚　(Fresh smelt from Hokkaido)

 

 

 

 ３．青森県産　秋刀魚、長崎県産　太鰯

(Fresh saury from Aomori and Fresh pilchards from Nagasaki)

 

 

４．自家製　黄身の味噌漬 (Marinated egg yellow in Miso)

 

 

We have renewed our sake list in 1st of October. Please come and try our new line up of selected sake to enjoy your night.

 

KANPAI.

 

土用丑の日 - Japanese eel promotion menu

Beat up hot Summer by eating Unagi (Eel)!!

July is the season for Japanese to eat eel, in order to beat up hot summer. Japanese believe eels are one of the best stamina food from the nature since Samurai era.

We are now importing Japanese fresh eel from Kagoshima, Japan. Our special course uses one whole eel for each person and serve you in many different ways of cooking for you to enjoy.

This course is only available in July and pre-booking is required to serve you smoothly. (Eels take especially long time to cook)

Please call 3791 2346 for bookings.

KANPAI!!

舞鶴産 定置網 天然鮪! / Wild Tuna from Maizuru Japan

Oma (大間) is very famous for tuna in winter, however, Maizuru (舞鶴)　is another famous port for wild caught tuna.

Not as oily as farmed ones, wild tuna has deeper and sweeter taste in the meat. Worth trying the difference between two different types of tuna.

KANPAI!!

Summer : Seasonal fish are in house!!

It is getting really hot here in Hong Kong. No exception to Japan, it is getting hot and hot everyday. We are getting fresh fish from Japanese summer ocean. Selections are different to the ones from winter but these summer fish are usually crispier and lighter than winter fish in flavor.

They look colorful and cute!!

Long tailed red snapper
Parrot fish
Robin Fish
Flat head
Baby yellow jack
Grunt
Striped beak fish

All caught in wild.

KANPAI!

築地 すし玉 青木/Tsukiji Sushi Tama Aoki

The real Edo-mae Tamagoyaki (江戸前　玉子焼) from Tsukiji, Tokyo.

Now, Tomoe Sushi is specially importing the original Edo -mae Omelets from すし玉　青木　(Sushi taka Aoki) directly by air. Aoki makes special omelet suitable for Sushi and their clients are mostly famous Sushi bars from Ginza.

They use expensive fish like Menuke in their omelet so you can taste very nice seafood aroma at the end. This is the art of Edo-mae.

すし玉　青木の伊達巻は大量生産をしておらず、タラやぐちの他に高級魚のメヌキが使用されています。食べてみると、一般的な伊達巻に比べて、しっとり甘くコクも感じられます。
江戸前の寿司用玉子焼として古くからプロの寿司職人さんに愛され続け半世紀。しつこくない甘さにこだわり続け、シャリとの相性も抜群です。ぜひ一度召し上がってみて下さい。

KANPAI!

築地の小川さん/Ogawa san from Tsukiji market

The most important part of buying the best fish from a markets is Mekiki (目利), a person who selects and check the quality of fish everyday.

Most of our seafood are selected by Ogawa san who has been working in Tsukiji market over 20 years. Because of his professional selections, we are able to import the same quality of seafood as in Japan.

Thank you very much Ogawa san for your professional selections!!

Pics of 24th May, 2014 - Photo by Ogawa san

Surf Clam looks good!!

Live Tai (Snapper)

Hamo (Conger pike eel) is in the season!!

KANPAI

The Sushi Master : Hiroyuki Hoshi / 星廣行 from 銀座 天川

!!!GINZA SUSHI FAIR AT TOMOE!!!

Exclusive sushi cuisine served by a master chef from the deep roots of Japan. An Executive Chef of Century Hyatt Tokyo for over 10 years before owning and running two successful high class sushi bars in Ginza (銀座) and Ebisu (恵比寿), Japan, is Sushi Chef Hoshi! Now in Hong Kong for a limited time, is on a mission to share the real Ginza Sushi experience with you! Do not miss this exquisite cultural experience!

銀座　鮨　天川

香港PROMOTION ON

7TH & 8TH, June, 14

ONLY 25 SEATS PERDAY

Arts of Edomae Sushi

江戸前　鮨、匠の技

KANPAI!!

兵庫県 室津産 真牡蠣、ともえスペシャル牡蠣ソース/Japanese fresh oyster with Tomoe 's special sour sauce, Salmon roe on top

New oyster experience with Tomoe.

Fresh oyster from Murotsu, Hyogo prefecture. The characteristic of the oyster is lightly creamy but crispy at the end. Our home made sour sauce mixed with Mirin and ginger matches perfect with this oyster.

兵庫県　室津産　牡蠣

Ikura on top for a bit of saltiness

KANPAI!

銀座 天川 Hong Kong promotion 2014 at Tomoe Sushi!!!

A sushi Master from Ginza Japan is coming to Hong Kong in June 2014. 

Please do not miss this great opportunity to try the great art of Japanese Sushi.

All ingredients are selected by the master and directly imported from Japan market daily.

KANPAI!

HOLIDAY NOTICE

HOLIDAY NOTICE （休業日のお知らせ)

Dear customers,

On 6th of May, 2014 ,due to Golden week holiday in Japan and closure of food markets, we are unable to serve you fresh food. Therefore we will be closed on 6th of May, 2014 (Resuming normally from 7th of May)

We are very sorry for any inconveniences caused.

Warmest regards,

Tomoe Corporation Limited



お客様各位、

日本市場のゴールデンウィーク休暇に伴い、日本から新鮮な生鮮食材の輸入ができない為、まことに勝手ながら５月６日を臨時定休日とさせていただきます。

ご足労頂いたお客様には大変申し訳ございませんが、今後ともご哀願頂けます様、よろしくお願い申し上げます。

ともえ鮨



尊敬的客戶，

由於黃金周假日在日本和關閉食品市場，在 2014 年 5 月 6 日我們不能為你服務新鮮的食物。因此我們將在 5 月 6 日休息，2014 (恢復通常從 5 月 7 日) 我們很抱歉造成的不便。最熱烈的問候.

ともえ鮨

春の鮮魚/Spring Fresh

Happy Easter Holidays!

We have many selections of Spring fresh seafood from Japan daily. Especially many of the items are only available in this season. Don't miss the chance, otherwise you have wait till next year!!

1. Iwana Fish 岩魚

２．沢蟹　Japanese water crab

３．佐島活蛸

KANPAI!

Hidden lunch menu - 縦割り天丼/Volcano Tempura rice bowl

Only letting our blog viewers know that we have a hidden lunch menu called "Volcano tempura rice bowl"!!

It comes with one whole piece of Anago (Conger eel), Prawn and largely cut fresh vegetables together with Miso soup and steamed egg. This special dish is not on our regular lunch menu. Please ask our waiter/waitress if you would like to try this massive Tempura rice bowl.

KANPAI!!

桜鱒/Sakura Masu Trout

Samura Masu 桜鱒 = Cherry trout/Salmon

It is named after cherry blossom (SAKURA) as its season is only Spring. Its meat has beautiful orange color and very lean. This fish has very interesting life style.

Cherry Salmon in native habitat is unique salmon whose majority of sea-run are female who go down to ocean in spring time. Almost all male stay in rivers in yamame-status (Land lock type) waiting for returning female in spring for mating. This makes cherry salmon difficult to adopt in today’s Japanese environment. Hokkaido Island prohibits fishing for cherry salmon in rivers all year and make off season for yamame to protect female born to be sea run.

When this fish appears in fish market, that's sign of Spring

Sakura masu is only available for next few weeks, please come in and try one of the best red meat sashimi and compare with the salmon which you usually taste.

KANPAI!