Minesushi

{click for address + food photos}

Animal activist, look away! I was about to take my first bite of foie gras sushi. With a dash of gold flake, the creamy liver just melted in my mouth. The vinegar rice added just a hint of tart touch that lightened the dish.

Spectacular!

After eating nominal kaiten (conveyor belt) sushi in San Francisco, I had very low expectations. But unlike the ones I have eaten before, the selection in Hong Kong was more vibrant. There were creative selections such a seared tuna and foie gras.

I can see why kaiten sushi is popular. A diner can just choose from the sushi go around and choose what they like to eat. It is fun and the vibrant variety just keeps the meal exciting.

Crunchy tones can be found in tempura sushi. The seared sushi takes sushi to another level. Try the trio seared selection (scallop, eel, tuna). Searing the seafood adds nutty notes. The seared scallop has the sea- sweet taste with a crispy crust. The creamy sweet eel is also a winner. Seared tuna brings out a temperature contrast.

A must order is the soft shell crab hand roll. With creaminess from the crab roll and sea sweet meat, this hand roll is finished with an appetizing sweet mayonnaise.

As for pricing, each order of nigiri (two pieces) range from $2 USD to $5 USD. Salmon is one of the least expensive while just one order of foie gras sushi is around $5 USD.

My cousin and I ended up eating around $25 USD per person. Everything was just aligned, from properly vinegar rice to fresh ingredients.

The interior has soft wooden touches and the service was good. One thing to note is that they do not serve beer but they welcome diners to bring their own beer.

For a blog on my favorite sushi restaurant in Hong Kong, try Ten Jaku and Zuma.

{click for address + food photos}