A Must-Try High-End Omakase Selection in Hong Kong.
❀ Shigefusa · Top-Tier Omakase ❀
🍣 This spot has always been one of Sweet Potato Girl's top three favorite omakase restaurants 😍 The dinner menu features 17-18 courses, combining rare ingredients with elements of molecular gastronomy. All the fish is carefully aged, and only the finest, premium ingredients are handpicked. You can really taste the difference! Every single dish was full of surprises, showcasing the chef's dedication and craftsmanship. The flavors were completely right up my alley 🥰
.+:。.( ´ ▽ ` ).。o♡ 𝕎𝕙𝕒𝕥 𝕕𝕚𝕕 𝕨𝕖 𝕖𝕒𝕥 .+:。 ♪
🍣 Shigefusa Dinner (17-18 courses)
♡ Appetizers: Mozuku Seaweed, Red Jellyfish, Sakura-Boiled Octopus
❥ The tangy mozuku seaweed is super appetizing, while the red jellyfish paired with ponzu sauce offers a uniquely crisp texture. The exceptionally long sakura-boiled octopus tentacles are cooked to tender perfection.
♡ Mikan Sea Bream Sashimi
❥ Sourced from Ehime Prefecture, this sea bream is fed mandarin orange peels during farming, giving the meat a subtle hint of citrus. It tastes even better when paired with wasabi and shiso flowers.
♡ Golden Samurai Oyster
❥ A premium true oyster from Ako, Hyogo Prefecture, Japan. This raw oyster is incredibly plump and silky smooth. Paired with green tangerine jelly, it delivers a striking burst of flavor.
♡ Hokkaido Funka Bay Scallop Sashimi
❥ These scallops are incredibly fresh and sweet 😍 Paired with a rich sea urchin mayo, the umami flavor is unreal!
♡ Wagyu Tartare Cracker
❥ Wagyu tartare + sea urchin + caviar + dried cod, finished with Awayuki salt. Combining three such rich, sweet ingredients on a crispy dried cod cracker makes every bite incredibly satisfying!
♡ Spanish Mackerel Sashimi
❥ Smoked over straw, the fish carries a delicate smoky aroma. Eaten with pickled onions, its rich fat melts beautifully, releasing a subtle, oily fragrance in your mouth.
♡ Sake-Steamed Hard Clam
❥ A fist-sized hard clam cooked in pure sake. It’s exceptionally fresh and sweet, with a wonderfully bouncy texture. The seasoned sake broth is sweet and highly addictive 😆
♡ Pan-Seared White Tilefish with Crispy Scales
❥ This is my absolute favorite cooking technique in Japanese cuisine. The chef repeatedly ladles hot oil over the scaly fish skin, making the scales stand up and turn as crispy as potato chips, while keeping the meat underneath tender and juicy. It’s a true test of the chef's skill. Served with a seaweed sauce, this dish is truly spectacular.
♡ 6 Pieces of Sushi
❥ Striped Jack | Horse Mackerel | Sweet Shrimp | Lean Tuna | Fatty Tuna | Hokkaido Hadate Sea Urchin
❥ All the sushi was of extraordinary quality. Aside from the sea urchin, my absolute favorite was the sweet shrimp—cured with kombu, it had a slightly sticky texture and was wonderfully sweet. The torched fatty tuna was also amazing, packed with fish oil and literally melting in my mouth!
❥ The absolute highlight, of course, was the Hokkaido Hadate sea urchin mini chirashi—it was ridiculously fresh and sweet!
♡ Signature Fish Soup
❥ Shigefusa's signature fish broth, simmered for over 10 hours using more than 30 kinds of fish. The chef mentioned adding a wide variety of vegetables, creating incredibly rich layers of flavor. I absolutely loved this soup! It was sweet, intensely fish-flavored, and had a strong peppery kick.
♡ Hokkaido Melon
❥ A slice of fragrant, sweet, and super juicy Hokkaido melon served as the perfect ending to our meal.
⛩️ Shigefusa (Causeway Bay)
📍 Shop 18-19, G/F, 1 Caroline Hill Road, Causeway Bay
📱 Reservations: 5281 1212