Sashimi is definitely the best mate with Sake. In July, white fish is the best. Mellow fish oil with a sip of crispy Sake, never better. Hong Kong people pursue quality as always, in dinning also. “Freshly caught”, “great season” etc have become the gimmick these days. Even Sen-ryo has used “morning caught, enjoy at evening” as slogan, and now Sashimi is not such high rise now. This time, we went to Japan to find its origin.
Fresh marine in 12 hours
“A decade ago, Salmon is regarded as great treasure in Hong Kong. Salmon sushi, Sashimi was all an unforgettable experience. But the trend has changed in recently years. White fish like Hamachi is getting more fans of the fresh and sweet fish oil.” Said executive chef Tat, who worked in Sen-ryo for more than 10 years.
In order to meet the palate in Hong Kong, Sen-ryo has worked with Sanji, the largest distributor in Tsukiji, bringing fresh marine from there. Of course, chef and his team regularly visit Tsukiji to ensure quality. In this trip we followed the team, going to Nagai Port first, witnessing fishing boat with their tons of rewards.
Then we went straight into the centre of Tsukiji, observing how Mr. Yamasaki, director of Sanji do the buying and auction. Lastly we tasted the most freshest sea, understanding that it is not an easy task of freshness.
One day buyer in Tsukiji
Freshness is a main factor, and also the experience of buyer who can turn the game. Therefore, Sen-ryo is fully trusted in Mr. Yamasaki.
The family of Yamasaki has been working in marine field for 300 years. Mr. Yamasaki had worked in many places, learning to choose, cut and cook fishes. He took the family business 23 years ago, joining hands with 2 of his brothers. It now has 20 stores in Tsukiji, and supply to more than 700 restaurants, including starred Michelin.
Sanji has developed so rapidly, all thanks to the hard work of Mr. Yamasaki . You shall see his face every morning in Tsukiji market, checking out different gains from all around Japan. His brother will participate in different auctions, buying the finest ingredient for their customers, including Sen-ryo. Now we followed Mr. Yamasaki, going deep into the heart of Tsukiji.
The perfect match in Summer-Namazake and white fish
“White fish!”Mr. Yamasaki suggested this is a must-eat dish in this summer without second thought. Receiving increasing popularity in Hong Kong, white fish is a Sashimi with lesser fish oil than that of those general deep coloured fish. It is sweet with relatively refreshing and long fragrance. In addition to its crispy texture, it is thin enough to be served as a whole with a dip of soy sauce. In this summer, Sen-ryo mainly introduces seasonal white fish directly from Tsukiji in different ways, aimed to serve the best mellow oily for customers.
Louis, the chairman of Sake Culture Exchange Association, carefully selected Sake and said “Namazake best matches with the raw white fish. Sake is a Japanese wine without sterilized under high temperature. It has active carbonic acidwith 1 to 2% less alcohol level thus leading to its refreshing fruit aroma that keeps the fish as the main character. The layers in between the fish and Sake are even more outstanding.” He has also chosen Ichishima Honjyozo Namasake and Aumont Yume Jyunmaiginjyo Namasake from Ichishima Shuzo which has 200 years history. While the former is sometimes a bit strong and sometimes lighter, the later one is abundant with rice yeast smell. These sake are totally a perfect match with the seasonal white fish.
Ichishima Honjyozo Namasake $390/720ml
Oyster $65/1pc; $248/4pcs
Thin Cut Striped Jack Sashimi with Shiso Sauce $200
Shop B3-01, B3/F., The Kowloon Hotel, 19-21 Nathan Road, Tsim Sha Tsui