j@nostr.me on Nostr: Before I landed back in Asia, I only had one thing on my mind food-wise: SUSHI. ...

Before I landed back in Asia, I only had one thing on my mind food-wise: SUSHI. Fujimoto is my favourite in Hong Kong right now — it's far from the most expensive (although not cheap either, at over $200USD per head, so it's definitely a treat) but it's properly good stuff, well sourced, well made (Chef Fujimoto used to work for one of the "greats", Sushi Saito) and I love Chef's energy. He's part of the new guard of Edomae sushi and while he excels at all the traditional techniques, he isn't afraid to experiment with flavours and textures. He's a master at abalone — that first slice was heaven, like a dip in an onsen after a long day — and in what's become a bit of a modern standard, the liver is made into a sauce and you're given a little rice ball to soak it up. Hotaru ika (firefly squid) has just come into season, and we were treated to a little skewer of charcoal grilled ones. So, so good! #foodstr #HongKong #sushi