{"id":1037881,"date":"2012-05-29T11:34:21","date_gmt":"2012-05-29T03:34:21","guid":{"rendered":"https:\/\/culinarycapital.hk\/?p=20522"},"modified":"2012-05-29T11:34:21","modified_gmt":"2012-05-29T03:34:21","slug":"%e3%80%90%e9%a6%99%e6%b8%af%e7%be%8e%e9%a3%9f%e3%80%91%e9%8a%85%e9%91%bc%e7%81%a3%e3%80%82%e5%b2%a9%e6%b5%aa%e6%97%a5%e6%9c%ac%e6%96%99%e7%90%86-%e6%b2%96%e6%93%8a%e5%91%b3%e8%95%be","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/%e3%80%90%e9%a6%99%e6%b8%af%e7%be%8e%e9%a3%9f%e3%80%91%e9%8a%85%e9%91%bc%e7%81%a3%e3%80%82%e5%b2%a9%e6%b5%aa%e6%97%a5%e6%9c%ac%e6%96%99%e7%90%86-%e6%b2%96%e6%93%8a%e5%91%b3%e8%95%be\/","title":{"rendered":"[Hong Kong Cuisine] Causeway Bay: Iwanami Japanese Cuisine \u2013 A Sensory Delight"},"content":{"rendered":"

A while back\u2014actually, about two months ago\u2014I had a New Year\u2019s Eve dinner at Iwanami Japanese Restaurant in Causeway Bay, where I enjoyed sea urchin, sashimi\u2026 I started with a glass of @Fleur de Paris champagne. Good food, fine wine, and good company. What a joy! What a treat!
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The centrepiece of the starter is baby conger eel\u2014the young of the conger eel\u2014which is only available at this time of year.
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Tonight\u2019s dish will feature Hokkaido snow crab as the main ingredient
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And then there\u2019s this piece of torro; from the photo, you\u2019d think it was quite a small cut, but it\u2019s actually one and a half chi wide and one and a half chi thick. In a moment, it\u2019ll be cut up and find its way into my stomach.
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Octopus sashimi: on the right are slices of the tentacles, whilst on the left, the part with the suction cups has a stronger flavour and is even crunchier.
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Yellowtail is a fish that isn\u2019t eaten very often; it has an even marbling of fat, with just the right amount of oil so it isn\u2019t greasy, and the texture is rather like eating non-greasy lard.
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Two platters of sea urchin: the one on the left is top-grade \u2018horse dung\u2019, and the one on the right is premium. We\u2019ll be using them to make sushi in a moment.
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Snow crab sashimi! So tender and full of flavour! I must have been incredibly lucky\u2014my portion was particularly generous. I dipped it in a little soy sauce and popped a big mouthful in. Absolutely delicious!<\/p>\n

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Hokkaido North Pacific cockle, sashimi with exceptionally thick flesh<\/p>\n

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Medium-sized toro\u2014need I say more!? Oops, my mistake\u2014it should be wild large toro~~~
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This is the best anglerfish liver I\u2019ve ever tasted; it\u2019s as tender and smooth as fresh bone marrow, with a rich, savoury flavour that slowly spreads across the palate\u2014it really is something to savour slowly!
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The real stars of the show tonight are four varieties of oysters, arranged from largest to smallest. I won\u2019t list their names here\u2014they\u2019re all in foreign languages and I can\u2019t remember how to write them\u2014but just show the photo to Chef Ricky in the restaurant and ask him to bring you a portion of each.
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Cod hotpot, containing pieces of cod, cod milt and vegetables
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Matsuba crab legs\u2014dip them in a little white salt and lemon juice to bring out their umami flavour!
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The chef is currently frying Hokkaido 3.6 milk tempura. First, the milk is seasoned and mixed with light cream, then dipped in batter before frying. When eaten, it is crispy on the outside and soft on the inside.
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Seasonal Pumpkin Tempura
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Egg tempura\u2014something I\u2019d never tried before\u2014is a labour-intensive dish where each egg yolk is prepared individually; there\u2019s no shortcut here. The yolks are fried until soft-boiled, then brushed with a sauce made with plenty of sakura shrimp\u2014sweet, salty and full of umami! The soft-boiled yolk slowly oozes out as you bite into it, releasing a rich, eggy flavour.
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Wow! OMG! Have you ever tried eating sea urchin like this?\"\"<\/p>\n

Rice Cake Tempura
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Horse-dung Sea Urchin Sushi
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Grill the snow crab; with hairy crabs, you eat the crab paste, whereas with snow crabs, you eat the crab meat\u2014it\u2019s fresh and sweet, and even when grilled, it retains its fresh flavour!
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Snow crab congee\u2014it\u2019s so sweet, so sweet, and the congee is wonderfully creamy too! The chef\u2019s skills are truly impressive!<\/p>\n

VSOP from the sixties \u2013 the foodies here are brilliant
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