Blow-torched (Aburi) Sanma was also good. Usually grilled (but detracting from the perfect fatty and smooth texture of the flseh), torching seals the skin, locking in the fattiness inside so it was melt-in-your-mouth with a smoky finish.
This piece of Maguro is not the best I've had but the combination of a mild lemongrass herb and spring onion, with light soya sauce was an interesting burst of flavours and a delight to savour.
The straight from the shell uni, laced with nothing but untreated seaweed and eaten neat, was also very good. Without the usual soya sauce and wasabi, this was natural taste from the ocean and right onto the palate. Unadulterated bliss.
As we were tucking into what was already a wonderful dinner, the captain arrived at the sushi counter with what was at least an 8-ounce slab of evenly marbled A5 Saga beef, saying that a private room requested sushi made from it. We were lucky to get samplings and boy, what a treat! After you taste this, it will be hard to eat anything lesser again.
Our parting shot was the tiny sweet shrimp served on a cool cucumber and garnished with salmon roe for taste. No other sauce required. Hmm...
All favourites available at Hana Sakazuki down in Causeway Bay.
2/F Ming An Plaza Phase II
8 Sunning Road,