Decent Japanese Food in a Cozy environment at an affordable price

Decent Japanese Food in a Cozy environment at an affordable price...
If you ask me this question, I would recommend Tsim Sha Tsui’s Susho Hiro
Located at Canton Road.
This is a up floor Japanese Restaurant running by Japanese, as we know there have been a great difference between Japanese Sushi made by Japanese and Local Hongkonger.. yes, because there is no one who can make better Wanton Noodles that the Hong Konger… Same reason applies for Sushi and Sashimi.
There is daily fresh supply of Oyster, Japanese Crab, and Toro, if you want to taste a authentic Japanese cuisine. Sushi Hiro is the Choice, his assistance also can offer you a skillful cut of Sashimi and the right Sushi made fresh at the appropriate temperature… Talk to Suzuki Masashi the MD of the restaurant at the Sushi bar.
Location ; 7/F The Toy House, 100, Canton Road, Tsim Sha Tsui, Kowllom tel 23779877
www.sushihiro.com.hk

Canton Road Snob

Wasabi

Wasabi is a root vegetable that is grated into a green paste. It is Japanese horseradish. It is common in form of a green paste used as condiment for Sashimi (raw seafood) and sushi. However, wasabi is also used for many other Japanese dishes.

Wasabi has a strong, pungent flavour which dissipates within a second and leaves no burning aftertaste in one's mouth.

We should not to mix wasabi and soya sauce as if you do this way, there will be no way to control the amount of source with the Sashimi. I prefer to put a biy wasabi onto the Sashimi and use chop stick to dip a few drop of soya sauce onto the fish before put it into my mouth.

If have seen a lot of Hong Kong People well mix and stir the wasabi with soya sauce until it turns out to be a watery brown muddy water…Hmmm, I think that is not the right way to eat apply Wasabi!

In Hong Kong 99% of people will tend to mix the wasabi with soya sauce, I think this is the "HK Wasabi"… a new style… If you think that is best for you, I think that is OK.

HK Snob