Isono Suisan — Restaurant in Hong Kong Island

Shortly after we ordered our food, they served us starters, consisting of carrot sticks, cucumber sticks and pear sticks etc. Fish sauce was provided at the side for us to dip onto, which was thick in texture and very flavourful.

We ordered a glass of plum liquor and kyohime peach each. They were clear and refreshing, sweet in taste. They go well with those food we ordered.

We ordered an assorted fresh seafood such as crab leg, fish and clams to make into hamayaki.

We chose the fish named akamutsu and the staff helped to make it into sashimi. The serving was huge, able to slice into several pieces. The skin was lightly seared to have the charred taste. It have fatty and oily texture, with sweet taste. Wasabi was provided to enhance the freshness.

The chef helped to deep fried the bones of akamutsu so that nothing is being wasted on that fish. As the bones were thin and little, thus it was deep fried till thin and crispy, like eating chips.

Surf clam hamayaki was grilled and cooked over a soup, thus the soup was very clear and sweet, absorbing the essence of the clam. Clams were very chewy and juicy, fresh as well.

Akagai sashimi were chewy and sweet in taste, able to taste the freshness.

King crab leg porridge- King crab leg that we ordered was used to cook porridge, thus the porridge was boiled till sweet and thick in texture, absorbing the freshness of the crab leg. Porridge was flavourful and...

This japanese izakaya on the 19th floor and ngl the vibes were immaculate. like, the whole place has these floor-to-ceiling windows and wooden tables that just hit different. so i went for the premium assorted sashimi rice bowl and bestie let me tell you - the fish was thicc and fresh af. the salmon and hamachi were giving main character energy, and the way they arranged everything was just chef's kiss. literally every piece was melt-in-your-mouth perfect. but the real tea? the A4 wagyu and foie gras fried rice. i'm deceased. the beef was so tender it was basically living rent-free in my mouth, and the foie gras made everything extra bougie. like, whoever thought of this combo deserves a raise fr fr. service was lowkey amazing too. the staff was super attentive without being extra, and they actually knew their stuff about the menu. prices are a bit spicy but honestly worth every penny for what you get. the struggle to get a reservation is real tho, so plan ahead besties. also pro tip: get a window seat for...

銅鑼灣澳門逸園中心可以話係食日本菜嘅好地方，差唔多每層有間日本餐廳🇯🇵 磯野水產喺2016開業，以居酒屋形式運作，主打海鮮、串燒同埋刺身🐟 佢地大部分嘅食材都係由日本進口，按照當季盛產嘅水產入貨😉 依家仲做緊唔同嘅優惠，一人餐有9折，二人餐同單點餐牌就有7折‼️ Macau Yat Yuen Centre is filled with Japanese restaurants, and this is an izakaya that specialises in seafood, skewers and sashimi. They are offering different discounts now too!

磯野晝食D $688 Premium D

松葉蟹肉沙律 Snow Crab Meat Salad 新鮮爽脆嘅沙律菜加入松葉蟹肉絲🦀️ 再配上自家調製嘅沙律汁，味道甜甜酸酸好開胃😌 Fresh salad leaves with snow crab meat and their homemade salad dressing was very appetising.

先付四點 Assorted Appetiser 刺身有入口即溶嘅拖羅同深海池魚🐠 仲有蒜頭漬同蕎頭漬，調味輕盈爽口😋 There were two kinds of sashimi, toro and aji. Alongside came with picked garlic and onion.

海鮮蒸蛋 Steamed Egg Custard with Seafood 滿滿海鮮配料嘅茶碗蒸非常嫩滑溜，因為加左鰹魚湯同昆布，所以帶有陣陣鹹香味😚 The egg custard was smooth, with hints of savouriness from the soup base and seafood.

浜燒日本活文蛤蜆 Japanese Common Orient Clam Hamayaki 用左清酒黎燒嘅文蛤蜆除左可以剔腥仲可以更加帶出佢本身嘅鮮甜味🍶 佢燒得啱啱好，唔會縮晒水，而且仲好彈牙😜 The clam was cooked with sake, which elevated the freshness. It was cooked well and had a bouncy texture.

浜燒時令活蠔 Seasonal Oyster Hamayaki 呢款係來自西班牙嘅生蠔有濃郁嘅海水味，而且質地特別Creamy，肉質肥厚🦪 This oyster from Spain was especially creamy, packed with flavours of the oceans

浜燒大虎蝦 Tiger Prawn Hamayaki 越南大虎蝦體型偏大，肉質紮實飽滿🦐 燒完之後更加鮮味甘甜，佢地會幫你切好曬先上碟，咁就唔洗你食得咁麻煩😎 食埋蝦頭裡面嘅蝦膏真係好滿足💓 Vietnamese tiger prawns are known for their size, and they will cut it up for you before serving. The meat was firm and fresh.

鹿兒島黑豚肉野菜鍋 Kogoshima Black Pork with Assorted Vegetable Hot Pot 鹿兒島黑豚係知名嘅豬肉品種，號稱甜味會高過一般嘅豬肉，而最好嘅品嘗方式就是涮涮鍋🍲 裡面加左唔少配料，有冬菇、蔥、豆腐、金菇等等，滾左之後個湯底已經吸收曬啲精華🤤 This species of pork is famous for its sweetness, and is best for hotpots. There were also a large variety of vegetables included.

海膽吞拿魚蓉丼 Sea Urchin & Chipped Fatty Tuna Donburi 壽司醋返上面鋪上一層充滿魚油香嘅拖羅蓉同質感細膩嘅海膽🍣 配埋少少醬油同wasabi就可以中和返油膩嘅感覺👏🏼 On top of the sushi rice was a layer of toro and uni. The aroma of fish oil and seawater filled my mouth, and the heaviness was alleviated by adding some soy sauce and wasabi.

楓葉白子天婦羅 $128 Maple Leaves and Cod Fish Sperm Tempura 另外再點左一個季節限定嘅天婦羅，就係來自鱈魚的精子😳 白子炸完有流心嘅效果，同薄脆嘅外層形成強烈對比👍🏼 This is one of the seasonal specials. After frying, the cod sperm turned gooey and runny, which created a nice contrast with the...