This is the place we often recommend to anyone who wants nice and proper Japanese food without wanting to over-splurge, especially for their more-than-reasonable lunch sets. Dinner service was a bit more elaborate, with a few full-course options plus an a la carte menu focusing on regional and seasonal ingredients and cooking.
their facebook page) The pairing of strawberry and ham as part of the appetizer platter was an interesting one which I enjoyed, and the toro (fatty tuna) and aji (horse mackeral) in the sashimi platter were the ones that stood out, both with fatty flavors. The sliced abalone served in its own shell was tasty too, having simmered in shoyu and dashi, with a firm, bouncy texture.
we learned last time visiting a brewery there - and the restaurant featured an extensive menu of sakes from the region with a good price range to pick from. We went for a carafe from their menu of limited edition bottles, an unfiltered, unpasteurized junmai ginjo from a boutique brewery made with rice produced locally. Super-dry, rich with a slightly "bitter" aftertaste typical of an unfiltered sake and definitely uncharacteristic of other local production which was usually milder and more delicate.
There were far more Niigata specialty dishes than those we did manage to try this time, but we were very satisfied, and this also meant we definitely need to go back more often to what I considered to be a hidden gem in this neighborhood.
When? August 18 2016
Where? Ebi-no-Hige, Level 12, 15 Sharp Street East, Causeway Bay, Hong Kong
Menu Highlights? Grilled Nodoguro, Sanma Sashimi
Drink? Koshino Hakusetsu Junmai Ginjo Nama-genshu, Yahiko Shuzo, Niigata Prefecture
越乃白雪 しぼりたて無濾過純米吟醸生原酒 - 新潟県 弥彦酒造