鮨とかみ, Sushi Tokami, launched Hong Kong.

Sushi Tokami does not disappoint expectations. The meal was very enjoyable, high quality sushi of traditional End-mae style. 

Most outstanding to me are chu-toro, tuna neck hand roll and buri. As well as the texture and choice of Japanese rice that here uses leave an impression to me. The texture is different from the usual softness and stickiness, it is chewy and very 'distinct' individual grain without undercooking the rice (it would be horrible to eat 16 pieces of sushi with undercook rice). 
Despite the texture, its balance of sour : salt : sweet pairs really well with the Neta (Japanese of the toppings such as raw fish). 

Tako たこ

Ika (Squid) 烏賊

Saba (Mackerel) 鯖

Makuro (lean tuna)

Chu-toro (medium fatty tuna)

Chu-toro has not been marinated nor aged of any sort, pure as it is. The taste is '鮮' - balance of freshness and umami. 

O-toro (SUPER fatty tuna)

Tiger prawn 車海老

Umatsura 馬つら(剝皮魚)

Ikura (salmon roe) イクラ

Buri 鰤

Uni 雲丹

I recognise the seaweed used for sushi has a much stronger taste of the seaweed itself. It's also less crisp as other sushi places. My conclusion is with less toasting (gently), the flavour of the seaweed stays within itself more. Fresh and sweet!

Clam 蛤

Tuna hand roll made from flesh from the Tuna Neck

One of Tokami's signature is the tuna hand roll. Make use of the upper neck flesh (back of fish head), it gives lean but rich, long lasting flavour tuna meat that is phenomenal on a bed of vinegared rice, with a swap fermented shoyu, then wrapped with seaweed. Heavenly delicious in all senses!

Tamago 玉子

Soup made from back bone of the Tuna Neck

On Instagram I mentioned about the comparison between two leading sushi restaurant in HK - here (Sushi Tokami) and Sushi Shikon. There's no certain standard about which is better, both have their advantages. Such as, in my opinion, Sushi Shikon has better Tako, Anago sushi and Tamago is clear to myself; Sushi Tokami is better at the 'tuna selection' (including makuro, Chu-toro, o-toro, and the hand roll). So who's better? My answer is BOTH, furthermore taste is objective. 

Lupin-oclate Blanco Cheesecake

It all begins with the initiation to keep a promise of making a cheesecake for one of my best best friend. One day he told me to make a cheesecake that taste like the one he just had because it is exactly to his taste. However with attempts on making a more nutritious version, I found out cream cheese simply cannot be replaced in order to create similar taste. So it's not a dairy-free recipe BUT stick with me, okay?
After my two months life in Scandinavia, from working as a volunteer in an organic farm to travelling to one of the most extraordinary restaurant in the world, my taste bud and imaginary flavour diary in my mind have been expanded to another level, much more than being a foodie eating in 'the famous' restaurants. In my dinner at Faviken(read here!), I learnt more about lupin.

What are lupins? 

Lupins are flowers that belong to the family of legumes and form seeds within. The edible lupine seeds can be found in the white, yellow and blue lupins. They have a yellow color and a pleasant sweet and nutty flavour. Like nuts and pollens, lupins are rich in essential amino acids which promotes muscle growth and growth of new cells, fibre, acting as a prebiotic, which stimulate intestine digestion and essential vitamins, such as Vitamin A, Folic acid and Thiamine, that improve glucose metabolism and reduce glycemic load at the same time. A perfect natural remedy for obesity, hypertension and high cholesterol as it is able to lower blood pressure. But please be aware, only blue, yellow and white lupins are edible as the others contain a high amount of toxic alkaloids!! These powerful little seeds hidden in the blooming flowers can benefit human's health so much and it has a naturally sweet undertone(!), how can I resist not to love this little baby? 

After lots of testings and tials, finally I keep the cream cheese like other cheese cake does and create my own version of white chocolate cheesecake. In my homemade white chocolate I used lupin flour to 'thicken' it and also to give it a nutty sweet taste. Liquid stevia is ideal for people who wants to lower their sugar intake plus the benefits from lupin, this white chocolate is the perfect solution to all human being out there! By using wholesome ingredients this is truly a winner among all the cheesecake I have ever tasted!

For the biscuits, I always found it easier to cut out the desire shape before placing them in the fridge, before baking. I'm getting a little adventurous with taste, so I add some last touch of saltiness on the cheese cake. It turns out with a 50/50 opinions, some people like it like I do, some do not. Well it is your choice after all. Get creative and add your own toppings! 

Cheesecake
150 g Spelt 'Digestive' Biscuits  (recipe below)
75 g Ghee, melted

220 g Cream cheese  from pasture-raised cows

150 g Skyr  from pasture-raised cows

40 g Maple syrup
White chocolate  (recipe below)
Blueberries syrup or Fresh blueberries (optional)

Toppings: (optional)

Bee Pollen Flaky sea salt 

More fresh Blueberries

Lemon balm

Basil 

Powdered camu camu berry/ acai powder

Homemade White Chocolate (exact amount needed for the cheesecake)

100 g Caco butter
1/2 tsp Vanilla powder

30 g Grounded lupin flour

10 -12 drops Stevia

Directions:

1. First prepare the biscuit base. Add biscuits to food processor then blitz into sand. If you do not have a food processor, simply bash the biscuits in a ziplock bag. n
2. Add melted ghee to combine the crumbs of biscuits. In a 6-inch cake tin, with the back of a spoon press the mixture into the bottom tightly. You can prepare this ahead. 
3. Then make the white chocolate. Add cacao butter and vanilla powder to a saucepan, melt it over low heat gently, keep stirring. Once melted slowly sift in lupine flour. 
4. Remove from heat then add stevia drop by drop, keep tasting until it reaches desired sweetness. *DO NOT overdose stevia, it is a powerful stuff.
5. Continue with the Cheese cake. Beat cream cheese, skyr, maple syrup until fluffy and lighter, texture like heavy whipped cream. 
6. Add the 'liquified' White Chocolate to the mixture and mix until well combined.
7. Spread half of the mixture evenly on top of the biscuit base. Now it is your choice to add fresh blueberries or swirl in blueberries syrup (like I did, see photos). Spread the remaining mixture evenly on top.  Cover and place in the fridge for at least 4 hours. 
8. Top with a little flaky sea salt if desire. 

Spelt 'Digestive' Biscuits
Dry ingredients
150 g Whole spelt flour
150 g Oat flour  (grounded from rolled oats/ whole oats)
75 g Ghee, cold and solid
40 g Coconut sugar
1/2 tsp Baking soda
1/2 tsp Salt

75 g Ghee, cold and solid

Wet ingredients 
1-2 tbsp Milk of choice
1-2 tbsp Maple syrup

Directions:

1. Add all dry ingredients into a large mixing bowl, give it a good mix. Rub in cold ghee until it is crumbs-ilke. 
2. Add maple syrup and just enough milk to bind into a dough. Roll out the dough and cut into desire shape. Then place in the fridge, covered to rest for 30 minutes. 
3. Preheat oven 170C.
4. Bake for 12-15 minutes until golden brown. Let them cool on rack.