his winter is cold and windy, so eating roast pork is a serious business. However, I managed to find a good restaurant, and I ate to the satisfaction of the belly. Turning around, dine-in in the evening market was banned for two weeks due to the epidemic. I remembered the roast pork I ate at the Gooseneck Bridge in Causeway Bay last week. sense…… Deep Shochu is a Japanese-style barbecue restaurant located in Causeway Bay. The store is small, but it has semi-outdoor seating, allowing guests to eat barbecue in the cold wind, which is full of flavor.
This barbecue does not use a circular fixed electric stove. On the contrary, it uses the most common "gas stove" in the Japanese izakaya Shadow Making Hama-yaki or Iso-yaki. A net is placed on it, and a few fresh ingredients are placed. Can be activated immediately. IMG_4297 Photo Credit: Author provided IMG_4380 Photo Credit: Author provided "Iso" in Japanese can be interpreted as a rock on the coast washed by the waves, and "Isoyaki" means to keep the original taste, although in Hong Kong it is obviously impossible to eat it in a fish market. , but the seafood here is rare and delicious.
Tiger prawns are not only huge, but also have crispy flesh with a fresh and sweet taste. The scallops are big and very plump, and the slow fire forced out the full umami flavor of the coke. It was seasoned with garlic paste, which was an unexpected match made in heaven. The most unexpected is the deep-roasted crab cover, which is the usual kora-yaki in the usual izakaya. It takes less than 20 seconds to bake on the table. The crab paste of the Matsuba crab is already fragrant. When you put it in your mouth, there is no fishy smell or greasy. Only delicious food.