2009-10-29 05:50:51 - The art of sashimi tasting will be a delicious moment in time at Tokoro – Robatayaki & Bar with the launch of chef de cuisine Hirayama Takanori’s Sashimi Clock this November.

A tantalising clock with 12 cuts of sashimi selected by chef Hirayama will provide a sequence of delicate flavours fresh from Japan. Guests are recommended to eat clockwise starting at the top. Each tasting dish builds on the last, providing a journey of highs and lows for the palate. Comprehensive tasting notes complete the experience and provide an insight into

the concept behind each dish.

The clock is adorned with this season’s finest sashimi including a Japanese oyster served with ponzu sauce, octopus with onion and home-made vinegar, Hokkaido sea urchin with salmon roe, yellow tail with raw quail egg, and prime tuna belly with green tea wasabi sauce.

True to its origin, every Tokoro ingredient has been freshly imported from Japan.

Japanese chef Hirayama says: “Japan is reputed to have the world’s freshest ocean sashimi. You will also find vegetable sashimi on the menu, which is considered as sashimi in our culture. I love the wide-ranging authentic sashimi rise and shine Tokoro features.”

The Sashimi Clock ticks between 12:00nn to 2:30pm and after 6:30pm daily at Tokoro – Robatayaki & Bar and is priced at HK$307. Reservations can be made by calling 3552 3330.

Address: Tokoro – Robatayaki & Bar
Level 3, Langham Place, Mongkok, Hong Kong
555 Shanghai Street, Mongkok, Hong Kong
Reservations: 3552 3330
All prices are subject to a 10% service charge

The Sashimi Clock includes (Clockwise from the top) HK$307

- Home-made tofu with sesame oil and soy sauce: Savour the earthy flavour from the silky tofu which is cut with salty sesame oil
- Avocado sashimi with mayonnaise tomato sauce: Enjoy the simulated tuna texture and flavour, surprisingly made of avocado and mayonnaise
- Japanese oyster with ponzu sauce: Taste how the citric ponzu sauce helps intensify the flavour of the oyster
- Sweet prawn with green lettuce and wasabi sauce: The heat of wasabi balances the sweetness of the boiled lettuce and prawn
- White fish with Kaiware and rock salt: The Kaiware not only brings you the oceanic saltiness but also increases the freshness of white fish
- Octopus with sliced onion and home-made vinegar sauce: The spontaneous acidity, sweetness and saltiness of home-made vinegar gives a clean and balanced taste to the total dish
- Marinated tuna with spicy soy sauce: The interesting use of spicy mixture adds a new dimension to the palate with tuna
- Salmon slice with cheese sauce: A modern combination of salmon and cheese. Enjoy how the richness of the duo blends in the mouth
- Japanese beef tataki with garlic sauce: Savour how the garlic infuses and strengthens the marbling in the A5 Japanese beef
- Chopped yellow tail with raw quail egg: The elements of sea and earth combine in a perfect and harmonious way
- Prime tuna belly with green tea wasabi sauce: Diced in a new style, the fattiness and texture of tuna belly is emphasised by the slightly bitter green tea wasabi sauce
- Japanese sea urchin with salmon roe: Visually tempting, the texture and flavour of this combination provides stimulating complementary pleasures to the palate