“... going to be and not dine-i...”Fill up on sushi without ever conversing with a waiter.Welcome to our collection of bespoke restaurants and bars in London, Beijing and our home Hong Kong.Our goal is to graciously serve our customers delicious sushi as well as other Japanese dishes with passion. We would like to express our deepest gratitude towards our customers. Since Mi-Ne Sushi's opening in 1971 at Kumamoto, Japan, we have since opened three more locations in Kumamoto as well as nine sister locations in the fiercely competitive city of Hong Kong. We aspire to keep the traditions of Japanese food culture alive while striving towards perfecting our taste as well as providing a gracious environment to be enjoyed with the company of family and friends, on any event or celebration. Miyazaki of a representative selecting carefully in material by hand own in a market I want a visitor to eat delicious sushi. In 1971, with the desire to provide delicious sushi to our customers, Mi-Ne Sushi opened in Kumamoto, Japan.

Every morning an experienced fish buyer purchases the fish from the market to be masterfully prepared by our chefs for your pleasure. At this time we currently offer four locations in Kumamoto including sushi-kappo (traditional Japanese cuisine) and a conveyor belt sushi restaurants as well as a delivery-only location. In April of 2004 we opened a conveyor belt sushi restauran in Pak Sha Road in Causeway Bay, Hong Kong aspiring to introduce the Hong Kong public to delicious handmade sushi instead of the robot-made sushi prevalent in Hong Kong at the time. Using the same sushi-grade fish used at our locations in Kumamoto, our chefs who have been trained in Japan offer delicious sushi at a reasonable price to great acclaim leading to the conveyor belt sushi restaurant boom in Hong Kong. The Japanese chefs of Kumamoto's Mi-Ne Sushi, who have gone through the arduous training of becoming a sushi chef, teach the knowledge and skill required to creating genuine sushi that we strive everyday to provide for our customers.

With years of experience discerning quality ingredients and building lasting relationships with manufacturers and distributors, we will provide our customers with delicious sushi using the finest ingredients.sushi london ontario wellington road By using vinegar especially made for Mi-Ne Sushi and our customized ratio of vinegar to rice, the finest sha-ri or sushi rice is created. sushi girl 2012 watch onlineWhen prepared by our expert chefs the vinegar flows through the palate the instant it is put into your mouth.buy sushi quality tuna Kumamoto Prefecture lies in the center of Japan's Kyushu island. food delivery ermita manila

Known for its many natural attractions--Ariake Sea borders the western side and to the east sits Mt. Aso and Shirakawa Suigen(springs)--it is blessed with many natural resources. sushi to go czAt Mi-Ne Sushi Kumamoto we not only make use of hand-picked ingredients that represent the area, but also other ingredients that were carefully selected to serve to our customers that not only appeal to the palate but the eye.sushi rice in indiaRestaurant review: Kitcho Sushi – omakase and kaiseki menus deliver on contrast and tastesushi salmon online I shouldn’t have been surprised that I was recognised at Kitcho Sushi: the key staff worked previously at Sushi Kuu (a restaurant I eat at quite frequently) and Sushi Sase (which I’ve only been to once).

When I arrived, the manager greeted me by name, rather than the pseudonym I’d booked under. The restaurant offers a choice of three dinner menus: sushi omakase (appetiser and 16 pieces of sushi, HK$1,080), kaiseki course (appetiser, five pieces of sashimi, grilled, boiled and fried dishes, and six pieces of sushi, HK$1,280) and the omakase (appetiser, seven pieces of sashimi, hairy crab, hot dish, and eight pieces of sushi, HK$1,480). Because cooler weather means crab season, we went for the omakase menu. The meal started with a varied appetiser selection: Kagoshima black pork roulade with sesame dressing, bean curd skin with tuna, fried Japanese pepper stuffed with shrimp paste, and the tiniest potatoes we’ve ever seen. The chef specialises in contrast: for several of the sashimi courses, he used the same fish, but in different ways. Hirame, a thin slice with yuzu zest, a thicker, meatier piece with yuzu jelly, and another thick piece that had been lightly seared – were all delicious, and tasted distinctly different.

Buri belly came raw, seared and smoked: seared tasted the fattiest and most luxurious, while smoked was the most unusual. Other highlights of the sashimi dishes were the shima-aji (raw and seared), a generous portion of bafu uni with julienned cucumber, and Pacific saury served with shiso leaf. The hairy crab came next, served warm and topped with a blob (we wanted more) of the creamy male roe. The hot dish of Kagoshima wagyu with fried garlic was slightly overcooked, but still tender. Of the sushi courses, we loved the kinmadai topped with yuzu, the very fatty sanma, and the aburi toro, which looked just like beef and was just as fatty. Ankimo, cooked with red wine and soy, was too sweet. The savoury courses ended with tender squares of tamago – the hard-to-make version containing shrimp paste and mountain yam, and delicious miso soup. Kitcho Sushi, 3/F M88, 2-8 Wellington Street, Central, tel: 2884 0388. HK$1,080-HK$1,480 (depending on which menu you choose) How Singapore has become a garden city, but Hong Kong hasn’t