Restaurant review: Misu Seafood Cuisine, Wan Chai – fine choice of Japanese and European cuisines
Misu offers European and Japanese menus, and it does them both very well. Sashimi followed by risotto? No problem. The focus is on seafood and the dishes are beautifully presented
This review of Misu almost didn't happen.
It was the menu: we are wary of restaurants that serve two distinct cuisines. There was a section that listed Japanese dishes, while another was devoted to European specialities.
Fortunately, we decided to stay and give it a chance.
There are set menus ranging from HK$598 for five courses for two people, to HK$2,980 for six courses for four diners, but we ordered à la carte. There is a strong emphasis on seafood, so that is what we had.
From the list of specials, we tried the Scottish razor clams with chorizo (HK$168 for two). The clam meat was sweet, with a crisp-tender bite. The chorizo was dense and meaty but it would have been better if it had been cut into smaller pieces so the intense flavour would be more evenly distributed. Deep-fried oysters (HK$58 for four) were moist and briny, but the coating was slightly thick.
Our order of monkfish liver with sour sauce (HK$52) had been divided into two portions by the kitchen – we didn’t ask them to do this, and it was a thoughtful touch. The liver was very good (and an excellent deal for the price) – very pure and firm, but creamy, while the sour sauce (which turned out to be ponzu) was refreshing.
The sashimi set (HK$298) was another excellent deal – a generous portion of seafood that was of very good quality, and served with fresh wasabi. We usually avoid salmon sashimi but the thick pieces were sweet and fatty. The Canadian sea urchin was creamy, the amaebi (sweet shrimp) were tender, and the ikura (salmon roe, substituted for ark shell clam) was just fantastic. The only disappointment was the hamachi (amberjack, substituted for horse mackerel), which didn’t have much flavour.
Our main course was from the European section: assorted seafood risotto with lobster sauce (HK$248). While the seafood was generous and the texture of the rice was spot on, it was a little too salty, and we were unable to finish it.
Tilapia soup is available with hotpot, porridge or noodles. We had it with house-made udon (HK$62) and it was a delicious ending to the meal. The broth was light and soothing, the udon was toothsome, and the vegetable selection was extensive, and included enoki, shiitake and shimeji mushrooms, and sweet young cabbage.
Misu Seafood Cuisine, 26/F QRE Plaza, 202 Queen’s Road East, Wan Chai, tel: 2988 1661. About HK$445 without drinks or the service charge.
While you’re in the area
