Wineshark Mystery Restaurant - Murasaki 紫美

Knowing this Japanese sushi restaurant has become such a popular spot in town with extreme difficulty in securing a booking. Managed to secure booking for lunch, we pre-arranged to have dinner Omakase Menu ($2,000 each) served. At the appointed time, we came to Sheung Wan Hollywood Road.

Seated at the hinoki counter, we patiently waited for the other customers to arrive, before the lunch duly started. To pair with food, I have a bottle of Frederic Savart E’cueil Trepail Blanc de Blancs Premier Cru NV ($1,880). A blend of Chardonnay from E’cueil and Trepail, it is a crisp champagne versatile to match with most of the food on the day.

The first course was Awabi 鮑, with the chef cutting the black abalone into thin slices and serving together with a congee mixed with the abalone liver. With a bit of deep-fried nori to add flavours, it highlighted the original delicious taste of the abalone to the full extent. 

The second one was Aori-Ika 障泥烏賊 Sushi. Meticulously cut on the bigfin reef squid to form groove to hold the shoyu from sliding off, the sweetness and soft texture of the squid was impressive, with a bit of ginger elevating the flavours.

The third piece was Ishigaki-Dai 石垣鯛 Sushi. The spotted knifejaw was of top-notch quality, having marinated briefly in shoyu to infuse the meat with savoury taste but not salty, rich in umami and flavours.

The fourth course featured Unagi 鰻. The grilled Japanese eel was thick and meaty, with the skin having nice char while keeping the flesh moist and juicy. The sauce was also not too strong to mask all the flavours, and the chef cleverly used shredded ginger and cucumber to help balance the fat of the eel.

The fifth piece was Madai 真鯛 Sushi. The red seabream had been wrapped inside kombu to marinate, to soften the texture of the flesh while enhancing the umami flavours, resulting in more tenderness while keeping its signature firmer texture. Wonderful taste.

The sixth piece was Sayori 針魚 Sushi. Seeing the chef prepares the Japanese halfbeak already got my mouth watering, with the shiny and glittering skin showing how unbelievably fresh. It was probably the best halfbeak I had ever tried. Simply amazing.

A small nabe was set up for the seventh course, which featured Fugu 河豚. In shabu shabu style, we got to simmer the pufferfish briefly in dashi, with delicate taste. By adjusting the time, we also got to enjoy different textures of the pufferfish. Paired with an Ankimo 鮟肝 paste added a rich fragrance from the monkfish liver.

We also ordered an additional Taraba-gani 鱈場蟹 ($450 each). The red king crab leg was grilled over charcoal, with the meat wrapped in softened Karasumi 唐墨. The homemade salted mullet roe added savoury and umami to the sweetness of crab meat, a treat in flavours not to be missed.

Before going to the next stage of the menu, we were served a small piece of Pear, with some yuzu shavings on top to freshen, helping us to cleanse our palate for the second half.

Coming to the eighth and ninth piece, the chef had used Maguro 鮪, caught in the famous Oma area in Aomori, and had been aged for 8 days. With new shari using red vinegar, the Chu-Toro 中とろ was wonderful in flavours, medium in fattiness and very tender in texture.

The other piece was Akami Zuke 赤身, with the lean tuna having marinated in shoyu, silky smooth on the texture, and the richness in taste with the red flesh and savoury of the soy sauce was perfectly integrated. 

The tenth course was an interesting one. Instead of seafood, the chef had prepared Pigeon, aged for three days, with its leg deep-fried in tempura style, and smoked breast grilled on charcoal, keeping the flesh pink, with light seasoning to showcase the flavours without a strong gamey note.

The eleventh piece was Botan-Ebi 牡丹蝦 Sushi. The spot shrimp had great texture, soft and sticky, with its sweetness above and beyond the typical shrimp. Having soaked in Chinese Huadiao, with a spray before serving, helps to intensify the savoury note.

The twelfth piece was Nodoguro 喉黒 Sushi. Its skin had been lightly charred to vitalize the fish oil through the heat, so that the fatty deepwater blackthroat seaperch could showcase its amazing flavours. 

The thirteenth piece was Hokkaido Bafun-Uni 馬糞雲丹 Sushi. The sea urchin was sweet, without any weird taste, and the chef had made a gunkan roll to serve, taking the steps to lightly toast the nori sheet before using to ensure its crispness, again demonstrating his attention to details. 

The fourteenth course was Shark’s Fin Ramen, with the chef using pig bones to prepare a rich and delicious broth, and together with the ramen noodles which had wonderful texture, was simply unstoppable. The shark’s fin also added a bit of crunchy bite on top.

The Tamagoyaki 玉子焼 was soft and fluffy, with the egg mixed with plenty of seafood before baking to the omelette. 

With space for a few more pieces, I had an additional Kohada 小鰭 Sushi ($100) and Kanpyo Roll 干瓢巻 ($100). The gizzard shad had a nice silvery sheen and I liked the marinade not too sour in taste. 

The dried gourd was also nice, and I requested to have plenty of wasabi in the roll as well, completing the meal with great satisfaction. Dessert was some plump and ripe Strawberry to finish.

Service was very good, with the staff friendly and knowledgeable. The atmosphere was comfortable but interactions with the chef was rather limited. The bill on the day was $7,678. Considering the overall experience, I would rate this restaurant an Exceptional 85 points. Must try!

Wineshark Mystery Restaurant - Yurt

Located at Elgin Street, this restaurant offers Central Asian cuisine, not well known by the locals but apparently getting more attention with the community. Unlike most other restaurants on the same street, here the entrance is brightly lit, and the staff greeted us warmly and took us to our table.

The décor is neat and stylish, with some pottery on display on the side. The tables are quite packed but overall, the dining ambience is comfortable and relaxing. We have decided to go for the Tasting Menu ($498 each). 

There are three appetizers to start, beginning with Baursak, one of Kazakhstan's signature dishes. It is puffy fried dough stuffed with some minced shrimp, with a brush of truffle sauce, and finishes with some cheese shavings on top. A very nice savoury snack to start.

Achichuk is a tomato and onion salad to freshen the palate. On quinoa and chopped onion are cherry tomatoes that had the skin removed for ease of chew, and on the side the slices of red grapes provide a sweetness to balance the tartness of the tomatoes. Pleasant.            

The last starter is Sea Course, featuring a pan-seared seabass, seasoned well and flavourful, with pumpkin and mung bean puree on the side, drizzled with some herbal oil to add a touch of herbaceous note.

For the Main Course we had chosen Pilaf, with sliced beef with a nice sauce and some chilis to spice up the flavours. Together with basmati rice with cumin, raisins, and quail egg, this is a complete and hearty dish, and a good one to experience Central Asian cuisine. 

The other main course we picked was Lamb Racks, with marinated lamb that were flavourful and not gamey, paired with rich black pepper sauce. On the side is mashed potato with the sliced champignon on top. Again, it might look simple, but the flavours were fantastic.

To help cleanse the palate, we were served a scoop of Lime Ice Cream, with a nice-looking tuile on top. The right balance of acidity from the lime and the sweetness of the ice cream helped to keep this light and refreshing.

For Dessert, Shelpek is a type of flatbread popular in Kazakhstan, and the chef has put cherry and cream in between, and paired with homemade ice cream on the side. The crunchy texture of the flatbread is pleasant. 

Aport refers to green apple in Kazakhstan, and the apple is made to a puree, together with cheesecake and caramel, and having a yogurt sauce on top. More indulgent than the other dessert, this would be best for someone who prefers sweeter treats. 

Finally, on Petits Fours, Sarqyt are regional handmade treats, of three different flavours. These the traditional snacks Kazakhstan gives to guests when they are leaving. First time trying these and while they might not be the most delicious, it is a worthy experience.

Service was good, with the staff attentive and the manager coming to explain to us the philosophy of the restaurant. The bill on the night was $1,408 including three beverages. Considering the overall experience, I would rate this an Excellent 75 points, worth returning.

Wineshark Wine Tasting - Château La Fleur de Gay

Château La Fleur de Gay stands as one of Pomerol’s most distinctive and terroir‑driven wines, crafted by the Raynaud‑Lebreton family—winegrowers whose roots in the region date back to the 18th century, initiated by Jean-Henri Angle originally as Cru de Gay. Created as a separate cuvée in the early 1980s, the wine made its official debut in 1982 and has since earned a reputation for combining power, elegance, and the pure expression of exceptional old‑vine Merlot. 

Its fruit is drawn from three meticulously selected plots situated on the highest terrace of Pomerol, each contributing unique geological elements: the pure blue clay of the Pétrus area (the ‘Lafleur’ parcel), deep gravel soils adjacent to Château Lafleur (the ‘Gay’ parcel), and high‑grain gravels near the famed Trotanoy and Le Pin vineyards (the ‘Groupey’ plot, where Cabernet Franc is also grown). This rare combination of terroirs gives Château La Fleur de Gay its trademark complexity, density, and refined structure. 

Produced in small quantities and vinified with precision—aged exclusively in new French oak—Château La Fleur de Gay has evolved into a benchmark Merlot‑based wine of the Right Bank. Its style is defined by velvety texture, aromatic depth, and remarkable length, reflecting both the singular richness of Pomerol’s soils and the family’s longstanding dedication to viticultural excellence.

Chateau La Fleur de Gay 2000

Date of Tasting: 6 March 2026                                                                       

Price: HK$1,450 

Wineshark Score: 93

Appearance: Bright and clear, the wine is of medium ruby colour, with brownish rims and legs.

Nose: Clean, with medium intensity aromas, showing black fruit of blackberry, red fruit of plum, dried fruit of prune, mineral notes of earth, pungent spice of black pepper, oak notes of cedar, maturity notes of savoury. The wine is fully developed.

Palate: Dry with medium acidity, the wine has medium, ripe and integrated tannin, medium body and medium (+) intensity of flavours, showing black fruit of blackberry, red fruit of plum, mineral notes of earth, oak notes of cedar, maturity notes of tobacco box. The wine has a medium (+) finish.

Conclusion: Very good quality Pomerol with good development characters but still lively and elegant, showing a good intensity in aromas of fruit plus plenty of earthy and spices, elegant oak and savoury. On the palate the wine is with wonderful finesse, all-rounded and with everything harmonious and well-integrated, having good concentration in flavours and a fairly long finish. It is ready to drink now and can keep for another 2-3 years.

Wineshark Mystery Restaurant - Sukiyaki Nakagawa

This sukiyaki restaurant is located at 3/F Cubus in Causeway Bay and is part of the same group with Teppanyaki Mihara Goten, which is just adjacent. As there are two seating for reservation, we arrived sharp at 6:00pm, for the first session. 

Settling down comfortably at hinoki counter, Chef Itagaki Kazuyuki came to introduce himself, showing us also the jar of fermented soybeans and shoyu he made in-house. We started off with a refreshing Signature Japanese Tea each ($55). 

Pre-ordered the Winter Limited Omakse Menu ($1,680 each), the first course was Sashimi, which included Hokkaido Abalone, Grouper, Lean and Medium Fatty Tuna, plus Sea Urchin, together with Salmon Roe and Caviar. Fresh and delicious with miso as condiment.

We also had Golden Dragon Ball Roll ($600). On the nori sheet the chef put Kosawari Cured Egg Yolk, Hokkaido Uni, Akami and Chu-Toro, plus Hokkaido Rice to make this sushi roll, with the homemade miso adding savoury to the great taste of the roll. No wonder it is a signature. It is also good for two people to share.

The second course was Steamed Egg Custard. Inside the silky-smooth egg custard was the meat of Hairy Crab, with an appealing orange colour from the flavourful crab miso. With some Winter Truffle slices on top to bring extra fragrance, the squeezed Fresh Sudachi Orange helps to freshen the palate to good effect.

The third course was the Seared A5 Kobe Beef. Seeing Chef Kazuyuki preparing the stove and pot, heating the sauce and then searing the beef demonstrates his mastery in sukiyaki. The beef, together with Daikonku Shimeji Mushrooms, was served in Truffle and Cured Egg Yolk, heavenly good in taste. 

The fourth course was Foie Gras Sukiyaki with Fried Red Rockfish. The foie gras was beautifully seared, rich and flavourful, matching well with the rockfish fillet which was also nice and fatty. With Truffle on top to enhance the aromas, the Purple Sweet Potato and Beet Puree underneath helps to balance the greasiness of the foie gras.

After showing us the ingredients for the upcoming dishes to stimulate our appetite again, we were served a Sudachi Sorbet, helping to cleanse and freshen the palate to get us ready for the next course of the night.  

The sixth course featured A5 Omi Beef and A5 Takemori ‘Drunken’ Wagyu Beef Sukiyaki. Again Chef Kazuyuki showed his skills in meticulously searing the beef on the stove, with two different dipping sauces, one traditional style made with Kodawari Egg, and the other uses the egg to whisk Foam with Truffle Shavings, more complex in flavours.

Using the sukiyaki sauce on stove the chef also prepared vegetables to go with the beef. The first included Leek, Bamboo Shoot, and Tofu. Tender and not fiberous, the leek and bamboo shoot was great in taste, with the tofu having rich soybean flavours.

The other serving included the juicy Tomato, with its skin peeled to remove the tough skin. The Shungiku is a seasonal vegetable for Spring, with its unique taste that appeals to me, while Chojifu, a type of traditional dried gluten, fully absorbed the flavours of the sukiyaki sauce with a wonderful bite was my favourite sides.

The seventh course was Akita Cold Inaniwa Udon. The signature flat and thin udon picked up the dashi flavours nicely, and to also to help freshen the palate, the chef has prepared a Refreshing Lime Dashi to go with the udon. I ended up finishing all the dashi as well.

The eighth course featured A4 Satsuma Beef, with the beef prepared in sukiyaki style. After that the chef has the beef on Claypot Cooked Rice, poured in a Kodawari Egg Sauce that had mixed with Hairy Crab, with also some Sea Urchin, Truffle, and plenty of spring onion on top. Along with Miso Soup and Pickles, the rice was so good I would like to ask for an encore, despite I was already very full.

The last course was Seasonal Japanese Fresh Fruit, including melon and strawberry. Both were very sweet and juicy. And we finished with another glass of Japanese Tea ($48), picking Hojicha to help digestion and comfort the stomach.

Service was good, with the staff attentive and courteous. Chef Kazuyki and his Japanese assistant both tried their best to introduce using English which we also appreciate a lot. The bill on the night was $5,023. Considering the overall experience, food quality and service, I would rate this restaurant an Excellent 75 points. Worth returning.