Imasa at The Pennisula

On the way to the hotel, the taxi driver mentioned from his knowledge about the building and how it is very well built and the stones that was used to built the hotel would last 100 of years. He said it in a tone as a matter of facts that makes it more amusing to listen to him yap. Sometimes I will meet a taxi drivers that loves to talk to their passengers and telling their own life stories and more.

The price of the buffet is HKD 588 per person for buffet dinner plus main course choice of wild boar cutlet wrapped in cheese or grilled scallop paired with grilled giant shrimp. And all you can eat freshly made hand rolled sushi on the order and all you can eat noodle soup with seaweed based broth.

All in all it was great food and great company. We met Auntie G's niece, J, from Canada. She is a practice lawyer our age in family law. She was really fun to talk and she also loves to take photo of food with her Canon point and shot camera which is exactly the same one we got. JP was able to teach her some techniques in taking better photos with that camera. 

This is the entrance to the restaurant. I really love the silhouette of the mountian and the negative spaces with back lit lighting. It is mysterious at the same time sophisticated.

The interior as we walked guided by the hostess to our table.

I started with desserts, because I always leave no room for the sweets.  I got some fruits, sticky rice wrapped with green tea paste and a lovely macaron.

Assortments of freshly made sushi and sashimi. I love salmon sashimi and these were awesome. And of course do not forget to get some paper ginger to wipe your palette each time to really taste each sushi.

Handmade rolls made to order. I ate the salmon roe and cooked eels. Absolutely fabulous.

Round number two of dessert heaven. The mini swiss roll and chocolate box with chocolate pot was as chocolatey as you can get. Those chocolate are dark chocolate and to die for.

The lovely waiter taking care of our table knows Auntie G well. She is treated like a VIP. We have these especially made for us. Tempura kabocha pumpkin and sweet potatoes. These have to eaten when they are hot and crunchy.

We were trying to figure out what this plate is?! It is a side plate of radish for flavoring. And you add this to the soy sauce dipping sauce to enhance the flavor.

The udon noodle! I got to have a bowl. The noodle was chewy and different from any udon I have tried. It wasn't the usual round ones neither. It was like linguine, a flat noodle.

This was my main course.