Mu 炑 Revisited

In the same visit, I ordered the Tempura set menu as they set out to become a tempura specialist as well.

Mu 炑 is dedicated to offering exquisite traditional Japanese kaiseki cuisine. They have introduced a limited-time chef’s omakase menu. This banquet features a variety of dishes crafted with seasonal ingredients, including appetizers, sashimi, tempura, and desserts, taking your taste buds on a journey across Japan.

Highlight dishes include four seasonal sashimi selections and eight types of tempura, all carefully chosen and prepared by the chef to showcase the delicate flavors of the ingredients.

先付 Selection Of Appetizer

Very Asian, not Japanese, to serve pickled cherry tomatoes. They could do better with the appetisers given the price of this lunch.

茶碗蒸 Steamed Egg

I enjoyed the texture of the chawanmushi. It was really smooth and simply melts in your mouth. You could taste the egg and umami of the dashi in it. 

季節お造り 六品 Six Seasonal Sashimi

Next up, 季節お造り 六品 six seasonal sashimi. Impressive plating, and many name dropping was done. This sashimi has definitely failed its green goals with almost everything flown in from Japan.

I don’t really like aburi 炙り, where the chef quickly scorched the surface or skin go the fish to release the fats, so the theory goes. But if the sashimi is really good, there’s no need for anything else. Especially toro (fatty tuna), aburi simply destroyed the fish.

天ぷら 七品 Seven Kinds Of Tempura

Sweet and tender, the Japanese tiger prawn is a joy to eat and so delicious. Okinawa produces the best tiger prawns in Japan where deep sea water is used. The nutrition they absorb from this water means the prawns are raised in good health, strong against illness and viruses with antibiotics hardly ever being used.

The next two pieces came together, Hokkaido hotate (scallop), and kabocha (pumpkin). The ingredients were of high quality, but I felt the frying was a bit overdone.

Mehikari メヒカ, or Bigeyed greeneye, is a delicious fish with light white flesh despite its appearance. However, since it is caught by bottom trawl fishing, it is only available for sashimi within two days of being caught, and the amount of fresh fish in distribution is rather small, so it is usually deep fried or used in tempura.

It has a fluffy texture and very soft bones, so it is perfect substitute for shishamo, which can be quite boney. To me, it tasted quite similar to the Bombay duck 九肚鱼.

熊本縣茄子 Kumamoto eggplant hardly had any batter left on it, and the eggplant ended up quite oily.

This is the first time I tried abalone tempura. It came with an abalone liver sauce, but that didn’t help to elevate the fact that deep fried mollusc can be chewy.

冷やし稲庭うどん Cold Inaniwa Udon

The main dish is a simple cold Inaniwa udon. Nothing to shout out about, everything can be assembled from Don Don Donki.

デザート Dessert

The ice cream was surprisingly good – the brandy soaked raisins went very well with the vanilla ice cream.

Now that we had tried two lunch sets from Mu, I had to say we would not be coming back specially for their sashimi or tempura. Both are not exactly tip top. They actually missed two pieces of tempura for me, and when they fired up the oil again, they totally missed the temperature. Service was good and their kappou meals are ok.

炑 Mu
UG01-03, UG/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Kowloon
尖沙咀中間道15號H Zentre UG/F UG 01-03
Tel : +852 6617 6602

Visited Dec 2024