To say that Xiamen has eaten so many omakase, my favorite is still Sushi Chen. Sushi Chen is not only cost-effective, but the ingredients are also among the best among Xiamen omakase. What is unexpected is that you can eat wild tuna in an omakase for less than 1,000 yuan.

has to say that Xiamen has eaten so many Omakase, but my favorite one is still Sushi Chen. Sushi Chen is not only cost-effective, but the ingredients are also among the best among Xiamen omakase. What is unexpected is that you can eat wild tuna in an omakase for less than 1,000 yuan. The chef here has been making Japanese food for more than ten years. He has stayed in well-known Japanese food restaurants from Shanghai to Shenzhen, and he is very good at making omakase. No wonder the repeat customers are as high as 90%. Even Qingjie is here. Regular customer.

Sushi Chen is an inconspicuous shop in the Summit Community. The shop is not big. The first floor is Banqian, which can seat about 11 people; the second floor is a private room with only two rooms. Although the environment is quite satisfactory, the chef and The ingredients will surprise you.

The Omakase here is divided into three types: 480 (lunch only), 680 and 880. It can also be customized according to needs, and can also be reserved.

The wild tuna "certified to work" is the bluefin tuna that comes to Tottori Prefecture.

The meat quality of wild tuna is completely different from that of ordinary tuna. The meat is bright in color and tastes more lively than aquatic tuna. The fat content of the fish meat is lower, the meat is dense and has good elasticity. There is less greasy texture in the mouth, and it has a little chewiness. The natural and fresh oil fragrance bursts in the mouth, which is called a delicious food in the world.

Regardless of the price range of Sushichen’s Omakase, they always have wild tuna sushi, with different prices and different parts. This time I still chose the 880 package, which was really good value for money.

First, a bowl of steamed chawanmushi with scallops to warm your stomach and start today's taste bud journey.

Sea urchin tofu comes out in juice. The homemade sea urchin tofu has a little soup and has a dense and sweet taste.

The magical chrysanthemum cake , there is a surprise when you open it, it contains salmon roe, white shrimp, and tuna puree. Eating it with the lid on is like opening a blind box, every bite is different.

Five kinds of sashimi, consisting of semi-wild tuna belly, semi-wild tuna red meat, yellowtail, red clam, red sea bream. My favorite is definitely the big belly, with a milky aroma in the mouth, a bit flexible and elastic when chewed, and leaves a fresh taste in the mouth after eating.

Boiled abalone Served with vinegar rice , start with 2 thick-cut abalones, the chewy abalone has a solid and chewy texture. After eating the abalone, mix the rice with the abalone liver sauce evenly. The sauce coats the rice grains with sweetness and freshness, making you have endless aftertaste.

I really love the tempura here, this time it’s fried shrimp. When you take one bite, it is crispy on the outside and elastic on the inside, fresh and tender without being greasy. You will be amazed every time you eat it.

Tuna tendons, the first time I tried them, the chef said they are rare. People who like pork belly will definitely love it. The satisfying feeling of the fat filling your mouth when you bite into it is indescribable.

Wagyu beef Sukiyaki , it is recommended to be 5 minutes cooked. The Wagyu beef at this time is particularly tender. Here it is wrapped in sterile egg liquid and served, so you should eat it as soon as possible, it is warm and tender.

The next step is the sushi part! What we make here is authentic Edomae sushi , which is made and eaten freshly, with the warmth of the chef's hands when eating.

There are 9 pieces of sushi. The first piece is of course wild tuna, which contains moderate fat in the belly. You can feel the sweetness and softness of the fat in your mouth.

followed by flatfish, big bamboo soft-shell turtle , golden snapper , vinegar mackerel, scallops, peony shrimp, conger eel, and sea urchin. It was so filling that I couldn’t bear to eat it. The taste of each one was different. All so fresh.

I have to say that the sea urchins here are also my favorite. The horse dung sea urchins are so sweet and smooth that I want to eat a box of them.

Use the peony shrimp heads to cook miso soup. After finishing the sushi, I have a bowl. Wow, I am satisfied. If you feel that it is not enough, they also provide staple food, but I was too full and of course gave up.

For the final dessert, there are two options: ice cream and pudding. I chose the frosted ice cream with a faint scent of tea. It was a great ending.

When I came here today, I met "Brother Shang Qingjie" and Chef Duan, the chef here, eating tuna. I also saw an internet celebrity up close!