At Fujiyama 55, you can experience a complete tailor-made dippy noodle starting from the texture, the spiciness, the broth to the various sides and toppings, it basically let you choose however you like it be like.
Introducing a new series of seasonal items, it draws a crowd lining up during dinner hours at the Causeway Bay branch, where is a little small, set casual, and people would sit to dine on bar or wooden tables.
First comes my favourite one – foie gras and sirloin tsukemen. Layered with millions of sliced beef sirloins which have been slow-cooked long to tender for 5 hours, dressed with delectable gravy, white mustard cream sauce and topped with a thick piece of juicy foie gras. The black truffle cheese broth that comes along is particularly worth mentioning as it is superbly fragrant and hits the palate.
The ever-popular uni tsukemen combines two type of sea urchin sourced from Canada and Korea. While both types of sea urchin are creamy, sweet and pretty satisfying, the al dente ramen is finished with some more salmon roe, half piece of soft-boiled egg, and of course, four strips of nori.
After all, you might want to reheat or keep the broth warm on the induction cooker! And if you have room after the noodle, I am highly suggesting you to try their cheesy rice cooked with the leftover soup. How perfect is that?
Beef Sirloin & Foie Gras Tsukemen
New Zealand Beef Sirloin (150g), Hungarian Foie Gras, Soft Boiled Egg
慢煮紐西蘭西冷(150g), 匈牙利靚鵝肝, 半熟玉子
Tomato & Cheese Soup, Truffle & Cheese Soup
Duo Sea Urchin Tsukemen
Sea Urchin, Salmon Roe, Soft Boiled Egg, Bamboo Shoot, Nori
韓國海膽, 加拿大海膽, 三文魚籽, 半熟玉子, 竹筍, 紫菜
Fujiyama 55 富士山 55
Address: Shop 1, G/F., Progress Commercial Building, 9 Irving Street, Causeway Bay, Hong Kong
Telephone: 2363 3334
Opening Hours: Mon-Sun 12:00-22:00