峰壽司 (已結業)

吞拿魚軍艦火 : 在其他壽司店經常口吃到紫菜唔脆的情況, [峰] 無呢個問題, 吞拿魚雖然味道較淡, 但配合那香脆的紫菜, 無疑彌補了不足

火炙三盛: 全晚最喜歡的一碟, 三盛分為帶子, 三文魚, 鰻魚等
帶子鮮味肥美, ,略燒過三文魚, 魚油被釋放出來更甘香可口, 鰻魚則比較平融了
而另一讚位則是那濃稠的鰻魚汁, 更顯火炙盛的色彩

火灸北海渡燒 : 以燒過的以三文魚腩卷著一小注飯, 壽司面還配合了沙律醬
經此一燒後, 多油的魚腩油份也被燒出來, 但魚腩還保留著那油潤的口感,
而且經過燒後的沙律醬比平時未加工的更香又正, 而唯一缺點是油了點

29 瀏覽

火灸三文魚 : 非常喜歡被燒過的三文魚, 油香更豐富, 配上小小海鹽味道更凸出更吸引

油甘魚壽司:　應為全晚最差的, 欠缺油甘魚應有的甘香肥美, 太削

還是最喜歡 [峰] 壽司

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2011-10-27

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$130 (晚餐)

肥笨B

等級4

273

其實很久前已經來過，不過印象已經非常模糊。至於為什麼久久不來？我也想不出原因來！今日本來都沒打算在這用餐，只是剛巧在這附近兜轉尋找落腳點時經過這兒不用排隊而入內，可能因為尚早吧！入內留底較高地方成U字狀，因為喜歡看師傅做壽司而選了BAR台座。打開餐牌看非常搶眼，跟其他連鎖壽司店比較起來好似更多選擇。但價錢感覺上平均來得高，但為了試真味道當然要花點錢財由於太早關係因為叫了為數不多的壽司：帶子3味：3款不同的帶子壽司，帆立貝口感重帶鮮甜，另外2款帶子群邊各有特色。響螺：只有2個字形容~爽甜但太小火灸3味：燒三文魚半生之間不太漏三文魚也夠魚味，鰻魚厚身帶著甜汁非常惹味，火灸帆立貝比起不燒肉收緊些許但比較香火灸三文魚+芝士蟹棒：燒三文魚個人來講比三文魚壽司來得更香更易入口，芝士蟹棒見師傅燒時起了泡泡很有趣配上蟹棒不會搶角天婦羅蝦：炸蝦鮮炸香口特別是蝦尾但有飯與否不太有關係~~~魚背三文魚卷：絕對值得一試，面上不知名醬配2種魚香，魚背的滑，三文魚的香濃~~人生一樂也！炸蠔：跟炸蝦一樣基本上可以單吃，配飯只得出不會太漏的感覺熟帶子：比想像中來得大雖然是凍吃但也是鮮甜而且旁邊的膏也香也

由於太早關係因為叫了為數不多的壽司：

34 瀏覽

帶子3味：3款不同的帶子壽司，帆立貝口感重帶鮮甜，另外2款帶子群邊各有特色。

響螺：只有2個字形容~爽甜但太小

32 瀏覽

火灸3味：燒三文魚半生之間不太漏三文魚也夠魚味，鰻魚厚身帶著甜汁非常惹味，火灸帆立貝比起不燒肉收緊些許但比較香

27 瀏覽

火灸三文魚+芝士蟹棒：燒三文魚個人來講比三文魚壽司來得更香更易入口，芝士蟹棒見師傅燒時起了泡泡很有趣配上蟹棒不會搶角

30 瀏覽

天婦羅蝦：炸蝦鮮炸香口特別是蝦尾但有飯與否不太有關係~~~

27 瀏覽

魚背三文魚卷：絕對值得一試，面上不知名醬配2種魚香，魚背的滑，三文魚的香濃~~人生一樂也！

32 瀏覽

炸蠔：跟炸蝦一樣基本上可以單吃，配飯只得出不會太漏的感覺

30 瀏覽

熟帶子：比想像中來得大雖然是凍吃但也是鮮甜而且旁邊的膏也香也更有咬感。

墨魚：隨眼香還以為是燒魚背，幾可亂真墨魚較失色因為來得更身難吞嚥但賣相的確不錯

很老實今次的確食出驚喜，選擇基本上花多眼亂來形容，如非今日人數不夠想必食評會更精彩！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2011-10-10

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$120 (晚餐)

kinki_T

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之前同朋友仔一齊黎呢到食晚飯,, 點知我真係覺得好失望,, 明明睇左食評先黎的,, 點知食物真係麻麻地!!首先等位已經等左好耐,, 但埋位坐既時候,, 服務員既態度都係好一般,, 令到我都冇咩心機食野!! 食物黎到都唔係咁新鮮同唔係特別好味,, 最重要既係我最愛既燒三文魚壽司,, 竟然可以整到冇味咁款,, 失望到我丫!!!!!!正常既燒三文魚壽司應該係有燒過既香味,, 仲有D沙拉醬同埋有D燒汁係面架嘛,, 點知係冇架!!!!!! 我心諗不如叫做白焯三文魚算啦!!!!!我仲要叫左勁多件,, 諗住自己食2碟,, 其他人一人一碟咁樣,, 點知見到個樣之後個個都唔食!!! 要我一個人食哂!!!!!!諗起都覺得唔好食,, 所以我唔會再去第二次架啦!!!!!!!!!!!!!!!!!

之前同朋友仔一齊黎呢到食晚飯,, 點知我真係覺得好失望,, 明明睇左食評先黎的,, 點知食物真係麻麻地!!
首先等位已經等左好耐,, 但埋位坐既時候,, 服務員既態度都係好一般,, 令到我都冇咩心機食野!!
食物黎到都唔係咁新鮮同唔係特別好味,, 最重要既係我最愛既燒三文魚壽司,, 竟然可以整到冇味咁款,, 失望到我丫!!!!!!
正常既燒三文魚壽司應該係有燒過既香味,, 仲有D沙拉醬同埋有D燒汁係面架嘛,, 點知係冇架!!!!!! 我心諗不如叫做白焯三文魚算啦!!!!!
我仲要叫左勁多件,, 諗住自己食2碟,, 其他人一人一碟咁樣,, 點知見到個樣之後個個都唔食!!! 要我一個人食哂!!!!!!
諗起都覺得唔好食,, 所以我唔會再去第二次架啦!!!!!!!!!!!!!!!!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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TongTongFung

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今天和姐姐二人再到這兒吃午飯.一直都很支持這店.老實說這店的quality真的不錯.食材也頗為新鮮可以一試~這個海鮮沙律可以接受,雖然份量不多,但勝在夠晒健康好味! 一向都是我的最最最愛!!!每次去食都必叫的!!!!實在太好吃了.饅魚很肥美又燒得香.正呀!!!!!!!!^^帶子半生熟,雖然燒過但又不失鮮味!但三文魚較為遜色.可能魚身薄.乾了點＊重點是:他本身的sauce好好味!!!!!!!!!!!!!!!!!!!!!!!!!!!!這個不是經常吃.只是今天口癢癢點了.還是OKAY吧.芝麻令整件sushi香和好吃了!超讚!!!!!!!!!!!!!!!大愛 ><!!!!!!!!!!!!!!!!!蛋吃起來甜甜的又鬆軟!而且上枱時還是暖的~~~~~感覺很滿足 ^__^多謝收看

今天和姐姐二人再到這兒吃午飯.
一直都很支持這店.老實說這店的quality真的不錯.食材也頗為新鮮

可以一試~
這個海鮮沙律可以接受,雖然份量不多,但勝在夠晒健康好味! [另有附上千島沙律配上果菜一起吃很正^^]

一向都是我的最最最愛!!!每次去食都必叫的!!!!實在太好吃了.
饅魚很肥美又燒得香.正呀!!!!!!!!^^
帶子半生熟,雖然燒過但又不失鮮味!
但三文魚較為遜色.可能魚身薄.乾了點 ＊重點是:他本身的sauce好好味!!!!!!!!!!!!!!!!!!!!!!!!!!!!

這個不是經常吃.只是今天口癢癢點了.
還是OKAY吧.芝麻令整件sushi香和好吃了!

超讚!!!!!!!!!!!!!!!大愛 ><!!!!!!!!!!!!!!!!!
蛋吃起來甜甜的又鬆軟!而且上枱時還是暖的~~~~~感覺很滿足 ^__^

多謝收看

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2011-08-14

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284

這天跟另一半走到銅鑼灣閒逛, 另一半喜愛吃壽司,但居然未食過峰壽司. 我當然要帶佢來試試了.很久都沒來峰壽司了, 來到門口雖然巳經是2點幾, 但一貫仍然有一堆人等緊.等了15分鐘終於有枱了.第一件事當然要點一堆久遺了的有名壽司了. 這個親子卷一定在名單上.吃入口,果然水準仍在,鮮嫩既三文魚跟新鮮晶瑩剔透既三文魚子配合得天衣無逢, 飯的份量也剛剛好,連不太吃三文魚子的另一半也乖乖吃下了一整舊.帶子壽司當然不能不點.鮮味依然還在, 但豐厚度好像不及從前了, 吃得不夠滿足.當然有出名的蟹柳壽司了. 蟹肉依然是很大舊,上面的蛋黃醬是重點.另一半吃完忍不住又再吃多碟.特長秋刀魚壽司. 說是特長,其實也不是很長.不過熟既秋刀魚吃得多,生吃的原來肉質還滿彈牙.鰻魚壽司. 十分豐厚的一片鰻魚啊!! 肉厚鮮甜無比,吃得很滿足.特長海鰻壽司. 這是特別點給另一半吃的. 海鰻燒得香香的, 看得我都口水直流了...另一半說很好吃, 不過還是不及鰻魚壽司味道那麼濃郁.我們還叫了魚背,三文魚,秋鮭...等等的壽司.水準也是不錯的.這一餐我倆吃得很開心很滿足.

這天跟另一半走到銅鑼灣閒逛, 另一半喜愛吃壽司,
但居然未食過峰壽司. 我當然要帶佢來試試了.

很久都沒來峰壽司了, 來到門口雖然巳經是2點幾, 但一貫仍然有一堆人等緊.等了15分鐘終於有枱了.第一件事當然要點一堆久遺了的有名壽司了. 這個親子卷一定在名單上.

8 瀏覽

吃入口,果然水準仍在,鮮嫩既三文魚跟新鮮晶瑩剔透既三文魚子配合得天衣無逢, 飯的份量也剛剛好,連不太吃三文魚子的另一半也乖乖吃下了一整舊.

帶子壽司當然不能不點.鮮味依然還在, 但豐厚度好像不及從前了, 吃得不夠滿足.

8 瀏覽

當然有出名的蟹柳壽司了. 蟹肉依然是很大舊,上面的蛋黃醬是重點.另一半吃完忍不住又再吃多碟.

15 瀏覽

特長秋刀魚壽司. 說是特長,其實也不是很長.不過熟既秋刀魚吃得多,生吃的原來肉質還滿彈牙.

3 瀏覽

鰻魚壽司. 十分豐厚的一片鰻魚啊!! 肉厚鮮甜無比,吃得很滿足.

13 瀏覽

特長海鰻壽司. 這是特別點給另一半吃的. 海鰻燒得香香的, 看得我都口水直流了...另一半說很好吃, 不過還是不及鰻魚壽司味道那麼濃郁.

12 瀏覽

我們還叫了魚背,三文魚,秋鮭...等等的壽司.水準也是不錯的.
這一餐我倆吃得很開心很滿足.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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15 分鐘 (堂食)

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$150 (午餐)

Fc7300

等級3

中午朋友聚會後，有點兒肚餓就想起烽壽習....即去，兩人去到餐廳座低後睇牌叫咗以下己欵：甜蝦壽司...蝦肉"爽脆"，海蝦壽司...蝦肉"鮮甜"，八爪魚壽司..."煙靱"有口感，吞拿魚腩壽司..."入口溶化"，三文魚腩壽司...魚肉"肥美"，油甘魚腩壽司..".甘香"美味，帶子壽司..."鮮甜"可口，赤貝壽司...鮮味"爽脆"，蟹柳壽司..."鬆軟"夠大條，花之卷...蟹籽"卜卜脆"有口感，炸蝦天婦羅...裏面只蝦熱"辣辣"，食得真滿足，大快朶頤，食物材料都保持新鮮美味，但可惜冇咗真寶帶子壽司。

中午朋友聚會後，有點兒肚餓就想起烽壽習....即去，
兩人去到餐廳座低後睇牌叫咗以下己欵：

甜蝦壽司...蝦肉"爽脆"，海蝦壽司...蝦肉"鮮甜"，
八爪魚壽司..."煙靱"有口感，吞拿魚腩壽司..."入口溶化"，三文魚腩壽司...魚肉"肥美"，油甘魚腩壽司..".甘香"美味，
帶子壽司..."鮮甜"可口，赤貝壽司...鮮味"爽脆"，蟹柳壽司..."鬆軟"夠大條，花之卷...蟹籽"卜卜脆"有口感，炸蝦天婦羅...裏面只蝦熱"辣辣"，
食得真滿足，大快朶頤，食物材料都保持新鮮美味，

但可惜冇咗真寶帶子壽司。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2011-06-14

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$230 (晚餐)

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karkarchan

等級2

自從日本發生核災後, 第一次返回峰壽司..比起以前大排長龍的情況已不復見.不用等位的情況下....2人坐上吧枱, 先來一客我最愛的帶子壽司......水準仍能保持....一口氣吃了5碟才停下休息.........今次寫食評的原因是讚.....峰壽司還能保持好的水準....但要知道香港人是貪新鮮的...新的提材和款式是需要的....

自從日本發生核災後, 第一次返回峰壽司..比起以前大排長龍的情況已不復見.
不用等位的情況下....2人坐上吧枱, 先來一客我最愛的帶子壽司......水準仍能保持....
一口氣吃了5碟才停下休息.........

今次寫食評的原因是讚.....峰壽司還能保持好的水準....但要知道香港人是貪新鮮的...新的提材和款式是需要的....

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2011-06-01

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$200 (晚餐)

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好食到彭彭聲

等級4

767

156

My first visit to Mi-Ne Sushi after my previous visit four years ago. The sushi place was always crowded with people lining up for a seat in front whenever i walked pass by, sadly always in a rush.I have always wanted to pay a second visit to apparently the BEST chain sushi in Causeway Bay (and it should be significantly better than its branch beside Sogo too? Who knows). Today the restaurant looked bare when i walked pass at almost two in the afternoon (not lunch hour anymore i suppose?), so we hopped in, and quickly grabbed a nice table beside the window pane. Having said so, the place was NOT empty like many Japanese restaurants were like after the Japanese tsunami and nuclear crisis - it appears to me that in general Hong Kong people are pretty absent-minded and they soon forget about the fear for radioactive matters in Japanese foodstuff, dont they?

Anyway - with the prime seat we took we could quietly read through the long sushi menu before placing the ordering paper. i really like the design because it helps reduce waste (you write down the number of sushis you want instead of ticking the boxes after the items), and its clearer and easier to follow.

11 瀏覽

There were altogether three menus: the regular, perennial menu as well as two 'limited offer' menus of 5月の「旬の魚」 and 「夏の味覚」. We ordered some from each of the menu and within 5 minutes (which we spent munching on the pickled ginger), our orders soon arrived.

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挪威三文魚腩-i find it hilarious how Japanese restaurants modify their menus to stress on how 'safe' and 'non-japanese' the ingredients they use are - havent it been their long-time practise, using ingredients imported elsewhere to prepare Japanese cuisine? There is basically no need to highlight the fact, let it be by adding two words in front of the name of the dish or by making a joint-statement trying to win back customers' heart, i find the efforts they do meaningless. Customers who would come would come regardless of all the dramas that took place a month ago.

Anyway, back to the piece of fish - it tasted good, fresh, and very sweet. Nothing different from the so-called Japanese imported salmon i tasted way before the tsunami occured. And as a matter of fact, dont Hong Kong people know that the Japanese actually arent as fond of salmon as a lot of Hong Kong people do? The salmon i tasted in Japan were always less tender and sweet. Therefore i think that Japanese restaurants in Hong Kong have never served authentically Japanese-imported salmon before - and the really pricy, authentic Sushi bars wouldnt bother importing something the Japanese people dont eat themselves either. So why stress on the origin of 'Norway'?

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鱆紅魚腩,油甘魚. The white fish - my all-time favourite. They tasted chilling cold on the tongue when fresh and would instantly deteriorate in flavour once they go stale, and therefore it is very easy to tell fresh white fish from stale ones. These were the fresher ones, tho not of the top quality they could achieve. 鱆紅魚腩 was not very sweet - it tasted kinda bland actually. 鱆紅魚腩 was better - oilish, tender, and full of flavour and juice. Niceeee.

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太刀魚. This was from the seasonal menu of 5月の「旬の魚」. I decided to give it a try because the fish looked funny like a silver sword. It looked quite slim and tender too - must have been a quick swimmer when it was alive i guess! But the problem was that the meat of the sporty fish was quite spongy, if not tough, and lacked a distinctive flavour by itself. It was really lean without any oil or fat in the flesh - at least I have given it a try tho.

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季節的三點盛(他他海鰻魚,檜扇貝,鰤魚蓉) was something from the Summer menu just on a day before i visited. The three pieces were all brushed with the sweet sauce. I did not try the third but took the first and second. The eel was funny - it was very, very spongy, almost rubbery, but as you chew the flavour of the eel comes out more and more as you chew for a longer and longer time. It was not too oilish but as you swallowed the taste of the eel would full your mouth, leaving a very strong impression on you. The same was for 檜扇貝 - being a die-heart fan of scallops, I was disappointed by the size of the 檜扇貝 when the trio was served. It looked 50% smaller than the picture on the menu....anyway, the flavour exploded as i chew into the pre-cooked, tangy scallop. Impressive indeed! A must-try from the Summer menu!

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帯子 is something i must order whenever i have sushi -i just love scallops too much! This was okay, chill cold and fresh to taste, but i miss the XXL scallop back in ite-cho. That was gigantic in portion and tasted even fresher and sweeter than what i ate here. I would have had one more of the 檜扇貝 than a portion of two fresh scallop sushis.

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火炙盛(火炙峰鰻魚・火炙三文魚・火炙帯子). A trio that i really liked. All three pieces had been greased with a thin later of sweet soysauce, and the surface of the seafood had been grilled lightly to achieve a lightly roasted surface but rare interior. At least that was the case for the flammed salmon, which turned out to be sweeter than its fresh counterpart as some fat had been melt under the heat, and the flammed surface gave the rare flesh a roasty twist. Very delicious!
The flammed scallop was best, but the eel was quite disappointing as i did not think it taste much different from the usual grilled eel we eat with rice. Anyway, a nice try tho.

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蟹柳辣明太子醬. I always got teased for eating a 'crab stick' which everyone knows is not made from crab meat alone. Still, i would happily order a crab stick sushi whenever i could as, to be honest, they tasted really nice with some mayo or melted cheese or whatever sauce. I found this from the seasonal summer menu and it was terrific. The 辣明太子醬 was not spicy at all, but there was something more salty than the thick, sweet dressing, and i really like how the taste within the sauce varied, enriching the taste of the sushi as a whole. It would be better if there was a 'grilled' option to the sushi - got knows how delicious it would taste with the dressing half-melted and grilled on the crunchy crab stick!

Fore gras sushi and fatty toro were those i did not try, but i heard they were good.

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