Shun by Kokoro Sushi

19.2.2023 日今餐Omakase 大滿足😋幾驚吾夠飽🤣3式前菜 酸酸味 已經好開胃😆#燒白子 最吸引我🤭廚師解釋得好好 每道菜式都好食🥺因為吾同種類 好難揀邊樣最出色😂生蠔刺身 超線鮮甜 好爽口😋熱食 金鯛 個表面好靚 我欣賞咗先食😂赤海膽 白海膽 厚厚口感 系冇得輸🤣吞拿魚蓉魚子手卷 加埋啲脆脆 真係每一啖 都好有層次感 內心稱讚緊🤣臨尾濃雞湯 真系好濃😆配埋豆腐好滑😋最後 士多啤梨 配日本蕨餅 配雪糕 結束了一餐✨環境好舒服✨野食又性價比高👍🏻 好開心❤️…Read More

對於有選擇困難症的我，看著餐牌兩個的廚師發板套餐，「日」與「月」各有特色，「日」有二十三品 $980，有前菜、蒸蛋、刺身、壽司九貫、卷物、料理、吸物和甘味。「月」價錢比較實惠，只需要$680，有前菜、蒸蛋、壽司十一貫、卷物一貫、吸物和甘味。內心掙扎了一輪，最後選擇了「月」。兩款不同的發板，各有捧場客，廚師亦會細心問客人有什麼食物不喜歡吃而作彈性安排，務求為客人做出一份完美的餐目。月 - $680/位前菜三品櫻煮八爪魚 - 八爪魚原條煮後切厚片，口感有彈性又不會過靭。鮟鱇魚肝 - 慢煮的鮟鱇魚肝，質感尤如法國的鵝肝，軟綿甘膩。海月- 海月即是水母，亦即是海蜇，非常爽脆。茶碗蒸 - 杯子內的內容十分豐富，有蟹肉、花菇、雞肉，最後加一匙三文魚子，令鮮味滿瀉。帆立貝 - 北海道帆立貝，無須多作形容，就是甜美。梭子魚 - 魚皮略燒，令油份迫出，更加美味。左口魚 - 來自青森縣的左口魚，上面加一小片裙邊，味道更豐富。深海池魚 - 入口爽彈鮮甜。北寄貝 - 北海道產北寄貝，爽脆有彈性。秋刀魚 - 秋天時令秋刀魚，過咗秋天就吃不到了。白蝦 - 聞名的富山灣白蝦，鮮甜。香箱蟹 - 香箱蟹肉上面加了蟹膏，令蟹味更突出。中拖羅 - 入口細滑，魚油味香濃。右口魚裙邊 - 裙邊輕燒令油份散發，加上白松露醬更添香氣。赤海胆 - 入口即溶、齒頰留香。手卷 - 手卷有拖羅蓉和三文魚子，最特別加了一些天婦羅炸片，令每口都卜卜脆。魚湯 - 乳白色的乳湯，魚味很濃。甜品 - 甜品有黑糖蕨餅、北海道蜜瓜和最宗餅。餐牌…Read More

From the minimalistic ambiance to the 23-course Omakase experience, each component really makes it a memorable one.  The 二十三品 23-course Omakase consisted of a good balance across starters, cold dishes, hot dishes, and desserts.  Everything was fresh and flavourful, particularly the seasonal sashimi and sushi.In celebration of the restaurant’s 6th anniversary,  a “Buy one, get one half off 二人同行，一人半價” deal will be offered to customers.  Limited time offer until 30/11/2022.  Only Available from Sunday - Thursday at Dinner Time.日 （$980/二十三品）前菜 - Three appetisers are served side by side in a wooden box, which consisted of the tender Octopus, creamy Ankou Liver (ankimo) and the bouncy Jelly Fish.鱈魚白子 - the sirako was velvety smooth and creamy, mild flavour but worked well with the sour sauce.左口魚 - The karei is presented in two ways, the fin was simply served with a small dab of wasabi, while the sashimi was served with takesumi-jio.令和怪物 - The oyster from 大船渡灣 has a touch of briny, mineral taste combined with pleasant acidity from the lime jelly.煙燻鰆魚 - The Smoked Sawara was as surprising in flavor as it was in consistency.  The smoky flavour was intense with the sakura wood scent.紙包甘鯛 - Moving onto the cooked dish, the Amadai was wrapped with paper and cooked to perfection, the fish was moist yet retaining the tender texture.茶碗蒸 - The Chawanmushi was a steamed egg with crab meat and Ikura.梭子魚 - The skin of the Kamasu has rich and fatty oil, which worked well with a light searing on the surface to bring out a nice fatty aroma.深海池魚 - The flavour of the Shima Aji was intense with just the right texture.北寄貝 - the bouncy hokkigai worked perfectly well with the shari.秋刀魚 - An autumn delicacy, the seasonal Sanma was firm and rich.白蝦 - Shiro Ebi was light and fresh and it’s hailed as the Jewel of Toyama.香箱蟹 - A pretty tasty combination of kobako crab meat and crab roe.中拖羅 - Although not as fatty as the Otoro, this piece of chu-toro was exquisite.右口魚裙邊 - The karei fin was seared and topped with white truffle sauce.赤海膽 - The Hokkaido Uni literally melts in your mouth with a long lingering aftertaste.手卷 - The hand roll is wrapped with minced toro, and crispy tempura chips and topped with a scoop of Ikura for an extra umami boost!吸物 - The fish soup offered towards the end provided a soothing way to ease into the conclusion of the meal.甜品 - A perfect ending with the Hokkaido melon, warabi mochi, and Monaka ice cream.…Read More