Mikasaya

-三笠屋 🍣銅鑼灣隱藏住一間來黎福岡北九州既「三笠屋」係由福岡三代傳人本山先生主理 — 聽講由祖父果代開始就已經係家鄉經營本店 傳承正宗九州味道餐廳主打日本直送新鮮時令海鮮食材 堅持以簡樸手法展現食材原味 裝潢設計有瞬間去左福岡地道壽司小店感覺只有8人座木系吧枱 可以近距離欣賞師傅即場捏壽司 每件都係職人手藝 當晚仲有唔少日本同外國熟客幫襯想講本山師傅非常風趣幽默 仲識少少廣東話同每位客人互動細心 令到整個氣氛都好開心✨Dinner Sushi Omakase（$880）包括前菜、14件壽司、2款汁物及甜品🐚北寄貝刺身前菜配搭乾蔥、芝麻、青瓜及紫蘇花 貝肉爽脆多汁散發淡淡海水鮮香 芝麻與乾蔥增添層次 入口清新🐙水八爪魚肉質煙韌彈牙 彈牙得來又有點軟糯口感 清新微甜刨上岩鹽再配碎芝麻與青檸 細嚼有淡淡海洋鹹香🍣 鱲魚以簡單醬油及青柑汁調味 肉質爽口鮮美 食落煙韌有咬口柑橘清香滲透魚肉 散發著淡淡甘甜 🍣 池魚🌟🌟🌟🌟🌟魚肉脂香細膩 配搭蔥油帶來淡淡鮮甜同微辛 令油香更突出 入口豐盈 🍣吞拿魚赤身醬油漬魚肉較有嚼口 鮮味濃郁 醬油漬後更添鹹香 質感細膩柔滑🍣 牙帶魚 🌟🌟🌟🌟🌟燒至表面微焦 帶出魚油脂香 肉質細緻 底層紫蘇葉同醬油、青檸和特製紅醬提味 入口煙香撲鼻 酸香醒胃🍲魚骨湯用新鮮魚骨慢煮 湯底清澈 魚鮮味濃郁 溫潤鮮甜🍣 金目鯛魚身爽滑彈口 以醬油輕輕調味 鮮味突出 肉質細膩帶甘甜🍣大蝦蝦肉厚實鮮甜同時超級彈牙 鮮味滿滿 🍣深海池魚🌟🌟🌟🌟🌟魚肉細緻 脂香豐富 魚味鮮明 油脂與米飯完美融合🍣秋刀魚🌟🌟🌟🌟🌟終於又黎到秋刀魚既季節 師傅話今年既秋刀魚特別肥美油脂豐盈 配搭蔥油提升魚鮮 魚身入口即化 好好味🎆🍣小肌用醋同鹽醃製過 酸香醒胃 鹹鮮恰到好處 口感緊緻有層次🍣石蚌魚🌟🌟🌟🌟配醬油與青檸 魚肉爽脆彈牙 鮮甜中帶果香 口感清新🍣海膽🌟🌟🌟🌟🌟質感細膩如奶油 極清甜 帶有濃厚海洋氣息 入口即溶🍣炙燒黑口魚🌟🌟🌟🌟🌟魚皮微焦 帶有炭香 魚肉柔軟脂香 好味呢🤤🍣筋子卷物魚卵晶瑩剔透 鹹香爆汁 鹹鮮四溢🍲蝦麵豉湯蝦殼熬製出黎既湯底呈深橙色 蝦味香濃出 暖暖胃🍰江戶前玉子燒同平時既玉子燒唔同 — 係用雞蛋加入蝦漿、大和芋等原材料製成 口感鬆軟到好似蜂蜜蛋糕咁 食落微甜🥛牛奶雪糕麻糬軟糯軟糯 估唔到佢地連牛奶雪糕都係自家製 特別香濃…Read More

呢間餐廳由福岡北九州傳承三代嘅壽司匠人「本山先生」 親自主理🎌以日本空運直送嘅旬味食材，配上精湛手藝，製作好味又有誠意嘅廚師發板👨🏻‍🍳🥢午餐 壽司廚師發辦 ($680/ 位)💗前菜鮑魚肉質軟腍彈牙，配搭清新爽脆嘅青瓜，淋上濃稠嘅甜醬油💗壽司14件1️⃣石蚌魚：石蚌魚肉質嫩滑微爽，魚味較淡雅2️⃣池魚：池魚帶銀皮魚獨有嘅濃郁魚味，以薑蔥蓉調味減低其腥味3️⃣帶子：帶子雪白鮮嫩，加入粉紅岩鹽、青檸汁同青檸皮突顯鮮味4️⃣吞拿魚赤身：醬油漬赤身肉質緊實有嚼勁5️⃣深海池魚：深海池魚爽脆細膩，鮮味濃厚6️⃣太刀魚：太刀魚肉嫩帶火炙燒香味，特別以酸甜嘅梅醬同紫蘇葉點綴7️⃣甜蝦：甜蝦爽口黏糯，用檸檬汁突顯其鮮甜8️⃣鰤魚：鰤魚魚肉爽彈帶適量油脂甜味 ，以白蘿蔔蓉同青檸皮調味9️⃣北寄貝：北寄貝肉質爽脆，加上青檸汁突顯貝鮮味🔟大拖羅：大拖肥美油潤，魚油香四溢1️⃣1️⃣左口魚：左口魚爽口清淡，以蔥花、辣蘿蔔蓉同酸汁調味1️⃣2️⃣八爪魚：師傅將新鮮八爪魚細心切花，令肉質脆彈而唔會韌，以粉紅岩鹽同青檸點綴，最畫龍點睛係加咗白芝麻，令味道更香1️⃣3️⃣海膽：海膽幼滑Creamy，味道濃郁甘甜，用紫菜包住一齊食1️⃣4️⃣吞拿魚太卷·玉子：太卷選用赤身、中拖羅同大拖羅，魚味濃郁同時帶恰到好處嘅魚油脂，再加上千本漬、紫蘇葉同白芝麻，用紫菜包成豐富嘅卷物；玉子特別用上蒸方式，口感更綿密軟熟💗椀物間場先送上魚湯，用上多款魚嘅魚骨熬製，加入少許薑汁同蔥花，湯品呈奶白色而且充滿濃郁魚味尾聲就會奉上濃蝦麵豉湯，將烘乾嘅蝦頭蝦殼加入麵豉湯一齊煮，會多咗一份蝦嘅鮮味，整體作用就係暖一暖個胃💗デザート煙韌軟糯嘅麻糬皮包住香濃嘅芝麻雪糕，為整個套餐完美作結…Read More

這間位於銅鑼灣的《三笠屋》，從尖沙咀遷至銅鑼灣，延續其精緻日式料理精神，每日以日本空運直送的旬味食材，呈獻最道地的味覺體驗。，由福岡北九州傳承三代的壽司匠人「本山先生」親自主理，以精湛手藝及對壽司的熱誠，贏得不少食客青睞。餐廳吧檯座位極為稀有，每晚僅設6pm及8pm兩輪時段，每輪只招待6位賓客，務必提前預訂。笑容滿面的本山師傅，以幽默相迎，笑聲與美味交織，營造愉快溫馨的氛圍。餐廳更可安排精心設計的生日驚喜，為特別日子添上一抹甜蜜回憶。晚市廚師發板 $880刺身｜煙燻鰹魚鰹魚經過煙燻處理，外層微焦、內裡仍保留鮮嫩口感，香氣撲鼻、風味獨特。壽司14貫每一貫壽司均使用當日最新鮮的魚材製成，飯粒鬆緊得宜、微暖中帶酸，令人感動的味道。師傅以細膩手藝呈現多款旬味壽司，當中包括有甘香軟柔的深海池魚、肉質細嫩的左口魚、新鮮軟嫩的帶子、口感煙靭的伊佐木、魚味濃郁的池魚、鮮味十足的海老、油脂豐腴的拖羅、鮮甜的醬油漬赤身、肉質細緻的金目鯛，以及齒頰留香的海膽三文魚籽杯，展現極致職人精神。玉子湯品甜品｜雪糕最中餅汁煮鮟鱇魚肝 $ 200入口油潤甘香，肝味濃郁，入口即化，配上香甜的醬汁，美妙感覺油然而生。…Read More

由尖沙咀搬至銅鑼灣的「三笠屋」是來自福岡北九州的「本山先生」開設和主理，由祖父三代已經在家鄉經營本店，因為「本山先生」非常喜歡香港，已經來港20年，所以就在這裏定居及開店，一直將日本直送最時令嘅海鮮和食材帶給顧客，菜式不花巧但非常新鮮好食，所以呢度非常多日本客人和熟客幫襯👍今日和朋友來慶祝生日，「本山師傅」的幽默和風趣令我大開眼界，令到氣氛非常開心，整頓晚餐美味指數當然係超級精彩，做壽司的刺身都用上頂級的魚鮮，壽司飯的口感和味道指數，完全沒有任何可以挑剔的地方，另外每晚嘅食材有機會會不同，日本直送都是時令貨，保證你一定不會失望🤗✨Dinner Sushi Omakase $ 880套餐已包括14件壽司、前菜、兩款湯品、蒸玉子和甜品，豐富又抵食👍✨水八爪魚🍣鱸魚 🍣BB吞拿魚 🍣帆立貝🍣池魚 🍣吞拿魚赤身醬油漬🍣竹籤魚（梅醬）🍲魚湯🍣甜蝦 🍣金目鯛🍣野生拖羅 🍣深海池魚🍣新鮮北寄貝 🍣北海道三文魚🍣黑鯥魚 🌟海膽三文魚籽飯🥚蒸玉子 🥣蝦麵豉湯🍯雪糕最中餅（生日）👍本山先生推介✨烏魚子 @2 $ 160燒過之後鹹香美味，送酒佳品✨汁煮鮟鱇魚肝配奈良漬物 $ 200入口油潤甘香肝味濃郁，醬汁帶甜香配合鹹香惹味的奈良漬物，味道層次好豐富🥃自家製梅酒 @2 $ 300用日本梅自家浸的梅酒，味道清甜充滿天然梅香，好好飲…Read More

👧🏻😋👅🍽✨性價比sushi omakase 🥰🙌🏻-🇯🇵 銅鑼灣小店由兩位熱愛香港又識講廣東話 (唔係好正😌) 既日本師傅主理, 入門級Sushi omakase $880包前菜+14件真·時令壽司+2款湯（一魚一蝦）+甜品好抵玩🇯🇵 另外更癲嘅係, bar枱位置有限, 每晚只有6pm/8pm兩輪, 坐table嘅omakase（set包嘅嘢唔一樣）只需$680 (詳情可去餐廳IG睇)🍣 手握壽司 🍣 每一塊鮮魚同每一粒壽司飯係師傅手中就似藝術品 🎨 🐠 鱸魚 🐠 池魚配薑蔥 🐙 新鮮八爪魚配芝麻同檸檬汁 🐠 吞拿魚可算係食過最滑身既tuna好鮮甜❤️ 火炙梭子魚Kamasu 質地軟滑鬆化灸燒後比較乾身唔會成口油🦐 甜蝦質地軟滑近乎creamy好鮮甜 🐠 深海池魚比第2件池魚更甜冇咁腥 🐠 拖羅厚身肥美油香十足🐠 Kohada小肌魚同鯖魚沙甸一樣都係光身魚, 魚味突出之餘本身應該少腥但加左鹽醋平衡返❤️ 金目鯛我最愛, 係香港算常見, 但都係我食過最鮮, 厚身極甜🐚 北寄貝大大隻鮮甜彈牙好鬆化 🐠 北海道 King三文魚 🐠 黑睦 (喉黑) 油香鬆化, 燒到少少脆皮好出色 🍱 三文魚子海膽丼好重手係咁落好鮮甜🐙 八爪魚前菜 🐙 配柚子胡椒好開胃refreshing♨️ 湯品 ♨中間同最尾分別都有湯飲, 食完壽司暖暖個胃勁舒服, 食到最尾再跟一件滑捋捋玉子🐟 魚骨湯用多款魚既骨熬製原汁原味🦐 蝦頭麵豉湯以烘乾既蝦頭蝦殼煮成好鮮甜🍨 甜品 🍨🍵 抹茶雪糕Add-on 💎▪️汁煮鮟鱇魚肝 $200@ 魚肝入口即溶零腥味, 奈良漬瓜酸酸地好清新▫️自家製烏魚子 $80@ 燒到乾身外脆內軟, 少少偏鹹可細細啖食或送酒都夾 ▪️沙甸魚 $70@ 又一款唔腥既光身魚! 入口即溶好鹹鮮▫️梅酒 $150@ House Choya可就咁加冰或溝梳打, 清清地唔會好酸好甜好重味, 配sushi好適合!…Read More

Dinner organised by FoodieH. Booked out the whole counter seating 8. Initially wanted to go for the $1,800 omakase for 7pm, which was ultimately not doable. Ended up going for the Sushi Omakase ($880pp+10%), 8pm seating. Here’s what we had. Marinated toro 筋 as appetizer. 秋刀 (extra item, not included in set)深海池魚𩶘魚小肌北寄貝Broth made with Fish bonesAnkimo (extra item, not included in set)Mackerel Scallop 鰤魚Bottarga (extra item, not included in set)ToroSquid Shrimp Octopus with yuzu- didn’t like the texture; super chewy and took ages to finally swallow.Seared Kinki Uni Tamago 大福 as dessert.In summary: reasonably good quality at this price point. Rice could be tighter as some bits came off when I was trying to feed myself. Excellent service.…Read More

《三笠屋》由日藉主廚主理，分別試過不同季節嘅Lunch Sushi Omakase 及晚餐Full Omakase。不花巧真材實料地呈現季節性魚鮮的最佳味道。 經處理過的魚鮮會感受到主廚用心製作烹調美食，沒有過分調味或配搭，把食材原有的鮮味再提升。日藉主廚健談風趣，餐廳吧枱座位有限，有興趣記得預約。10月份晚餐Full Omakase:前菜 蟹配酸青瓜昆布鯖魚壽司油甘魚腩。北寄貝海鮮清湯 👍🏻𩶘魚壽司秋刀魚壽司 👍🏻👍🏻肥美魷魚壽司 👍🏻👍🏻 刀工令魷魚質感提升赤身壽司👍🏻深海池魚壽司銀雪魚西京燒拖羅壽司小肌壽司 👍🏻👍🏻鮟康魚肝 👍🏻👍🏻👍🏻幼滑味道處理得很好配搭漬白瓜降油膩感，秋冬必吃白子 👍🏻選材一流鰹魚壽司花竹蝦壽司👍🏻👍🏻喉黑壽司海膽筋子飯 👍🏻👍🏻👍🏻 每次都非常期待，處理得非常味美，必點魚湯拉麵 👍🏻👍🏻 幾飽都要食，超濃魚湯甜品PS: 遇上烏魚子必追加👍🏻…Read More

想知道三笠屋嘅餐牌同其他嘢嘅最新資訊最好唔好只睇依度。社交媒體網站啲foodie 或朋友介紹嘅仲多，或去三笠屋社交媒體網站睇或Wts 佢哋好啲。😂發覺依間嘢啲食客喺社交媒體網站分享多過依度。…Read More

📍MikasayaTried Mikasaya’s dinner omakase last October and was amazed by its high CP value. Less than HK$1000 for dinner with a total of 14 pieces plus dessert and miso soup. Seriously couldn’t ask for more. Can be a good entry spot for people who wants to try omakase but on a budget. Motoyama San was also a very funny person!Price: HK$1000Revisit: 8/10…Read More

This sushi restaurant is located on 17/F of The L Square in Causeway Bay, under the helm of Chef Motoyama. It was previously known as Ginza Iwa, but since last year, when the chef took over the business, he has renamed it to his family business in Kitakyushu, which is still operated by his father.We have come to this place over 20 times, apparently it is one of our favourite sushiya in HK. The setting is neat and tidy, with a sushi counter able to accommodate 7 guests. Chef Motoyama is a person with a lot of flair, not only able to make delicious Japanese cuisine, he plays music, like to swim, and also good in floral decorations.Since last year the restaurant has offered a sushi set at $880, but we have opted for the Omakase Set at $1800 instead. As usual, I ask Chef Motoyama to suggest the sake, and we start with 山口酒造場 庭のうぐいす 特別純米 しぼりたて ($300), just freshly released with a wonderful balance of sweet and sourness. Very delicious.The starter features Mozuku 水雲 with fresh Tako 章魚 and a paste made by mixing okra with Yamaimo 山芋. The marinated sea moss has good acidity, highly appetizing. The slight crunchy texture is contrasted with the gluey mountain yam and okra paste, while the fresh octopus tentacle suction cup has a nice crunchy bite.The second course is Chawanmushi 茶碗蒸, with Kegani 毛蟹 meat on the silky soft steamed egg custard, and the horsehair crab meat is delicate in taste. Together with the orange Bafun-Uni 馬糞雲丹 on top, and the wonderfully flavourful Awabi 鮑 at the bottom, I agree completely with Chef Motoyama that this is a deluxe dish, fantastic in taste.The third course is Katsuo 鰹, with the chef smoking the skipjack tuna over hay to infuse it with a wonderful fragrance, then cutting into slices, and served with onion shreds and some bean sprouts with a homemade vinaigrette sauce. The salad helps to balance the smokiness with a refreshing acidity, and the crunchy onion also contrasting well with the soft texture of the fish.The fourth course is Kaki 牡蠣. The Nagasaki oyster has been deep-fried and served with an egg and yamaimo mayonnaise, as well as teriyaki sauce. The oyster is cooked perfectly, with a crispy batter while retaining a creamy texture, not dried up. The mayonnaise helps to balance the palate with the crunchy mountain yam pieces helping to freshen.Then Chef Motoyama brings us Karasumi 唐墨, drawing a happy exclamation from us as we love this very much. Cutting several slices from the homemade salted mullet roes, he torches the surface briefly to give a bit of char. This is in my opinion the perfect snack to match with beer and sake, with amazing umami flavours and good saltiness.Coming to the sushi part of the menu, I have the next serving of sake, this time picking 吉田蔵u 石川門 生酒 from 吉田酒造店 ($300). Made from local rice using local yeast and water, without any artificial ingredients or additives, the sake has a slight fizziness, well-balanced and with an appealing lactic acid note. The freshness is also impeccable.The first sushi features Isaki 伊佐木. The chicken grunt has a soft mouthfeel, with a good fattiness and a delicate sweet taste.The second sushi features Chu-Toro 中とろ. The tuna weighs a staggering 196kg, with the chef using the medium-fatty part to make this delicious sushi.The third sushi features Ika 烏賊. With a bit of rock salt and yuzu shavings to season and freshen up, the chef has meticulously cut on the surface of the squid, making it soft and easy to chew.The fourth sushi features Aji 鯵. The Japanese horse mackerel has a sweet taste and is impeccable with the scallion which brings out its great flavours.Taking a break in the sushi, we have a hot dish with Amadai 甘鯛.The tilefish flesh is moist and seasoned well, while the scales are deep-fried to crispiness. Together with the in-season asparagus and Bafun-Uni, it is paired with a special sauce made from Shirako 白子, the milt of sea bream, with great flavours. Simply amazing.Continuing with the fifth sushi which features Akami 赤身. The lean tuna has been briefly marinated in soy sauce, to infuse umami and savoury taste to the sourness of the flesh. Delicious.The sixth sushi features Shima-Aji 縞鯵. The striped jack mackerel has a good firm texture, and a delicate taste and a nice, sweet note on the finish.Coming to the third sake it is 宮寒梅 美山錦 45% 純米大吟釀, from 寒梅酒造 ($500). It has rich fruit and rice fragrance, a fuller body and well-balanced, and not too sweet. A wonderful food-pairing sake.The seventh sushi features Torigai 鳥貝. The seasonal Japanese cockle is large in size and completely covers the sushi rice underneath. Great texture with also amazing umami sweetness.Taking another break in the sushi, Chef Motoyama cut out pieces of Tako 章魚 to serve us. The octopus has been braised well, very tender, and easy to bite.Coming to the final part of the sushi, the eighth piece features Taichio 太刀魚. Torching it on the surface to vitalize the fish oil, the chef prepares the meaty largehead hairtail into a sushi, adding a shiso leaf inside with a bit of plum sauce to season.The ninth sushi features Kinmedai 金目鯛. The splendid alfonsino is a deep-water fish, and this one has a nice fattiness, with tender texture and good in umami taste.The tenth sushi features Buri 鰤. The piece is the belly of matured yellowtail with good fattiness, having a wonderful depth in taste and very tender.If I have to say which course gives me the biggest wow on the night, it will be this Ramen in super-rich and delicious soup, made with an abundance of shrimp and fish. The degree of umami is off the chart, and I am sure people will just queue up to try this one. I really want to ask for another one to encore straight away even though I am very full already.The last piece is the prized O-Toro 大とろ, with the chef wrapping the fatty tuna in nori, after torching it briefly to sear the surface to vitalize the fish oil, with amazing fragrance and flavours.Dessert is Melon, and the chef has taken the whole fruit out and then cutting several slices to serve us. The melon is very sweet and full of juice. Very delicious.Chef Motoyama also provided us his homemade Warabimochi 蕨餅, a summer favourite for many Japanese. The mochi has a q texture, a nice taste with black syrup and kinako, or roasted soybean powder, finishing our dinner with a satisfying conclusion.The bill on the night is $5,170. Both food and service are very good, with also a generous portion. Chef Motoyama is a happy person and very entertaining, not shy in posing for customers to take photos. As customers we always have a great time, and that’s why we keep returning again and again.…Read More

I vowed to visit Mikasaya Omakase lunch once a month, this time I went lunch with a different friend. The appetizer was "firefly squid with vinegar miso," we were served 14 pieces of excellent quality nigiri sushi. My favorites were squid, Ootoro, Chu toro ,Zuke tuna, and Kohada. The balance between not catering too much to the tastes of Hong Kongers was very appealing. Yet, with trout and sweet shrimp included, there were also ingredients that would appeal to those with Chinese tastes. While the omakase lunch is pricey, it feels like a real bargain. Thank you for the feast , Motoyama san and Suzuki san.…Read More

This is my third visit. I try to go once a month because it's a favorite place.The "omakase" for lunch is almost the same every time, but it's delicious no matter how many times I eat it. The yellowtail cooked with daikon has a refreshing taste without any unpleasant odor. The following sushi included horse mackerel, squid, marinated tuna, striped jack, fatty tuna, kelp-pressed sea bream, sea urchin, yellowtail, sweet shrimp, shad, scallop, fatty tuna, tamago (sweet omelet), and conger eel. Each had a good texture and was delicious. The last ice cream-filled with rice cracker had a crispy skin and was delicious. I recommend this place as a reasonably priced sushi restaurant that suits Japanese preferences.…Read More

鬼馬日籍主廚Motoyama San一改傳統Omakase嚴肅fine dining風格，每次為客人帶來歡笑同一個輕鬆自在嘅高質餐飲體驗。搞笑嘅佢雖然成日講笑（客人一舉起相機佢就會即刻擺chok pose🤣），但專業嘅係佢嚴選嘅食材絕對新鮮，刀工、食物質素同烹調技術絕對拍得上其他「神店」。星期一至四嘅晚餐$880主打壽司，分兩輪用餐。星期五六晚餐冇分時段，比較relaxed同多嘢食，包括和食（例如燒魚、汁煮菜式）及刺身，用料份量慷慨，$1800一位絕對物有所值！😇 …Read More

I recently dined at 'Mikasaya,' which has made a comeback after a four-year. Unlike before, they now exclusively offer 'Omakase.' What's notable is that the lunch and dinner prices are almost the same, making it quite reasonable. The meal began with an appetizer before transitioning to the nigiri sushi. Everything was of high quality and delicious. Initially, I found the 680 HKD lunch price a bit steep, but considering the ingredient quality, it's actually excellent value. It appears I won't need to travel all the way to Ginza, Tokyo for sushi anymore.…Read More