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Restaurant: 杣‧YASHIMA
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
5-min walk from Exit A2, Sheung Wan MTR Station continue reading
Telephone
23288089 (WhatsApp)
Introduction
A popular Japanese omakase in Sheung Wan that design with around 10 seats, allowing the chef to give each guest personal attention. From appetizers to sashimi, sushi and desserts, you can taste the freshness of the ingredients and the chef's dedication. It's perfect for celebrating birthdays and anniversaries. continue reading
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay Apple Pay OpenRice Pay
Number of Seats
12
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Parking
Phone Reservation
Delivery
10% Service Charge
Spot payment
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Offers
Restaurant: 杣‧YASHIMA
Offer: Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Review (312)
Level4 2025-04-15
23 views
一餐好嘅omakase就好似睇一個故事咁精彩,有起承轉合,充滿驚喜。今晚嘅晚餐就有咁嘅感覺,多謝師傅用心款待。晚餐非常豐富,為今晚揭開序幕嘅前菜有三款:赤貝、漬青瓜配醋啫喱,味道酸酸的,非常醒胃;沖繩水雲、鰻魚苗配酸汁,亦喺清新爽口嘅味道;靜江水果蕃茄甜度高,係好好味嘅蕃茄。下一道前菜係時令嘅螢光魷魚配春天嘅日本野菜,師傅加入咗少少蛋黃醬汁,令到整個味道更豐富立體。緊接住係日本時令生蠔配士佐醋啫喱,再加咗少少紫蘇花點綴一下,肥美厚肉嘅生蠔味道濃郁,醋味啫喱同紫蘇花將味道變得更加平衡!刺身嘅環節,先食漬櫻花葉包裹嘅伊佐木,伊佐木食起上嚟比一般白身魚魚柔軟,口感肥美,簡單配少少鹽食就好好味。好味嘅刺身唔好俾佢停,九州大尾魷魚同象拔蚌都十分新鮮,味道鮮甜,象拔蚌口感尤其爽脆,好好味😋跟住呢個深海池魚卷真係今晚嘅大亮點!師傅喺度切池魚嘅時候,我哋就諗點解要切咁多片呢?原來係要整卷物:深海池魚捲着芽蔥、黃蘿蔔、白板昆布、芝麻等等,所有食材加埋一齊食味道好豐富,深海池魚嘅甘香同其他食材非常搭配👍👍👍 好鍾意食,一人兩件,有啲唔夠喉嘅感覺😹之後有剝皮魚配剝皮魚肝製成嘅醬汁,剝皮魚本身味道唔算重,配埋肝醬就好好食啦。師傅拎咗幾塊紫菜俾我哋夾住刺身食,又係一種特別嘅食法,都幾好!師傅就好似一個魔術師,咁傾吓又變多啲嘢出嚟、講吓又推介一啲食法!鰤魚,即係野生油甘魚,係我好鍾意食嘅刺身,師傅輕輕火炙,令刺身帶淡淡嘅炭燒香味,配芫荽苗同紅心蘿蔔絲去平衡返澎湃嘅魚油,好正。之後到咗熱食嘅環節~ 燒目光魚有驚喜,目光魚肉質非常幼嫩,魚油好豐富;魚皮處理過後變得香脆,配柚子醋蘿蔔蓉一齊食,送酒一流!吉列鮟鱇魚肝大家有冇食過?呢個做法好特別,再加埋烏魚子,又係一個好好嘅下酒菜。到壽司環節其實都已經有啲飽,師傅體貼地做咗少飯版👏  金目鯛  - 色澤好靚,脂肪豐富,鮮味十足。活北寄貝 - 火炙後鮮味更加突出,而且食材真係好新鮮,口感彈牙!小肌 - 鍾意食魚味重嘅人一定鍾意食小肌,肉質鮮嫩,魚味好突出。大拖羅 - 油脂大爆發,好甘香,如果唔係太飽,真係要追加一件 ^^赤身醬油漬 - 師傅自家調嘅醬油味道剛剛好,呢件又係好高質!北海道根室海膽 - 份量十足,師傅一啲都唔孤寒,海膽味道濃郁鮮甜,真係好滿足!!!!火炙海鰻 - 細嫩嘅鰻魚肉配上秘製鰻魚汁,為壽司環節完美作結。然後飲一碗暖湯,味蕾休息一下~最後嘅甜品都好精彩😍 香脆蛋白餅、栗子雪糕、士多啤梨、自家製柑桔啫喱。柑橘啫喱特別好味,味道清甜,食落好舒服。香港詣店好多,雖然Yashima唔係預約困難店,但係今晚成個用餐體驗都好好,食材新鮮,師傅處理得宜。如果下次再要招呼朋友,呢度絕對係可以encore嘅地方👍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
今晚對自己好啲,就訂左bookmark左好耐位於上環的Omakase。餐廳全bar 枱,樓底夠高,仲有個天窗,氛圍好似去左日本咁😍😍沖繩水雲配海鰻條,再用酸味嘅醬汁調味,好開胃。螢光魷魚配搭蛋黃醬,第一次食塞滿左膏的螢光魷魚,加埋蛋黃醬,口感十足。烏賊及石垣鯛,烏賊好爽口;而石垣鯛新鮮。深海池魚卷物香味十足炸毛蟹春卷配蟹膏醬春卷入面係充滿着毛蟹肉,再點蟹膏醬去食,整個口腔都充滿蟹味。慢煮魚肝魚肝慢煮完再煎香,入口即溶,魚油係口腔入面爆發,再加上然面頭灑滿Parmesan Cheese,更加香😍😍。剝皮魚配肝醬切到條狀的剝皮魚再用攪拌好的肝醬同埋紫蘇葉一齊去食,口感真係幾夾。鱈魚乾輕輕炭燒過,再點埋蛋黃沙律醬去食,呢個小食無得輸。伊佐木魚有兩片,一片係刺身,新鮮肥美;另一片係輕輕燒過,個魚油感更加豐富。神奈川太刀魚燒到個魚皮好香脆得黎魚肉又嫩滑。壽司:象拔蚌:夠爽口彈牙金目鯛:魚味好濃郁小肌魚:新鮮十足長崎縣大拖羅:呢個入口即溶,好想食多幾件赤身:新鮮鮮甜北海道馬糞海膽:全晚高潮係呢一樣,好鮮甜,一啲腥味都冇。鯛魚清湯個清湯好香鯛魚味栗子雪糕配愛媛金橘果凍平時唔中意食栗子產品的我愛上左呢個雪糕,唔會死甜,栗子味做到剛剛好,愛媛金橘果凍好清爽,好啱呢個天氣食。呢一餐真係貴得有道理,食材新鮮,又食得出師傅對於食物的高要求,大讚👍👍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
生日月美食馬拉松開始,去中環品嚐廚師發辦,打開門經過通道像經過日本庭院的瞬間,之後看到10個座位的席前廚師發辦位置,木系裝潢加上石頭、植物配搭,環境清幽典雅融合京都美學,恍惚回到🇯🇵📋料理方面分$1,980 或 $2,680廚師發辦,後者增加了”季節蟹料理”及”杣 特濃鮑肝煮”,選了前者先付 | 前菜 | 揚物 | お造り | 酒肴 | 煮物椀 | 寿司五貫 | 焼物 | 吸物 | デザート先付:🦑螢烏賊 | 水雲 | 靜岡蕃茄春天正當的螢烏賊鮮味十足,水雲微酸滑嫩略帶脆感,最後食靜岡蕃茄清爽味蕾🐚赤貝刺身配桃哩喱及醋漬青瓜,赤貝鮮嫩爽脆帶淡淡的甜味揚物:🐟目光魚居於深海,海水折射看似雙眼會發光而命名,油脂豐富魚肉質感感似更細緻版的比目魚,營養價值更非常高,灑上小青柑多一重層次同平衡油份お造り: 🪸障泥烏賊 | 石湖鯛 | 深海池魚 | 野生油甘魚障泥烏賊 - 肉厚帶黏度,師傅建議咀嚼多一點感受獨特甜味,上面墨汁鹽畫龍點晶提味作用石垣鯛 - 肉質細膩,輕掃柚子鹽可提鮮深海池魚 & 野生油甘魚 配搭很好🐟鮟鱇魚肝魚肝柔滑醇厚有種奶油口感,傳統的奈良漬用酒糟醃製,漬物帶酒香&清新的脆感🐟剝皮魚較淡味魚種混合秘製調味送酒一流🥣煮物椀 NIMONOWAN:金目鯛魚肉保持嫩滑,魚卵入口即化🦀櫻煮八爪魚 | 蟹肉春卷醬汁慢煮過後的八爪魚柔軟帶咬口,蟹肉春卷一咬蟹肉爆發,配上意大利新鮮黑松露令香氣跟奢華提升了🍣寿司五貫 5 PIECE OF SUSHI:廚師細心觀察問需不需減飯北寄貝 - Size更大更厚肉和爽脆池魚 - 味道鮮美,肉質緊實小肌 - 為相對濃味魚類也沒有腥味大拖羅 - 來自長崎縣,肉質肥美油潤赤身醬油漬 - 將赤身放最後一定是對質素相當有信心北海道馬糞海膽手卷 - 濃郁的海味和奶油般的口感🍲吸物 SUIMONO:紅味噌湯紅味噌在眾多味噌中發酵時間最久,因此味道較濃郁富黃豆香,湯中加入魚肉,春荀、昆布時令蔬菜🍨デザートDESSERT:焙茶雪糕 | 自家製柑橘啫喱焙茶雪糕幼滑,柑橘啫喱微甜清鮮 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
最近與朋友相約在中環的廚師發辦店「杣‧YASHIMA」用餐。這家餐廳由日籍行政總廚高橋公也主理,主廚曾在東京米芝蓮一星壽司店工作超過十年,經驗豐富,甚至連前美國總統奧巴馬也曾光顧他待過的餐廳,名聲顯赫。因此,對這次拜訪「杣」的期待自然不低。.「杣」隱身於中環九如坊,低調而靜謐。餐廳門面設計簡約,帶著濃濃的京都風情,神秘感十足。室內採用優雅的禪宗風格設計,搭配小庭園般的佈置,讓人感到寧靜舒適。.晚市有兩款廚師發辦餐,包括💲1980及💲2680,以當季最時令的食材入饌,令人期待。➿ 前菜
✿ 天婦羅白飯魚配鰻魚苗、沖繩水雲
清新的開胃菜,炸得香脆的白飯魚搭配酸爽的沖繩水雲,口感層次豐富,讓味蕾瞬間甦醒。.➿ 刺身
✿ 石垣鯛✿ 墨汁泥漿烏賊配墨汁醬
✿ 剝皮魚配秘製肝醬
石垣鯛細膩中帶微脆,油脂均衡;泥漿烏賊Q彈鮮嫩,墨汁醬增添獨特風味;剝皮魚則以濃郁肝醬提升鮮甜。.➿ 季節之燒物
✿ 牛油燒白梅貝
簡單卻濃郁,貝肉爽彈,牛油香氣撲鼻。.➿ 油物
✿ 伊佐木刺身及灸燒配炸薑絲、柚子醋蘿蔔蓉
伊佐木以雙重呈現,一邊清新刺身,一邊灸燒帶焦香,搭配柚子醋的酸爽。.➿ 蒸物
✿ 羽太魚配蘿蔔蓉、高湯
魚肉細嫩,蘿蔔蓉的微甜與高湯鮮味交融.➿ 酒肴✿ 接著是一道子持魷魚,魷魚內含大量魷魚卵,口感軟腍豐富。.➿ 手握壽司
✿ 湯霜金目鯛
✿ 愛知縣象拔蚌
✿ 針魚配三星漬
✿ 中拖羅
✿ 北海道馬糞海膽
金目鯛細嫩帶焦香,象拔蚌彈牙鮮甜,針魚清爽惹味,中拖羅入口即化,海膽則濃郁絲滑,每貫都令人滿足.➿ 湯
✿ 魚湯高湯
湯汁清澈甘醇,溫暖地為主菜畫下句點。.➿ 甜品
✿ 蛋白脆餅配香蕉朱古力雪糕
酥脆的蛋白餅搭配濃郁香蕉朱古力,甜而不膩。.「杣」的料理風格在手工與熟食上略勝一籌,擺盤精緻,用具搭配用心,帶來極佳的用餐體驗。當晚餐廳座無虛席,氣氛熱鬧卻不失格調。服務生專業有禮,對菜式細節侃侃而談,令人印象深刻。整體食物水準出色,值得一再回訪。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
與友人在微寒的夜晚造訪中環的「杣‧YASHIMA」,甫進店便感受到細緻服務:店員主動接過外衣與隨身物品,並遞上溫熱的茶。餐廳裝潢簡單日系卻有心思,像小庭園,留意到天花上的樹十分特別,洗手間的自動感應門設計令人印象深刻,全程無需觸碰門把,衛生又方便。這晚品嚐的$1980 omakase菜單兼顧生熟食平衡,正是我偏好的風格:前菜沖繩水雲與鰻魚BB的組合清爽開胃,微酸的調味令人開胃。螢光魷魚肥嘟嘟,內裡藏有豐腴濃郁的膏,搭配靜岡水果番茄的甜味與蛋黃醋酸香,層次分明。燒目光魚魚皮烤得薄脆,皮下魚油魚香十足又滑溜,伴以柚子酸醋蘿蔔蓉及小巧的日本青椒仔,恰好中和油脂。刺身五品先來愛知縣象拔蚌、石垣鯛及障泥烏賊,當中最愛鮮甜彈牙的象拔蚌。然後來了很特別的深海池魚軍艦,魚肉包著醋漬昆布及黃芽白,酸爽襯托魚肉油脂,黃芽白帶來爽口的口感。再來兩片輕炙過的鰤魚,入口有炙燒的香味,油香也更盛,搭配紫蘇花增添清香。剝皮魚魚肉捲成一個球狀,滿有心思,配搭了的肝醬汁加添微微鹹香。煮物椀春季當造的鰆子魚,即鯛魚BB,煮過後肉質細嫩,湯頭清澈卻鮮味十足,搭配肉丸及季節野菜,暖胃舒服。揚物共有兩件,炸海膽外酥內滑,蟹肉春卷鮮甜不膩,兩者都有撒上現刨黑松露絲,帶來了香氣卻不搶戲。壽司五貫師傅貼心詢問飯量調整,細節用心。金目鯛魚肉透亮鮮味,北寄貝經炙燒後厚實爽甜;中拖羅色澤漸變很美,油潤甘香,赤身醬油漬鹹鮮平衡。北海道馬糞海膽壽司入口微涼,超級鮮甜濃郁幻化感動的滋味,令人讚嘆。湯及甜品清湯以春筍與海帶煮成,淡雅暖胃。甜品是焙茶雪糕,茶香醇厚,愛媛蜜柑果凍酸甜清新,為餐點畫下完美句點。整晚用餐節奏流暢,店員頻繁更換熱茶,服務周到卻不過度打擾。從食材搭配到細節處理,皆能感受店家對食材的講究,值得一試。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)