4-min walk from Exit C, Hong Kong MTR Station
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Telephone
34991427
Opening Hours
Today
12:00 - 15:00
18:00 - 22:30
Mon - Sun
12:00 - 15:00
18:00 - 22:30
Public Holiday
12:00 - 15:00
18:00 - 22:30
Public Holiday Eve
12:00 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Recommended Dishes
Always happy to come here for Omakase. I got to try all 3 types of uni this time - purple, bafun and white uni. Though it should be my sixth visit already, the chef still remembers everything we tried here so he knows what to do to surprise us. Everything here was amazing. From service, food quality and their suggestion on sake, they’re all just unbeatable. 🥂Purple UniDefinitely need to make it as the first picture of the post with Hokkaido purple uni, caviar and minced toro together. It’s my first time having uni in this way and my first try on purple uni too. The taste is not as rich as bafun but is more smooth and soft.🥂Octopus and Sea Urchin in Bonito SoupOn top of the lotus leaf there’s Hokkaido octopus. After finishing it, we take away the leaf and there’s Bafun uni hidden in Bonito soup with some jelly-like green shoots of the lotus leaf. Added yuzu sauce, plum wine cherry and noodles, it’s very refreshing and still remained my favourite ‘drink’ here.🥂OysterAdded lime juice, it leans towards something briny and creamy in texture.🥂Tsubugai Added seaweed salt and lime juice, it’s very crunchy with very little taste from the shell itself.🥂Baby TunaIt was marinated in soy sauce and then fried to medium rare. Suggested to eat with seaweed after stirring the egg yolk. I could still remember how fresh and smooth it was.🥂Squid Carbonara Covered in sea urchin sauce and topped with some caviar and perilla flowers, the squid was sliced into carbonara-like which is very interesting to see how Japanese style is transformed in a western way.🥂Steamed Kinmedai in Hua Diao WineI used to have kinmedai in sashimi style but never in steamed way. Added yuzu sauce and scallions, it definitely just tasted like Cantonese steamed fish with explosive fish flavour that’s in a positive way.🥂Akagai.🥂Chutoro.🥂Akami.🥂Grilled KarmatoroIn love with the texture, just melted in your mouth..🥂Angler Fish LiverThe best angler fish liver I’ve ever had. It was cooked with seaweed salt added and paired with wasabi. Super creamy and smooth!🥂Clam TempuraFirst time having clam in tempura style. Crispy exterior but juicy inside. Yum!.🥂White Uni Also my first try on this type of uni. Simply unbeatable.🥂Grilled EelFatty and not flaky at all. Even though I’m not a fan of eel I still fell in love with it..🥂Minced Toro TempuraForgot to take a picture of this but it was also memorable.🥂Hanasaki CrabAdded caviar and jelly on top, it just tasted like a dessert with some sweet and fresh crab on top.🥂Melon Jelly Pudding.Always happy to return here. Every dish was impressive and amazing. Thanks for giving us a memorable evening again!.Overall rating: 10/10.💰Shio Omakase: $1988/person
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🥰 話說 “暑期工” 番工時同我冇乜兩句, 因爲睇唔同行業板塊, 又坐得遠, 又唔玩LOL, 所以唔熟. 畢業幾年之後, 佢轉睇科技股, 多咗交流, 又多咗睇我寫食評.🤗 “暑期工” 心血來潮話請食飯, 揀咗 “月山” 晚市廚師發板, 我反問咗十次: “好貴喎, 係咪真?”. 雖原因未明, 但值得欣賞.⛩ 餐廳以漁船設計分隔出壽司吧枱位置, 樓底又夠高, 氣氛格調十分讚. 不過唔知點解, 縈住講嘢容易俾隔籬枱聽到. 今晚點咗 “汐” Shio Omakase, $1988+10%. 清酒貴到揀唔落手, 最後點咗支六佰中嘅…前菜華漣蠔深海池魚赤貝鰆魚鮮魷魚馬糞海膽燒白鰻金目鯛北寄貝平貝炸白蝦櫻鱒螢光魷魚沙甸魚池魚, 醬油蛋黑鯥魚中拖羅大拖羅吞拿魚蓉海膽A5和牛江戶前玉子燒九州清雞湯舞茸菇北海道赤肉蜜瓜併大福餅🍸 前菜: 聽唔清楚明目. 上面一塊山葵葉, 唔知做乜, 呢兜嘢包羅萬有, 海膽, 幼海鰻, 車厘茄, 梅味素麵, 高湯. 老實講, 乜都溝埋一齊, 唔知想點.🦪 華漣蠔, 長崎縣, 又名 “初代王者”. 生蠔厚肉, 忌廉口感, 略帶海水味, 裙邊部份非常爽口, 整體表現出色.🐟 深海池魚, 又名縞鰺, 配梅酒水啫喱. 水啫喱提升唔到魚嘅味道, 唔識欣賞.🐚 赤貝, 北海道, 配淡雪鹽. 赤貝正常發揮, 淡雪鹽由岩鹽同米造成, 睇落幾靚.🐟 鰆魚, 配醬油芝麻脆脆 (由大豆小麥芝麻調配而成), 又再配京蔥. 鰆魚肥美, 脆脆加京蔥增添口感及味道層次, 十個讚!🐡 鮮魷魚馬糞海膽. 我唔特別鍾意食魷魚, “暑期工” 大讚海膽好食, 我就覺得麻麻哋, 有一陣味.🐠 燒白鰻, 配紫菜. 燒咗梗係好食.🍣 金目鯛, 配柚子皮. 油份充足, 掂喎!🥰 北寄貝, 輕輕炙燒表面. 嗱, 食落唔覺燒咗, 但味道迫哂出嚟, 海水味突出, 又夠大隻, 口感充實, 爽甜, 今晚驚喜之一, 亦係我食過最好食嘅北寄貝.🐚 平貝, 又玩炙燒, 配紫菜. 平貝口感似熟咗嘅帶子, “暑假工” 話好食, 我覺得發揮唔到.🍤 炸白蝦. 好食!🍣 櫻鱒. 魚脂比例略高, 食唔到軟綿綿嘅口感. 太似三文魚, 可惜.🦑 螢光魷魚. 應該係燒過嘅, 又冇乜香味, 唔算爆膏, 略為失色.🐟 沙甸魚, 配煙燻蘿蔔. 沙甸魚肥美, 蘿蔔嘅酸味一開始有點搶, 中段煙燻味慢慢滲出, 效果出色.🐟 池魚, 醬油蛋, 配麻醬. 醬油蛋令池魚入口更柔滑, 口感豐富, 有趣嘅組合. 師傅仲俾咗舊飯我哋撈嚟食.🍣 黑鯥魚, 又玩炙燒. 油份豐富, 冇得輸.🍣 中拖羅, 醬油漬. 拖羅滑溜, 醬油味道非常甘香, 我鍾意.🍣 大拖羅, 又玩炙燒. 肥美, 一流!🤗 吞拿魚蓉海膽. 口感澎湃, 好食喎!🐂 A5和牛, 姫路. 熱盤嚟講, 牛比魚穩陣, 可能已經幾飽, 感覺一般般, 少少韌.🍮 江戶前玉子燒. 極似海綿蛋糕, 唔錯.🥣 九州清雞湯舞茸菇. 夠熱, 濃味.🍈 北海道赤肉蜜瓜併大福餅. 完美結束.🤗 總結: 環境格調走高檔路線, 空間感非常足夠, 服務到位, 係縈住隔籬枱聽到我哋講嘢, 有點 “唔自在”. 師傅講解食物非常詳盡, 有問必答. 論食物, 整體表現平穩, 驚喜位包括北寄貝, 鰆魚, 沙甸魚.🥰 一路食, 一路亂彈, 又一路亂讚, 師父聽到打冷震, 用餐體驗愉快.
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𝗢𝗺𝗮𝗸𝗮𝘀𝗲 🍣位於中環既一間日本餐廳，當晚我點左《Nami Omakase》，食物整體不過不失，加分位係emoji 玉子燒❤️📍HKG月山 (中環)中環皇后大道中80號 H Queen's19樓
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之前去過尖沙咀日山，港島區開了月山，lunch來湊熱鬧，建議預約，午餐人均約HKD268-588。每人的前菜都是以一籃子來提供，右邊松葉蟹茶碗蒸的蟹肉湯很香甜，其他就是沒印象的冷盤。薄燒日山A5和牛丼$388雖然月山主打壽司和會席料理，愛吃牛的我卻被牛召喚了。牛味濃肉嫩，油而不膩。芝麻味雪糕，好吃，芝麻味很濃，但太冰了，略硬，吃得有些困難哈另外服務比TST好，至少會一直加茶✔️竹林裝修，舒適寧靜✔️地點方便
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月山環境非常優雅清幽，但比起尖沙咀嘅姐妹店-日山，呢度嘅裝修就比較黑。好彩職員安排咗窗口位，所以都有日光伴隨呢餐佳餚。好多人都會選擇食Omakase, 不過今次想慶祝一下，所以選擇咗食貴少少嘅Tasting Lunch Menu，包7款精緻菜式。第一道菜先有松葉蟹茶碗蒸，蒸蛋嫩滑，蛋味唔算好濃郁，配合鮮味十足嘅海鮮。第二道菜係北海道雲丹金槍魚腩杯，賣相精緻，刺身鮮甜，可以配搭放係一旁裝飾嘅紫蘇花一齊食。第三道菜有吉列A5和牛，外脆內嫩，口感唔會好油膩，而且配搭嘅醬汁都非常特別。之後第四道菜係慢煮北海道鮑魚，鮑魚肉質軟嫩，特別欣賞佢配合用鮑魚內臟打成嘅醬，鮮味十足。第五道菜係煮物，職員未介紹之前以為係牛頰肉，但原來係煮得非常入味嘅金槍魚鮫。金槍魚肉質又軟又嫩，湯汁味道香甜。最後嘅主食係海鮮丼，刺身同配料種類非常豐富，而且每款刺身都好鮮甜，飯量唔算多，但係非常滿足。甜品係日式菓子，麻糬皮好煙靭，包住來自沖繩嘅菠蘿，另外仲有清甜嘅蜜瓜配寒天。
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