125
1
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5-min walk from Exit D2, Central MTR Station continue reading
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Review (128)
Level4 2018-10-01
1855 views
平日的蘭桂坊沒有週末那麼吵雜,不過當然還是有很多追求紙醉金迷的人在這裏流連忘返,醉生夢死。我不喜愛夜蒲,來蘭桂坊全是因為一個字-“食”。 想一想當你告訴別人你去蘭桂坊了。你是去威威,夜蒲了?才不呢,我是去找好吃的。這樣說,多麼與眾不同啊。沒騙你,我去過了好幾間那邊的餐廳,都很不錯。聽聞櫻花日式料理在蘭桂坊那邊,壽司做得不錯,所以就去試一試了。餐廳藏身在樓上,裏面的空間很寬敞雅靜。 爽快地點了壽司拼盤和串燒,再慢慢享受四周的寧靜。 前菜有薄薄的一片的炸鱈魚片,乍看之下還以為是方塊餅,口感卻是非常酥脆,咬了幾下會有淡淡的魚油香滲了出來。 壽司拼盤的幾款壽司處理得特別好。金目鲷肉身有種淡香,魚油的餘香可以在口腔裏面環繞很久,是特別滋味的。竹簽魚魚味相對更濃郁,師傅加上了柚子和蔥花在面,讓魚味的層次更豐富,很聰明的做法。 牛舌只以黑椒調味燒烤。榨出了少量檸檬汁並灑上樹滴在面,酸味帶出了肉汁的甜味,這是我最喜歡的吃法。 大蔥雞肉串燒很惹味,雞肉很滑的,醬汁使之味道更顯濃郁香口。 每次吃日式料理,都會忍不住點蜆肉來吃。我喜歡以清酒煮蜆,新鮮的蜆肉肉質應該是晶瑩彈牙,肉汁鮮甜無比,所以簡簡單單以清酒煮,最能吃得出來本身的味道。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-09-28
1224 views
We had tried quite a few sushi bars in Central so I had done some research on openrice and saw this relatively new sushi bar. Time to try something new! We had reserved two seats at the sushi counter which wasn't full at all despite lunch hour on Friday. The tableware was very lovely, offering a very good start to the meal beginning with my eyes and lifting my expectations.We decided to order their 12-piece sushi set at $420+10%. The price set was somewhere in the middle between the top sushi bars and the cheaper ones in Central I must say. Very soon we were welcomed by some pickled gingers. I had to admit that they were pretty bad. They were all well-prepared in advance and they were so thick cut and not particularly yummy. In fact I found them a bit too spicy. Yet I had to eat one piece in between the sushi to clear my mouth to try the next piece. Really disappointing indeed although they were not supposed to be the focus of the meal.The salad, which was included in the set, was quite fresh and there were quite a lot of veggies. The salad dressing was tasty but it was actually just standard.The steamed egg, which was also included in the set, looked pretty appealing. There were quite a lot of ingredients and the egg was indeed smooth. The taste was ok with the right degree of saltiness. The first sushi was 關伊左目 with fresh seaweed on top. The chef introduced to us that the texture was a bit chewy. It was the first time that we heard about and tried this sushi. I actually tried to search for more information on the website about this sashimi but couldn't find much. It was really a bit chewy although I couldn't recall much about the taste afterwards except for the seaweed. The sushi rice was well seasoned although there could have been slightly more wasabi.深海池魚 almost always appeared as one of the first few sushis of such sushi set. It was fresh indeed but was like other similar sushi out there. No surprise.I forgot to take a photo of the 3rd sushi which was 昆布漬左口魚. Please excuse me for being unable to recall much about the taste without a photo The 4th sushi was 鰤魚 which was quite fatty and was pleasing to the tongue! I recalled this one had slightly more wasabi than the previous sushi although I didn't know why.大溝貝 with lime and yuzu juices had a very interesting texture as it was crispy but not as crispy as those other shells you normally got. It was really refreshing with the lime and yuzu juices added. I found this one taste a bit like red tuna although my lunch partner didn't agree. It was not particularly pleasing.Then we waited for a long long time before our next sushi arrived because the chef was very busy preparing the omakase sets for others. It was quite pleasant watching the chef prepare food but unfortunately we still had to work after lunch! 明太子甜蝦 had the typical sticky prawn sashimi texture which I really liked. The 明太子 was ok although I don't like it normally as it is usually too salty. Having said that, I think the quality of the prawn could have been much better, especially at this price. 鱈魚乾 with salad dressing was served to us for free maybe as an apology for having kept us waiting. It was really appreciated. The 鱈魚乾 was very crispy and went well with the salad dressing. Although again we had to wait for quite a long while before our next sushi was served. Starting from this sushi, the sushi rice started to fall apart when I tried to take it from the sushi plate to my own plate using chopsticks. I suspected that it was all because the chef was in a rush.  It was not fatty nor salty so I wondered why they served this in such an order? It was a bit too plain to me  actually. By that time I had already asked for faster serving of sushi because we had to go soon so all the remaining sushi sort of rushed in. The chef did apologize to us.Toro was good as always but it was not the fattiest of all.This one really melted in my mouth and it was so fatty! The uni was quite fresh. For some reason, it was better when eaten with the whole thing in my mouth compared with just trying 1 slice of uni from the top. We had a choice of either miso soup or udon and we both went for the udon. The udon was a bit disappointing given the class of such a sushi restaurant because they could have been much smoother. The soup was ok as it tasted quite good.We had a choice of coffee or ice-cream and of course we went for the ice-cream. The quality of ice-cream was quite good. Although my stomach was quite big, I did feel full after finishing everything from the set. Overall, I would say the quality of the sushi was ok although more special sushi could have been served given the price. Moreover, I was really a bit disappointed by the sushi rice towards the end of the meal. At such a price, I think I would rather top up a little bit to go to those better sushi bars in the same district. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-07-24
3254 views
龜龜最近每隔一段時間,都會豪一豪,找家有口碑的鮨店,吃一頓Omakase 日本料理。吃到日本直送的新鮮海產固然是龜龜吃Omakase 目的。此外,在接近兩小時的用餐時間,能聽到師傅講解各種食材的名稱、製法、原產地及時令季節等資訊,亦是龜龜豪一豪的主要目的。席間的兩小時,活像上了一節私人教授的烹飪課。首先向大家介紹當晚為龜龜製作食物的料理師,乃上圖部在中間的一位,他着龜龜稱呼他為阿謙,頗為害羞,每當拍攝到他手握壽司之時,總是表現靦腆。在逐一評價每道菜前,先說說今晚又吸收了甚麼新知識,大家都有吃過或最少聽過何謂Dry Age 吧,Dry Age是一種肉類的熟成方法,把肉直接暴露於0-6c的恒温櫃內,濕度保持於60-80%之間,以數週甚幾個月時間進行熟成。肉在熟成過程中,水份會流失,肉中的酵素會令筋肉軟化,吃的時候肉味更濃,肉質變得少雜筋兼且焾滑。在吃到地金目鯛這貫壽司的時候,謙師傅說地金目鯛經過熟成處理,不過Age 的方法不是Dry Age ,而是Wet Age。我才猛然醒覺原來魚肉刺身,都可以用熟成方式處理。肉味會變得更濃郁,油份更多,肉質亦會更為嫩滑。下圖便是火炙後的地金目鯛,油份充沛,魚味甚為香濃。謙師傅還說,除地金目鯛外,還有多種魚類會以熟成方式處理,例如金槍魚腩,會擱在恒温冰箱熟成幾天,方作奉客。兩小時下來的一頓晚飯,龜龜吃到了已往素未謀面的海產,還在謙師傅身上獲得不少知識。當晚吃的每道菜,龜龜會在下面逐一介紹鱈魚片餐前小食,鱈魚片奉客前先行烘脆,沾上蛋黃醬同吃,惹味香口,這道小食,龜龜認為特別適宜佐酒,特意點了一杯梅酒作配襯。下圖的一杯梅酒,配上比哥爾夫球還大的冰塊,冰慢慢的溶化成水,讓梅酒稀釋,讓濃度降低,喝起來更為柔順,屬筆者最愛的喝梅酒方式。先付先付兩字在日本料理店常見,一向我以為先付解作前菜,後來在網上搜了一下,得悉兩字真正解作: 先付上味道較清淡食品,例如豆腐之類的食物。未知是筆者在網上搜索的答案不對,還是香港Omakase 師傅的演䆁跟日本師傅有別,很多時吃到的先付都有魚肉或醬油漬物,並非清淡食物。是晚吃到的先付,便真的如同網上資料所述,為較為清淡的食物,包括有水茄子、新鮮無花果以及花生豆腐。無花果恰如其份的清甜,水茄子令筆者對茄子的印象完全改觀,原來茄子刺身的味道可以那麼清甜,口感清爽,有如吃着水果,常言道茄子是瘦物,中式煮法會加入大量油鹽烹煮,平常吃到的茄子多是既油膩又重味,龜龜根本從未吃過茄子真味,小小兩片份量,令龜龜對茄子的味道,大大改觀。花生豆腐是這裏的自家製品,豆腐帶有花生甘香,兩者味道匹配。接着是刺身五點,菜牌上寫的是五點刺身,但龜龜卻吃了六道,吃的時候沒有在意,寫食評的時候才察覺吃多了一道,到底那一道才是謙師傅慷慨贈送,便不得而知了。左口魚片石鯛魚皮卷這是筆者給它的名稱,並非謙師傅對它的稱號。左口魚屬白身魚,上菜排序一般較前,謙師傅是晚亦以白身魚先行。左口魚裹著的是石鯛魚皮,皮經過特別處理,灼熟後,以冰水泡浸,再加入鹹味昆布醬油漬之,口感有若順德爽脆鯇魚皮。以左口生魚片捲上魚皮,再從紫蘇枝摘下紫蘇花,一併放進口中咀嚼,口感味道皆豐,魚鮮、鹹鮮、花香三種味道在口腔爆發。北海道厚岸蠔厚岸蠔身材豐腴,看外型龜龜以為是很Creamy的蠔種,吃的時候卻發現蠔的質感清爽不膩,兼有金屬味道,海苔、紅薑及調味汁為蠔作出了適當的點綴,貢獻了提味的效果,卻沒有影響蠔的本身風味。象拔蚌來自日本,體積較我們在火鍋店所吃的加拿大貨細小,只有一條香蕉的長度,切法亦跟港式火鍋店的處理有所不同,日式厚身直切,而火鍋店則橫切。象拔蚌在端上前灑上金箔,外表華貴,食味是一如預料的爽甜,不過可能筆者舌拙,並未覺到來自日本的較加拿大蚌在食味及口感上有大差别。墊在蚌底的冰菜亦是不能錯過的妙品,味道清新之餘,爽脆之極,兼且自身帶有鹽味,咀嚼時沒有絲毫渣宰。九州鮑魚不少鮨店在Omakase 套餐都有供應蒸鮑魚這道美食,吃過這道菜多次,各鮨店製作的鮑魚味道上都大同小異,都是以木魚湯及昆布醬油等的汁水蒸熟,伴以鮑魚肝做的醬汁及壽司飯同吃。鮑魚味道雷同,但肝醬的調味則各有風格,有鮨店的肝醬清酒味重,有的帶濃郁的牛油味道,有的會加入米醋,肝醬帶酸,而這裏的出品卻偏向無添加,沒有大量的加入調味,盡量保留肝的味,讓客人可以吃到鮑魚的整體原味。最後一提,他們所用的原隻鮑魚,長度少說都有5到6吋,是龜龜在鮨店吃過最大的一款,質地相當彈牙,十分鮮味。松葉蟹肉上菜前,謙師傅已特別提醒今天為龜龜所準備的蟹很靚,應該特別味美,上圖大家可以看到有一條蟹爪肉及來自蟹身的肉,沒有經過特別調味,只是簡單蒸熟後從蟹身拆出後,混入了一些蟹膏,便告完成,只靠蟹本身的天然味道,已成為是晚的冠軍,它有着非筆墨能形容的鮮甜,味道在口腔久久不化,龜龜從未嚐過這麼鮮味的蟹肉呢!櫻花木煙燻中卜口中拖羅經過煙燻後奉客,他們分兩階段煙燻魚肉,第一回是整塊魚肉燻煙,然後上菜前切成小塊後再煙燻奉客,做法繞具心思,店家希望客人可以吃到有層次的櫻花木煙燻香味,但可惜的是濃稠的煙燻香味把金槍魚的鮮味差不多完全蓋過了頭,只能吃到獨特的櫻花木香,感受不到魚的鮮甜。六道刺身上過後,未上壽司前,謙師傅奉上一道果茄,作為間場。之所以有果茄稱號,是因為果茄較一般番茄甜度高出很多,日本人視之為水果而並非蔬菜,灑上淡雪鹽才奉客,茄的甜味更為突顯。果茄甜美,作為Omakase的間場蔬果,甚妙!壽司八貫深海池魚壽司吃Omakase就好像少不了深海池魚壽司,每家鮨店都愛以此魚入饌,道理顯淺,就是它魚肉鮮美,腥味輕兼帶油香,食客容易接受。是夜吃到的,亦跟以往吃到的一致,魚鮮突出。黑殼壽司上圓圈着的便是黑殼,又稱為黑或真象拔蚌,產自北海道水域,有着一重看來相當粗糙黝黑的外皮,跟經常吃到的加拿大象拔蚌顏色有着大不同。根據謙師傅的解說,無論黑殼也好,加拿大象拔蚌也好,在製作刺身前,都先要剝皮,蚌的外皮很粗、嚡、韌,未經處理根本不能下嚥,日式切法會把蚌直身厚切,中式火鍋店會把蚌橫身薄切。北海道黑殼售價貴同樣產自同區的白身象拔蚌不止一倍,味道口感的確甚佳,跟剛才吃過的象拔蚌刺身比較,鮮甜味及爽脆度都優勝,而且腥味很輕,完全體現一分錢一分貨的金科玉律。地金目鯛壽司此魚產自靜崗縣依豆,  以Wet Age方便處理,起肉後裝入真空袋三到四天,在真空袋內熟成,水份不會流失。熟成處理後的地金目鯛果然較一貫吃到的金目鯛味道濃郁,魚油份亦甚高,但龜龜卻未能確認,到底是地金目鯛魚本身較普通金目鯛味美?還是Wet Age 熟成工藝令魚變得食味更佳。白蝦壽司白蝦體型很小,光是鋪滿一件壽司飯,便要用上十多二十隻,蝦肉要一隻一隻的從蝦身擠出,很花功夫。功夫是不會白費的,咀嚼這蝦之時,口腔尤如滿載瓊漿,白蝦並非爽口的蝦類,肉質跟牡丹蝦相似,軟軟懦懦的,輕嚼幾下便全面溶化,鮮甜度遠較平日吃的牡丹蝦優勝。安康魚肝這道亦是謙師傅給龜龜的贈品,他說今天的安康魚肝貨靚,拿點給我試試,光看賣相已知是非一般的貨式,有黃油流出,跟已往吃過的都不一樣,把它夾開一看,肝的中間呈現金黃,尤如蟹膏顏色。外貌像蟹膏,甘香味道卻更為濃烈,以清酒蒸熟之故,甘香與酒香在舌尖久久不散,餘韻甚佳。火炙竹籤魚壽司Omakase中常見,亞洲水域都有出現的魚種,雖然普通,但魚肉纖維幼細,脂肪豐腴,略為火炙後魚肉散發出濃濃香氣,單以以香味而言,竹籤魚經過火炙後絶對出衆,謙師傅在魚上灑上岩鹽及柚子味胡椒,魚肉的鮮味更為優化。火炙赤鯥壽司首趟吃到赤鯥,曾聞其大名,在日本跟喜之次齊名的靚魚,生於青森縣沿海一帶深海,最大的不過0.4米長,不能人工養殖,因游泳速度快,不易捕獲,所以非常矜貴。看過牠的圖片後方發現該魚的外型跟喜之次有點相似,同樣擁有紅皮及一雙大眼睛,網上文章把牠形容為魚皮滑,肉質鮮甜的刺身極品。是耶非耶?一吃便知,魚皮經過火炙但卻未有變得粗嚡,的確滑溜,肉的纖維不幼,帶嚼勁,有點像鯛魚,但魚的油份較鯛魚高,鮮味很重,這魚爽口鮮甜又具油香,具備所有靚魚的特質,威名非虛!腦天拖羅壽司 腦天是金槍魚前額一片充滿油份的魚肉,嚐過這部位多次,感覺如一,都是油香魚鮮皆足,沒有任何雜筋的好東西,今趟吃的是火炙腦天,印象中鮨店少有火炙處理這部位,謙師傅以少許切碎的山葵莖伴食火炙腦天,效果不俗,帶少許草青味的莖部中和了魚油的膩,畧有微辛又能把魚鮮放大,這個配撘甚妙,龜龜印象非常深刻。海膽壽司用上價值HK$3,000以上一板的生海膽,小小一貫成本價已經超過HK$100,用炭鹽輕輕調味已經無比甘甜,絶對是預期之中。最近在深圳福田亦嚐過生的滋味,跟今回吃的具同樣質素。生海膽較壽司之神常用的羽立白海膽及東澤海膽都要貴,當然有其可取之處,鮮甜味道以及舌上回甘都一等一,但如果硬要龜龜評價它跟羽立及東澤海膽那款最好,有何獨到之處,恕筆者舌拙,真的不懂評價,行點說句: 『各有各好吧!是晚吃的Omakase 套餐只有八貫壽司,但最終吃了9貫,在此又要說一句: 多謝謙師傅!吃過壽司,又是喝汁的時間,汁在日文解作喝的湯。當晚喝的是魚湯,以深海魚骨煮成,膠質重,有着特濃的甜味,在舌上的餘韻久久不散,喝過很多家日本料理的魚湯,只有名店鮨文的魚湯才有可跟它匹敵的質素。水信玄餅正統來說,以日本赤石山脈的水加入寒天所製的才可稱作水信玄餅,以炒香的黃豆粉及黑糖漿伴食。香港吃的大都並非該水所製,向謙師傅確認了,這裏造的都是以普通食用水製。沒有吃過日本北杜市出品,未能比較日本正宗跟這份水信玄餅的分別,不過如果跟在香港吃過的比較,水信玄餅的質感大致相同,但是晚吃到的黃豆粉則遠較以往吃過的香口,黑糖亦帶有不俗回甘。吃過它後,不禁心生問題,日本水信玄餅都是以黑糖及黃豆粉伴食,其實濃味配料早把玄餅中的水(一般無味,最多帶點礦物鹹味)及寒天味道蓋過,常吃原產地出品的朋友,真的可以分辨玄餅以赤石山脈水所造?還是普通食水所製?龜龜對此大有問號!總結: 是晚筆者了解到原來刺身魚會以熟成方法處理以及處理後對魚肉的正面影响,又嚐到幾種素未謀面的海產,赤鯥、黑殼及地金目鯛等都讓龜龜大開舌界,水茄子的清新及松葉蟹的甜美,令我對兩種食材有更深體會,二小時的Omakase 體驗龜龜過得異常充實。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-07-06
2579 views
老公成日都話, 有時間想同我一齊去食高級鐵板燒,有師傅係面前即表演個款.呢個承諾日復日, 最後等到天方地老,終於都兌現到.早就訂了位, 加上時間早到, 餐廳說我們這晚可以使用房進餐. 真心正~晚市套餐有3個不同價錢, 大家就按自己喜好選吧. 因應當造材料的原因, 師傅有機會於餐單上作輕微變動, 我們就選取了 $1380的 套餐.先上枱是冷盤3小樣, 有翡翠冬瓜、黑芝麻豆腐、蛋黃醬蟹肉青瓜自家製的黑芝麻豆腐, 口感比一般豆腐略為挺身, 吃進口時就會慢慢滲出芝麻香.蛋黃醬蟹肉青瓜就最醒胃, 味道清新, 蟹肉配上青瓜, 口感爽脆, 呢個最好味.刺身: 赤貝、牡丹蝦、目拔魚赤貝就口感爽甜,帶有淡淡海水味道.我對目拔魚比較新奇, 因為第一次食, 肉質比較有彈性, 有咬感, 而魚味就淡淡的, 鐵板香煎鴨肝, 在師傅製作時已經留晒口水, 真的超香.每份鴨肝都甚有厚度的, 吃起來夠香口豐腴配上水果一齊食, 更有減膩作用. 一面傾一面講原來已轉入直路, 龍蝦正正式式開始上場爽口彈牙的龍蝦肉, 令人食到欲罷不能. 精萃在於自制的醬汁. 用上龍蝦汁再加入海膽在內, 令菜色鮮味度再提升. 真心好味.平時蒲燒鰻魚就食得多, 鐵板鰻魚還是頭一次食.師傅話這個鐵板鰻魚的吸引之處就是要做到皮脆口嫩單是控制火侯去煎鰻魚層皮, 師傅都用左10分鐘慢慢煎脆外皮, 鎖住肉汁的確, 外皮脆到不得了. 有點炸魚皮的感覺, 但食落又同時咬到鰻魚肉, 口感肉質厚實, 彈牙.真的不得不給師傅舉個”讚”之後就食個柚子醋白飯魚苗沙律清清口尾聲來個牛肉炒飯, 炒飯份量不算少,炒得米飯粒粒分明.  味道十分香口, 沒太多油脂,牛肉粒不會嚡, 入口就吃得出很香剛才的龍蝦頭就用來整個味噌湯, 味道比平時喝的更鮮甜.最後甜品是水信玄餅和日本上白糖多司, 完完全全是一個完美的ending. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-07-04
1825 views
身邊有不少朋友都會在4月頭飛去日本看櫻花,她們會一早作好準備,所以不單止搶到機票,還要是靚時間和價錢合理,而我....總是心大心細,遲遲未能下決定而錯失良機,每年都是得個 “恨”字。今年也不例外,同樣錯失機會,收到朋友的櫻花相,個心有點酸溜溜......雖看不到櫻花,但幸兒有好友推介了一間「櫻花日本料理」餐廳給我,除了名字叫櫻花外,還有我最喜歡的廚師發辦,就讓自己好好享受一餐補返數啦!餐廳以木材色為主調,簡簡單單放了一些優雅的擺設,裝潢雅緻簡約,感覺很舒適。地方寬敞開落,設有三大個用餐區,有四人卡座、鐵板燒房間和我今晚的位置— 壽司吧枱,能邊品嚐美食,邊欣賞師傅的手藝,兼互相交流,一大樂事!細看餐牌,有兩款廚師發辦,揀了花 HANA ($1280),包有先付、刺身5點、壽司7件、吸物和甜品,份量剛合我需要。******************************正等待師傅準備之際,先送來鱈魚片($0)醫醫肚,片片金黃薄脆,味道稍稍鹹香,用來佐酒一流,就來一杯梅酒吧!在推介下要了一杯鶴梅完熟梅酒($58),除有梅 外,還加入桃 釀製,既有酒香,亦有果香,入口順喉,味道又不會太甜,正合我口味,好好喝!******************************小吃過後,前菜便隨即上枱。一碟三款,每款都啲骰精緻,擺設得很優雅。有新清鮮嫩的鮮無花果;海膽腐竹 滑溜兼滿有豆香;白瓜海老 既爽口又彈牙,配上蛋黃醋汁,味道不錯!******************************接着五款刺身陸續出場,帶頭是北海道厚岸生蠔,蠔面放上新鮮紫菜 和辣蘿蔔蓉,再淋上醋汁。其份量十足,肉厚肥大,既爽口又creamy,兩種口感兼備。蠔味濃郁,帶些海水味,鹹鮮有致,優質!啖啖教人回味,再來一隻可以嗎?欣賞着師傅悉心的擺設,一碟精美的沙鰈魚刺身就送到我面前。一魚兩食,肉身 透亮柔軟,魚味較淡,蘸上酸汁就最適合。輪到邊位,經稍稍火炙,泊出油份,肥美油潤,滿載魚香,比前者更吸引我。第三款是冰菜象拔蚌,刨上青檸皮,再加些金箔,更顯矜貴。象拔蚌 外表撓曲,看起來好生猛。其爽口鮮味,帶點檸酸,很清新。冰菜 又脆身又多汁,好清新,跟鮮味的象拔蚌很匹配。再來是太刀魚配糖茄。師傅將魚皮燒香,吃落微脆,帶點溫暖,連皮的肉質柔軟嫩滑,下層保持刺身狀,肉質爽口,口感豐富;簡簡單單灑上海鹽,帶出鹹鮮味,不論口感和味道也很吸引。以糖茄 清清味蕾,灑上一些淡雪鹽以中和甜度,吃落清爽香甜,味道剛好。接着上了一個通花球體器皿,若隱若現,究竟是什麼?一打開蓋子,師傅就開估,原來是慢煮鮟康魚肝。一般以蒸方式製作,但這裡就採用了慢煮炮製,更有驚喜。魚肝介乎入口即溶,相當油潤,完全鎖住原有的味道,又鮮又香,比起蒸更好好好味!壓軸出場更驚喜,就是煙燻拖羅。以一個高貴的玻璃碗盛載,但矇矇矓矓。一揭開便霧煙,陣陣煙燻香,厚切的拖羅 色澤鮮紅亮麗,肉質極之柔軟鮮嫩,每咬一口都充滿油脂,非常油潤。最特別是除了有份鮮香外,還帶有煙燻味,味道不會過濃,不失魚鮮味,吃時再蘸些竹炭鹽 提味,好夾!啖啖教人回味...******************************師傅開始準備壽司,先上一些漬物讓我邊吃邊等。有黏爽兼備的山葵長芋;有爽脆的牛蒡條,沾上甘香的芝麻更好吃;有酸酸甜甜的米糖漬蘿白;有鹹鹹地的蒜頭;酸而辛辣的醃薑。好豐富,每款都不錯。******************************壽司陸續出場,每件壽司的米飯上加了少許山葵,亦掃上醬油,故品嚐時無需再作任何添加。那更好!免得自己不慎蘸上太多醬油而影響味道。首件是深海池魚壽司,色澤紅潤亮麗,肉質肥美爽口,魚鮮味突出,好的開始!第二件是地金目魚腩壽司,熟成的金目魚,熟成過程分解油分,更加肥美,正!色澤亮麗,肉質鮮嫩微爽,滿有油脂,鮮香油潤。第三件是腦天壽司,外表經輕燒,內身保持柔軟,啖啖魚油的甘香。曾經也吃過燒原條喜之次,一早已知它有「海中紅寶石」的美譽,但喜之次壽司就第一次吃。先經火炙,再放上魚肝,有驚喜!啖啖鮮嫩兼充滿魚香,再加埋魚肝 同吃,味道更甘香鮮美,配搭一流!接着是來自北海道根室的馬糞海膽軍艦,看着師傅將一件一件海膽 放在米飯上,放得滿滿的,見到已令人興奮,哈!咬一口,甘香鮮美,油潤豐膄,黏滿口腔,不禁想說:可否來多件呀?哈!最後一件比海膽更肥美更濃,就BB銀雪魚壽司。先經蒜蓉豉油 醃製,再火炙至表面帶焦色,好靚仔!肉質微爽且極之肥美,魚香四溢,令人難忘!******************************是日為白魚湯,熱辣辣上枱。湯身呈奶白色,滿載鮮甜的魚香味,相信用足料熬成。湯內還有不少爽滑的昆布 和滑嘟嘟的自家製豆腐,好喝得很。******************************最後以一件黑糖蕨餅作完美的總結。蕨餅 沾上黃豆粉,吃前先翻滾幾下,再沾上黑糖,味道香甜,口感黏滑柔嫩,不錯!------------------------------一頓廚師發辦,讓我忘記了未能賞櫻花的鬱鬱不歡,換來一份喜悅的心情,期望餐廳能如櫻花般如此吸引,燦爛地盛放,吸引客人前來欣賞師傅的手藝,品嚐每道菜的美味。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)