Shion

▪︎Dinner Omakase▪︎。慢煮八爪魚配魚魚子。牛鰍魚 左口魚 配小麥造的白鼓油。赤貝 象拔蚌 配海鹽清酒汁 。縞蝦 配蝦醬油 👍🏻。煙燻鏗魚 配薑汁 👍🏻。鯖魚 配洋蔥酸汁。鮟康魚肝 👍🏻👍🏻。姬鱒魚。池魚 👍🏻。金目鯛。小肌魚。毛蟹 懶尿蝦 。燒喜之次山鯨燒 👍🏻。蒸鮑魚 肝醬 👍🏻。沙甸魚。中拖羅。醬油漬赤身。白海膽 昆布海膽。蜆 👍🏻。卷物。蛋糕。赤麵豉湯 蓴菜。哈蜜瓜 珍珠萄葡 焙茶奶凍**以上為6月的dinner set**($2480/pp)成個dinner set 黎講個dinner set 穩穩陣陣，正常的水準，師傅選用簡單的烹調方法為食客呈現食材本身的滋味。當中較令人難忘的是鮟康魚肝，入口即溶，只得兩片令人不夠喉🙈。燒喜之次山鯨燒外脆內嫩，蒸鮑魚嫩滑鮮甜，加上鮑魚肝醬味道更濃郁。煙燻鏗魚的煙燻程度適中，淡淡的煙燻味又不會搶了魚的鮮味，而且魚肉仍保持軟嫩的口感。更值得一贊是師傅自家調配了五款醬油配頭五款刺身，很有心思之餘又和食材很配。唯一美中不足是毛蟹懶尿蝦的懶尿蝦有陣類似阿摩尼亞的味道，不是是否食物有變？但晚市真係較貴，貴午市差不多3-4陪，感覺來食lunch會較化算。 …Read More

$680+10%Adachi san主理Adachi san一打六，但節奏捉得好好，而且介紹認真細心，同佢cool cool地嘅外表有d反差🫣前菜：三文魚子茶碗蒸爆開嘅三文魚子配埋滑蛋😭魚子嘅咸味同蛋嘅甜味好夾，下面有細細舊麻糬好特別煮八爪魚八爪魚比起上次響Kami食更焾，配埋塊山椒葉一齊食，香氣好特別，蓮花莖吸滿湯汁好入咪壽司：1.深海池魚魚味甘香，肉質細嫩，略彈牙2.石垣貝爽脆，味道清新🫢味道停留口腔好耐3.赤笛鯛+姜蓉魚油豐富，味道甘香，個fd食到高潮左🫢4.牡丹蝦彈牙，好食但相比起其他有d失色5.小肌魚味濃郁no.1，個fd又再次高潮左😮‍💨6.中拖羅肥美冇筋，入口即溶，雖然話係中拖羅，但肥美到大拖羅咁7.醬油漬赤身酸味平衡好正，表面少少蔥吊下味，真係食到唔想吞8.魷魚 +柚子&鹽爽彈黏滑，柚子同鹽簡單調味比較食到魷魚原本味道9.琵琶鱒魚+姜蓉肥美🤤香濃，姜蓉平衡番個油香好正10.昆布漬海膽甘甜，食到尾段舌根位仲feel到個回甘味11.鯖魚肥美，魚味濃，同小肌一樣醃漬過但口感同香味完全唔同，令到隔離位人兄迎來第三次高潮🫣12.拖羅蓉手卷肥美嘅拖羅蓉配紫蘇葉同山葵平衡油膩感，中間嘅芝麻香氣，只係需要少量豉油去吊下味就已經好正玉子燒好想食多件🥺甜品：焙茶奶凍焙茶味好香濃🥺點解咁細杯😭想食多d…Read More

朋友唔太鍾意食熟成魚料，唔算試過好多鮨店，Shion基本上得一至兩款熟成，朋友就想黎試吓，好在都無令佢失望，水準穩定，如果有朋友想試Omakase，短期內都會黎Shion…Read More

omakase 大多數會有的食材他都會有，唯獨鮑魚、八爪魚與Shikon , Fujimoto 真的有比下去，最欣賞係佢獨有O-Toro 層層疊 sushi , 3 塊拖羅搭埋一齊真係「幸福」, 昆布醃製赤海膽及白海膽亦都係全晚另一個亮點地方寬敞，但暫時只得大約10個位置，有一種遠離繁囂的感覺，「正」…Read More

一行4人到Shion食lunch omakase,要預早一個月前訂定，全場只得一個服務生，但服務態度十分好！我哋食1330這個時段，全場有8個位，餐廳準時交枱。Lunch menu只得一種omakase 選擇，基本上兩日前餐廳會網上查詢顧客有沒有吾食得嘅食物或要求，讚！老闆兼大廚Adachi San好細心，刀功了得，切薑片又快又薄，真係薄如一張紙！魚生新鮮，醋米飯温度剛剛好，最驚喜嘅壽司係饅魚壽司，燒到外層脆卜卜，好好味，想再預訂下一個月食，可惜早已爆滿了！…Read More

朋友大力推薦這店，除了因為食物質素，主要是服務讓人有係日本既感覺，沒有過份熱情，但感受到在乎客人的用餐感受。不過真係要好早預約，記得每月一號準時訂位食物質素唔太識評價，但每款食材都好獨特，食得好開心。睇住大將如何造出呢件壽司，除了味覺，還是視覺享受大溝貝，大將明顯知道我哋聽唔明佢講乜，由枱底攞張紙出黎等我哋明白^^白子，食入口完全無鯹味，好軟滑有驚喜。櫻鱒，入口溶化，比較深刻將大吞一層層放，同一舊過食落口感覺明顯唔同。期待再訪…Read More

Lunch Omakase - HK$680另加一款式如下：前菜（2款）、12件壽司、甜品（3選1）🥢三文魚子茶碗蒸八爪魚🐙小食🍣🍣深海池魚左口魚白蝦赤貝小肌金目錭拖羅醬油赤身昆布海膽鱒魚鯖魚拖羅蓉手卷焙茶布甸🍮抹茶雪糕🍨咖啡☕️Shion omakase 味道走較清新路線，份量對我黎講有9成飽，男士可能就差少少。自己最愛係金目錭、醬油赤身同拖羅蓉手卷。另外都好欣賞茶碗蒸，估唔到三文魚子同蒸蛋係咁夾👍🏻店舖座位數目唔多，只夠容納最多12人，包括有間4人房，難怪要等兩個月先食到😋我坐正Adachi 師傳前面，下次等我同佢講兩句先😆…Read More

This sushi restaurant is located on Wellington Street, headed by Chef Adachi, who used to be with another restaurant in this Central neighborhood. Quite brightly lit, the restaurant has a simple interior design, without a lot of decoration. There is a nice ambiance though, neat and comfortable, with a spacious L-shaped sushi counter able to accommodate 10 people. We were fortunate to sit right in front of Chef Adachi to witness his skills throughout the dinner.The Omakase Menu ($2,480 each) started with Tako (章魚) and Mako (鯛の真子). The slow-cooked octopus was very tender, the tentacles fully infused with the flavors of the braising broth. The sea bream roes had a nice bite with a bit of crunchy texture and umami notes. Next was Kodomo Anago (子供穴子). The baby conger eels were translucent, marinated with a beautiful dashi, finishing with some shiso flowers to increase the fragrance and give a hint of spice. The texture was very good. Then the chef prepared five different sets of sashimi, with each pairing with its own dipping sauce. The first was Shima-Aji (縞鯵) and Hirame (平目), paired with a light shoyu in order not to mask the milder taste of the fish. The firm texture of the striped jack was nice. Comparatively the thinly sliced flounder had a chewier texture, pleasantly complemented with the sweet sea urchin rolled inside and the fragrant fish oil from the lightly torched engawa on top. The second set included Kaibashira (貝柱) and Akagai (赤貝), with the chef provided some sea salt for seasoning, in addition to the special sake sauce with finely chopped menegi. The former was the abductor muscle of the scallop, soft with sweet and rich umami taste. The ark shell in contrast had a crunchy texture which matched quite well with the sake sauce. The third sashimi was Shima-Ebi (縞海老), with the chef cleaning out the prawn and then rolled up, to pair with the special shoyu prepared with its brown meat. The grey prawn had a very sweet taste, with its flavors significantly enhanced by the sauce. Really wonderful.The fourth sashimi was Katsuo (鰹). After cutting out the slices, the chef went to the kitchen to smoke the skipjack tuna over hay to infuse a nice smoky fragrance. To match with the stronger taste the shoyu provided was also of more intense flavors. This again demonstrated how Chef Adachi thought through the whole experience in details to ensure the best effect.The fifth sashimi was Saba (鯖) with the skin of the marinated mackerel slightly charred to vitalize the fish oil to enhance the fragrance and flavors, pairing with a special ponzu sauce to give a bit of tart acidity to balance with the fat. It was a great match as it could also reduce the fishy note some people might not prefer for this fish.Next it was Ankimo (鮟肝). The monkfish liver was creamy and essentially melting in the mouth, with the menegi on top enhancing further the overall flavors. However, I thought it was lacking a bit of the richness of the same dish I had tasted in some other restaurants. Perhaps something to pay attention.Moving to the sushi part of the dinner. Chef Adachi first removed the vertebral column from the Sayori (針魚), then arranged the two fillets of the Japanese halfbeak beautifully in the shape of an eye. The first time I had witnessed this creative way to prepare the sushi, with a nice bite.  The second piece was something I had never tried before. The Oomizogai (大溝貝), or Dall’s razor clam, was not commonly seen. Its color was a bit more on the greyish side and perhaps not as appealing as some of the other types of clams, but I found it was quite sweet, with a softer texture. Worth to try it out if you happen to come across.The third piece was a traditional Edomae sushi. Chef Adachi had cut in the middle of a piece of Kohada (小鰭) before inserting another piece to interweave the two to make the sushi. The silvery skin of the marinated gizzard shad was so shiny one could tell immediately its freshness, and it was not overly sour from the marinade. A nice piece.Then another cooked dish was served. The Hotaru-Ika (蛍烏賊) was plump and sweet in taste, while the Kegani (毛蟹), with the thick sauce, had more delicate flavors. On their own both were nice, but in my opinion if eating the firefly squid first it would overshadow the horsehair crab meat. Perhaps the staff could remind customers the sequence to ensure a better experience.The next hot dish was another of my favorite in the evening. The Taichio (太刀魚), or largehead hairtail, had been grilled and then dusted with some karasumi to give a nice savory taste, and the soft texture of the fish was truly wonderful. With some seasonal vegetable on the side, it was a must-try. Returning to the sushi, the chef had taken a lot of work to trim the piece of Toro (鮪), removing the white tendon in the flesh, before cutting into several thin slices and then putting back together to make the sushi. While it did not have the intense flavors like otoro, the soft texture was amazing. A great one.Before trimming the toro in the last sushi, the chef had also cut some pieces of the lean tuna and put into the soy sauce to marinate for a brief while. The Akami Zuke (本鮪の漬) was flavorful, and perfectly timed to have the shoyu enhancing the umami but not overly salty, with a nice soft texture. Another nice one. Then it was Awabi (鮑), paired with the liver sauce. Sadly, this was my biggest disappointment on the night, with the abalone a bit too chewy on texture, and the liver sauce too bland and not able to enhance the flavors. I overheard some other customers had shared similar comments. Moving on it was the seasonal Sakura-Masa (桜鱒) and Shirako (白子). The cherry salmon was very flavorful and soft, while the cod milt creamy and having a nice savory taste. The other highlight was the deep-fried sayori vertebral column, cut out earlier and now turning to be an edible, crunchy snack. With each part on its own wonderfully delicious already, the combination was just amazing. The chef then took out the Uni (海栗) which had been cured on a piece of kombu to infuse the sea urchin with more umami. Totally dissolving in the mouth, it was quite nice, but I would still prefer the traditional way to have the sea urchin by itself to fully enjoy its original taste.The last piece of sushi was the Maguro Temaki. The minced tuna roll was another of my favorite, with the chef taking the effort to toast the nori sheet on charcoal to ensure its crispness, before putting on the shari, shiso leaf and minced tuna, and then seasoned. Very delicious with great umami sweetness. After finishing the piece, even for someone of big appetite like myself, would be full. After checking whether we were full, Chef Adachi provided the piece of home-made Tamago, before also serving the Miso Soup. The egg was decent, and the soup was warming to the stomach, providing us a good sense of comfort and satisfaction.The dessert was White Strawberry, Melon and Hojicha Pudding. The seasonal fruit was sweet and juicy, and the pudding had good fragrance of the roasted tea, not overly luscious. The bill on the night was $5,456 and even though it was a bit on the high side, the overall dining experience was nice, with friendly and attentive service, as demonstrated through an example of the renown Japanese style in hospitality: I noticed the chef had re-arranged the ginger and daikon on a customer’s serving plate subtly, after seeing that she is left-handed. While there was not a lot of conversations because of the language barrier, he also explained each of the dish to us in his best effort. For Japanese food-lovers who might not like strong seasoning, this place would be a good choice.…Read More

算係少少難book嘅鮨店終於去到十二點準時開門先可以入去裝修比較普通 無乜花巧裝修擺設好正路嘅燈光咁啱坐正師傅對面當日有兩輪 我嗰輪師傅就一打七如果你好想同師傅多啲交流 依度就做唔到了但感覺師傅都係nice嘅介紹完乜魚又返去握壽司成程摩打手 無停過咁濟轉下一輪個空檔仲出埋嚟執枱真係佩服赤貝 新鮮爽脆昆布漬海膽中拖羅帆立貝十二件壽司set 680+1魚料質素高服務ok抹手毛巾 手指布都換咗次👍🏿唔怪得一直有fans…Read More

❝おまかせ握り 12貫❞ ($680 +10% → $748)前菜有〔茶碗蒸〕蛋液嫩滑，三文魚子鹹鮮味有少少掩過蛋香，但口感一流。內有日本芫荽，味道溫和，接受得到。碗底有一小塊日式年糕，口感黏糯，頗有驚喜。〔煮八爪魚配真子／魚卵〕煮八爪魚煮得入味，相對上就只有殘留些微嚼勁。到壽司。〔縞鰺〕一向最愛深海池魚，獨特魚味夠濃郁，開始望見Adachi San嘅淡麗調味風格。〔石斑魚〕魚肉晶瑩通透，色澤討好。口感爽口﹑結實。魚味相對其他魚料有少少比下去，但依然係有驚喜嘅一貫。〔貝類〕忘記咗全名sorry！口感爽脆﹑味道清甜。到重味少少嘅壽司。先有〔小肌〕以魚肉交織依個presentation已經非常亮麗，食落口由頭到尾都極重鹹鮮味，成功同醋度偏高嘅舍利融為一體。再有〔海老〕極重膠質，海水鮮味係口腔入面不斷擴散，印象深刻。首圖嘅〔鰤〕係全日最愛，魚味濃郁﹑油脂滿滿，係Adachi San展現刀功嘅時候。重頭戲。〔中拖羅〕望見色澤同紋路已經知道係高質素。〔赤身〕以薑蔥調味，個人大愛薑蔥，同赤身好夾。〔金目錭〕魚皮有燒過，魚油豐富，魚味集中於後勁。〔昆布海膽〕工序極繁複。預想嘅海膽口感有被昆布擾亂，但味道特別有驚喜。最後一幕〔魷魚〕切粒口感獨粒，為壽司畫上清新句號。〔吞拿魚蓉手卷〕紫菜夠脆﹑屬厚身，吞拿魚蓉同舍利逗留到最後一口，居然仲未令到紫菜軟化，相信背後有唔少心思。口感味道層次都100分。完食壽司後有〔玉子〕未算濕潤綿滑，正正常常。一碗〔赤麵豉湯〕係多蔥吸物！鮮味頗重。〔培茶布丁〕面頭有蜜豆。布丁極重奶味﹑培茶味唔算非常突出但恰到好處，口感綿滑到黏口，個人大愛。舍利－偏酸、黏性高、微溫。頭一兩貫有散，飯粒會黏係碟上，之後就無問題。過咗頭兩貫直頭係每貫就換一次舍利。調味－除咗赤身，其餘壽司調味都係偏向淡麗，以呈現魚料新鮮原味為主。握功－Adachi San握功紮實，未算有超強沉降，但每貫舍利嘅空氣感好一致。其他－留意到Adachi San會幫魚料「飛邊」，令每貫壽司都係工工整整。抹碟﹑加茶﹑添薑片蘿蔔頻率足夠，其餘用餐體驗部份可以參考上一個post。總括黎講Shion係走實而不華路線嘅omakase，未必係用餐途中令人wow出聲嘅個種鮨店，反而係令人完食之後再三回味﹑欣賞師傅用穩實功架﹑以及剛剛好嘅修飾帶出食材鮮味嘅處理方法。以依個價錢黎講魚料質素係無可挑剔，可惜個人口味偏愛酸度較低﹑溫度較高﹑黏性較低嘅舍利，Shion未必最適合我，但有機會必然會為食材同Adachi San而回訪。𓂃𓈒 𓂂𓏸 𝐫𝐚𝐭𝐢𝐧𝐠 𓏸𓂂 𓈒𓂃餐點味道 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡抵食指數 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡店舖環境 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡用餐體驗 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎推薦程度 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡適合場景 | 二人聚餐…Read More

初訪Sushi Shion預早15mins到師傅準備緊所以夠鐘先準時開門12pm 時段一共有八位客人講食物前想先讚讚Adachi San’副將同2位女staff👍🏻Adachi San每次上sushi會面帶笑容用日文同中文講食材名，好细心見到我老公唔食小肌比我食埋之後佢特意安排另一件sushi比佢😱💗每次見到我食哂d薑既時候都會及時補（d薑好好味 ☺️）睇住切薑都係一種享受副將亦會係每次上sushi前抹干淨隻碟而兩位女staff都好好態度同服務，主動會幫我換過杯暖水。因為我鍾意食sushi,所以選擇左12貫壽司。性價比超強，$680食到呢個質素，終於明白點解咁難book.入正題：薑好好味，蘿蔔偏甜好喜歡Shion 既舍利，酸甜度剛好。空氣感亦都做得唔錯，唔實唔散👍🏻三文魚籽茶碗蒸 - 三文魚籽同蒸蛋正常，有年糕鋪底八爪魚 - 正常 （比較下另一間好食d）深海池魚 - 👍🏻👍🏻 本身好鍾意食池魚左口魚+左口魚邊 - 偏韌有咬口帶子 - 刀工令帶子口感更爽口鰤魚 - 👍🏻👍🏻👍🏻👍🏻 味道好濃，我好鍾意❤️牡丹蝦 - 👍🏻👍🏻小肌 - 👍🏻偏酸既味道拖羅 - 👍🏻👍🏻👍🏻我既最愛醬油漬赤身 - 👍🏻👍🏻👍🏻👍🏻竟然我會覺得醬油漬赤身好食過拖羅，味道岩岩好😱😱金目鵬 - 個人唔太鍾意赤貝 - 正常昆布漬赤海膽 - 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻 令我再追加既昆布漬赤海膽，真係好好味！好creamy好回味🥰 紫蘇葉芝麻拖羅蓉手卷 - 👍🏻本身麻麻地紫蘇葉既味道，因為太搶味蕾但呢個配搭我接受得到並覺得岩岩好。甜品：麵豉湯 - 濃得濟，太咸玉子燒芝麻雪糕總括：食材新鮮，某幾樣好好味。Adachi San處理手法好好，包括溫度。最尾Adachi San仲幫我地禁𨋢送我哋離去，真心好有禮貌🙏🏻🙏🏻😊一定會再訪。希望book到😁…Read More

《#Japenese_taltal | #Central_taltal 》🇭🇰 𝕊𝕙𝕚𝕠𝕟 @ ℂ𝕖𝕟𝕥𝕣𝕒𝕝有個book Omakase 好叻嘅朋友真係好幸運☺️今次帶病食Shion，未開始已經咳到收唔到，影響其他人同師傅真係堅唔好意思🙏🏻下次健健康康去食，食返原本想食貴少少嗰set（因為錯過了白子😭）！今次點左$680嘅Lunch Set，包括12件壽司🍣壽司飯帶有少少調味，不會太重味但可能太濕就有少少散。❥ 三文魚籽茶碗蒸 - 嫩滑嘅蛋配上三文魚籽，入面仲隱藏一粒小mochi😋❥ 深海池魚 - 最喜歡深海池魚嘅口感同魚味，幼稚唔錯，食落爽口❥ 左口魚 - 用上縁側部分，帶點肥美但爽口。入面暗藏嘅蔥香亦慢慢散發出嚟。❥ 赤貝 - 爽脆有咬口的赤貝。加入咗好微嘅酢橘，食落去有 citrus嘅餘韻😋❥ 金目鯛 ❥ 秋刀魚 - 好喜歡秋刀魚😋加上青蔥茸調味，將腥味壓走，加上肉質口感較實身，好滿足！❥ 中拖羅 ❥ 赤身❥ 小肌 - 第一次食小肌魚，交疊嘅魚肉令我印象深刻。食落較酸但好啱我口味😋❥ 黑陸魚 - ❥ 昆布漬海膽 - 原來好考功夫，要用昆布包住海膽醃漬長時間而成，冇記錯應該係赤海膽。有特色嘅一貫壽司👍🏻食落唔似望落咁滑潺潺，食落昆布唔會搶海膽嘅鮮甜。❥ 鰤魚 ❥ 玉子燒❥ 甜品 - 奶敏感嘅我唔食得雪糕，預先講咗亦無用😣偏偏只係得雪糕，連個生果盤或幾粒生果都轉唔到…———📍 Shop B, UG/F, Winway Building, 50 Wellington Street, Central | 中環威靈頓街50號華威大廈UG樓B號舖💰 ᴘʀɪᴄᴇ ᴘᴇʀ ᴘᴇʀsᴏɴ - $750up🗺 ʟᴏᴄᴀᴛɪᴏɴ ᴛᴀɢ - #中環_taltal…Read More

17-12-2021 初訪Shion午餐680 + 追加 + 10%期待了很久的初訪終於來到了，比想像中的更出色! 預約了該天的1:30，與美女朋友早了一點點到達，在門口等待的時候發現已經沒有上一場的客人在了，等了兩三分鐘就可以入座。今次選了12件$680的午市套餐，再追加了兩件，一件是認為很出色，一件是本人對其沒有抵抗力的。個人感覺是舍利比較酸，粘口，有一點點的咬口。調味以輕量為主，醃漬也是輕輕的來，但也未至於朋友口中那種淡而沒勁。三文魚籽茶碗蒸- 質地滑溜，配上三文魚籽的咸香而微甜的汁液，真的是一個不錯的配搭櫻煮八爪魚- 兩小片，肉質十分柔軟，微甜，第一片配上草和櫻桃蘿蔔，清新得來甜而不膩。第二片把碟邊所有的Wasabi都一起吃，微微的嗆但配上那點微甜，好吃!深海池魚- 就是深海池魚，感覺油脂不重但肉質帶爽口，配上較酸且粘口亦有咬口一些的舍利，不錯吃左口魚肉 緣則- 這一件好像已經進入了主題的感覺，微微的蔥香配著緣則的油脂味，再多多咀嚼的時候左口魚肉原本的味道慢慢滲出來，多咬多享受的感覺。赤貝 酢橘- 爽脆，有咬口，值得一提的是很多時候吃的赤貝下酢橘會清晰看到師傅滴明顯的一至兩滴下去，但這次Adachi san就像在貝的表面滑過，那點酢橘的風味微不足道但我反而覺得這種輕微的調味更能吃得出貝的鮮美。但同行美女就說完全吃不到酢橘的味道，可能是真的太微了。甜蝦- 這次的甜蝦以大小來說是真的不大，但Adachi san就一口氣用了三隻來做壽司。蝦肉的質地不爽口，但異常的軟糯和鮮甜，比一般吃的更鮮甜，稍為咀嚼那種令人驚喜的鮮甜就已經與舍利融合了，樸實但出色。墨魚- 這件的印象就是鮮甜，不難咀嚼，不粘口，愈咬味道就愈能釋放出來，不錯不錯。小肌- 這件小肌肉地不厚而且調味個人來說是比較輕手，微酸微咸，但保有了魚肉嫩滑的質感，配上舍利，是不足勝有餘。因為舍利較酸，如果小肌醃漬的時候口味也較酸，吃起來就會很酸了，這樣真的恰到好處。中拖羅- 沒有多餘的調味，肯定的吃出魚肉的甜味，油脂的芳香，配合起來的時候是樸實無華而出彩的一貫。赤身醬油漬 大蔥茸- 當天驚喜之最，魚肉微酸並且肉質柔軟但經過醬油漬提味增鮮之後，出彩的味道伴著那一點點有強烈風味的大蔥茸，同行美女朋友亦說那大蔥茸是畫龍點睛之筆。在咀嚼那短短的15至20秒時，大家都寧靜地慢慢細嚐那種簡單而深邃的味道，而後相視大家驚訝的模樣，出色出色。帆立貝- 當天的帆立貝是巨型的，一件可以做到2-3件壽司，厚肉老成的味道，是好吃，但不驚艷。昆布漬海膽- 看到小師傅準備的時候海膽的下層是厚昆布(我猜是真昆布?)，上層是白板昆布再蓋上厚昆布。海膽的質地是很Creamy的，不算太甜，但當中帶有一點昆布的風味，不錯的體驗。鰤魚醬油漬 (利申唔知係唔係冰見寒鰤，亦唔知有冇二次熟成)- 這件最有印象的就是那種介乎於腥與鮮之間的矛盾。不知各有沒有自己劏魚即日食刺身的經驗，如果是原條即開立刻食，那種所謂的”鮮腥”味道是同一條魚隔天再吃的時候是沒有的。這件鰤魚就是那種即日劏的”鮮腥”味，因為醬油的調味比較清淡所以更能吃得出那種獨特的味道，在我來說這件鰤魚是真的鮮，但對腥味很敏感的我又覺得是真的腥，不過這種腥味揉合著極致的鮮，我又真的很喜歡。(同行美女朋友喜歡得追加了一件)玉子燒- 吃得出裡面應該加了蝦和魚，那種甘甜的味道是不能取代的，質地逢鬆，像吃蜂蜜蛋糕似的，是可以吃完一件再一件的味道，但可惜只有一件。拖羅茸手卷- 這件手卷中令我最有記憶的是紫菜，香脆得來咬下去會粉碎，不粘口。雖然有給我們另上了醬油自行調味，但內容物已經有足夠的風味駕御芳香的海苔，好吃好吃。追加:Adachi San口中的本年最後一件秋刀魚- 在打算追加的時候，Adachi San就跟我說有數款今天沒有吃過的食材可以選擇，其中一款就是他口中說的今年最後一片秋刀魚。這件秋刀魚的油脂不算豐富(可能已經是季尾了吧?)，但也有濃郁的風味，有點像剛才說的鰤魚那種鮮與腥之間的矛盾，但沒這麼強烈，亦可能是因為有青蔥茸壓壓腥的原因，但兩款綜合起來，我更喜歡那件鰤魚更多一點。追加2:赤身 說過就不說了湯是看起來像赤味噌湯，但味道不是很濃重，可能是用了混合味噌吧? 但好好喝，最後選了個抹茶奶凍作甜品收尾，正正常常的~題外話:話說Adachi San講完話今年最後一件秋刀魚之後，隔離位的帥哥好似都想食，但感覺係佢隔離的美女話想食，所以佢代問。Adachi San同佢講話我要左最後果件啦，唔好意思啦之後，我諗左一陣，讓唔讓比佢好呢?天使: 讓人一件，鮨運大漲惡魔: 自肥一件，風山水起睇完圖既大家都知道，我係自肥左的惡魔: 你自肥一件，再見到人地失落既表情，係唔係覺得好爽??你講! 係唔係好爽?我: 好似真係有啲啲咁多多爽……………....…………………………….…Read More

We got lucky and reserved our seats to this Omasake lunch experience. It’s amazing to have close up view on how the chef cuts and prepare each piece for us. Each sushi has its own distinguish and fresh taste. My favourite is definitely the 小肌魚 because I love that fish taste. I love the toro hand roll, it was very satisfying. I’m allergic to scrimp so mine was replace with 金目鯛The chef notice that I’m left handed, so he deliberately adjust the sushi placement each time for me. I feel appreciated and welcomed as a lefty.Amazing food, Amazing show, and Amazing service! Really enjoyed my lunch a lot! :) …Read More

要預訂Sushi Shion都唔算容易需要提早2個月預訂✨ Dinner ✨八爪魚左口魚及燒魚邊包海膽刺身深海池魚刺身象拔蚌刺身赤貝刺身牡丹蝦刺身大拖羅刺身鯖魚刺身剝皮魚配剝皮肝醬壽司烏賊壽司小肌壽司鮟鱇魚肝白子拖羅壽司赤身醬油漬壽司太刀魚紫蘇葉拖羅蓉手卷鮑魚配燒年糕及鮑魚肝醬針魚及炸針魚魚骨秋刀魚刺身及燒秋刀魚配銀杏、小芋頭粒及糖煮栗子昆布白海膽及赤海膽玉子焙茶牛乳布丁最令我深刻係昆布白海膽壽司可能因為感覺唔係成日食到海膽入口非常creamy而且有淡淡既昆布味一啖放入口鮮味突出🌊 感覺滿足😋👍🏻其次係針魚及炸針魚魚骨將纖幼既針魚捲成車輪狀入口更加能夠食到魚身油脂既豐厚感😋仲可以品嚐埋針魚既炸魚骨非常香脆可口👍🏻再者就係我最愛既拖羅❤️充滿光澤又佈滿雪花紋既大拖羅簡直係入口即溶油脂豐富而且帶有鮮甜魚香味🤤🌊✨而拖羅壽司油脂分佈恰到好處呈雲石狀帶有少少筋令口感有少許煙煙韌韌且魚味甘香😋因為自己好中意茶類🍵所以都特別欣賞最後既甜品😋布丁帶有好香濃既焙茶味同牛奶味而且口感非常幼滑食完好幸福呀😆❤️都係一晚唔錯既體驗😋👍🏻🌊🍣🍶…Read More