40
13
4
Level2
6
0
2020-10-26 2532 views
碟碟都超好食,值得一試,物有所值,去過到日本,係一碟碟日本菜揾返日本既感覺,所有員工服務都有五星級既水準,我們有機會一定會再來!🤩🤩還有,部份菜式配上合適既配酒,有意外既驚喜,我超喜歡那咖啡酒既味道
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2020-09-26 2186 views
上一次到訪sushi Gin 應該已經幾年前的事了。今晚好特別跟兩位一年多沒有見的朋友敘舊,他們說最近這一家也不錯吃,帶着期待到來。由於未開始吃已經開始飲sake 味蕾早就被蓋過了,而家搵返啲照片出嚟寫食評,先發現 咦原來自己食咗咁多嘢 嘅🤣 的確款式比以前多,甚至會形容佢比較偏懷石料理嘅壽司🍣,幾有創意亦花咗幾多心思係擺盆,相機也食得很滋味。只怪我飲得太多酒所以對食物敏感度很低 🤪 我記得拖羅好正 沙甸魚好有創意 和老朋友聚一聚特別高興 有空我會再來試真啲
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上一次到訪sushi Gin 應該已經幾年前的事了。

今晚好特別跟兩位一年多沒有見的朋友敘舊,他們說最近這一家也不錯吃,帶着期待到來。

由於未開始吃已經開始飲sake 味蕾早就被蓋過了,而家搵返啲照片出嚟寫食評,先發現 咦原來自己食咗咁多嘢 嘅🤣

的確款式比以前多,甚至會形容佢比較偏懷石料理嘅壽司🍣,幾有創意亦花咗幾多心思係擺盆,相機也食得很滋味。

只怪我飲得太多酒所以對食物敏感度很低 🤪 我記得拖羅好正 沙甸魚好有創意 和老朋友聚一聚特別高興

有空我會再來試真啲
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2020-09-06 2018 views
作為一家價格不平的Omakase餐廳, 應該提供Omakase餐廳應有的服務及質素或Omakase(廚師發板)的傳譯。成中Omakase餐廳已試不少,實在第一次全程沒有同chef溝通過一句話,難道這樣會了解客人喜好?各種前菜有創意,但味道一般,但最今失望竟然係主菜將一盆6件壽司送上來,那一刻 呆了,這樣壽司已錯失了最佳品嚐的味道及溫度。在sushi bar提供Omakase menu是可以, 但普通坐座位就不要提供此menu了,完全表達唔到Omakase應有的基本要求。
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作為一家價格不平的Omakase餐廳, 應該提供Omakase餐廳應有的服務及質素或Omakase(廚師發板)的傳譯。成中Omakase餐廳已試不少,實在第一次全程沒有同chef溝通過一句話,難道這樣會了解客人喜好?
各種前菜有創意,但味道一般,但最今失望竟然係主菜將一盆6件壽司送上來,那一刻 呆了,這樣壽司已錯失了最佳品嚐的味道及溫度。

在sushi bar提供Omakase menu是可以, 但普通坐座位就不要提供此menu了,完全表達唔到Omakase應有的基本要求。
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2020-06-07 5194 views
𝒮𝓊𝓈𝒽𝒾 𝐹𝒾𝓍 🙆🏻‍♀️⁣Last minute 先決定去食所以壽司吧枱冇晒位 🥺 覺得唔係吧枱食冇咩feel所以決定要刺身丼 🤣 一樣好滿足 希望下次回來可以食到壽司啦 🤪⁣⁣/海之幸丼/⁣丼飯入面有 蟹肉 海膽 甜蝦 三文魚子 玉子❣️ 材料新鮮 份量都好夠 🥰 特別要讚海膽真係非常鮮甜 三文魚子亦完全冇腥味 💯 醋飯溫度味道都適中 👍🏻 ⁣⁣/沙律 前菜/⁣沙律新鮮 但係以不同魚類配搭而成嘅前菜就略嫌不夠新鮮 有小部分有點腥味 ⁣⁣/味增湯 茶碗蒸/⁣兩份都足料好味 😋 ⁣⁣/雪糕/⁣食埋甜點真係超級滿足 🤣
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𝒮𝓊𝓈𝒽𝒾 𝐹𝒾𝓍 🙆🏻‍♀️⁣
Last minute 先決定去食所以壽司吧枱冇晒位 🥺 覺得唔係吧枱食冇咩feel所以決定要刺身丼 🤣 一樣好滿足 希望下次回來可以食到壽司啦 🤪⁣

/海之幸丼/⁣
丼飯入面有 蟹肉 海膽 甜蝦 三文魚子 玉子❣️ 材料新鮮 份量都好夠 🥰 特別要讚海膽真係非常鮮甜 三文魚子亦完全冇腥味 💯 醋飯溫度味道都適中 👍🏻 ⁣

/沙律 前菜/⁣
沙律新鮮 但係以不同魚類配搭而成嘅前菜就略嫌不夠新鮮 有小部分有點腥味 ⁣

/味增湯 茶碗蒸/⁣
兩份都足料好味 😋 ⁣

/雪糕/⁣
食埋甜點真係超級滿足 🤣
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响疫情籠罩底下冇得去日本🇯🇵旅行🧳所以決定要對自己好啲,食好西😝當晚我們好早就已經到達18:45,提提大家要緊記😁坐喺壽司吧枱,這才能真正享受到師傅發辨OMAKASE的位置。雖然要同其他人坐埋一齊,不過我就喜歡💕熱熱鬧鬧🥳🥳呢間餐廳已經恨食好耐㗎啦!一定要食豪啲🤭今晚就選擇咗$19xx(位) OMAKASE首先介紹喺有型師師傅,睇到我朋友仔❤️❤️眼😆言歸正傳講返嘢食-)前菜--真鯛醃漬,先醒醒胃💕可能太肚餓啦,忘記影相,就已經食咗-)師傅介紹先用木魚湯輕燙,粒貝爽脆,螢光魷魚🦑鮮味十足-)牡丹蝦配蝦籽,好有口感,蝦🦐味得以提升💛-)拖羅蓉白蝦配魚籽,本人感覺只是一般,可能我較為喜愛一整片的Toro吧😂-)海膽配腐竹,真❤️覺得驚喜嘅原來兩樣的加埋係咁夾㗎🥰海膽的甘甜配上腐竹的順滑正😋😋😋-)池魚碎切包裝到好似成粒金沙朱古力咁😝如果師傅冇介紹嘅話,可能我唔會食呢粒朱古力嘅🙃(食食吓飯食咩朱古力呀)-)花瓣Toro,我改嘅名,自己講嘅咁靚嘅花瓣係食得嘅🤓掛住傾偈冇聽到師傅講咩呀😂再食啖梅酒蜜瓜清下味蕾-)沙甸魚罐頭--買相真係好似個罐頭咁🙂上層喺沙甸魚刺身,下層係炸沙甸魚苗+紫菜有濃郁嘅沙甸魚
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响疫情籠罩底下冇得去日本🇯🇵旅行🧳所以決定要對自己好啲,食好西😝

當晚我們好早就已經到達18:45,提提大家要緊記😁坐喺壽司吧枱,這才能真正享受到師傅發辨OMAKASE的位置。雖然要同其他人坐埋一齊,不過我就喜歡💕熱熱鬧鬧🥳🥳

呢間餐廳已經恨食好耐㗎啦!一定要食豪啲🤭今晚就選擇咗$19xx(位) OMAKASE
首先介紹喺有型師師傅,睇到我朋友仔❤️❤️眼😆言歸正傳講返嘢食

-)前菜--真鯛醃漬,先醒醒胃💕可能太肚餓啦,忘記影相,就已經食咗

-)師傅介紹先用木魚湯輕燙,粒貝爽脆,螢光魷魚🦑鮮味十足

-)牡丹蝦配蝦籽,好有口感,蝦🦐味得以提升💛

-)拖羅蓉白蝦配魚籽,本人感覺只是一般,可能我較為喜愛一整片的Toro吧😂

-)海膽配腐竹,真❤️覺得驚喜嘅原來兩樣的加埋係咁夾㗎🥰海膽的甘甜配上腐竹的順滑正😋😋😋

-)池魚碎切包裝到好似成粒金沙朱古力咁😝
如果師傅冇介紹嘅話,可能我唔會食呢粒朱古力嘅🙃(食食吓飯食咩朱古力呀)

-)花瓣Toro,我改嘅名,自己講嘅咁靚嘅花瓣係食得嘅🤓掛住傾偈冇聽到師傅講咩呀😂
再食啖梅酒蜜瓜清下味蕾

-)沙甸魚罐頭--買相真係好似個罐頭咁🙂
上層喺沙甸魚刺身,下層係炸沙甸魚苗+紫菜
有濃郁嘅沙甸魚味,又可以有雙重口感,不俗不俗

-)食食吓有個小畫板😍
好得意呀,配有畫筆🖌️等客人自行配上各顏色嘅醬汁

魷魚刺身🦑--配啡色魷魚🦑打碎做成醬
鮑魚磯煮--配綠色鮑魚肝醬
蟹肉配Uni--配黃色蛋黃醬

-)北寄貝象拔蚌配搭微辛的蕃茄沙冰,
鮮甜的貝類配以沙冰,真係有透心涼的感覺

再嚟刺身
-)煮螺
- )火🔥炙甘鯛
-)右口魚配肝醬
-)深海池魚
-)左口魚裙邊

當中有兩道熟食的菜式

- )包裝到好似麥記嘅蘋果批 炸🦀蟹肉春卷
- )煎白子

壽司
-)大Toro yummy! 入口即溶,無得彈🥰
-)魷魚🦑配魚籽,鹹味適中能夠做到突出鮮味
-)火炙鯖魚配以清酒🍶
-)燒Toro 筋,油份燒過後香口不膩

-)盛載龍蝦🦞湯嘅器皿係新鮮洋蔥🧅
新鮮感十足呢😆

-)甜品為日本太陽之子Mango 🥭
-)蛋糕🍰配以咖啡甜酒


總括而言,今晚真係大🈵️足
食咗成半年冇食嘅刺身壽司🤣

是晚主要都以刺身壽司作主打,食材新鮮無誤,配搭菜式都新鮮感十足。
Omakase都係食師傅嘅功駕✅

🙈因為有太多道菜,所以無放熟食嘅相出嚟


0-10分
食品味道:9
服務:8
環境:7

以上為本人意見 只供大家參考之用,謝謝😊











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2020-05-21 2393 views
疫情關係,停咗好幾個月出街食飯,而家情況好d,比自己出去唞吓氣。今日兩公婆嚟到銅鑼灣一間日式餐廳。午餐很抵食,由數百元至最貴omakase千多元。客人坐下後,師傅會先奉上小食、前菜和沙律。然後師傅會問問客人有什麼不吃,接著便會用當日最新鮮的食材逐件手握即制壽司,奉上每一件壽司時也會介紹是用了什麼材料和簡介口感,每一款都有種surprise。特別是炙燒沙甸魚,從來沒吃過,原來那麼好吃,油香滿溢像在吃和牛。北寄貝壽司不是平常紅色的那種, 而是真的生勾勾灰色的那一種,師傅奉上前再用手拍一拍、它還會動!還有難忘的就是那澎湃的海膽壽司用上了¼版的海膽去做每一件。吃畢十二件事壽司後,原來還有手卷、蒸蛋、湯和甜品,即使是男性也可以吃得飽飽!總括而言,材料新鮮、配搭清新、味道很好!非常有在日本的感覺!彌補不能旅遊的失落。
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疫情關係,停咗好幾個月出街食飯,而家情況好d,比自己出去唞吓氣。今日兩公婆嚟到銅鑼灣一間日式餐廳。午餐很抵食,由數百元至最貴omakase千多元。


客人坐下後,師傅會先奉上小食、前菜和沙律。然後師傅會問問客人有什麼不吃,接著便會用當日最新鮮的食材逐件手握即制壽司,奉上每一件壽司時也會介紹是用了什麼材料和簡介口感,每一款都有種surprise。


特別是炙燒沙甸魚,從來沒吃過,原來那麼好吃,油香滿溢像在吃和牛。北寄貝壽司不是平常紅色的那種, 而是真的生勾勾灰色的那一種,師傅奉上前再用手拍一拍、它還會動!還有難忘的就是那澎湃的海膽壽司用上了¼版的海膽去做每一件。


吃畢十二件事壽司後,原來還有手卷、蒸蛋、湯和甜品,即使是男性也可以吃得飽飽!


總括而言,材料新鮮、配搭清新、味道很好!非常有在日本的感覺!彌補不能旅遊的失落。
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2020-05-09 1910 views
原本想book我們去開的壽司店,可惜無位。見這裏食評咁好所以試下。我book左7點,早左10分鐘到,侍應叫我們在table位坐住先,因為師傅未準備好。點知等到7點正我們還未被安排位置,反而剛到達的熟客立即被安排了位。我們到7.05才被安排座位。高級餐廳是不會犯這些低級錯誤。叫了其中一個omakase餐。頭幾道菜賣相是漂亮的,但食物的配搭和味道就麻麻喇,師傅能力有待改善。第一道菜是日本竹葉和昆布包白身魚做漬物,竹葉和昆布唔食的。個魚有d硬,做漬物後無左魚味,昆布味好出但好怪。第三道菜有個紫蘇葉包着吞拿魚漬。賣相似粒糖,但食落去我只食到紫蘇葉味道,完全遮蓋了吞拿魚味道。同碟有條燒香魚,師傅叫我們全條食,但個鰓位好苦(唔係少少苦),跟個sauce又唔襯,認真麻麻。另外的海膽配腐竹就唔錯嘅。另外有碟伊勢海老配燒bb粟米。海老燒半生熟,有好多筋咬唔到,我吐了一半出來。粟米是好食的,但配燒海老食好似格格不入。同場有蔣怡在食生日飯,亦全場滿座。可能因為咁他們的開場時間有好大的延誤。可能我唔係食視覺嘅人,反而對味道好着重,所以對呢間餐廳評價真係好一般,不會再回來。
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原本想book我們去開的壽司店,可惜無位。見這裏食評咁好所以試下。

我book左7點,早左10分鐘到,侍應叫我們在table位坐住先,因為師傅未準備好。點知等到7點正我們還未被安排位置,反而剛到達的熟客立即被安排了位。我們到7.05才被安排座位。高級餐廳是不會犯這些低級錯誤。

叫了其中一個omakase餐。頭幾道菜賣相是漂亮的,但食物的配搭和味道就麻麻喇,師傅能力有待改善。

第一道菜是日本竹葉和昆布包白身魚做漬物,竹葉和昆布唔食的。個魚有d硬,做漬物後無左魚味,昆布味好出但好怪。

第三道菜有個紫蘇葉包着吞拿魚漬。賣相似粒糖,但食落去我只食到紫蘇葉味道,完全遮蓋了吞拿魚味道。同碟有條燒香魚,師傅叫我們全條食,但個鰓位好苦(唔係少少苦),跟個sauce又唔襯,認真麻麻。另外的海膽配腐竹就唔錯嘅。

另外有碟伊勢海老配燒bb粟米。海老燒半生熟,有好多筋咬唔到,我吐了一半出來。粟米是好食的,但配燒海老食好似格格不入。

同場有蔣怡在食生日飯,亦全場滿座。可能因為咁他們的開場時間有好大的延誤。

可能我唔係食視覺嘅人,反而對味道好着重,所以對呢間餐廳評價真係好一般,不會再回來。







(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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98
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My partner really enjoy Donburi, and we would spare no effort finding good Don in the city. We been here a few times and each time we got impressed. Needless to say, the sashimi on top of the Don is premium. There were roughly about 8 types of Sashimi in the bowl, 2 pieces of each type. You can actually see the fish meat is so shiny and reflect (even sparkle) in the photo. Its like a bowl of gold.I took a photo of this sea urchin not only because of the beautiful beautiful presentation it got. B
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My partner really enjoy Donburi, and we would spare no effort finding good Don in the city. We been here a few times and each time we got impressed. 

Needless to say, the sashimi on top of the Don is premium. There were roughly about 8 types of Sashimi in the bowl, 2 pieces of each type. You can actually see the fish meat is so shiny and reflect (even sparkle) in the photo. Its like a bowl of gold.
Premium sashimi Don
$450
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I took a photo of this sea urchin not only because of the beautiful beautiful presentation it got. But also because of the supreme taste it has. The chef mentioned the sea urchin is from part of Japan (I am sorry I forget the name). It was so sweet and literally the best sea urchin I have ever had.
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The is seafood soup. The bowl is funny. 
Steamed egg
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Dining Method
Dine In
Spending Per Head
$450 (Lunch)
Recommended Dishes
Premium sashimi Don
$ 450
Steamed egg
Level3
98
0
2020-03-10 792 views
Who doesnt love Japanese food. But high quality Japanese food can be so expensive sometimes. To be sure that I am paying for something that is worth the money, I will always do research or ask my friends for opinions beforehand. I heard from my friend that this one is exceptionally good. There were 3 choice of Omakase. Three choices - from light to hearty. We chose the medium one. Turnt out we are so full. So we will probably order the first one nexttime.Omakase has many many dishes. They are al
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Who doesnt love Japanese food. But high quality Japanese food can be so expensive sometimes. To be sure that I am paying for something that is worth the money, I will always do research or ask my friends for opinions beforehand. I heard from my friend that this one is exceptionally good. 

There were 3 choice of Omakase. Three choices - from light to hearty. We chose the medium one. Turnt out we are so full. So we will probably order the first one nexttime.

Omakase has many many dishes. They are always so delicate and fancy. This restaurants had them made so well that I reckon it the best of its kind.

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lightly salted fish wrapped in Jap seaweed and bamboo leaves.

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I am not sure what kind of veggie is it . it looks like there was icy droplet on top and looks frozen but its not. it's rigid and plump.  

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The fat is just evenly distributed all over making it very rich in texture.
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Super fresh and sweet sea urchin in crispy dried seaweed.
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The seafood soup is so hot & briny, just mouth-watering.
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The little cake-like dish is actually sashimi cup. yummy. 

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
Service
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Date of Visit
2020-01-06
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Celebration
Birthday
Level3
98
0
2020-02-24 1761 views
發覺依家食omakase除左味覺享受之外,今晚我的視覺一樣好享受😎海膽💛九洲海螺🐚仲有隻蟹仔🦀唔單止係裝飾,仲可以食的!日本🦪面頭加左d酸jelly同蘿蔔蓉,再加左幾滴檸檬汁,連埋蠔一齊食,口感好豐富大吞拿魚腩卷😍😍😍用紫蘇葉同紫菜包埋一齊食!好多omakase 餐廳都會有手卷,但係今次依個吞拿魚係厚切,所以口感一流🤤🤤🤤新鮮蟹肉mix鮮腐竹好特別😳😳😳另外原隻北海道紫海膽🤩上面仲有d拖羅蓉+三文魚籽🤤🤤🤤海膽濃郁好creamy!最尾果張縞鰺刺身&金目鯛好味之餘,又係視覺的享受🥰🥰今晚沒有坐吧枱,同班朋友坐了房間比較有privacy 可以暢所欲言🍶🍻
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發覺依家食omakase除左味覺享受之外,今晚我的視覺一樣好享受😎

海膽💛九洲海螺🐚仲有隻蟹仔🦀唔單止係裝飾,仲可以食的!

日本🦪面頭加左d酸jelly同蘿蔔蓉,再加左幾滴檸檬汁,連埋蠔一齊食,口感好豐富

大吞拿魚腩卷😍😍😍用紫蘇葉同紫菜包埋一齊食!好多omakase 餐廳都會有手卷,但係今次依個吞拿魚係厚切,所以口感一流🤤🤤🤤

新鮮蟹肉mix鮮腐竹好特別😳😳😳
另外原隻北海道紫海膽🤩上面仲有d拖羅蓉+三文魚籽🤤🤤🤤海膽濃郁好creamy!
最尾果張縞鰺刺身&金目鯛好味之餘,又係視覺的享受🥰🥰

今晚沒有坐吧枱,同班朋友坐了房間比較有privacy 可以暢所欲言🍶🍻
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level2
25
0
2020-01-19 1833 views
人生暫時吃過最貴的一餐日本料理 - 鮨吟廚師發辦就是在乎驚喜,創新,心思味道,已經不需評價,這充滿視覺與味覺的衝擊我在吃藝術。不像其他食評,我不想每一道菜去介紹,否則想去嘗試的朋友會失去被驚喜的樂趣這裏的套餐分開三個價位,由1500-2100,我們選的是中間價位,份量亦剛剛好菜式集中都是一些時令的刺身和日本直送的食材搭配,熱食相對較少,而我最欣賞的是每一道菜最後都會配上一種給大家清清味蕾的小點,十分用心。最後照片給大家參考
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人生暫時吃過最貴的一餐日本料理 - 鮨吟
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廚師發辦就是在乎驚喜,創新,心思

味道,已經不需評價,這充滿視覺與味覺的衝擊

我在吃藝術。

不像其他食評,我不想每一道菜去介紹,否則想去嘗試的朋友會失去被驚喜的樂趣

這裏的套餐分開三個價位,由1500-2100,我們選的是中間價位,份量亦剛剛好

菜式集中都是一些時令的刺身和日本直送的食材搭配,熱食相對較少,而我最欣賞的是每一道菜最後都會配上一種給大家清清味蕾的小點,十分用心。

最後照片給大家參考
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
Service
Hygiene
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Date of Visit
2020-01-18
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Level2
15
0
2019-10-05 4178 views
今晚來試下omakase, 呢間鋪嘅風格係香港都算少有, 有別於一般omakase,佢可以算係一個集合日式同fine dine嘅一個fushion 混合體。有三個set可以選擇,價錢唔同,分別係菜式嘅數量,我哋選擇左較多的兩個($17xx, $21xx)。總括來講好好味,好滿足,廚師同員工服務都好理想,而且超級飽( 朋友成日話香港嘅廚師發板好難食得飽, 呢度完全唔需要擔心)。以下依次序介紹,其實全部都好新鮮好鮮甜,恕我不能一一形容:1. 魚刺身(忘記咗係咩魚😅)、螺肉(用木魚湯泡過,好爽甜),配蘿蔔紫蘇葉係用來refresh2. 石垣螺、池魚加麻油、小肌黃魚3. 紫蘇葉包蘿蔔吞拿魚醬油漬、海膽鮮腐竹、bb黃魚、配梅酒浸番茄refresh:個海膽腐竹真係好鮮甜4. 紫蘇葉包秋刀魚(中間有薑同蔥)、橄欖油浸沙甸魚(上半係新鮮、下半係炸),配龍珠果(refresh)5. 魚子蝦拖羅蓉、9洲島蝦(配紫蘇葉花),配whisky密瓜(refresh)6. 八爪魚吸盤、象拔蚌、蝦、蠔、配熊本番茄冰蓉refresh,同sake (Gin set獨有)7. 魚刺身(再次唔記得係咩魚),螺肉8. 安康魚
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今晚來試下omakase, 呢間鋪嘅風格係香港都算少有, 有別於一般omakase,佢可以算係一個集合日式同fine dine嘅一個fushion 混合體。有三個set可以選擇,價錢唔同,分別係菜式嘅數量,我哋選擇左較多的兩個($17xx, $21xx)。總括來講好好味,好滿足,廚師同員工服務都好理想,而且超級飽( 朋友成日話香港嘅廚師發板好難食得飽, 呢度完全唔需要擔心)。以下依次序介紹,其實全部都好新鮮好鮮甜,恕我不能一一形容:

1. 魚刺身(忘記咗係咩魚😅)、螺肉(用木魚湯泡過,好爽甜),配蘿蔔紫蘇葉係用來refresh

2. 石垣螺、池魚加麻油、小肌黃魚

3. 紫蘇葉包蘿蔔吞拿魚醬油漬、海膽鮮腐竹、bb黃魚、配梅酒浸番茄refresh:個海膽腐竹真係好鮮甜

4. 紫蘇葉包秋刀魚(中間有薑同蔥)、橄欖油浸沙甸魚(上半係新鮮、下半係炸),配龍珠果(refresh)

5. 魚子蝦拖羅蓉、9洲島蝦(配紫蘇葉花),配whisky密瓜(refresh)

6. 八爪魚吸盤、象拔蚌、蝦、蠔、配熊本番茄冰蓉refresh,同sake (Gin set獨有)

7. 魚刺身(再次唔記得係咩魚),螺肉

8. 安康魚肝 (Gin set獨有)

9. 蟹肉 (Gin set獨有)

10. 松茸菇飯、青檸啫喱 (另一個set獨有)- 個菇係炸嘅,係超級好食,而且賣相好得意

11. 鮑魚(黑松露忌廉汁)蘆筍 (Gin set獨有) - 鮮味之餘又有西式creamy feel, 男友大愛

Sushi:

九州沙榷魚

秋刀魚

拖羅(飛筋)

海膽

京都鯖魚 (Gin set獨有)

拖羅筋

-松茸雞湯: 飲完令我有衝動去買松茸煲湯

-玉子

-咖啡酒

-靜岡密瓜

-綠茶雪糕、春卷
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
Service
Hygiene
Value
Date of Visit
2019-09-14
Dining Method
Dine In
Spending Per Head
$2200 (Dinner)
Level4
135
0
2019-09-27 2530 views
Zing大廈有幾間壽司店,以前去開楽壽司 Kishoku,聽聞鮨吟 Sushi Gin也是同一老闆,所以去試試它們的Omakase lunch. 今次沒有Bar台因為己經訂滿了。因為是冬天,所以Omakase當然有蟹類的料理,燒蟹殼、蟹肉、蟹刺身等,還有一隻小蟹作裝飾,其實小蟹也是可吃的。原隻海膽也是十分新鮮。也有拖羅配上紫蘇葉食用。刺身類還有我最喜歡的燒拖羅、去皮魚、蝦等等。接下來的壽司也沒有令我失望。吃過所有壽司刺身後,配上了貝湯和日本蜜瓜作甜點。完美滿足的Lunch,這間餐廳也算是銅鑼灣我挺喜歡的日本餐廳之一。
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Zing大廈有幾間壽司店,以前去開楽壽司 Kishoku,聽聞鮨吟 Sushi Gin也是同一老闆,所以去試試它們的Omakase lunch. 今次沒有Bar台因為己經訂滿了。因為是冬天,所以Omakase當然有蟹類的料理,燒蟹殼、蟹肉、蟹刺身等,還有一隻小蟹作裝飾,其實小蟹也是可吃的。原隻海膽也是十分新鮮。也有拖羅配上紫蘇葉食用。刺身類還有我最喜歡的燒拖羅、去皮魚、蝦等等。接下來的壽司也沒有令我失望。吃過所有壽司刺身後,配上了貝湯和日本蜜瓜作甜點。完美滿足的Lunch,這間餐廳也算是銅鑼灣我挺喜歡的日本餐廳之一。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Date of Visit
2019-01-11
Dining Method
Dine In
Spending Per Head
$1500 (Lunch)
Level4
2019-09-20 1634 views
天氣熱得叫人胃口不振,相約食友吃飯都在找消暑菜式,今晚來到銅鑼灣鮨吟Sushi Gin的廚師發辦,可說正好對症下藥。紫雲丹伴威士忌蜜瓜的配搭中,除了威士忌蜜瓜的突出酒香,其實還有肥美的拖羅蓉及爆汁三文魚籽在紫海膽當中,可惜紫海膽實在太搶眼又太鮮甜,其他的配搭也變了配角。壽司先上炙燒拖羅筋及剝皮魚加肝醬,燒過的拖羅除了焦香也湧出濃濃油香,而剝皮魚的肉身鮮甜,加上嫩滑的魚肝吃著是雙重享受。 鮪魚腩用上的是大拖羅,其外觀油亮及油份之重,加上入口即溶的感覺,令人吃罷三魂唔見了七魄,跟著送上的鯖魚棒用上京都出產的鯖魚,大廚解說其特點是比普通的更肥美,灸燒過後用上浸過熱醋的昆布圍包後的鯖魚棒,其魚油香果然是非一般的鯖魚可比美。 紫雲丹這名字看似有點陌生,但當大廚將一板肥美的海膽呈上,再將幾片幾片的色澤金黃且厚身海膽放在壽司米飯上後,紫雲丹這三個字已在腦中跟美味掛鉤。 鰯魚卷中的鰯魚其實是沙甸魚,大廚用上肥美沙甸魚入饌,配上黃瓜薑花及脆口紫菜後,又是一道令人邊寫邊回味的出品。 吸物即是湯汁,而今晚的是含豐富骨膠原的鮪魚中落骨湯,它的清甜剛好可洗滌菜式的油膩,而杯身"鮨吟"二字在杯身遇熱後還會
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天氣熱得叫人胃口不振,相約食友吃飯都在找消暑菜式,今晚來到銅鑼灣鮨吟Sushi Gin的廚師發辦,可說正好對症下藥。
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紫雲丹伴威士忌蜜瓜的配搭中,除了威士忌蜜瓜的突出酒香,其實還有肥美的拖羅蓉及爆汁三文魚籽在紫海膽當中,可惜紫海膽實在太搶眼又太鮮甜,其他的配搭也變了配角。
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壽司先上炙燒拖羅筋及剝皮魚加肝醬,燒過的拖羅除了焦香也湧出濃濃油香,而剝皮魚的肉身鮮甜,加上嫩滑的魚肝吃著是雙重享受。
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鮪魚腩用上的是大拖羅,其外觀油亮及油份之重,加上入口即溶的感覺,令人吃罷三魂唔見了七魄,跟著送上的鯖魚棒用上京都出產的鯖魚,大廚解說其特點是比普通的更肥美,灸燒過後用上浸過熱醋的昆布圍包後的鯖魚棒,其魚油香果然是非一般的鯖魚可比美。
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紫雲丹這名字看似有點陌生,但當大廚將一板肥美的海膽呈上,再將幾片幾片的色澤金黃且厚身海膽放在壽司米飯上後,紫雲丹這三個字已在腦中跟美味掛鉤。
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鰯魚卷中的鰯魚其實是沙甸魚,大廚用上肥美沙甸魚入饌,配上黃瓜薑花及脆口紫菜後,又是一道令人邊寫邊回味的出品。
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吸物即是湯汁,而今晚的是含豐富骨膠原的鮪魚中落骨湯,它的清甜剛好可洗滌菜式的油膩,而杯身"鮨吟"二字在杯身遇熱後還會變成啡紅色,可見店家對其他細節也是一絲不苟。
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