311
4
9
Restaurant: Sushi Man
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Food and Health Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department has launched the "League of RSS-friendly Restaurants" ("League"). Restaurants participated in the League will offer less-salt-and-sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the League Labels for displaying in the premises for public identification. For details, please click here, https://www.fhb.gov.hk/en/our_work/feh/rssf.html

Level4
116
0
早在一個月前book好左,同朋友一試鮨文既Lunch Omakase🍣午市有分兩個時段,我地食1:45pm既時段,前一日餐廳會final confirm客人booking,同埋有埋唔食,十分細心💓Omakase lunch set 有幾個選擇,最後我地揀左$500既set🤗包左茶碗蒸、12件壽司、手卷、湯同甜品🍣白飯魚茶碗蒸茶碗蒸用料豐富,有元貝、瑤柱、本菇等,水同蛋既比例恰到好處,面層舖上白飯魚,口感十足🍣12件壽司壽司按味道由淡至濃逐件上,不時不食😋真鯛:加左柚子碎,魚既質感黏口清香👍🏻網燒深海池魚:加左鹽麴調味,味道更出,肉質緊實爽口真池:又名黃金池,魚味濃油份輕秋刀魚:屬秋節時分當造既魚穫,魚油甘香豐腴甜蝦:肥美既甜蝦加上自家製柚子酸汁啫喱,味道清新,蝦肉新鮮爽口醋漬小肌:一條好細既魚,上面加左白板昆布,即係昆布中間個塊,醋漬過後令肉質更鮮嫩帆立貝軍艦:切粒帆立貝軍艦配上明太子,明太子嘅鹹香令帆立貝嘅鮮味更突出赤身:醬油漬既赤身醃左10分鐘令肉質會軟左,嫩滑甘甜吞拿魚面頰肉:炙燒過後油脂味香,加左生蒜鼓油既味道更豐富三文魚子醬油漬軍艦:經過自家製醬油漬,口感彈牙鮮甜又唔會死鹹馬
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早在一個月前book好左,同朋友一試鮨文既Lunch Omakase🍣午市有分兩個時段,我地食1:45pm既時段,前一日餐廳會final confirm客人booking,同埋有埋唔食,十分細心💓Omakase lunch set 有幾個選擇,最後我地揀左$500既set🤗包左茶碗蒸、12件壽司、手卷、湯同甜品

🍣白飯魚茶碗蒸
茶碗蒸用料豐富,有元貝、瑤柱、本菇等,水同蛋既比例恰到好處,面層舖上白飯魚,口感十足
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🍣12件壽司
壽司按味道由淡至濃逐件上,不時不食😋
真鯛:加左柚子碎,魚既質感黏口清香👍🏻
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網燒深海池魚:加左鹽麴調味,味道更出,肉質緊實爽口
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真池:又名黃金池,魚味濃油份輕
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秋刀魚:屬秋節時分當造既魚穫,魚油甘香豐腴
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甜蝦:肥美既甜蝦加上自家製柚子酸汁啫喱,味道清新,蝦肉新鮮爽口
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醋漬小肌:一條好細既魚,上面加左白板昆布,即係昆布中間個塊,醋漬過後令肉質更鮮嫩
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帆立貝軍艦:切粒帆立貝軍艦配上明太子,明太子嘅鹹香令帆立貝嘅鮮味更突出
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赤身:醬油漬既赤身醃左10分鐘令肉質會軟左,嫩滑甘甜
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吞拿魚面頰肉:炙燒過後油脂味香,加左生蒜鼓油既味道更豐富
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三文魚子醬油漬軍艦:經過自家製醬油漬,口感彈牙鮮甜又唔會死鹹
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馬糞海膽軍艦:見到師傅一堆堆海膽放上,放入口係滿滿既幸福感🥰
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海鰻:肉質比普通鰻魚軟身,配上醬汁十分順口軟滑

🍣魚湯
食完以上壽司之後,師傅會呈上一碗十分清淡既魚湯,有清清味蕾既作用

🍣胡蘿乾汁煮鰈魚手卷
鰈魚肉身比較削,適合做手卷,係一種重油脂既魚,好滿足🤤

🍣豆腐雪糕
最後甜品係雪糕,有芝麻、柚子同豆腐口味,豆腐雪糕軟滑而豆香味濃,底下有餅碎點䮕,係完美作結😋
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level2
15
0
6 day(s) ago 0 views
今日同老公兩個拍拖食開年飯,新年前以whatsapp訂枱,到黃埔花園的鮨文食Omakase,午餐有多個set選擇,由$380-$1280。12:00開門已經有人在門口等 ,bar枱坐了3 group共6人,空間感足,見有人walk in已冇位。我們點了 $650 及 $880 set, 不同件數,可按自己喜好選擇,由12:00食到1:15,師傅為每一道稍作介紹,整體非常好,鮮味,性價比高,店員也非常勤力加茶,服務很不錯。
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今日同老公兩個拍拖食開年飯,新年前以whatsapp訂枱,到黃埔花園的鮨文食Omakase,午餐有多個set選擇,由$380-$1280。
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12:00開門已經有人在門口等 ,bar枱坐了3 group共6人,空間感足,見有人walk in已冇位。
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我們點了 $650 及 $880 set, 不同件數,可按自己喜好選擇,由12:00食到1:15,師傅為每一道稍作介紹,整體非常好,鮮味,性價比高,店員也非常勤力加茶,服務很不錯。
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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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-02-17
Dining Method
Dine In
Type of Meal
Lunch
Level1
4
0
今日係大大嘅生日,要同佢食餐好嘅好掛住日本所以要試吓omakase 大約兩個禮拜前book位要求坐吧枱因為坐吧枱先至可以有嗰個感覺跟住就開始不停食啦然後食咩都有人同你講解魚嘅來源、做法啦咁樣我哋叫咗一個620同埋880 既餐商場仲有三個鐘嘅免費泊車啲嘢好好食,我覺得成個體驗係抵嘅同埋午餐本身就好抵呢個應該係中拖羅呢個食咗都好飽啦,不過好靚可以做埋生日蛋糕呢個上面係蟹膏好香好夾。食落去有醋酸酸地唔會覺得奇怪,好好食就咁!完
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今日係大大嘅生日,要同佢食餐好嘅
好掛住日本所以要試吓omakase

大約兩個禮拜前book位要求坐吧枱
因為坐吧枱先至可以有嗰個感覺

跟住就開始不停食啦
然後食咩都有人同你講解魚嘅來源、做法啦咁樣

我哋叫咗一個620同埋880 既餐
商場仲有三個鐘嘅免費泊車

啲嘢好好食,我覺得成個體驗係抵嘅
同埋午餐本身就好抵
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呢個應該係中拖羅
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呢個食咗都好飽啦,不過好靚可以做埋生日蛋糕
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呢個上面係蟹膏好香好夾。
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食落去有醋酸酸地唔會覺得奇怪,好好食
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就咁!
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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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-01-22
Dining Method
Dine In
Spending Per Head
$700 (Lunch)
Celebration
Birthday
Level3
68
0
2021-01-18 704 views
同上次16貫壽司set唔同,呢款lunch set有四款當造刺身、七件壽司、迷你雲丹盛、梅子素麵、手卷,價錢貴少少.由淡至濃,頭兩款刺身都以清新酸甜為主;鱆紅魚肉質爽口及魚味偏淡,微微燒過表面後再灑上柚子鹽,清爽開胃;北海道岩蠔肉質厚實creamy,配上酸汁啫喱更能突出蠔既鮮味.七貫壽司有比目魚、吞拿魚中腩、白蝦、石門貝、鯖魚、穴子、三文魚子,保持一貫水準;當中最吸睛既雲丹盛,海膽份量比得一啲都唔吝嗇,赤海膽香滑甘醇,味道鮮甜,食多見膩仲可以配上紫菜
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同上次16貫壽司set唔同,呢款lunch set有四款當造刺身、七件壽司、迷你雲丹盛、梅子素麵、手卷,價錢貴少少
.
由淡至濃,頭兩款刺身都以清新酸甜為主;鱆紅魚肉質爽口及魚味偏淡,微微燒過表面後再灑上柚子鹽,清爽開胃;北海道岩蠔肉質厚實creamy,配上酸汁啫喱更能突出蠔既鮮味
.
七貫壽司有比目魚、吞拿魚中腩、白蝦、石門貝、鯖魚、穴子、三文魚子,保持一貫水準;當中最吸睛既雲丹盛,海膽份量比得一啲都唔吝嗇,赤海膽香滑甘醇,味道鮮甜,食多見膩仲可以配上紫菜
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uni cup
$880
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$900 (Lunch)
Recommended Dishes
uni cup
$ 880
Level3
68
0
2021-01-18 130 views
老字號既omakase,黃埔分店都開左一段時間,鑒於疫情關係唯有lunch黎食啦,仲要抵過晚市好多.午市set包左白飯魚茶碗蒸、12貫壽司、手卷、湯、甜品,壽司由淡至濃味,開首第一件有灑上柚子皮既真鯛、帆立貝、赤蝦、左口魚、目張、祭燒深海池魚、三文魚子、吞拿魚面頰、海膽、穴子、右口魚邊手卷.上台前師傅仲輕輕拍打帆立貝等佢自然縮起,口感更結實彈牙;當中三文魚子最有驚喜,由鮨文自家醃製,咬落去果下口腔完全感受到醬油加埋魚子既鮮甜鹹香味;右口魚邊炙燒過後將油脂逼哂出黎,肉質較左口魚滑溜,為此餐畫下完美句號
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老字號既omakase,黃埔分店都開左一段時間,鑒於疫情關係唯有lunch黎食啦,仲要抵過晚市好多
.
午市set包左白飯魚茶碗蒸、12貫壽司、手卷、湯、甜品壽司由淡至濃味,開首第一件有灑上柚子皮既真鯛、帆立貝、赤蝦、左口魚、目張、祭燒深海池魚、三文魚子、吞拿魚面頰、海膽、穴子、右口魚邊手卷
.
上台前師傅仲輕輕拍打帆立貝等佢自然縮起,口感更結實彈牙;當中三文魚子最有驚喜,由鮨文自家醃製,咬落去果下口腔完全感受到醬油加埋魚子既鮮甜鹹香味;右口魚邊炙燒過後將油脂逼哂出黎,肉質較左口魚滑溜,為此餐畫下完美句號
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$550 (Lunch)
Recommended Dishes
  • omakase lunch set
Level3
68
0
2021-01-17 177 views
鮨文除左omakase set之外仲有做定食,眼闊肚窄咁兩個人叫左兩個壽司set另加燒牛肉定食,師傅仲好好人咁約定食餐果個湯同蒸蛋轉做多兩件壽司比我地~.當中有平目魚、北海道甜蝦、深海池魚、帆立貝、三文魚、吞拿魚魚頰、穴子、海膽 、三文魚,仲有每年秋天先食到既秋刀魚壽司;秋刀魚網燒後將油脂逼出黎,再放上少少日本薑蓉,魚味濃、入口軟綿、魚脂特別豐厚,完全顛覆左對秋刀魚既印象;最後一定有右手魚邊乾瓢手卷再為呢餐既結尾,好想瘋狂encore佢個手卷😂 不得不提鮨文既壽司薑係我食過咁多最好食既,酸酸甜甜又爽脆,仲要一啲根都冇.照燒牛肉定食冇諗過份量咁多,叫左三成熟真係燒得岩岩好,肉質軟滑好重牛味,配上照燒汁送飯一流,不過都係壽司出色啲
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鮨文除左omakase set之外仲有做定食,眼闊肚窄咁兩個人叫左兩個壽司set另加燒牛肉定食,師傅仲好好人咁約定食餐果個湯同蒸蛋轉做多兩件壽司比我地~
.
當中有平目魚、北海道甜蝦、深海池魚、帆立貝、三文魚、吞拿魚魚頰、穴子、海膽 、三文魚,仲有每年秋天先食到既秋刀魚壽司;秋刀魚網燒後將油脂逼出黎,再放上少少日本薑蓉,魚味濃、入口軟綿、魚脂特別豐厚,完全顛覆左對秋刀魚既印象;最後一定有右手魚邊乾瓢手卷再為呢餐既結尾,好想瘋狂encore佢個手卷😂 不得不提鮨文既壽司薑係我食過咁多最好食既,酸酸甜甜又爽脆,仲要一啲根都冇
.
照燒牛肉定食冇諗過份量咁多,叫左三成熟真係燒得岩岩好,肉質軟滑好重牛味,配上照燒汁送飯一流,不過都係壽司出色啲
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$500 (Lunch)
Level3
30
0
2021-01-17 382 views
#Latergram 前排爸爸生日👨🏻,亦都受疫情影響應該無得番家鄉,所以就帶屋企人去食"鮨文Omakase” 做下孝順女。🥰環境:7/10傳統和式裝修,有番左家鄉既感覺🎏吧枱座位都坐得寬鬆闊落,師傅都好詳細講解每件壽司特點,同時睇住每件壽司既製作過程都好治癒。🎐食物︰8.5/101️⃣Omakase-$500-茶碗蒸 🍥第一啖落口,香滑又充滿家鄉既味道,相信當中食材雞蛋同海帶來自日本,用料講研,同埋蒸煮時間岩岩好。-12貫壽司🍣大拖羅,左口魚,深海池魚,甜蝦,喜魚,帆立貝,梭子魚,天使蝦,池魚,三文魚子,小肌魚,星鰻魚,海膽🦐甜蝦非常之大隻同新鮮,入口鮮甜到不得了。天使蝦,都第一次食,呢個蝦係食個質感非常之彈牙,有另一番風味。同埋聞說生吃先好食,熟食就不佳。海膽軍艦,一向係我最愛,呢到既海膽Creamy又鮮甜,同埋小小一個軍艦,有一半係海膽,非常滿足。三文魚子手卷鮮美,有豐富的魚油味,值得回味。 木魚花湯簡單既味道,但食得到清香鮮味。🍧雪糕(紅豆雪糕/海鹽) 紅豆味好豐富,好似食緊粒粒紅豆咁😛 海鹽味比較普通🙂性價比︰9/10 ($550/位),呢個價錢食到呢個質素,抵到爆。ps師傅仲送
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#Latergram 前排爸爸生日👨🏻,亦都受疫情影響應該無得番家鄉,所以就帶屋企人去食"鮨文Omakase” 做下孝順女。🥰

環境:7/10
傳統和式裝修,有番左家鄉既感覺🎏吧枱座位都坐得寬鬆闊落,師傅都好詳細講解每件壽司特點,同時睇住每件壽司既製作過程都好治癒。🎐

食物︰8.5/10
1️⃣Omakase-$500
-茶碗蒸 🍥
第一啖落口,香滑又充滿家鄉既味道,相信當中食材雞蛋同海帶來自日本,用料講研,同埋蒸煮時間岩岩好。
-12貫壽司🍣
大拖羅,左口魚,深海池魚,甜蝦,喜魚,帆立貝,梭子魚,天使蝦,池魚,三文魚子,小肌魚,星鰻魚,海膽

🦐甜蝦非常之大隻同新鮮,入口鮮甜到不得了。
天使蝦,都第一次食,呢個蝦係食個質感非常之彈牙,有另一番風味。同埋聞說生吃先好食,熟食就不佳。
海膽軍艦,一向係我最愛,呢到既海膽Creamy又鮮甜,同埋小小一個軍艦,有一半係海膽,非常滿足。
三文魚子手卷
鮮美,有豐富的魚油味,值得回味。
 木魚花湯
簡單既味道,但食得到清香鮮味。
🍧雪糕(紅豆雪糕/海鹽)
 紅豆味好豐富,好似食緊粒粒紅豆咁😛
 海鹽味比較普通🙂

性價比︰9/10 ($550/位),呢個價錢食到呢個質素,抵到爆。ps師傅仲送多左一件比我地。🥳
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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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-01-08
Dining Method
Dine In
Spending Per Head
$500 (Lunch)
Celebration
Birthday
Level2
22
0
2020-11-03 1049 views
今年男朋友生日就帶佢食鮨文因為食過好多間omakase都係覺得鮨文最好食,但可惜夜晚太貴,所以簡咗食中午前菜係蒸旦,好味之後都有啲刺身小食,呢個墨魚勁好食🤪🤪🤪呢幾款壽司都好好食師傅教要成舊倒落口食呢個炸物好有水準最後緊係有海膽杯同手卷同店員講聲慶祝生日,叫佢加枝立燭俾你就得。成個過程都好舒服好chill食物質素好好,好新鮮,所有野都係用心製作同埋記得早啲book,一定要坐bar枱,成個氣氛都好唔同
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今年男朋友生日就帶佢食鮨文
因為食過好多間omakase都係覺得鮨文最好食,但可惜夜晚太貴,所以簡咗食中午
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前菜係蒸旦,好味
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之後都有啲刺身小食,呢個墨魚勁好食🤪🤪🤪
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呢幾款壽司都好好食
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師傅教要成舊倒落口食
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呢個炸物好有水準
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最後緊係有海膽杯同手卷
同店員講聲慶祝生日,叫佢加枝立燭俾你就得。

成個過程都好舒服好chill

食物質素好好,好新鮮,所有野都係用心製作
同埋記得早啲book,一定要坐bar枱,成個氣氛都好唔同
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  • 海膽杯
Level3
43
0
2020-10-31 920 views
朋友強烈推介嘅餐廳點都要試吓啦午餐分兩段時間包括12:00及13:45我們選了12:00食Omakase最緊要準時我哋當然係喺門口等開門帶位姐姐有啲寸亦係全個experience最差嘅一環如果連佢都改善埋 就真係一百分💯我哋揀咗$880嘅Tasting Menu嘩⋯好味到一個點而家逐一介紹首先係呢個蟹肉蒸蛋個蛋係熱到㷫嘴嘅好鮮味跟住係漬物八爪魚加兩種刺身個八爪魚非常淋 而且好入味刺身係油甘魚同秋刀魚秋刀魚經過火炙 唔會腥然後係酥炸帆立貝帆立貝咬落去外脆內軟啲肉一絲絲好新鮮幼鰤壽司好鮮甜青目鯛壽司加咗少少蘿蔔蓉再火炙唔記得呢個係咪象拔蚌但係上菜時佢仲郁緊㗎牡丹蝦加上蟹麵豉味道好似加咗蟹膏咁三文魚子非常新鮮海鮮湯用個茶壺上頭兩杯建議就咁飲之後便可以加入青檸汁穴子壽司算係最普通㗎啦呢個海膽飯簡直係全日嘅highlight海膽多到不得了而且非常新鮮非常好味呢個手卷都係有別於一般平時手卷只係個頂有材料呢個手卷係全個手卷都有材料
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朋友強烈推介嘅餐廳
點都要試吓啦
午餐分兩段時間包括12:00及13:45
我們選了12:00
食Omakase最緊要準時
我哋當然係喺門口等開門
帶位姐姐有啲寸
亦係全個experience最差嘅一環
如果連佢都改善埋 就真係一百分💯
我哋揀咗$880嘅Tasting Menu
嘩⋯好味到一個點
而家逐一介紹
蟹肉茶壺蒸
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首先係呢個蟹肉蒸蛋
個蛋係熱到㷫嘴嘅
好鮮味

刺身
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跟住係漬物八爪魚加兩種刺身
個八爪魚非常淋 而且好入味
刺身係油甘魚同秋刀魚
秋刀魚經過火炙 唔會腥

炸帆立貝
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然後係酥炸帆立貝
帆立貝咬落去外脆內軟
啲肉一絲絲好新鮮

幼鰤
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幼鰤壽司好鮮甜

青目鯛
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青目鯛壽司加咗少少蘿蔔蓉再火炙

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唔記得呢個係咪象拔蚌
但係上菜時佢仲郁緊㗎

牡丹蝦
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牡丹蝦加上蟹麵豉
味道好似加咗蟹膏咁

三文魚籽
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三文魚子非常新鮮

海鮮湯
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海鮮湯用個茶壺上
頭兩杯建議就咁飲
之後便可以加入青檸汁

穴子
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穴子壽司算係最普通㗎啦

海膽飯
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呢個海膽飯簡直係全日嘅highlight
海膽多到不得了
而且非常新鮮非常好味

手卷
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呢個手卷都係有別於一般
平時手卷只係個頂有材料
呢個手卷係全個手卷都有材料
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蟹肉茶壺蒸
炸帆立貝
青目鯛
牡丹蝦
三文魚籽
海鮮湯
穴子
海膽飯
手卷
Level4
205
0
2020-10-10 612 views
今晚同朋友食咗一個好高質嘅omakase 不論食物環境定係服務都係一流👍🏻👍🏻👍🏻沖繩海葡萄酸汁啫喱海葡萄味道酸甜 十分醒胃日本車厘茄 師傅已經將佢哋剝好晒皮車厘茄係用左梅酒去浸 入口就係滿滿既梅酒味黑梅貝用辣汁煮 黑梅貝結實爽甜毛蟹蟹肉蟹膏 蟹肉鮮甜 啖啖都係濃濃既蟹膏味櫻煮八爪魚呢道八爪魚需要醃夠三天 所以一食落去就覺得好入味 再加上柚子胡椒 味道都好好吉列帆立貝師傅用佢哋自己調配嘅他他醬 口感好輕身 唔會有好飽好滯的感覺帆立貝外脆內軟炸得岩岩好 岩守縣真蠔 好易入口而且好新鮮 再加上廚師配搭嘅紫蘇醋唔會有平時食到既鐵銹味甜品提子係由黑提和巨峰混合而成廚師叫我地先食提子然後再食靜岡蜜瓜兩款水果都好清甜 食完會想繼續食
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今晚同朋友食咗一個好高質嘅omakase
不論食物環境定係服務都係一流👍🏻👍🏻👍🏻

沖繩海葡萄酸汁啫喱
海葡萄味道酸甜 十分醒胃

日本車厘茄
師傅已經將佢哋剝好晒皮
車厘茄係用左梅酒去浸 入口就係滿滿既梅酒味

黑梅貝
用辣汁煮 黑梅貝結實爽甜

毛蟹蟹肉蟹膏
蟹肉鮮甜 啖啖都係濃濃既蟹膏味

櫻煮八爪魚
呢道八爪魚需要醃夠三天 所以一食落去就覺得好入味 再加上柚子胡椒 味道都好好

吉列帆立貝
師傅用佢哋自己調配嘅他他醬
口感好輕身 唔會有好飽好滯的感覺
帆立貝外脆內軟炸得岩岩好

岩守縣真蠔
好易入口而且好新鮮 再加上廚師配搭嘅紫蘇醋
唔會有平時食到既鐵銹味

甜品
提子係由黑提和巨峰混合而成
廚師叫我地先食提子然後再食靜岡蜜瓜
兩款水果都好清甜 食完會想繼續食
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Level1
2
0
Bad front of house attitude. They were talking so loudly that it was disturbing for having lunch there.Being imperative to customers; warning customers not to take off the mask until food arrives; however the tone was simply rude. Totally not up to such standard of service.Food-wise, the front of house knows little about the sushi they are serving; specifically what kind of uni they are serving. For those they are told by chef they just recited in front of the customers and went as soon as they
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Bad front of house attitude. They were talking so loudly that it was disturbing for having lunch there.
Being imperative to customers; warning customers not to take off the mask until food arrives; however the tone was simply rude. Totally not up to such standard of service.

Food-wise, the front of house knows little about the sushi they are serving; specifically what kind of uni they are serving. For those they are told by chef they just recited in front of the customers and went as soon as they finished.
Dessert (ice cream) was served well before the time limit 1:30pm when sushi was not finished yet and it was melting before I order it.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level2
11
0
2020-09-16 389 views
Firstly, the experience, after reminders during booking and via SMS, we arrived on the dot as appointed but the doors were yet to opened. There were already 2 young couples waiting outside. We popped in shop next door to enjoy the air-con while waiting and a call came 5 mins after, asking if we “were nearby”....strange that they seem to expect customers to be on time when they themselves were not. Secondly, the setting - the interior is minimalistic Japanese...hygienic but almost basic. Thirdly
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Firstly, the experience, after reminders during booking and via SMS, we arrived on the dot as appointed but the doors were yet to opened. There were already 2 young couples waiting outside. We popped in shop next door to enjoy the air-con while waiting and a call came 5 mins after, asking if we “were nearby”....strange that they seem to expect customers to be on time when they themselves were not. Secondly, the setting - the interior is minimalistic Japanese...hygienic but almost basic. Thirdly, the service....brisk and clearly indifferent in keeping with the Hong Kong spirit of efficiency. However the amazing freshness and quality of food more than makes up for the unimpressive experience. Along with the very reasonable price tag of HKD880 for A 10-course omakase, consider me sold. But avoid this if you are looking for a 4-star experience.
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Level3
43
0
2020-09-05 620 views
呢間要提早2個星期先book到時間係1點半到3點門面係咁既地鐵出左行幾分鐘就到好易搵每個師傅負責2台食客每上一道菜都會介紹食材同煮法等等服務態度好好食物質素都不錯👍🏼
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呢間要提早2個星期先book到
時間係1點半到3點
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門面係咁既
地鐵出左行幾分鐘就到
好易搵
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每個師傅負責2台食客
每上一道菜都會介紹食材同煮法等等
服務態度好好
食物質素都不錯👍🏼






(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2020-09-05
Dining Method
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Spending Per Head
$500 (Lunch)
Level1
1
0
因疫情關係,晚市冇得食出左bonus就食omakase獎勵下自己啦叫左500幾蚊個set試下先🤭🤭🤭一入嚟叫完waiter好快就上左紫菜配上口感好滑嘅蛋好正未到都係由淡去到濃咁食不過最深刻係疊到好高既海膽好正好大滿足感一入口啖啖都係海膽好好食呀媽🤩🤩最值得讚嘅係是waiter同師傅啲態度師傅好nice 好健談🥰🥰🥰我諗我下次會再去食880個set☺️☺️☺️
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因疫情關係,晚市冇得食
出左bonus就食omakase獎勵下自己啦
叫左500幾蚊個set試下先🤭🤭🤭
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一入嚟叫完waiter好快就上左
紫菜配上口感好滑嘅蛋
好正

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未到都係由淡去到濃咁食
不過最深刻係疊到好高既海膽
好正好大滿足感
一入口啖啖都係海膽
好好食呀媽🤩🤩
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最值得讚嘅係是waiter同師傅啲態度
師傅好nice 好健談🥰🥰🥰
我諗我下次會再去食880個set☺️☺️☺️
(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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-08-12
Dining Method
Dine In
Spending Per Head
$550 (Lunch)
Recommended Dishes
  • 海膽
Level4
123
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2020-07-21 599 views
早前曾經到訪元朗的鮨文,那天晚上的經驗實在食材新鮮而且師傅講講10分詳細,令我們享用了一餐滿意的晚餐。 今天晚上相約了居住在九龍的朋友,所以選擇了黃埔的鮨文用餐。黃埔店比元朗店更大更寬敞,而且私隱度更高。omakase $1980 茶碗蒸:金箔黑松露茶碗蒸四點先付三點刺身八貫手握壽司手卷湯果物茶碗蒸內還有日本本菇,北海道乾元貝。蒸蛋做得非常一流,而且黑松露的味道濃郁,我們地滑入口中呢沖繩海葡萄上面放上酸汁啫喱,梅酒浸的糖番茄日本車厘茄,好香酒味啊。日本菠菜,配上冷麵汁清爽的味道鰻魚汁配賴尿蝦配上小女子(玉筋魚),這個配搭想不到味道不錯呢鮫鰈(皮像鯊魚一般堅韌)右口魚被火槍燒過,包裹着溫室芽蔥吃,並沒有草腥味,好香魚油的香味岩手縣大船渡真蠔配上紫蘇葉製作而成的醋日本號真的很好吃,每日歐洲蠔的金屬味道配上紫蘇葉的醋,真的非常清新日本稻草作煙燻的鰹魚,初鰹比較清香,火燒過魚皮,然後再煙熏。配上蒜蓉味的豉油,入口很香呢鰹魚在日本被稱為長壽魚,食用的方法很多是日本人最喜愛的魚類之一呢。吉列帆立貝 自家製他他醬 入面有酸青瓜同新鮮洋蔥帆立貝真的有一份驚喜,十分巨型,師傅告訴我們新鮮的才能吃出一絲絲
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早前曾經到訪元朗的鮨文,那天晚上的經驗實在食材新鮮而且師傅講講10分詳細,令我們享用了一餐滿意的晚餐。 今天晚上相約了居住在九龍的朋友,所以選擇了黃埔的鮨文用餐。

黃埔店比元朗店更大更寬敞,而且私隱度更高。
omakase $1980
茶碗蒸:金箔黑松露茶碗蒸
四點先付
三點刺身
八貫手握壽司
手卷

果物

茶碗蒸內還有日本本菇,北海道乾元貝。蒸蛋做得非常一流,而且黑松露的味道濃郁,我們地滑入口中呢

沖繩海葡萄上面放上酸汁啫喱,梅酒浸的糖番茄日本車厘茄,好香酒味啊。
日本菠菜,配上冷麵汁清爽的味道

鰻魚汁配賴尿蝦配上小女子(玉筋魚),這個配搭想不到味道不錯呢

鮫鰈(皮像鯊魚一般堅韌)
右口魚被火槍燒過,包裹着溫室芽蔥吃,並沒有草腥味,好香魚油的香味

岩手縣大船渡真蠔
配上紫蘇葉製作而成的醋
日本號真的很好吃,每日歐洲蠔的金屬味道配上紫蘇葉的醋,真的非常清新

日本稻草作煙燻的鰹魚,初鰹比較清香,火燒過魚皮,然後再煙熏。
配上蒜蓉味的豉油,入口很香呢
鰹魚在日本被稱為長壽魚,食用的方法很多是日本人最喜愛的魚類之一呢。

吉列帆立貝
自家製他他醬 入面有酸青瓜同新鮮洋蔥
帆立貝真的有一份驚喜,十分巨型,師傅告訴我們新鮮的才能吃出一絲絲的感覺。
師傅把它油炸得剛剛好,外皮金黃色而且十分鬆脆,入面一點也不乾。

櫻煮八爪魚
這個起名由於因為當八爪魚第一天煮熟的時候,會呈現櫻花的顏色,經過三天的烹煮之間。首天烹煮半小時後,便用鹽清洗。三日之內,每日煮一個鐘頭左右,然後放進雪櫃,外面膠質很柔軟,中間就會脆。這個口感令我對八爪魚完全改觀。

柚子胡椒,只用柚子的皮,煮熟然後加上胡椒

清酒煮黑鮑魚
每客差不多500至600克一個。
黑鮑魚是最高規格的鮑魚,生蒸了四至5小時,入口比較彈牙。

鮑魚肝是鮑魚旁邊綠色的肝臟,清酒把肝臟蒸熟了,剖開了壓成幼滑的蓉。
師傅特別提醒我們先吃鮑魚,然後餘下的飯團把所有的鮑魚醬一併拌勻吃下。
鮑魚醬是世界級的好吃,味道濃郁入口滑溜,加上經過店方特製,並沒有平常吃到的苦味。

野生吞拿魚壽司
吞拿魚選取了中腩部位,油脂同魚味平衡一點,感覺會比較強烈,外觀有點像雪花肥牛的模樣。

湯霜
鱚魚(日本被稱為接吻魚。)
用木魚花湯立刻灼熟魚的表皮,立即冷凍。
魚皮散發出一陣清香,能夠吃到魚的鮮味。
特別是裏面放了青柚子的調味,只需要一點點柚皮,一般調味都會用上黃柚子,而且青柚子味道較酸,所以不需要太多。

喉黑(赤鯥)
魚身有部份是黑色的因而得名
這件壽司是真的非常好吃,外皮被火槍燒過,油脂豐富。

白蝦
全世界只有日本富山出產這種白蝦,每一件壽司已經包含了10至20隻小蝦了。白蝦體積非常細小,不過入口是非常的清甜。

野生吞拿魚
雖然師傅把五倍的Wasabi放進吞拿魚內,但是一點也不會刺鼻,魚油減低wasabi 的辣度呢。

三文魚子真的超級好吃,每一粒晶凝通透,經過店家特別的製作,有別於平常吃到的。


吞拿魚,赤身做了15分鐘的醬油漬,令表面呈現一個幼溜的狀態,自家製特別的醬油
特別一提師傅大雨的花紋切得整齊有序,使每一條魚放在碟上的狀態呈現得更完美,美觀之外,這樣的切法令每一片魚肉都平均對沾上了特別的醬汁。


今天我們品嚐了日本北海道的紫海膽,這個海膽在今天豐州市場排名13 ,排列整齊均一,味道也很清香。海膽鋪滿證件返上,但是賣相已令人垂涎欲滴呢。

品嚐了不少omakase,鮨文確實是一個不錯的選擇,黃埔的分店比元朗的分店服務更情深,特別鳴謝信師傅詳細的講解呢。
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