26
5
2
3-min walk from Exit C, Hong Kong MTR Station continue reading
Telephone
26180070
Introduction
The restaurant is decorated in a Japanese simple style, featuring authentic sushi, which is delivered daily by air from Japan. Unlike the usual sushi in Hong Kong, its sushi is “Edomae Sushi", which is hand-held made. The lunch and dinner menus are both Omakase that is set by the chef. continue reading
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
15
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Phone Reservation
Delivery
10% Service Charge
About Reward Scheme
Review (39)
撞正手神差啦,當日Lunch體驗好差,我叫七百既差;同行叫九百既都覺得差。日本師傅當日個個好冷漠,後來遇到同鄉好活潑好大聲勁響傾計。好似日本男人係居酒屋咁樣。傾係無所謂既。但佢無做到佢本職,佢無每件介紹下,一半都是但握左就放低嗰種。唔冷唔熱,你成餐飯係透明咁。仲因為傾計,舊壽司飯(未必係我個件,可能係非同鄉既客個件)望住佢握好左放勁耐😑(有時我仲緊張佢會唔會掛住傾,連包左紫菜既都拖時間,真係因為傾計而hold 住左)師傅今日一個人serve 八個人。成程食飯好悶,等食同無同師傅交流個種。佢真係避到就避同你交流,但印象中既日本人,雞同鴨講都起碼有禮、堅持咁講晒自己要講晒既野,要做晒應該做既野😑。同行人9百蚊個份,多咗大拖羅、熟車海老、海膽軍艦、鮑魚定唔知咩貝類壽司。(無映,因為已無心機)同埋仲有吞拿魚茸卷物。我嘅就係一啲醃漬菜嘅卷物。總之咁既差兩百係呢啲,無可能唔叫九百既。但係問題係個幾樣多咗嘅壽司,喺出邊黎講咁嘅價錢($700)冇可能食唔到,成餐無咩亮點。Book位confirm既訊息都係同一個(鮨野都係既)電話,佢同鮨野都同一間?唔知啦,鮨野390 Lunch炸,材料好勁多囉。好後悔呢餐,食到一半超唔開心,浪費左一日😭第一件白身唔放,放張令我內心哭泣既單。頭三件白身唔新鮮,食落無咩分別,已經成個人謝左。兩件吞拿魚都腥,第一件睇顏色已經唔妥😬食落口果然腥。已經無心機食,想走,想留肚食上次第一次試既麥奀雲吞麵(今次食左對面個間,沾仔記。仲以為兩間係差唔多味道差唔多價錢差唔多質素,因為去港島來回兩個幾鐘。去得中環唔會食呢啲。食左沾仔記,正常大碗但唔好食,下次會食返麥奀。)成餐已經無期待,唔開心。呢件正常,但到呢度都覺得魚料份量好細。超好味,暫時係我係香港食過最鮮既三文魚子,可以講係貨期好新,粒粒挺身,無謝晒個啲。正常好腥,無一間呢款魚會腥成咁樣,趙幾下吐落紙巾包起😬同行人都吐槽呢間魚料唔新鮮😂無食到,唔算太鍾意秋刀,同埋想留肚,俾左同行人食。呢件好味,正常我個七百蚊平餐既卷物,九百蚊既就有吞拿魚蓉卷物,都有試佢一件。我既俾左兩舊佢。問題係出面四五六百既餐都係用吞拿魚蓉囉😵我叫七百係我覺得食唔到十五件,以為七百既餐都會有大拖,海膽之類既鐵膽。兩件蛋捲都係食左兩粒豆咁多試下味。都係個種要求時間手藝既勁甜個種,湯有飲,甜品只係試左兩啖,因為餐飯到中間已決定留肚。服務正常,跟得足,茶耐無飲,會成杯換俾你。但全程比較冷口冷面,通常omakase 既侍應唔會咁樣表現。同埋師傅咁樣,當日一個人serve八個人&掛住同同鄉傾計,好差,等下一件等到好悶,好慘。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-09-06
1237 views
An ad hoc lunch date with a homie, we ordered the Tuki omakase sushi and it is surely value for money! We arrived late, around 1330, and the restaurant of 10 seats was still fully occupied. Waited for 15 mins in a private area, so we wouldn’t be staring customers down, we were greeted with nice warm green tea. Seated finally, Chef was caring to ask, as I’m allergic to some fish. Here’s the list: (can’t post all) 左口石鵰Wild trout 鱒魚鰹魚 bonitoMaguro Chu toroEbi shrimpsSquid UniHorse mackerel Kohada 鰶魚Aoyagi/ scallop Eel Amazing quality, cozy setting, definitely good times. I can’t help but to notice the nails of the chef however, rimmed with sth dark...... not the cleanest but it didn’t affect the taste of the experience. Book in advance for sure, but this walk in journey makes me wanna go back for the second time. Great service. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-08-15
1627 views
香港禁餐廳堂食的措施遙遙無期,對各種餐廳來說無疑打擊沉重,尤其是一堆高級餐廳和鮨店,大部份生意額都是晚市賺回來的,作為Foodie, 只好多多支持各種期間限定的外賣。香港大部份的散壽司,又或者稱為魚生丼,大家相信都不會陌生,大部份都是整塊魚生片直接鋪在醋飯上,最多切成粒狀,各種材料都是河水不犯井水,沒有產生任何協同效應,更不要說便宜的用料限制了它的上限。『鮨中本』的出品,用料十分豐富,包括明蝦(兩隻)、雲丹、赤身(起碼兩片)、小肌(也是兩片份量)、蝦鬆、玉子、蝦鬆、漬物等等。當中布甸風的玉子和蝦鬆幾乎鋪滿醋飯,創造了層次和味道豐富的基底,而各種切得極之細致的材料則作為主角,一筷子下去,你中有我,我中有你,在舌尖上擦出無限火花,加上每一口的配搭都不盡相同,不知不覺就消滅了整盒散壽司。(份量很多,女士吃一半就可能六七成飽了)希望餐廳都能撐得過這個難關,加油!-------------------------評分:8.5/10.0 (日日都想食) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-07-01
2202 views
這間壽司店在我的wish list 上是因為我想嘗試江戶前的壽司,這天終於有機會來一嚐滋味。門口的感覺古樸紮實,難得來此一遊當然要點上15貫壽司,儘量嘗試多一些味道。預先訂座,坐在中本大將前面,準備好迎接這一場盛宴。侍應也殷勤地送上熱茶丶熱毛巾等等。可惜大約5分鐘後有一位日本客人來到,正坐在我隔壁,與中本大將有講有笑,全餐飯師傅私人醒了他不少額外的食物⋯雖然我明白會有差別待遇是正常的,畢竟大家都是日本人,但正正坐在隔壁看在眼裏,心裏有點不是滋味。先上來的是沙律及漬物。漬物中我對醃蘿蔔的印象最深刻,特別是師傅灑了一些青檸皮的粉末,增添香味。第一道壽司是依伊木,魚肉幼細嫩滑,可惜醋飯過硬也稍熱,咀嚼到最後口中只剩下飯。第二道火炙黑鯥,火炙後活化了油脂,香味撲鼻,滿口甘香,可惜連比較重口味的魚也不能掩蓋醋飯的缺點。第四道是金目鯛,師傅在魚肉及飯之間放了紫蘇,魚肉比伊佐木更幼細,肉質也鮮美,但仍然是飯的問題…第五道是赤身,用醬油漬了一會兒後放在昆布上吸收味道,鮪魚的氨基酸果然厲害,鮮味十足,越咀嚼越鮮甜,終於成功把飯的缺點壓下去。第六、七道分別是中卜口及大卜口。今天的鮪魚質素很好,兩盤都很肥美而且鮮味十足,很享受這兩道壽司。接連三道鮪魚迎接了第一個高潮後,師傅轉一下口味,上了墨魚。這道墨魚是我吃過最好的,入口伴以淡淡的柚子酸香味,甘甜郁芳,齒頰留香。但不知為何吃到後來覺得調味太鹹,對我來說太重手。紫海膽質素也很好,而且由紫海膽開始,醋飯的質素改善了,軟硬適中,終於可以開始好好品嚐魚料。小肌(小鰶魚)調味一流,酸鹹味道平衡得很好,口腔留有淡淡甘甜,是很出色的一道。沙甸魚一向是我的最愛,這一貫一如所料非常出色,魚料的油脂豐富,真正做到入口即溶,鮮味得很。接下來甘蝦的質素也很好,蝦很大隻,甘甜軟糯,細細品嚐更可嚐蝦膏的香味。第二個高潮之後迎來比較平淡的一貫,沙錐。魚肉雖然鮮味但排在重口味的壽司之後,略嫌平淡。接近尾聲了,嚐到了我第一次吃的煮文蛤壽司。肉質需要咀嚼比較久,而且美中不足是中間裙邊位置有沙。接下來是卷物,蔥花鮪魚蓉卷美味非常,貫徹前面三道鮪魚壽司的水準。以為卷物已是最後一道,結果又上了煮穴子。對我來說魚肉煮得太軟,很鬆散。玉子才是真正的最後一道,極之美味。質感比較像結實的蒸蛋,是需要長時間排走空氣後慢慢煎才能得到的效果,隱約嚐到海鮮的鮮味。最後有味噌汁及甜品,值得一提的甜品,乳酪慕絲感覺像芝士,口感非常實在,味道特別。總括來說,江戶前壽司給我的感覺是比較紮實的老師傅,平實不花巧靠材料取勝,可惜這次有幾貫未如理想,特別是醋飯的質素很參差,希望可以改善。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-06-12
2211 views
今晚係我第一次食呢間廚師發板,聽講呢度個廚師發板都幾出名,今次我揀咗月 omakase 餐 $2480 ,見到位置有大約八個座位,兩位日本師傅製作,我諗我呢個餐應該有16至20道菜😚我最欣賞就係個白子🤪佢係用火灸張白子燒一燒,呢個口感入口即溶,我再問師傅,其實白子嘅季節已經過咗,原來我哋平時食開嗰啲係鱈魚嘅白子,宜家呢個就係唔同嘅,但係我唔記得咗叫咩魚。之後我幾欣賞佢嘅煙燻牡蠣同埋個鮑魚,個鮑魚有個蟹膏醬比你去點,鮮味出晒嚟😚而且呢一餐比平時我哋食嘅廚師發板都比較多同耐,7點幾食到10點幾,整體感覺都唔錯! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)