17
6
2
Level1
2
0
2021-07-21 617 views
好耐冇來,等!等!等到換廚師,打好多次電話比老細,確定了新廚新食物,來到,果然好驚喜,細致精華⋯⋯來到有滿足感仲訂左下次來要吃的食物,太招積嘅食法,廚師👨‍🍳會滿足到你😂
Read full review
(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
Level3
33
0
2021-07-12 376 views
今日咁岩係跑馬地蒲,週末中午時段好多餐廳都好多人,最後就揀左呢間餐廳食壽司。😆睇左一陣餐牌,最後揀左十二貫的壽司餐😋其實不是不好吃,只是全部都是大路食材,驚喜欠奉。我的至愛海膽係非常新鮮同好味既😙😍服務態度也很好,經常倒茶,食物質素絶對不是差,只是覺得可以更好,同埋有更多進步嘅空間😅😅😅性價比不太高,可說是回頭率不算太高的一間餐廳
Read full review
今日咁岩係跑馬地蒲,週末中午時段好多餐廳都好多人,最後就揀左呢間餐廳食壽司。😆

睇左一陣餐牌,最後揀左十二貫的壽司餐😋

其實不是不好吃,只是全部都是大路食材,驚喜欠奉。

我的至愛海膽係非常新鮮同好味既😙😍

服務態度也很好,經常倒茶,食物質素絶對不是差,只是覺得可以更好,同埋有更多進步嘅空間😅😅😅

性價比不太高,可說是回頭率不算太高的一間餐廳
$380
30 views
0 likes
0 comments
16 views
0 likes
0 comments
(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
Date of Visit
2021-07-11
Dining Method
Dine In
Spending Per Head
$400 (Lunch)
Level4
191
7
2021-03-31 1149 views
Whenever having omakase for dinner is a last-minute whim for us, I would need to try very hard to secure two spots because the Covid restriction on halving restaurant guests just makes seats at well-known sushiya so undersupplied. This evening was a Monday, and we thought we could pull it off, but we couldn’t, and I recalled a lesser known place that I’ve stumbled across and shortlisted a while back. Sushi Sumi in Happy Valley. Because who would make a deliberate trip and risk a disappointing me
Read full review
Whenever having omakase for dinner is a last-minute whim for us, I would need to try very hard to secure two spots because the Covid restriction on halving restaurant guests just makes seats at well-known sushiya so undersupplied. This evening was a Monday, and we thought we could pull it off, but we couldn’t, and I recalled a lesser known place that I’ve stumbled across and shortlisted a while back. Sushi Sumi in Happy Valley. Because who would make a deliberate trip and risk a disappointing meal at a location that is not a high-end sushi restaurant cluster? The risk was especially high given that the place was, indeed, available on last minute notice. But the fact that Sushi Sumi has been around for over a decade and has not hired anyone to flood its page with fake reviews made it seem like a manageable risk to take.

It turns out that the place caters to a loyal following of older clientele, especially those in the neighborhood. Most diners know the place by word-of-mouth. The vibe also seems to appeal to the more established class of locals born before the 80s, rather than whimsical post-90s “foodies”. Our sushi chef is also a local, and appears to speak very limited Japanese.

That did not seem to be a limiting factor, however, in terms of the novelty or the quality of the food he presented us. Although freshness of the fish was not the top of its class on the day of our visit, we actually tried quite a few interesting pieces of fish and flavors. Some were memorable. We got good value for what we paid.

More than that, the place executes cooked food very well and has an extensive list of hot food available all day. Hospitality was also a bonus, with the chef being highly accommodating and the hosting team very attentive in a non-intrusive way. The restaurant is clean, spacious and well-ventilated.

To be sure, there are enough sushiya we have been to that perhaps offer more authentic, delicate and fresh pieces of sushi and sashimi, but all in all, taking into account its ease of booking, the slight discount to usual omakase meals, the privacy of its location and the good service, I am happy and am likely to return.

I had the “Jun” set which was $900 with appetizer, three kinds of sashimi, one cooked dish, six sushi pieces (requested to be served as sashimi), soup and dessert. My partner had the “Shiba” set which was $1,180 with appetizer, fourteen kinds of sushi, soup, and dessert. There are two more omakase sets that are pricier, but the difference in pricing is due to increasing number of pieces of sushi, rather than increasing quality. 

Food Rundown
20 views
0 likes
0 comments
Some simple slices of okra with ponzu and wakame as well as clams with miso to start off the meal for both of us. Nothing overly intricate here.
17 views
0 likes
0 comments
My three kinds of sashimi began with some light tasting sea bream 真鯛 with rose and chrysanthemum. March to June is madai season. The dip is a mild refreshing vinaigrette. Because many consider the flesh of madai to be rather bland, it is less often seen as a star in contrast to fattier fish with more complex flavors. But if you focus your mind on it as you taste it, you may be able to appreciate its sweetness. I thought this could be sliced a bit thinner for a better mouthfeel.
10 views
0 likes
0 comments
Next up was a lightly seared large scallop 炙りホタテ with ponzu jelly and rose. This turned out to be one of the best dishes tonight. The meaty scallop was oh-so-sweet and its butteriness was brought out completely by a quick sear.
13 views
0 likes
0 comments
Seared saba 関さば with grated ginger was a similar delight. This seki-saba comes from Kyushu’s Oita (大分県), which is known for its special standards on fishing and killing saba that make them extra delicious. The dish was, again, well executed. The seki-saba was a bit aged and flavors were strong without being unpleasantly fishy, the texture was firm and its umami brought out by sweet soy sauce and a tincture of bitterness from the greens and the flowers.
14 views
0 likes
0 comments
Next up for me was grilled sea bream. This was grilled on teppan with its scales still on the skin. The scales are oiled and grilled at such a temperature and speed that it becomes super crunchy and edible. Clean fish scales are actually very nutritious, and they was certainly tastier than chips. It was my first time having fish scales prepared this way. It’s certainly going to be messy replicating this technique at home.

I still have six sashimi pieces (meant to be sushi) coming. They were monkfish liver あん肝, ark shell 赤貝, oyster かき, red snapper 金目鯛, sea urchin ウニ, cod 銀ダラ and wagyu 和牛. (Now I realize I was given one extra!)
20 views
0 likes
0 comments
Monkfish liver was an excellent fifth dish to have after the delicate, the buttery, the umami and the crispy bites. It was prepared in its standard way (with ponzu and momiji oroshi) and tasted just as fresh and nutty as anywhere else.

Ark shell does not need to be aged and they are sourced daily at Sushi Sumi. It was in pristine condition and was particularly notable for its freshness, as it tends to taste a little bit off with just the slightest negligence in preparation, even at the best sushiya. I thoroughly enjoyed my two bites here.

Oyster came from Hyogo and was poached in hot water for 15 seconds so it was slightly cooked. The topping that comes with it is beetroot. Unfortunately this was quite pungent and fishy.

Red snapper was better. With the skin part-seared the entire room smells good. There is a good balance of buttery and delicate with a lot of sweetness and umami.
11 views
0 likes
0 comments
Sea urchin from Kyushu was another disappointment. It could have been fresher.

Seared cod sashimi was so good. Literally a flavor bomb.

The final piece was Omi wagyu. This was excellent. Superb texture and flavor. (I unrolled it for the photo.)

That was it for my Jun set. The Shiba set had a few more kinds of fish, but I will not elaborate here as I did not eat them. From what I heard they were all reasonably tasty with no major slips. Photos below for the curious.
10 views
0 likes
0 comments
12 views
0 likes
0 comments

Dessert was fresh melon and matcha red bean panna cotta. Both were top.
17 views
0 likes
0 comments
The chef gave us a special second dessert: a fruit cherry tomato, so full of sweetness and a piquant brightness in the mouth that it holds up even after the two sweet desserts that preceded it.
6 views
0 likes
0 comments
A perfect end.



60 views
0 likes
0 comments
(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
Date of Visit
2021-03-29
Dining Method
Dine In
Spending Per Head
$1100 (Dinner)
Level2
5
0
2021-02-25 879 views
可惜以前家中住在跑馬地附近,經常會到這間餐館享受下晝嘅壽司餐。但係發覺最近嘅質素不及以往,比起以前嘅quality差得遠。首先壽司比起以前細咗好多,可能係疫情嘅關係但係一個餐食完之後仲未飽,屋企大細還要再出去食多一餐。加上最近發覺服務態度有點差,所以應該短期內唔會再去依間餐館。Portions of sushi has significantly shrunk since the pandemic while service has always been mediocre.
Read full review
可惜以前家中住在跑馬地附近,經常會到這間餐館享受下晝嘅壽司餐。但係發覺最近嘅質素不及以往,比起以前嘅quality差得遠。首先壽司比起以前細咗好多,可能係疫情嘅關係但係一個餐食完之後仲未飽,屋企大細還要再出去食多一餐。

加上最近發覺服務態度有點差,所以應該短期內唔會再去依間餐館。

Portions of sushi has significantly shrunk since the pandemic while service has always been mediocre.
(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
Level1
1
0
2021-02-07 749 views
一直有幫襯這間壽司店,有位慶師父水準不俗。 今日中午12點定了四位,分開兩張二人枱,因為泊車緣故,家人三位先到,但服務大嬸竟然不准我家人入座?! 餐廳才剛開門,亦從來沒有像人氣店長龍排隊,只有幾枱有客,我們又不是座壽司吧,為什麼這樣招呼熟客呢?本來我已叫家人不用等我先落單,大家合作早啲交枱,小店人情味去了哪裏?到我們近一點離開時餐廳一直只有半滿,大嬸及師傅卻若無其事,一點歉意都欠奉!今次並非慶師傅主理,未知是否有投訴的關係, 壽司飯糰變得迷你平庸,疫情下可以支持的食店多得很,沒有可惜,只覺莫名其妙,消費無須受氣吧!
Read full review
一直有幫襯這間壽司店,有位慶師父水準不俗。

今日中午12點定了四位,分開兩張二人枱,因為泊車緣故,家人三位先到,但服務大嬸竟然不准我家人入座?! 餐廳才剛開門,亦從來沒有像人氣店長龍排隊,只有幾枱有客,我們又不是座壽司吧,為什麼這樣招呼熟客呢?本來我已叫家人不用等我先落單,大家合作早啲交枱,小店人情味去了哪裏?

到我們近一點離開時餐廳一直只有半滿,大嬸及師傅卻若無其事,一點歉意都欠奉!

今次並非慶師傅主理,未知是否有投訴的關係, 壽司飯糰變得迷你平庸,疫情下可以支持的食店多得很,沒有可惜,只覺莫名其妙,消費無須受氣吧!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Dining Method
Dine In
Level2
12
0
2020-11-28 900 views
去咗依間開咗10幾年嘅「澄壽司」食omakase,簡咗1580餐,非常有驚喜,menu設計得好好,食咗好多秋冬當做嘅食材,性價比高👍🏻🌟餐廳氛圍好親切,感覺都係做熟客為主,師傅聽到我地第一次去都好似有啲驚訝😂(冇show到係個樣到嘅),不過裝修就略嫌開始有少少舊啦😣有幾款比較深刻同中意,重點講下⬇️深海池魚腩刺身,一入口爽口彈牙之餘,愈咬啲油脂就湧出黎 🤤前面個舊用柚子胡椒調味,酸酸地,後面加咗炸京蔥絲同埋辣椒絲,鹹辣嘅味道,但都唔會蓋過魚嘅鮮甜,反而食到唔同嘅效果🥰😋 赤蝦壽司,面頭放咗甜蝦蓉同埋魚子醬,最中意佢好黏口,然後有埋魚子醬嘅鹹香,有3種唔同口感唔同層次🤩🤩👍🏻另外最近白子當造,平時多數都係配酸汁食,但佢地就拎咗去炸,再用紫菜包住食,超正!🔥我地推薦埋比格離台食😂😂 其他壽司都好好食👍🏻👍🏻👍🏻值得一試,我自己後尾再嗌左一件左口魚邊,完美收尾🥰🥰!依間可能交通無咁方便,但係價錢上同埋質素上都好過岀面好多廚師發辦🍣 應該會再去😋
Read full review
去咗依間開咗10幾年嘅「澄壽司」食omakase,簡咗1580餐,非常有驚喜,menu設計得好好,食咗好多秋冬當做嘅食材,性價比高👍🏻🌟
59 views
0 likes
0 comments
52 views
0 likes
0 comments
28 views
0 likes
0 comments


餐廳氛圍好親切,感覺都係做熟客為主,師傅聽到我地第一次去都好似有啲驚訝😂(冇show到係個樣到嘅),不過裝修就略嫌開始有少少舊啦😣

有幾款比較深刻同中意,重點講下⬇️
6 views
1 likes
0 comments

深海池魚腩刺身,一入口爽口彈牙之餘,愈咬啲油脂就湧出黎 🤤前面個舊用柚子胡椒調味,酸酸地,後面加咗炸京蔥絲同埋辣椒絲,鹹辣嘅味道,但都唔會蓋過魚嘅鮮甜,反而食到唔同嘅效果🥰😋 

7 views
0 likes
0 comments

赤蝦壽司,面頭放咗甜蝦蓉同埋魚子醬,最中意佢好黏口,然後有埋魚子醬嘅鹹香,有3種唔同口感唔同層次🤩🤩👍🏻

8 views
1 likes
0 comments

另外最近白子當造,平時多數都係配酸汁食,但佢地就拎咗去炸,再用紫菜包住食,超正!🔥我地推薦埋比格離台食😂😂 

其他壽司都好好食👍🏻👍🏻👍🏻值得一試,我自己後尾再嗌左一件左口魚邊,完美收尾🥰🥰!
45 views
0 likes
0 comments
38 views
0 likes
0 comments
27 views
0 likes
0 comments
23 views
0 likes
0 comments
25 views
0 likes
0 comments


依間可能交通無咁方便,但係價錢上同埋質素上都好過岀面好多廚師發辦🍣 應該會再去😋

(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
Level2
8
0
2020-08-09 1501 views
已經差不多兩年沒有再去澄,今天下午心血來潮,再去試試。order 咗個十二件壽司午餐,非常好食,每件都有特色,一件又一件由淡味食到濃味,可見壽司師傅的用心及水準,物料的高質素,服務及食物的配搭亦恰到好處。總之,值得我一讚的一個午餐。
Read full review
已經差不多兩年沒有再去澄,今天下午心血來潮,再去試試。order 咗個十二件壽司午餐,非常好食,每件都有特色,一件又一件由淡味食到濃味,可見壽司師傅的用心及水準,物料的高質素,服務及食物的配搭亦恰到好處。總之,值得我一讚的一個午餐。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Dining Method
Dine In
Level1
3
0
2020-08-01 953 views
亞媽家姐系列自從WHF之後,都冇咩食過好野! 今日「又」宣布可以番堂食,又咁岩要番Office! 正好試下之前朋友介紹既餐廳🥳🥗🍣🍶🍵🥢🍨澄壽司我試左佢地既set — 12貫 @$360赤貝 - 鮮甜,新鮮,去到我夾既時候仲郁緊赤蝦配魚子 - 魚子醬濃味但又唔會冇晒蝦既鮮味、蝦都好爽同埋都留到蝦個種黏身口感左口魚昆布鹽 - 魚味濃同埋配左好特別既昆布鹽(師傅話而家東京好流行)帶子 - 爽甜/ 上面加左柚子,味道超濃但好清新,食完呢款個人醒晒軍鰽魚燒 - 呢款魚算特別,用燒既方式,師傅頗為都燒得耐,食落好實肉同油香,不錯燒鯖魚 - 呢款都係燒, 但冇軍鰽魚燒咁耐,保持半生半熟感覺,配埋䓤食,一d 都唔腥吞拿魚豉油漬 - 望落呢款感覺普通,但勝在加左芝麻同埋豉油漬,食落都好好味大池魚/深海池魚伴炸京䓤 - 呢款好好味,口感超好,因厚身,有咬口,魚味越食越出,本人較為喜歡呢一道大拖羅伴北海道wasabi - 呢款唔使講淨睇相都想像到有幾好味啦! 超Like! 海膽伴梅鹽 - 紫菜夠脆係基本,海膽非常甜同埋夠凍,入口非常滿足! 如果可以大舊d 就超正! 燒銀雪魚配黑松露 - 燒銀雪魚都係其中
Read full review
亞媽家姐系列

自從WHF之後,都冇咩食過好野! 今日「又」宣布可以番堂食,又咁岩要番Office! 正好試下之前朋友介紹既餐廳🥳🥗🍣🍶🍵🥢🍨

壽司

我試左佢地既set — 12貫 @$360

赤貝 - 鮮甜,新鮮,去到我夾既時候仲郁緊

赤蝦配魚子 - 魚子醬濃味但又唔會冇晒蝦既鮮味、蝦都好爽同埋都留到蝦個種黏身口感

左口魚昆布鹽 - 魚味濃同埋配左好特別既昆布鹽(師傅話而家東京好流行)

帶子 - 爽甜/ 上面加左柚子,味道超濃但好清新,食完呢款個人醒晒

軍鰽魚燒 - 呢款魚算特別,用燒既方式,師傅頗為都燒得耐,食落好實肉同油香,不錯

燒鯖魚 - 呢款都係燒, 但冇軍鰽魚燒咁耐,保持半生半熟感覺,配埋䓤食,一d 都唔腥

吞拿魚豉油漬 - 望落呢款感覺普通,但勝在加左芝麻同埋豉油漬,食落都好好味

大池魚/深海池魚伴炸京䓤 - 呢款好好味,口感超好,因厚身,有咬口,魚味越食越出,本人較為喜歡呢一道

大拖羅伴北海道wasabi - 呢款唔使講淨睇相都想像到有幾好味啦! 超Like!

海膽伴梅鹽 - 紫菜夠脆係基本,海膽非常甜同埋夠凍,入口非常滿足! 如果可以大舊d 就超正!

燒銀雪魚配黑松露 - 燒銀雪魚都係其中一味我比較喜歡既壽司材料,上次係另一間Omakase食過之後都一試難忘!呢款都唔例外,上面加左黑松露,味道變得複雜,兩種食法都唔同,同各有千秋!(有機會會介紹下另外個間)

燒左口魚群邊 - 呢款又係油香十足,配埋脆脆紫菜,簡直係非常好既結尾!

P.S. 其實已經好飽,但本人真係太喜歡䓤拖羅手捲,所以後加左呢道,為我今日午餐劃上完美句號! 😋油份十足同拖羅味十分之持久咁留係個口到!

總括來講, 澄壽司都算係性價非常之高,師傅亦都比足心機解釋每一夠壽司嘅做法,佢都好好傾,喜歡同師傅互動既客人可以考慮下拜候下佢地!

大滿足!
Omaskase 
$500
10 views
0 likes
0 comments
6 views
0 likes
0 comments
5 views
0 likes
0 comments
4 views
0 likes
0 comments
4 views
0 likes
0 comments
6 views
0 likes
0 comments
8 views
0 likes
0 comments
8 views
0 likes
0 comments
10 views
0 likes
0 comments
8 views
0 likes
0 comments
14 views
0 likes
0 comments
18 views
0 likes
0 comments
(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
Date of Visit
2020-07-31
Dining Method
Dine In
Spending Per Head
$500 (Lunch)
Recommended Dishes
Omaskase 
$ 500
Level1
1
0
2020-05-29 1043 views
Very bad and disappointing experience. I made a booking at 7:30pm. Even though we arrived on time and there was an empty table, we were asked to wait outside for nearly half an hour because the staff hadn’t got around to clear the table. The staff did not even find it to be a problem and no one ever bothered to look at us while we were waiting outside for almost 30 minutes. Will never return to a restaurant which does not honour bookings and does not value its customers.
Read full review
Very bad and disappointing experience. I made a booking at 7:30pm. Even though we arrived on time and there was an empty table, we were asked to wait outside for nearly half an hour because the staff hadn’t got around to clear the table. The staff did not even find it to be a problem and no one ever bothered to look at us while we were waiting outside for almost 30 minutes. Will never return to a restaurant which does not honour bookings and does not value its customers.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Date of Visit
2020-05-29
Level3
48
0
網上不少食評推介的澄壽司,地點遠離商業區,從食評看來是主打高性價比。這次點了午市12貫壽司Omakase。較常見的赤貝、金目鯛、鰤、赤鯥、三文魚子、海膽鮮度不錯,以這價錢來說食材品質是不俗的。比較特別的有生蠔跟黑松露碎拖羅。生蠔壽司香港較少見,多是刺身。不過為了做成壽司必須把生蠔用紙收水,味道濃侑但失去新鮮生蠔的水嫩,如何平衡相當依賴師傅功力。曾在東京某高級鮨店品嘗過的生蠔壽司是把巨型生蠔切剩最肥美蠔身,能保持水份亦可配合壽司飯,但仍不足以突顯生蠔的鮮嫰,可見生蠔跟壽司的配搭難度確實很高。(日本鮨店食評可在Google Map查看)黑松露碎拖羅則太著重黑松露,本身碎拖羅又不夠油脂,結果喧賓奪主。中拖羅的調味亦有相同問題,可惜了不算差的食材。值得一說的是午市只有4-5枱食客,但服務員態度仍是較悠閑,可以想見人多時或更難見到服務員。以午市340+10%來說算是物價相符。位置跟服務略差,同市區壽司店同價位下評3星。晚市看食評價錢上更具性價比,或值更高評分,下次再試。同價位下5星:即使排隊亦要一試再試4星:甚佳,可以一試3星:同價位有不少更佳選擇
Read full review
網上不少食評推介的澄壽司,地點遠離商業區,從食評看來是主打高性價比。


這次點了午市12貫壽司Omakase。


較常見的赤貝、金目鯛、鰤、赤鯥、三文魚子、海膽鮮度不錯,以這價錢來說食材品質是不俗的。


比較特別的有生蠔跟黑松露碎拖羅。


生蠔壽司香港較少見,多是刺身。不過為了做成壽司必須把生蠔用紙收水,味道濃侑但失去新鮮生蠔的水嫩,如何平衡相當依賴師傅功力。曾在東京某高級鮨店品嘗過的生蠔壽司是把巨型生蠔切剩最肥美蠔身,能保持水份亦可配合壽司飯,但仍不足以突顯生蠔的鮮嫰,可見生蠔跟壽司的配搭難度確實很高。(日本鮨店食評可在Google Map查看)


黑松露碎拖羅則太著重黑松露,本身碎拖羅又不夠油脂,結果喧賓奪主。中拖羅的調味亦有相同問題,可惜了不算差的食材。


值得一說的是午市只有4-5枱食客,但服務員態度仍是較悠閑,可以想見人多時或更難見到服務員


以午市340+10%來說算是物價相符。位置跟服務略差,同市區壽司店同價位下評3星。
晚市看食評價錢上更具性價比,或值更高評分,下次再試。


同價位下
5星:即使排隊亦要一試再試
4星:甚佳,可以一試
3星:同價位有不少更佳選擇
20 views
0 likes
0 comments
10 views
0 likes
0 comments
9 views
0 likes
0 comments
14 views
0 likes
0 comments
10 views
0 likes
0 comments
10 views
0 likes
0 comments
13 views
0 likes
0 comments
12 views
0 likes
0 comments
10 views
0 likes
0 comments
8 views
0 likes
0 comments
19 views
0 likes
0 comments
844 views
0 likes
0 comments
(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
$380 (Lunch)
Level4
175
0
2019-09-03 1682 views
• 20 Courses Dinner Omakase🍣•-20個courses包括左一個前菜,八款刺身,兩道煮物,七件壽司,湯同甜品💓順序介紹前菜有鱈魚白子,好滑溜creamy,配上酸汁味道好夾。然後刺身有蜜甘鯛配上酸汁加橄欖油,有提鮮效果;另外有小長井生蠔、海膽帶子天婦羅配白蝦紫蘇花、炙燒/刺身深海池魚、石湖貝、大拖羅同鮑魚。鮑魚會配上新鮮既鮑魚肝汁,甘甜味美🐟煮物分別有炸蝦餅同白甘鯛,蝦餅裡面有彈牙既蝦粒,加雜菇同葱,好香脆可口。白甘鯛炸到魚鱗豎起,配上底下嫩滑既魚肉食,口感好豐富🦐最後壽司有赤貝、北寄貝、拖羅、鯖魚,炙燒左口魚邊、銀雪魚配黑松露同極上海膽。當中比較少見既銀雪魚壽司魚脂好香,左口魚邊亦依然係我一大最愛,魚油跟壽司米飯入到口之後融為一體,食得好滿足🤤餐廳其實食物質素同店鋪裝潢都好好,但唯一比我感覺差既就係佢個廁所係男女共用,而且入面完全同岀面既裝潢係兩個世界咁,轉眼變左公廁,仲有些少味道添,係呢個位對呢間餐廳扣左少少分🥴
Read full review
• 20 Courses Dinner Omakase🍣•
-
20個courses包括左一個前菜,八款刺身,兩道煮物,七件壽司,湯同甜品💓
順序介紹前菜有鱈魚白子,好滑溜creamy,配上酸汁味道好夾。
21 views
0 likes
0 comments

然後刺身有蜜甘鯛配上酸汁加橄欖油,有提鮮效果;另外有小長井生蠔、海膽帶子天婦羅配白蝦紫蘇花、炙燒/刺身深海池魚、石湖貝、大拖羅同鮑魚。鮑魚會配上新鮮既鮑魚肝汁,甘甜味美🐟
19 views
0 likes
0 comments
16 views
0 likes
0 comments
18 views
0 likes
0 comments
11 views
0 likes
0 comments
8 views
0 likes
0 comments

煮物分別有炸蝦餅同白甘鯛,蝦餅裡面有彈牙既蝦粒,加雜菇同葱,好香脆可口。白甘鯛炸到魚鱗豎起,配上底下嫩滑既魚肉食,口感好豐富🦐
9 views
0 likes
0 comments
5 views
0 likes
0 comments

最後壽司有赤貝、北寄貝、拖羅、鯖魚,炙燒左口魚邊、銀雪魚配黑松露同極上海膽。當中比較少見既銀雪魚壽司魚脂好香,左口魚邊亦依然係我一大最愛,魚油跟壽司米飯入到口之後融為一體,食得好滿足🤤
9 views
0 likes
0 comments
9 views
1 likes
0 comments
6 views
0 likes
0 comments

餐廳其實食物質素同店鋪裝潢都好好,但唯一比我感覺差既就係佢個廁所係男女共用,而且入面完全同岀面既裝潢係兩個世界咁,轉眼變左公廁,仲有些少味道添,係呢個位對呢間餐廳扣左少少分🥴
(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
Level2
13
0
來過Sushi Sumi三四次,現在大部分師傅都轉了店,新的我都不認識了。跑馬地雖然有點不方便但這裡性格比不錯,今次紀錄一下18年12月的午餐,$480十件 加丼和卷帆立貝鱵縞鯵金目鯛甘海老皮剥秋刀赤身醬油漬寒鰤15日熟成大拖羅雲丹、鮪丼縁側、三文魚子、櫻花蝦巻帶子、鱵、金目鯛和深海池魚正常。師傅把甜蝦剁碎後再加上唐墨(烏魚子),入口後數妙溶化,非常鮮甜,好吃!2018年的秋刀真的高水準,這次也不錯。剝皮魚加魚肝,冬天必吃。這件赤身比較接近中拖羅部位,魚味並不空岀。寒鰤,岀世魚。幼兒時叫わかし(wakashi),大到40cm又叫イナダ(Inada),少年時叫油甘魚,成年才叫ぶり(Buri)即係鰤魚,關西會有另類叫法。雖然好多國家都有油甘魚,如澳、紐等地,但那些地方的油甘總是長不大,所以鰤魚是日本獨有的。是日最好吃的燒大拖羅,入口即化,不得了。這個丼十分豐富,海膽、中拖、大拖、芝麻、蔥、洋蔥。滿足!最後的卷物沒有拍照,加入炙過的右口魚邊和三文魚子,再加上櫻花蝦,爆脂、鮮甜、脆口!師傅最後竟然因爲談得開心而減了我們一百元,這個價錢真的是滿足的一餐,原價亦可接受。雖然Sumi不是十分十分高級
Read full review
來過Sushi Sumi三四次,現在大部分師傅都轉了店,新的我都不認識了。跑馬地雖然有點不方便但這裡性格比不錯,今次紀錄一下18年12月的午餐,$480十件 加丼和卷

帆立貝

縞鯵
金目鯛
甘海老
皮剥
秋刀
赤身醬油漬
寒鰤15日熟成
大拖羅
雲丹、鮪丼
縁側、三文魚子、櫻花蝦巻

帆立貝
5 views
0 likes
0 comments
鱵(針魚)
9 views
0 likes
0 comments
金目鯛
12 views
0 likes
0 comments
縞鯵
7 views
0 likes
0 comments

帶子、鱵、金目鯛和深海池魚正常。


甘海老唐墨乗せ
9 views
0 likes
0 comments

師傅把甜蝦剁碎後再加上唐墨(烏魚子),入口後數妙溶化,非常鮮甜,好吃!
秋刀魚
7 views
0 likes
0 comments

2018年的秋刀真的高水準,這次也不錯。
皮剥、肝乗せ
7 views
1 likes
0 comments

剝皮魚加魚肝,冬天必吃。
赤身漬け
7 views
0 likes
0 comments

這件赤身比較接近中拖羅部位,魚味並不空岀。
寒鰤
3 views
0 likes
0 comments

寒鰤,岀世魚。幼兒時叫わかし(wakashi),大到40cm又叫イナダ(Inada),少年時叫油甘魚,成年才叫ぶり(Buri)即係鰤魚,關西會有另類叫法。雖然好多國家都有油甘魚,如澳、紐等地,但那些地方的油甘總是長不大,所以鰤魚是日本獨有的。
大トロ炙り
5 views
0 likes
0 comments

是日最好吃的燒大拖羅,入口即化,不得了。
雲丹、中トロ、大トロ、玉ねぎ、胡麻、ネギ
3 views
0 likes
0 comments

這個丼十分豐富,海膽、中拖、大拖、芝麻、蔥、洋蔥。滿足!

最後的卷物沒有拍照,加入炙過的右口魚邊和三文魚子,再加上櫻花蝦,爆脂、鮮甜、脆口!

師傅最後竟然因爲談得開心而減了我們一百元,這個價錢真的是滿足的一餐,原價亦可接受。雖然Sumi不是十分十分高級的omakase,但性價比幾高,而且預約十分容易,如果突然心血來朝想即日吃寿司的話,是一個不錯的選擇。但現在舊班子都換走了,不知質素會否下降,有機會再來試試。



(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
Date of Visit
2018-11-30
Dining Method
Dine In
Spending Per Head
$400 (Lunch)
Recommended Dishes
縞鯵
甘海老唐墨乗せ
秋刀魚
皮剥、肝乗せ
寒鰤
大トロ炙り
雲丹、中トロ、大トロ、玉ねぎ、胡麻、ネギ
Level4
122
0
2019-04-13 1397 views
又係一月一次同朋友們嘅omakase,今次黎到跑馬地,原先以為喺呢度食一定唔會平得去邊,但somehow呢間omakase有個平平地嘅午餐set (12貫), 只需$300幾蚊,都算抵試。不過一分錢 一分貨,我覺得overall質素唔算係好高。另外呢度係無鼓油,原因係佢飯巳經加左鼓油喺入面,唔需要另外再加,不過好可惜,可能因為d飯有豉油濕濕地,所以好多時一夾𡚒飯就散。由於omakase係廚司發板,所以我覺得上每碟壽司嘅時候,師傅都至少要話比客人知係咩黎 (有d好嘅更加會介紹下d魚,用左咩烹調方法),不過呢度師傅成日都要問先會講。前菜- 滑蛋&沙律滑蛋-好嫩滑,配合冬菇食落清清地沙律-醬汁加左少少柚子嘅味道,都幾開胃蜜柑鯛 - 好鮮甜,蜜柑鯛本身味道唔錯,所以唔駛加咩醬汁都好甜好味。金目鯛 - 味道比較酸,好似加左檸檬咁。同蜜柑鯛比,蜜柑鯛味道鮮甜d,金目鯛就濃味d,重魚味。深海池魚(加紫穌葉)- 紫穌葉唔係個個鍾意,不過呢個紫穌葉味道唔重,可以癖腥 (no photo)鰤魚- 師傅用左火炙處理同埋加左柚子,但我覺得味道有d複雜,火炙味道同柚子唔太夾,所以有d影響左個鰤魚本身味道赤海蝦
Read full review
又係一月一次同朋友們嘅omakase,今次黎到跑馬地,原先以為喺呢度食一定唔會平得去邊,但somehow呢間omakase有個平平地嘅午餐set (12貫), 只需$300幾蚊,都算抵試。不過一分錢 一分貨,我覺得overall質素唔算係好高。另外呢度係無鼓油,原因係佢飯巳經加左鼓油喺入面,唔需要另外再加,不過好可惜,可能因為d飯有豉油濕濕地,所以好多時一夾𡚒飯就散。

由於omakase係廚司發板,所以我覺得上每碟壽司嘅時候,師傅都至少要話比客人知係咩黎 (有d好嘅更加會介紹下d魚,用左咩烹調方法),不過呢度師傅成日都要問先會講。
13 views
0 likes
0 comments

前菜- 滑蛋&沙律
滑蛋-好嫩滑,配合冬菇食落清清地
沙律-醬汁加左少少柚子嘅味道,都幾開胃
11 views
0 likes
0 comments

蜜柑鯛 - 好鮮甜,蜜柑鯛本身味道唔錯,所以唔駛加咩醬汁都好甜好味。
8 views
0 likes
0 comments

金目鯛 - 味道比較酸,好似加左檸檬咁。同蜜柑鯛比,蜜柑鯛味道鮮甜d,金目鯛就濃味d,重魚味。

深海池魚(加紫穌葉)- 紫穌葉唔係個個鍾意,不過呢個紫穌葉味道唔重,可以癖腥 (no photo)

鰤魚- 師傅用左火炙處理同埋加左柚子,但我覺得味道有d複雜,火炙味道同柚子唔太夾,所以有d影響左個鰤魚本身味道
9 views
0 likes
0 comments

赤海蝦 - 肥美鮮甜
11 views
0 likes
0 comments

金善鯛 - 師傅話呢種魚愈係黃愈肥 ,要有紋。食落口係幾肥,味道都幾清
11 views
0 likes
0 comments

赤貝 - 加左檸檬一齊食,不過略嫌檸檬太多,有d搶左個味。口感好爽
10 views
0 likes
0 comments

帶子&海膽 - 講真我覺得有少少失望,因為我好鍾意食海膽,師傅將海膽燒左,但令到本身海膽鮮味無左。加埋天婦羅帶子到搞到帶子本身味道被遮蓋左。

池魚 - 清新
11 views
2 likes
0 comments
14 views
0 likes
0 comments

碟魚筋 - 好香,原來筋係比碟魚本身無咁腥👍🏻
18 views
0 likes
0 comments

銀雪魚 - 加左黑松露,好重黑松露味,反而唔係幾食到魚味。
7 views
0 likes
0 comments

海膽 - 呢個比之前個海膽正好多!

15 views
0 likes
0 comments
(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
Level2
7
0
2019-02-08 1283 views
其實已經去過跑馬地澄壽司好幾次,每次都係食lunch嘅Omakase 壽司,有七百幾同三百幾兩個價,性價比真係好高!12貫Omakase 可以食到拖羅,帆立貝,喜之次,海膽,竹針魚,深海池魚,甜蝦,喜之次魚肝,蟹肉,獅魚,金目鯛,仲要有茶蒸蛋,沙律,抹茶雪糕!每一款刺生都好新鮮,壽司飯係已經有醬油喺入面,味道剛好,不咸不膩!總而言之,真心推介!好想喺呢個平台分享吓,要200字至可以俾smiling face comment. 想要寫食評都真係唔簡單!😆😆
Read full review
其實已經去過跑馬地澄壽司好幾次,每次都係食lunch嘅Omakase 壽司,有七百幾同三百幾兩個價,性價比真係好高!

12貫Omakase 可以食到拖羅,帆立貝,喜之次,海膽,竹針魚,深海池魚,甜蝦,喜之次魚肝,蟹肉,獅魚,金目鯛,仲要有茶蒸蛋,沙律,抹茶雪糕!

每一款刺生都好新鮮,壽司飯係已經有醬油喺入面,味道剛好,不咸不膩!

總而言之,真心推介!好想喺呢個平台分享吓,要200字至可以俾smiling face comment. 想要寫食評都真係唔簡單!😆😆
88 views
0 likes
0 comments
52 views
0 likes
0 comments
37 views
0 likes
0 comments
21 views
0 likes
0 comments
13 views
0 likes
0 comments
14 views
0 likes
0 comments
11 views
0 likes
0 comments
9 views
0 likes
0 comments
6 views
0 likes
0 comments
9 views
0 likes
0 comments
(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
Level3
54
0
2018-12-16 1072 views
I know what you probably are thinking....not 🍽NICE plating. But I’m serious - this place is the TO GO 🍣sushi place in happy valley (if you want a casual setting). Not one single piece disappointed me. The 🐟PURI in particular brought me to food heaven. One of the waitresses totally had no idea what she was doing tho (almost missed my soup!). Thanks @kennethwulk for the bday dinner 😍 tho I’m harsh some time, I’m actually a NICE PERSON!! Lol. Around HKD 1300 per person .
Read full review
I know what you probably are thinking....not 🍽NICE plating. But I’m serious - this place is the TO GO 🍣sushi place in happy valley (if you want a casual setting). Not one single piece disappointed me. The 🐟PURI in particular brought me to food heaven. One of the waitresses totally had no idea what she was doing tho (almost missed my soup!). Thanks @kennethwulk for the bday dinner 😍 tho I’m harsh some time, I’m actually a NICE PERSON!! Lol. Around HKD 1300 per person .
39 views
0 likes
0 comments
(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