16
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6-min walk from Exit F1, Causeway Bay MTR Station continue reading
Telephone
34622728
55339263
Opening Hours
Today
12:00 - 15:00
18:30 - 22:30
Mon - Sat
12:00 - 15:00
18:30 - 22:30
Sun
Closed
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay
Other Info
Parking
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Review (17)
Level4 2020-04-13
6629 views
今次要介紹嘅餐廳係位於銅鑼灣嘅天鮨日本料理,係開業一年多嘅一間日式廚師發辦餐廳,由用餐體驗到價錢都係一樣嘅高,而今次嘅介紹都會分開兩個帖子去出,敬請留意。Getting more than ten thousand followers is one of our milestones since we opened this page. Thank you for all of your support. TEN ZUSHI is a Japanese Omakase restaurant located in Causeway Bay. Both the dining experience and the price level are exceptionally high. Please be aware that we would divide this meal into two posts.◾天鮨推介 (Tenzushi Recomended) $750◽麻醬豆腐沙律 (Salad)豆腐夠凍,感覺頗為清新,但味道配上麻醬則較普通。Tofu is cool and refreshing, but it tastes quite ordinary together with the sesame sauce◾蒸物 (Stewed Dish)蒸蛋內有唔少蟹肉,味道極為鮮甜,而且蒸蛋嘅質感好嫩。The egg custard is added with a considerable amount of crab meat, giving a fresh and sweet taste. Also, the texture is very soft, which you barely need to bite.◽北海道筋子 (Salmon Roe)師傅即場鮮拆北海道筋子,每一粒三文魚子都極為飽滿,咬落有爆珠嘅感覺,品嘗有少許酒嘅味道。Salmon roe is freshly dismantled in front of you. It bursts inside your mouth when you bite it and it has a little wine taste.◾白象拔蚌 (White Geoduck)現場拍打象拔蚌後會出現收縮嘅反應,可見象拔蚌極為新鮮,而且收縮後嘅質感更為爽脆。一旁伴有淮山同肝製成嘅醬,象拔蚌戒成十字令味道容易滲入。剩係象拔蚌嘅爽脆已經好有驚喜。The geoduck is extremely fresh as its muscle will contract after the chef slapped on it. By slapping the geoduck also makes it tastes more bouncy. The sauce aside is made with geoduck's liver and Chinese yam. The dish is surprisingly great even just with the bouncy texture of the geoduck.◽縞鰺 (Shima Aji)第一貫壽司係縞鰺,擁有夏季都含有豐富脂肪嘅特質,食落肉質緊實順滑,味道鮮甜。Shima Aji is rich in fat even in Summer. It tastes firm and smooth, with a slightly sweet flavour.◾帆立貝 (Scallop)繼沙律後第二普通之作,唔係唔好食,而係相比其他之下黯然失色。It is the second most ordinary dish after the salad. It tastes great but is overshadowed by other dishes.◽墨魚海膽 (Cuttlefish Sea Urchin)我哋最滿意嘅一貫壽司。墨魚戒開條紋後包裹住新鮮嘅海膽,咬開墨魚後湧出海膽嘅感覺到依家都記憶猶新。質感黏口但完全唔會有討厭嘅感覺,海膽嘅鮮甜同墨魚簡直係天作之合。This is the most satisfying sushi for us. Cuttlefish is cut in stripes and wrapped in fresh sea urchins. The sea urchins burst out once you bite off the cuttlefish. The texture is sticky but you won't hate that feeling, as the sweetness of the sea urchin is perfectly matches with the cuttlefish.◾右口魚 (Righteye Flounders) 右口魚經短暫火炙後形成外邊有濃郁油脂嘅味道,內裡維持魚生般嘅質感,廚藝高超在於同一片魚生可以有兩種極端嘅味道同質感。After a quick grill, the right-eye flounder has a rich oily taste on the outside, while remains a sashimi-like texture inside. Only with the advance cooking skills could manifest a slice of fish with two extreme tastes and texture.◽赤身醬油漬 (Soy Sauce Marinated Tuna)於22日熟成後再經醬油漬,令到本身味道濃烈嘅赤身更富醬油香。Tuna marinated with soy sauce after dry-aged for 22 days. This tuna sushi is having the strongest taste among all.◾鬚長蝦 (Shrimp)肉質結實且味道鮮甜,頗為出色。It is mouth-watering with a firm texture and sweet taste. ◽水母刺身 (Jellyfish)頗為少見嘅一種刺身,爽口嘅質感配合酸汁同昆布,感覺清新。Jellyfish sashimi is a rarely seen one. It tastes refreshing and crispy together with the sauce and kombu.◾️甜蝦 (Amaebi)味道鮮甜,烏魚子帶來另一種口感層次,但沒有太大驚喜。It tastes fresh and sweet. Mullet roe on top enriches the layering, but it does not surprise us a lot in general.◽️赤貝 (Akagai)師傅亦有現場拍打令赤貝出現收縮嘅反應,比起平時更爽脆鮮甜。Same as geoduck, the chef slapped on the akagai before serving. It gives a more bouncy texture.◾️秋刀魚 (Cololabis saira)滑嫩嘅質感,味道本身已經夠濃烈。It has a smooth and tender texture, with an extremely intense flavour.◽️左口魚 (Engawa)同右口魚相同,經過火炙後入口接近溶化,齒頰留香。Similar to Righteye Flounders, it tastes oily as it melts after grilling. It has a strong after-taste.◾️拖羅 (Toro)脂肪濃郁,冇筋,入口即溶。Toro is rich in fat and literally melt in the mouth.◽️海膽手卷 (Aka Uni Handroll)分量慷慨,味道濃郁。It has a considerable amount of sea urchin with a strong taste.◾️吞拿魚手卷 (Tuna Handroll)手卷內混入切碎嘅拖羅同赤身,配合蔥,帶來不同口感。The handroll consists of both toro and lean tuna, giving a large contrast in flavour and texture.◽️面鼔湯 (Miso Soup)味道鮮甜,而且有兩小粒帶子肉。It tastes sweet with fresh scallops inside.◾️抹茶雪糕 (Matcha ice cream)味道普通,不算是完美的結局。The ice cream tastes ordinary than expected.◽️天鮨日本料理TEN ZUSHI📍銅鑼灣加路連山道1號地下📍G/F, 1 Caroline Hill Road, Causeway Bay#fooodninja_hk_causewaybay continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-10-01
7867 views
第一次食Omakase就選擇了天鮨兩星期前致電預約,需付$200訂金(每位)來到發現店鋪小小的,全店只提供約15個座位師傅好好 ,細心跟我們介紹每一道食物。共有約22-24道菜第一道菜:北海道白海膽 02 配海蔘帶子:筋子:係我食過最脆卜卜既筋子 好好食 初嚐Omakase 感覺很好👍🏻 新鮮食材👍🏻 很值得推介 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2019-10-01
5839 views
和幾個為食客聚首一堂試這一間在銅鑼灣不太起眼的日本Omakase師傅很有心機告訴我們每一道菜是怎樣弄的他說的是「熟成」方法即是類似西方用的「aged」, 「marinated」方法看得出每一道菜都很有心思超乎我們的expectations每一個食材,譬如一隻蝦都可以分蝦肉蝦頭蝦膏蝦腳分開處理再組合成一道很好吃的菜色這比起不少有🌟的Omakase更加有心機和誠意了不過就是太飽,份量比較多😅總的來說,這間是值得推介的👍🏻 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-30
8316 views
☆附上當日影片手機版(有可能)看不到, 如要睇片可坐定定在大電腦前收看☆難得的聚腳選址在於上一手(鮨森)同舖, 聽講今次嘅主厨係入行多年前日航酒店型男作厨、今次午餐大部份都以白身魚作主食,亦有我從未吃過的熟成壽司、最長一個聽聞是14天。。。午餐包括前菜沙律,蒸蛋 /十二件不同類型嘅壽司與及手卷/味噌湯及雪糕~裝修跟上一手沒有多大分別, 但是廚師以我記得就好似全部換上、每一件都雖然細細但是吃畢整餐原來都十分之飽,撇開我一貫作風沒有多介紹、原因整頓飯大部份都是跟朋友傾談當中、簡單的附上一段影片及相,用自己雪亮的眼睛自行多多參詳! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-30
4526 views
• 十二貫壽司lunch set🍣 •💵Price: $500🍴Food: 4/5❤️-一共十二貫既呢個壽司set有多款少見既款式,好似蜜甘鯛、白星笛鯛、鰈魚邊等,其餘既仲有撒上淡雪鹽既魷魚、縞縿、鬚長海老、水母刺身、金海老配烏魚子、赤貝、秋刀魚、中拖羅同紫海膽。當中最令我念念不忘既有鬚長海老同中拖羅,前者係呈半生熟狀態,一邊搽上蝦膏,一邊就搽上豉油,食落彈牙得黎好鮮味甘甜!而中拖羅係熟成左17日既,食落無乜筋,有種甘酸味,好好食!其實食材黎講真係既新鮮而且罕見,唯一不足係我覺得壽司飯既醋味太重,有幾舊直情有少少蓋過魚生既鮮味,所以呢度扣左少少分🥺 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)