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減肥嘅朋友仔想食日本野又唔想食壽司就一定要試下呢間瑞兆細細間鋪,但食物超精緻而且好好食😝👍🏼難怪攞左米芝連1星。不過留意返食物份量可能比較少,男士可能未必夠飽😂有唔食嘅野記得預先同餐廳講,否則臨時未必轉到食材。
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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
2022-05-17
Dining Method
Dine In
Type of Meal
Dinner
Level4
236
0
2022-07-27 141 views
好耐無試過咁期待一餐飯局,真係由知道有得食呢間有預約困難症米芝連一星omakase嘅一刻,倒數左一星期。仲要特登lunch 做gym 去迎接13道美食😋老闆好有眼光,係餐廳未攞到星星前已是常客,所以有幸今晚可以包左8個壽司吧枱座😌 食呢餐飯除咗係享受一流食物外,開心位係有幽默經理哥哥介紹食物,大廚即席表演,用好靚嘅餐具,同埋有識煮野食嘅達人一齊玩估食材,令成個experience is more than just a normal dinner 😇同之前食嘅omakase 不同係主打割烹(Kappo),除左有生食,大部份菜式嘅賣點係廚師嘅烹飪技術🧑🏻‍🍳簡直係一場藝術🎨同美食融合嘅表演!꧁☬小編食左咩☬꧂前菜✅冷茶碗伴玉米🌽蓉配車海老- 北海道出產嘅鮮甜玉米充分融入每一啖中🥰茶碗上嘅車海老(即竹節蝦🦐)肉厚質爽甜,,好豐富嘅口感炸物✅薩摩和牛腰脊- 即Sirloin。 油脂分布均勻。好厲害嘅達人仲食到吉列牛上隱藏食材~芥末!(有人仲講出係英國粉狀芥末!)平時5食山葵嘅我,好欣賞新鮮山葵帶有小小甜嘅清新味道,5似平時咁嗆鼻,同食材平衡得很好👍🏻碗物⭕️鱧魚半田素麵-新鮮炸起嘅鱧魚金黃鬆脆
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好耐無試過咁期待一餐飯局,真係由知道有得食呢間有預約困難症米芝連一星omakase嘅一刻,倒數左一星期。仲要特登lunch 做gym 去迎接13道美食😋

老闆好有眼光,係餐廳未攞到星星前已是常客,所以有幸今晚可以包左8個壽司吧枱座😌 食呢餐飯除咗係享受一流食物外,開心位係有幽默經理哥哥介紹食物,大廚即席表演,用好靚嘅餐具,同埋有識煮野食嘅達人一齊玩估食材,令成個experience is more than just a normal dinner 😇

同之前食嘅omakase 不同係主打割烹(Kappo),除左有生食,大部份菜式嘅賣點係廚師嘅烹飪技術🧑🏻‍🍳簡直係一場藝術🎨同美食融合嘅表演!

꧁☬小編食左咩☬꧂
前菜
✅冷茶碗伴玉米🌽蓉配車海老- 北海道出產嘅鮮甜玉米充分融入每一啖中🥰茶碗上嘅車海老(即竹節蝦🦐)肉厚質爽甜,,好豐富嘅口感
炸物
✅薩摩和牛腰脊- 即Sirloin。 油脂分布均勻。好厲害嘅達人仲食到吉列牛上隱藏食材~芥末!(有人仲講出係英國粉狀芥末!)平時5食山葵嘅我,好欣賞新鮮山葵帶有小小甜嘅清新味道,5似平時咁嗆鼻,同食材平衡得很好👍🏻
碗物
⭕️鱧魚半田素麵-新鮮炸起嘅鱧魚金黃鬆脆,青瓜湯係夏日小清新,獨立食我應該可以食一大碗!不過覺得呢道菜因為係carbs,而後面都有飯,所以覺得雖然好好食,不過可以考慮換上其他碗物?又或者前菜係開胃嘅漬物,茶碗放這?
刺身
✅時令白身魚配魚子醬-刺身卷起同山葵同魚子醬一齊食,口感十足。有花🌷伴碟非常精美。本來以為花只係觀賞,但原來小黃花根係小青瓜!好新鮮脆嫩。賞心悅目嘅一小碟☺️
✅炙燒喉墨魚🦑 - 正常發揮,好鮮甜。不過令呢毎個小碟特別之處,係食具用左百年古董碗。飲一啖熱茶再欣賞下古董碗,有意思
✅魚子醬金槍魚押壽司🍣 - 海中黑鑽石💎用左Kaviari ,外觀飽滿渾圓。而金槍魚即香港人所講嘅吞拿魚。入口即溶嘅拖羅配甘香魚子醬,好有口感。本來旁邊嘅配角,紫菜,我有啲想skip 左佢。不過經理推薦用紫茶包著一小匙壽司試下有不同口感,果然有驚喜😍新鮮紫菜好脆,真係有卡嚓一聲!好食好食😋
燒物
⭕️ 鮎魚干物 - 正常發揮,不過鍾意睇個大廚串條魚串得好靚🐟
汁煮鍋物
✅薩摩和牛壽喜燒·慢煮蛋黃- 粉嫩嘅薩摩和牛肉質鮮嫩不再話下,自家醃製蛋黃簡直係出色😍 蛋黃呈橙紅色,顏色亮麗,濃郁蛋味,夠堅挺,可以用筷子完整夾起。真係好食到好想同佢買蛋黃返屋企撈白飯食🥹 蛋黃可以冷卻剛煮好燙口食材,亦緩和濃厚的調味醬汁,絕配!
壽司
✅海膽金槍魚海苔卷 - 非常慷慨嘅海膽份量。海膽味道甘甜,質感細膩,入口即溶,安全填滿口控,好幸福😇
燒物
✅鮑魚配鮑魚肝醬 - 鮑魚口感很鮮味,第一塊鮑魚刺身先單嚐,感受鮑魚原本鮮味,之後第二塊先沾醬食,好creamy。
冷物
⭕️ 八爪魚🐙- 正常發揮。可能冷物放左係濃烈鮑魚肝醬後,未能太欣賞此菜
食事
✅蒲燒鰻魚炊飯/漬物 - 蒲燒鰻魚放係炭火上燒,燒至金黃,再加上有醬汁,鰻魚好有光澤,單係賣相,就已令人垂涎三尺。新鮮鰻魚質感彈牙。食到一半,經理建議可以左高湯同飯一齊食。好鮮甜嘅高湯!友人問經理湯嘅材料,經理說係秘密㊙️雖然5知正確答案,不過我會形容係有木魚同蝦乾,海苔等製成嘅高湯,飲左舒𣈱無比😌飯/湯係可以任添,不過我戰鬥力已經下降,但呢一個任添飯,一定可以滿足大食之人🤣
自家製甜品🍮
✅蜂蜜雪糕🍦及麻糬配最中餅 - 最終嘅甜品有即席表演搓糯米😍煙韌嘅糯米皮配自家製嘅蜂密雪糕同外皮脆卜卜嘅最中餅,為呢一餐畫上完美嘅句號🥰
Sake
✅翠玉-5係一個好識分別sake 好壞嘅人,不過呢支酒聞落好有米香同飲落好柔順,配每一道餸都很好👍🏻如果有興趣嘅朋友,可以+$600,有餐廳幫你sake pairing 添😉

收筆之時已經隔左用餐後3日,但依然回味無窮😛

(◔◡◔) ♥ 人均傷害💰: $3000♥
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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
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Dining Method
Dine In
Level4
171
0
2022-02-23 1780 views
當omakase在香港開到成條街都係瑞兆主打割烹料理-是日本高級料理的一種,在席前處理當造食材近距離欣賞師傅的工藝因為小妹唔食生食所以割烹可以係完全符合我的要求,瑞兆只有8個座位記得早d預約呀Signature dishes 當然係薩摩和牛溶岩燒,用上和牛西冷,慢煮蛋黃感覺像一道濃縮又昇華版的sukiyaki 另一道重點菜式一定係其鍋飯,當晚係燒伊佐木海膽飯(季節不同會有轉變)紫蘇,燒伊佐木魚,海膽,芝麻和日本米香互相交融,就算食到好飽都忍唔住要食多幾碗🤭在眾多omakase中可以脫穎而出,仲短時間內奪米芝蓮一星🌟,知佢咩料!
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當omakase在香港開到成條街都係
瑞兆主打割烹料理-是日本高級料理的一種,在席前處理當造食材近距離欣賞師傅的工藝

因為小妹唔食生食所以割烹可以係完全符合我的要求,瑞兆只有8個座位記得早d預約呀

Signature dishes 當然係薩摩和牛溶岩燒,用上和牛西冷,慢煮蛋黃感覺像一道濃縮又昇華版的sukiyaki

另一道重點菜式一定係其鍋飯,當晚係燒伊佐木海膽飯(季節不同會有轉變)紫蘇,燒伊佐木魚,海膽,芝麻和日本米香互相交融,就算食到好飽都忍唔住要食多幾碗🤭

在眾多omakase中可以脫穎而出,仲短時間內奪米芝蓮一星🌟,知佢咩料!
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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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Dining Method
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Level4
153
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2022-01-30 1056 views
(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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Dine In
Level3
42
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2021-09-14 2278 views
This is the third time we’ve been here, since grand opening to getting its Michelin stars now, the food has improved and evolved for the better. It’s a very small place with only 6 counter seats hence the booking won’t be too easy, glad to be here again with the surprise this time being the rice at the end, that the taste of fish was outstanding 👍🏼Service however, based on my three visits, the serving staff (all different in the 3 times) require some better hospitality and politeness, e.g. kept
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This is the third time we’ve been here, since grand opening to getting its Michelin stars now, the food has improved and evolved for the better.

It’s a very small place with only 6 counter seats hence the booking won’t be too easy, glad to be here again with the surprise this time being the rice at the end, that the taste of fish was outstanding 👍🏼

Service however, based on my three visits, the serving staff (all different in the 3 times) require some better hospitality and politeness, e.g. kept interrupting our conversations, gave me a poker face without telling me they turned into zone C restaurant and physically showed unwelcoming attitude when I had to download the go home safe app at the restaurant door! these were the ‘misses’, in fact quite fatal misses although food was the ‘hit’, which is a pity.
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Pot  rice
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DETAILED RATING
Taste
Decor
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Dining Method
Dine In
Spending Per Head
$2200
Recommended Dishes
Pot  rice
Level5
2021-08-04 4695 views
This restaurant has been awarded Michelin 1-star status in 2021, offering ‘kappo’ cuisine with diverse cooking techniques featuring ingredients selected by Japanese head chef Fumio Suzuki. Located in The Mercer, Sheung Wan, the same site where Sushi Shikon used to be, it had two seating time as the restaurant was so popular, one starting at 6pm and the other at 8:30pm. Booked for the first session, the staff was already waiting at the entrance when we arrived, taking us in when the chefs were re
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This restaurant has been awarded Michelin 1-star status in 2021, offering ‘kappo’ cuisine with diverse cooking techniques featuring ingredients selected by Japanese head chef Fumio Suzuki. Located in The Mercer, Sheung Wan, the same site where Sushi Shikon used to be, it had two seating time as the restaurant was so popular, one starting at 6pm and the other at 8:30pm. Booked for the first session, the staff was already waiting at the entrance when we arrived, taking us in when the chefs were ready.

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The setting and décor were what I remembered, with a beautiful wooden counter able to accommodate 8 customers. Directly facing us the chefs were in busy preparation, and we also noticed the same charcoal grill at the back to provide the best roasting experience. While it was a tiny space and could feel cramped especially when the staff came to serve sake or collect the plates, it brought fond memories of similar dining experience back in Japan.

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There was only one Omakase Menu ($2,500 each), with an option for sake pairing. I decided to ask the staff to arrange my own series of carafe instead, with the first being 翠玉 純米吟醸 ($230) coming from 両関酒造 in Akita Prefecture. It had delicate aromas, easy to drink with a sweet palate, a clean sake to start the meal.

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The dinner began with the appetizer Tomato and Shrimp Somen. Seeing the meticulous preparation of the chef putting each of the ingredients, the different sauces and decorations together was a feast of its own already, and the taste was amazing as well. The acidity from the tomato is enhanced by a bit of yuzu jelly, with the flavourful shrimp chopped to small pieces to mix with very thin cold noodle (somen) of nice bite, contrasting with the bouncy texture of mozuku. The addition of caviar not only provided a premium uplift but also umami to the dish. Even the shiso flowers were thoughtfully added to increase fragrance and a spicy note to complement the overall experience. Really nice starter.

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Coming next were two fried dishes, the first being Fried Satsuma Beef Fillet. The prized Satsuma beef came from Kagoshima, with the tenderloin lightly seasoned and then coated with a thin crumb before deep-frying to a crisp crust. Cutting it up the meat was a beautiful pinkish red, very juicy, and flavourful. The chef had prepared on the side some wasabi and salt with chives as well. I preferred the salt which brought forward the taste of the beef in a stronger manner. Even not a big fan of wagyu like myself would surely love this one a lot. 

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The second fried dish was Fried Sweet Corn Dumpling. Before checking the menu, I mistook it as egg omelette. It was in fact a paste made from sweet corn, crab, and fish meat (I believe), and often found in soup dish. This was the first time I ever saw it prepared deep-fried. It got a crisp outside while being very soft on the interior, at the same time keeping the shape perfect, a true testimony to the chef’s culinary skills. Served on the bowl underneath was a thick sauce, with plenty of tiny fish (shirasu) and some crab meat, complementing the sweetness and umami of the dumpling to perfection. It was equally impressive on both fried dishes. 

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Finishing the first carafe, the staff brought me the second sake, 伯楽星 特別純米 ($180), from the famous brewery 新澤醸造店 from Miyagi Prefecture. With a more pronounced banana note, drinking on its own it might not be particularly noteworthy, but I found this sake a good pairing with the food that came up. No wonder it was recognized as a nice food-pairing sake by many Japanese.

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Next were served Soup with Dried Sweet Fish, Yuba and Tofu. While we were eating the fried dishes, the chef was busy skewering the dried sweet fish (ayu) and then grilling it over charcoal. They were then trimmed and cut in sections. The other chef brought out a pot of clear broth and reheat in front of us, then serving it into the bowl, before assembling the yuba and tofu, a piece of okra and sweet red bell pepper in tempura style, and the piece of dried sweet fish. Adding a bit of plum sauce on top, all the ingredients were great in taste, together they created an even more amazing harmonious chorus. The broth was steaming hot, and super delicious. The soup dish was always my ‘comfort food’ in enjoying a kaiseki, and this one certainly delivered. 

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The Seasonal Sashimi comprised of three different types of fresh seafood. The abalone was very large in size and prompted me to think how much it would cost to order one just for myself. Cutting out a thick slice, the chef put a rich and creamy sauce made from abalone liver, which really was a match from heaven. The other two sashimi included flounder and sawara, with the former having a nice chewy bite with delicate taste, while the latter had been fumed with hay smoke, soft with great umami flavours and the additional smoky note. A wonderful and tasty way to showcase the freshest ingredients and the original taste to the fullest.

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Coming next was the grilled dish, featuring Charcoal Grilled Blackthroat Seaperch. The chef showed us the fish to understand why it is called ‘blackthroat’. The fillet was then put to the charcoal grill, getting the surface to a mouth-watering golden-brown colour while the flesh was moist and tender. The fish got a good fat content and the fish oil, after revitalized from the heat on grilling, blossomed with great aromas that we could smell at a distance. Served together with Japanese ginger and mashed radish, plus a bit of lime juice, this was a heavenly dish and no surprise that many Japanese recognized this fish as one of the best.

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Then it was sushi time, with the chef prepared Tuna and Sea Urchin Seaweed Roll. The tuna had been finely chopped to mince, and then the chef meticulously toasted the seaweed on the stove to get it to crisp, before putting the sushi rice, tuna, and some bright orange sea urchin in, wrapping together in a handroll format for us. Everything was perfect in flavours, complementing each other and very tasty. The sea urchin was particularly impressive, sweet and creamy, and one of the very best in quality even comparing with the high-end sushi restaurants in town. 

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Finishing the second carafe, the third sake recommended was 仙禽 一聲 ($390) from 株式会社せんきん in Tochigi Prefecture. Being an unfiltered, undiluted sake, the intensity and flavours were much more intense and I found it good match with the upcoming wagyu beef and other main dishes. 

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Coming to another highlight of the meal, the meat dish was Satsuma Beef in Youganyaki Style with Abalone Mushroom. The chef again showed us the ingredients, with a thin slice of the prized wagyu beef having the fat in beautiful snowflake. After heating a lava stone grill plate, the chef put the beef to sear on both sides briefly, cooking the beef to perfection. Serving the beef together with an egg yolk that had been slow-cooked and marinated, with the umami sauce plus the abalone mushroom, one would not feel greasy from the fat, but only pure intensity from the flavours, smooth and round texture in the mouth. The chef also provided a bit of sushi rice mixed with truffle to allow us to scoop up the remaining of the sauce in the end. A thoughtful measure.

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Next was ippin, with the chef offering us Steamed Tilefish. The fish was great in taste, steamed to perfect timing, with the flaky meat, together with the deep-fried scales scattered on top, providing an interesting contrast in texture. Adding plenty of Japanese ginger on top, the sauce was a great complement to the flavours, with the shaved lime zest giving a refreshing note to the palate. 

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The chef then took out a large clay pot of rice. Opening we saw Grilled Eel Rice, in which the chef had earlier skewered the fat and thick eel fillets on charcoal and brushing with the secret sauce throughout to infuse it with flavours. Served together with pickles, the chef recommended us to have the rice two ways, first tasting the original style, with the finely shredded egg mixed with rice, with a bit of Japanese peppers. The other way was to pour dashi to the rice to make chazuke. Both were very good, but when the chef asked whether I would like to have another serving, I ended up choosing the original style to encore. 

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Coming to an end with dessert, there were two servings. The first was Peach Compote. The peach was in the best season now, juicy and sweet, with the chef cooked the peach and then adding some fresh pieces, and together with the jelly made from the juice created a refreshing and palate-cleansing dessert. 

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Wrapping up was Soybean Powder Ice-cream. Seeing the chef cooking a paste in the pot and stirring vigorously, we had no clue until he took that out and we recognized it as mochi. Inserting some ice-cream and then putting it in a wafer, the fulfilling dessert got an appropriate sweetness, creating an enjoying finale for a great meal on the night. 

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The service was good, with the staff attentive but because the space was tight it was inevitable they could not come over to serve sake easily. The chef was friendly, and can speak good English, with the supporting chefs explaining the dish to us in Cantonese. I wish they could do an even deeper explanation as I am sure there are a lot of special ingredients or cooking techniques used which we could better appreciate. 

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The bill was $6,419. While it was not cheap, it was worth the price in my opinion. Would be good to come over in winter to experience different ingredients and let the chef continue to wow and pamper us with his amazing culinary skills.
(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
2021-07-31
Dining Method
Dine In
Spending Per Head
$3215 (Dinner)
Level2
14
0
2021-06-10 4767 views
今次餐廳位置有點隱藏,提供6個座位, 因為座位較少,食客同主廚既亙動有更多...但同時因為座位少, 預約非常有難度...D間餐廳係特式係割烹料理既OMAKASE...每一道菜, 主廚都會親自處理, 試味每個細節安排好先會上菜...重點係, 用既食材係最時令, 有D食材或者做法都比較少見...例如燒竹筍, 真係比較有餐廳用原隻竹筍, 而且非常爽脆, 鮮嫩, 完全冇渣的, 非常難得好驚喜又例如和牛配上慢煮蛋黃, 和牛入口溶化, 慢煮蛋黃好綿密而且蛋香濃郁...咁樣蛋嘅煮法好少有...D度既鍋飯不得之了, 係金黃焦香, 米飯粒粒分明口感香軟...再配上海膽,魚同魚子~開業短短時間就新上榜米芝蓮一星餐廳, 的確係值得擁有...希望下次再有機會BOOK 到試試新MENU...
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今次餐廳位置有點隱藏,提供6個座位, 因為座位較少,食客同主廚既亙動有更多...
但同時因為座位少, 預約非常有難度...
D間餐廳係特式係割烹料理既OMAKASE...
每一道菜, 主廚都會親自處理, 試味每個細節安排好先會上菜...
重點係, 用既食材係最時令, 有D食材或者做法都比較少見...

例如燒竹筍, 真係比較有餐廳用原隻竹筍, 而且非常爽脆, 鮮嫩, 完全冇渣的, 非常難得好驚喜
又例如和牛配上慢煮蛋黃, 和牛入口溶化, 慢煮蛋黃好綿密而且蛋香濃郁...咁樣蛋嘅煮法好少有...
D度既鍋飯不得之了, 係金黃焦香, 米飯粒粒分明口感香軟...再配上海膽,魚同魚子~

開業短短時間就新上榜米芝蓮一星餐廳, 的確係值得擁有...
希望下次再有機會BOOK 到試試新MENU...
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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
Date of Visit
2021-03-06
Dining Method
Dine In
Type of Meal
Lunch
Level2
17
0
太耐沒上水,想把以前的照片都梳理一下,這數月以來都不停地吃,也想沉澱一下才慢慢把感想補上。上訪瑞兆是去年12月尾,當時瑞兆也算是預約困難店,但自從奪星後基本上都不太可能用信用卡優惠預約了。老實說,即使以原價來吃這質素的晚餐,也絕對值得,在買一送一價錢下,簡直是無敵。當中我最愛的一定是鍋飯,好吃得追加共吃了三碗,加上靚仔星級師傅坐陣,瑞兆可算是我城中最推介的割烹餐廳。·鰤魚三文魚子鍋飯🌟·喜知次·薩摩和牛熔岩燒✨·薩摩牛腰脊·松葉蟹海苔卷
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太耐沒上水,想把以前的照片都梳理一下,這數月以來都不停地吃,也想沉澱一下才慢慢把感想補上。上訪瑞兆是去年12月尾,當時瑞兆也算是預約困難店,但自從奪星後基本上都不太可能用信用卡優惠預約了。
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老實說,即使以原價來吃這質素的晚餐,也絕對值得,在買一送一價錢下,簡直是無敵。當中我最愛的一定是鍋飯,好吃得追加共吃了三碗,加上靚仔星級師傅坐陣,瑞兆可算是我城中最推介的割烹餐廳。
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·鰤魚三文魚子鍋飯🌟
·喜知次
·薩摩和牛熔岩燒✨
·薩摩牛腰脊
·松葉蟹海苔卷
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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
Date of Visit
2020-12-20
Dining Method
Dine In
Spending Per Head
$1080
Dining Offer
Credit Card Offers
Level4
371
0
2021-02-01 5296 views
[🇭🇰香港- 上環].🔻2021新上榜米芝蓮1💫餐廳!割烹料理嘅前菜當然唔會係普通刺身,喜之次係用炭火微微炙燒,個人就好欣賞即時燒到半生熟嘅鰹魚😍套餐仲有吉列薩摩牛,炸大葉海膽, 薩摩和牛溶岩燒配慢煮蛋黃,金目鯛...總括整體食物質素都唔錯,但唔係話算好有驚喜.🔻🍽 瑞兆📌 地址: 上環蘇杭街29號尚圜地舖.
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[🇭🇰香港- 上環]
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🔻
2021新上榜米芝蓮1💫餐廳!
割烹料理嘅前菜當然唔會係普通刺身,喜之次係用炭火微微炙燒,個人就好欣賞即時燒到半生熟嘅鰹魚😍套餐仲有吉列薩摩牛,炸大葉海膽, 薩摩和牛溶岩燒配慢煮蛋黃,金目鯛...總括整體食物質素都唔錯,但唔係話算好有驚喜
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🔻
🍽 瑞兆
📌 地址: 上環蘇杭街29號尚圜地舖
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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
Level4
482
0
2020-10-27 7880 views
喺香港食omakase多數都係以壽司🍣或者刺身為主調,主打割烹嘅真係少啲接觸,今次就食咗瑞兆,餐廳個位置都幾隱蔽,入到去小小嘅空間只有八個座位,好有去咗日本🇯🇵嘅感覺.日值師傅顏值高☺️,人哋話佢似王貽興,另一個香港師傅,我本人覺得佢有啲似安志杰🤭,ok focus番啲食物先🙃.前菜用咗而家時令嘅杮配半熟嘅海老🦐,仲有土佐醋味嘅啫喱,開胃小菜.炸物薩摩牛腰脊🍗,用咗吉列嘅方式去整,外脆內軟,牛肉熟嘅程度都啱啱好,好tender.輕麵食喜知次海苔卷,喜知次🐟用汁煮嘅方式,係半熟嘅口感,不過可惜紫菜唔夠脆.碗物我覺得全餐最好食嘅就係呢個炭燒日光魚湯,炭燒咗嘅日光魚真係超正🤤🤤,好香口又有好炭燒味,魚皮脆嘅口感一流👍🏻👍🏻.刺身當日嘅時令刺身係鰹魚,配上酸嘅蘿蔔蓉,蘿蔔蓉雖然好味,不過個醬汁略嫌鹹咗少少🤏🏻,就咁食鰹魚更能食到佢嘅嘅鮮味.蒸物蒸鰆魚,魚上面有一pat磨成茸嘅山藥,有煙煙韌韌嘅口感,好好食🤤,仲好食過舊魚,不過舊魚就略嫌鞋咗少少🤏🏻.跟住落嚟呢樣係Off the Menu嘅喉黑,見佢話係用燒嘅方式嚟煮,仲要重油脂🔥,所以叫咗嚟試吓,魚嘅油脂真係好勁,有少少入口即化嘅感覺🤤,食完之
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喺香港食omakase多數都係以壽司🍣或者刺身為主調,主打割烹嘅真係少啲接觸,今次就食咗瑞兆,餐廳個位置都幾隱蔽,入到去小小嘅空間只有八個座位,好有去咗日本🇯🇵嘅感覺
.
日值師傅顏值高☺️,人哋話佢似王貽興,另一個香港師傅,我本人覺得佢有啲似安志杰🤭,ok focus番啲食物先🙃
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前菜
用咗而家時令嘅杮配半熟嘅海老🦐,仲有土佐醋味嘅啫喱,開胃小菜
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炸物
薩摩牛腰脊🍗,用咗吉列嘅方式去整,外脆內軟,牛肉熟嘅程度都啱啱好,好tender
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輕麵食
喜知次海苔卷,喜知次🐟用汁煮嘅方式,係半熟嘅口感,不過可惜紫菜唔夠脆
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碗物
我覺得全餐最好食嘅就係呢個炭燒日光魚湯,炭燒咗嘅日光魚真係超正🤤🤤,好香口又有好炭燒味,魚皮脆嘅口感一流👍🏻👍🏻
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刺身
當日嘅時令刺身係鰹魚,配上酸嘅蘿蔔蓉,蘿蔔蓉雖然好味,不過個醬汁略嫌鹹咗少少🤏🏻,就咁食鰹魚更能食到佢嘅嘅鮮味
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蒸物
蒸鰆魚,魚上面有一pat磨成茸嘅山藥,有煙煙韌韌嘅口感,好好食🤤,仲好食過舊魚,不過舊魚就略嫌鞋咗少少🤏🏻
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跟住落嚟呢樣係Off the Menu嘅喉黑,見佢話係用燒嘅方式嚟煮,仲要重油脂🔥,所以叫咗嚟試吓,魚嘅油脂真係好勁,有少少入口即化嘅感覺🤤,食完之後隻碟都仲有一攤油
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用嘅都係薩摩牛🥩,不過就係西冷部份,岩燒用嘅係富士山火山石🌋,都係第一次見,牛肉配上慢煮蛋黃🍳,同我以前見過嘅熟成蛋黃有啲似,比一般蛋黃口感更煙韌
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一品
用咗白昆布去包秋刀魚,醬汁係蛋黃醋,酸嘅蛋黃醬真係第一次食😯,食咗咁多個course,可以清一清味蕾
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食事
三文魚子係佢哋自己醃製,撈左落飯之後變咗半生熟,日本嘅珍珠買真係好好食啊😋,師傅係咁問我哋使唔使再添飯,雖然好想食,不過真係太飽了🙈
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甜品
佢話係蜜瓜🍈mousse,但係我食嚟食去都食唔出有蜜瓜味,反而覺得似係栗子🌰味,anyway,另外仲有紅豆抹茶mochi,香印🍇同埋日本梨🍐
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總括嚟講,食物都有水準👍🏻,燒物就更加係超正🤤🤤🤤,絕對值得嚟試吓,師傅最後仲超級有禮貌咁送到我哋出門口,準確來講係送到我哋出街,太有禮貌了🙇🏻🙇🏻🙇🏻
(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
Level7
2019-10-11 8564 views
初夏時於互聯網結識到美少女「吾愛食」,幾個月來大家其實都只係以網友身份交流食經,世估唔到佢會邀請XO仔出席神秘慶祝派對,真人見面,地點定為一家新開嘅日式割烹料理「瑞兆」。小店並無花巧嘅裝潢,木造嘅門面身後為長長嘅吧枱,據悉最多可坐八位食客;六人廂房會遲少少先開放。由日藉型男鈴木師傅掌舵嘅開放式廚房內,可見烤爐、幾塊長形嘅砧板及零星嘅調味食材,簡潔企理。席上早已擺放出餐具及餐牌。客人一上座,隨即有專人送上熱毛巾及茶水。早到嘅XO仔仲影咗三頁酒牌同大家分享。餐店現階段只做晚市,分開六點及八點半兩個時段,均只提供一款九道菜嘅廚師發辦御膳,菜式會不限時更改,價格定位$1,800/位,另收加一服務費。貴客一到齊,師傅迅即出場,自我介紹,並開始割烹表演,每個步驟細節都絕無假手於人。打響頭炮嘅前菜由日本虎蝦、柿肉、法國魚子醬等組成,色澤鮮艷亮麗。主角虎蝦爽厚彈牙,伴配清甜爽脆嘅柿塊、鮮濃嘅魚子醬及帶微微酸甜嘅醋味啫喱,醒神又醒胃。接棒嘅炸物二重奏外表乾巧不油膩,個人較為偏愛前方皮薄香脆嘅鮮舞茸菇天婦羅,簡單點上白色鹽粉已夠芳香!後方嘅炸牛鰍奶油芝士腐皮卷煙煙韌韌都幾得意,餡心入面嘅奶油芝士輕巧易入口
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初夏時於互聯網結識到美少女「吾愛食」,幾個月來大家其實都只係以網友身份交流食經,世估唔到佢會邀請XO仔出席神秘慶祝派對
,真人見面,地點定為一家新開嘅日式割烹料理「瑞兆」。
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小店並無花巧嘅裝潢,木造嘅門面身後為長長嘅吧枱,據悉最多可坐八位食客;六人廂房會遲少少先開放。由日藉型男鈴木師傅掌舵嘅開放式廚房內,可見烤爐、幾塊長形嘅砧板及零星嘅調味食材,簡潔企理。
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席上早已擺放出餐具及餐牌。
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客人一上座,隨即有專人送上熱毛巾及茶水。早到嘅XO仔仲影咗三頁酒牌同大家分享。
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餐店現階段只做晚市,分開六點及八點半兩個時段,均只提供一款九道菜嘅廚師發辦御膳
,菜式會不限時更改,價格定位$1,800/位,另收加一服務費。
3977 views
3 likes
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貴客一到齊,師傅迅即出場,自我介紹,並開始割烹表演
,每個步驟細節都絕無假手於人。
前菜:日本虎蝦、柿肉、法國魚子醬
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打響頭炮嘅前菜日本虎蝦柿肉法國魚子醬等組成,色澤鮮艷亮麗。主角虎蝦爽厚彈牙,伴配清甜爽脆嘅柿塊、鮮濃嘅魚子醬及帶微微酸甜嘅醋味啫喱,醒神又醒胃
前菜:日本虎蝦、柿肉、法國魚子醬
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接棒嘅炸物二重奏外表乾巧不油膩,個人較為偏愛前方皮薄香脆嘅鮮舞茸菇天婦羅,簡單點上白色鹽粉已夠芳香!後方嘅炸牛鰍奶油芝士腐皮卷煙煙韌韌都幾得意,餡心入面嘅奶油芝士輕巧易入口,不過唔講真係食唔出腐皮卷入面捲入咗牛鰍
,或許係奶油芝士蓋過咗牛鰍嘅魚味?!
炸物:炸牛鰍奶油芝士腐皮卷,鮮舞茸菇天婦羅
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餐單中共有兩味飯品,頭段嘅輕飯食鮑魚肝飯伴豆奶慕絲,上枱時配埋木羮,睇黎大廚對餐具文化十分講究。
輕飯食:鮑魚肝飯,豆奶慕絲
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墊底綠色嘅鮑魚肝飯粒粒飽滿肥潤,頂面嘅鮑片巧薄甜美,混入白滑嘅豆奶慕絲更覺輕盈清香。
輕飯食:鮑魚肝飯,豆奶慕絲
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碗物中間件金目鯛不單橙光閃閃,厚潤雪白嘅肌膚可謂柔軟嫩滑,鮮甜無比
,清澈清甜嘅湯底滲出陣陣柚子香,連同翠綠嘅三葉菜即倍添清新,何其細膩!
碗物:金目鯛,三葉菜,柚子
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如相所示,每碟刺身都係由鈴木師傅親自負責切割、烹調、裝飾等功夫,手勢純熟快捷,絕對係有姿勢有實際
刺身:金槍魚、昆布漬比目魚、鰹魚
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三色刺身左起分別為金槍魚比目魚鰹魚,建議由淺色食到深色。銀皮白肉嘅比目魚本身味清,伴配梅味濃郁嘅昆布條即增添惹味;左邊件紅潤金槍魚半溶於口腔,以蛋黃醬塗面成功提升幼嫩香滑嘅口感嘅同時仲一啲都唔搶,實有畫龍點睛之效
!最後右手邊件火炙鰹魚煙燻嘅味道唔會過濃,皮香肉軟,各有特色。
刺身:金槍魚、昆布漬比目魚、鰹魚
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對XO仔而言,全晚之最必選餐單上唯一一味紅肉,亦即鹿兒島薩摩和牛
!其實師傅喺預備頭五道菜時,早已開啟炭爐燒煮和牛西冷,期間聽到嘅拍拍聲就係所用嘅備長炭所發出。
肉:薩摩和牛,茄子,鮑魚菇
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火起火滅後讓和牛冷卻片刻,再邊燒牛扒配菜邊加上調味,嗰吓蘭花手可近可遠,剛柔並濟,實在係令人嘆為觀止
肉:薩摩和牛,茄子,鮑魚菇
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和牛茄子鮑魚菇面以備長炭燒多兩燒,於碟盤上加上山葵秘汁後即大工告成。
肉:薩摩和牛,茄子,鮑魚菇
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嘩,三片薩摩和牛西冷均鮮紅粉嫩,一啲肥膏都唔見,而且肉汁豐盛,咬落香口軟腍中帶點爽脆,不用點上任何醬汁已經好夠味,但當加上碟邊嘅山葵又能為味蕾激發出一份清新,神來之筆正是如此
肉:薩摩和牛,茄子,鮑魚菇
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橙黃艷麗嘅蒸物形如日落嘅太陽般,甚有詩意
蒸物:毛蟹蒸蛋,海膽
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軟滑嘅茶碗蒸し頂面有鮮濃滑溜嘅海膽內則藏有幼嫩鮮甜嘅毛蟹肉,師傅巧妙地以柚子粉末加以點綴,直令燉蛋份外清新。
蒸物:毛蟹蒸蛋,海膽
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食事一環為汁燒鰻魚鍋飯,大大煲嘅份量認真震撼,每人最少可以分到兩碗。
鍋飯:汁燒鰻魚,牛蒡,木之芽,味噌湯,海苔,蔥,醃青瓜,蘿蔔
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鍋飯:汁燒鰻魚,牛蒡,木之芽,味噌湯,海苔,蔥,醃青瓜,蘿蔔
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小肥一向怕骨唔識食鰻魚,嘻嘻,幸好早已用日文同大廚溝通過,細佬嗰份就走咗鰻魚。汁燒鍋飯內含牛蒡青瓜菇粒,清香爽脆,味清帶甜,輕盈討好
漬物青瓜蘿蔔片亦爽潤消帶;啡紅嘅味噌湯嘅驚喜之處就係入面加咗超爽超脆嘅木之芽
鍋飯:牛蒡,木之芽,味噌湯,海苔,蔥,醃青瓜,蘿蔔
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甜品上場前,先有熱茶一杯為味蕾洗滌一番。
熱茶
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大家睇睇靚相,甜品嘅擺盤襯上餐桌嘅楓葉圖案望落係咪好似幅藝術品呢
?!
甜點:抹茶雪糕米餅
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由於抹茶雪糕米餅建議用手食,唔怪得知食前每人都派咗條熱毛巾抹手,夠哂衛生。
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貌似漢堡包嘅抹茶雪糕米餅底面兩塊威化要快食先能保持鬆脆,中間翠綠嘅抹茶雪糕茶香醇濃,最正就係雪糕底墊咗件微甜煙韌嘅紅豆糯米滋,令口感調味都生色不少。
甜點:抹茶雪糕米餅
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不知不覺餐牌上嘅食物都經已出齊,點知型男師傅竟然話因兩個半小時嘅用餐時間未完,所以就壓軸送贈多一道金碧輝煌嘅小禮物
,晚餐頓變成十全十美嘅十道菜晚宴。
小禮物:黃豆慕絲,黑糖漿
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精緻彩美嘅杯仔承載著輕柔嘅黃豆慕絲,黏上慕絲頂嘅黑糖漿即可添上清潤香甜,美味可口
小禮物:黃豆慕絲,黑糖漿
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上環隱蔽新店「瑞兆」簡潔雅致,服務生友善體貼。由日藉型男廚神鈴木先生全權負責烹煮嘅九大簋割烹御膳用材新鮮高質,豐富味佳!食客可一邊享用美食,一邊與大廚傾談並向其偷師
,互動氣氛實為輕鬆,如果可以玩埋配酒套餐,相信要吸引酒客絕非難事。
(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
2019-09-27
Dining Method
Dine In
Spending Per Head
$2100 (Dinner)
Recommended Dishes
蒸物:毛蟹蒸蛋,海膽
甜點:抹茶雪糕米餅
甜點:抹茶雪糕米餅
前菜:日本虎蝦、柿肉、法國魚子醬
前菜:日本虎蝦、柿肉、法國魚子醬
炸物:炸牛鰍奶油芝士腐皮卷,鮮舞茸菇天婦羅
輕飯食:鮑魚肝飯,豆奶慕絲
輕飯食:鮑魚肝飯,豆奶慕絲
碗物:金目鯛,三葉菜,柚子
刺身:金槍魚、昆布漬比目魚、鰹魚
刺身:金槍魚、昆布漬比目魚、鰹魚
肉:薩摩和牛,茄子,鮑魚菇
肉:薩摩和牛,茄子,鮑魚菇
肉:薩摩和牛,茄子,鮑魚菇
肉:薩摩和牛,茄子,鮑魚菇
蒸物:毛蟹蒸蛋,海膽
鍋飯:汁燒鰻魚,牛蒡,木之芽,味噌湯,海苔,蔥,醃青瓜,蘿蔔
鍋飯:汁燒鰻魚,牛蒡,木之芽,味噌湯,海苔,蔥,醃青瓜,蘿蔔
鍋飯:牛蒡,木之芽,味噌湯,海苔,蔥,醃青瓜,蘿蔔
熱茶
小禮物:黃豆慕絲,黑糖漿
小禮物:黃豆慕絲,黑糖漿