413
6
6
Restaurant: Sushi Rin
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level4
363
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上環隱世又抵食嘅壽司，14件手握壽司只需$824
2024-05-13 165 views
《鮨燐 - 上環》我個人覺得食Omakase 其實同開盲盒一樣，按照廚師嘅喜好同埋時令嘅食材而安排適合當日製作嘅菜式，你永遠唔到食嗰下唔知道你當日會食到啲咩😌食嘅係壽司師傅嘅手勢同埋烹調手法，從刀工、切法以及調味都經過精心計劃☺️留意到近排好多日式餐廳都有推出唔同優惠嘅廚師發辦套餐，今次就去咗一間我自己都幾喜歡嘅壽司店，平時多數去尖沙咀嗰一間，但係今次我又想試埋佢上環呢一間分店嘅做法，所以特登book咗喺收工之後過嚟食晚餐😎原來呢間壽司店喺港島已經有六年歷史，係區內有名氣嘅壽司店之一，出名食材新鮮而且抵食，當晚都見到好多一個人自己嚟食壽司嘅客人😎雖然餐廳用嘅食材都係從日本唔同地區運送過嚟，但係價錢又唔算好離地喎，原本14件廚師發辦嘅壽司套餐原價$1380，而家做緊六折優惠，只需要$828就食到啦💁🏻‍♀️啱晒情侶慶祝又或者同生意夥伴食飯去嘅地方🤭呢一個套餐以壽司為主，首先會上前菜三味，然後師傅會再於席前製作壽司，所以食到美食之餘仲可以向師傅偷吓添🤭💁🏻‍♀️前菜三味🔹松葉蟹配柚子醋啫喱及紫蘇花雖然細細碟，但係望落好精緻，松葉蟹肉配上酸酸甜甜嘅柚子醋啫喱，食落開胃而且味道清新，好喜歡上面落咗紫
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《鮨燐 - 上環》
我個人覺得食Omakase 其實同開盲盒一樣，
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 按照廚師嘅喜好同埋時令嘅食材而安排適合當日製作嘅菜式，你永遠唔到食嗰下唔知道你當日會食到啲咩😌食嘅係壽司師傅嘅手勢同埋烹調手法，從刀工、切法以及調味都經過精心計劃☺️
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 留意到近排好多日式餐廳都有推出唔同優惠嘅廚師發辦套餐，今次就去咗一間我自己都幾喜歡嘅壽司店，平時多數去尖沙咀嗰一間，但係今次我又想試埋佢上環呢一間分店嘅做法，所以特登book咗喺收工之後過嚟食晚餐😎原來呢間壽司店喺港島已經有六年歷史，係區內有名氣嘅壽司店之一，出名食材新鮮而且抵食，當晚都見到好多一個人自己嚟食壽司嘅客人😎雖然餐廳用嘅食材都係從日本唔同地區運送過嚟，但係價錢又唔算好離地喎，原本14件廚師發辦嘅壽司套餐原價$1380，而家做緊六折優惠，只需要$828就食到啦💁🏻‍♀️啱晒情侶慶祝又或者同生意夥伴食飯去嘅地方🤭呢一個套餐以壽司為主，首先會上前菜三味，然後師傅會再於席前製作壽司，所以食到美食之餘仲可以向師傅偷吓添🤭


💁🏻‍♀️前菜三味
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🔹松葉蟹配柚子醋啫喱及紫蘇花

雖然細細碟，但係望落好精緻，松葉蟹肉配上酸酸甜甜嘅柚子醋啫喱，食落開胃而且味道清新，好喜歡上面落咗紫蘇花，帶出陣陣嘅香味

🔹水梅貝
新鮮嘅水梅貝用咗甜甜嘅醬油製作，食落彈牙爽口，味道甘甜
🔹沖繩水雲
沖繩水雲其實即係海帶嘅一種，用咗酸酸美味嘅醋汁調味，咬落索索聲好爽脆，作為前菜十分開胃

💁🏻‍♀️壽司十四貫
🔹愛媛縣蜜柑鯛
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魚肉帶有陣陣嘅水果香氣，肉身質地比較爽脆，師傅輕輕用鹽吊出魚嘅鮮味，味道相對較清新，作為第一件壽司會由淡味開始食起👍🏻
🔹鹿兒島烏賊 
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其實就即係墨魚，師傅用咗細切嘅方法，令到魚肉更加帶出到黏性同埋實身爽身，煙煙韌韌嘅感覺特別 
🔹金目鯛配香蔥
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師傅將魚皮用熱水灼一灼再燒香，令到魚肉可以迫番啲油出嚟，更加帶出到個油份同甘香，配埋新鮮嘅香蔥，食落有層次而且有不同嘅口感
🔹北海道帶子
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肥美嘅帶子食得出新鮮嘅口感，有種黏黏糯糯嘅感覺，味道都幾清甜
🔹日本大分縣深海池魚
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 呢件壽司我印象好深刻，喺深海魚肉上面放咗自製芝麻醬，入口有好香芝麻味，而且深海池魚嘅油分本身都好高，配上芝麻醬之後好似食緊麻油肥豬肉咁👍🏻口感肥美香濃
🔹間八魚 
師傅話佢就係我哋平時叫嘅樟紅魚，上面落咗少少甜麵豉醬，成件壽司偏重味道，咸香味十足
🔹銀鱈魚BB
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咁耐以來都只係喺鮨燐食過銀鱈魚嘅BB，師傅用咗柚子胡椒醬調味，又係勁厚同勁重油香嘅魚肉，不過師傅落wasabi都幾重手😝聽講係可以令到冇咁油膩
🔹神奈川梭子魚 
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外皮落咗少少糖再經過炙燒，外皮微脆，師傅在塗抹上青汁調味，入口立即溶化☺️個醬汁幾特別，可以話係當晚我最喜歡嘅壽司之一
🔹兵庫縣甜蝦 
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師傅物盡其用，將蝦膏同埋蝦油製作成醬汁再用返喺呢一件壽司嘅調味上面，食落香口惹味 
🔹岩手縣赤貝 
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赤貝我就最鍾意睇師傅打佢嗰一下，超得意😝個肉質爽脆而且帶有海水味，係比較清爽嘅口感
🔹島根池魚 
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呢一件池魚同樣係比較濃味嘅一件壽司，同深海池魚屬於唔同科，不過同樣都係肥美肉厚嘅魚類，師傅用咗薑蓉蔥花製作，有啲混合咗中式嘅製作方法，口味特別
🔹長崎縣鯖魚
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位列當晚我最鍾意嘅壽司第二位，好難形容佢嘅味道，好多層次而且味道有驚喜，喺軟滑嘅鯖魚壽司上面放上經過醋醃既蘿蔔片，切得好透薄，但係食落好爽口，可以幫助中和油膩感，呢件壽司令人印象深刻
🔹愛媛縣中吞拿魚腩 
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好多壽司店都會用大拖羅作結尾，但係呢度就用咗半肥瘦中拖羅，我就覺得唔使下下用到最肥美嘅大拖羅嘅，反而中拖羅嘅油唔會過多但係又食到有魚肉味，最緊要係冇血腥味，咬落軟腍，而且有肉香，油份魚味都配合得好好
🔹馬糞海膽
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食廚師發辦，最尾一定會係呢件件萬眾期待嘅海膽壽司🥰師傅輕輕用咗特調醬油調味only，餘下嘅就由海膽自己發揮啦😌鮮甜美味，口內帶有餘香👍🏻好想偷咗成盒海膽走

💁🏻‍♀️味噌湯&師傅手做抹茶奶凍
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食飽飽就輪到飲味噌湯啦，唔會死鹹而且微微透出一種香甜嘅感覺，唔知係咪味噌嘅關係，飲完個嘴仲會有陣甜甜地嘅感覺，入面仲有海帶同埋豆腐，飲完成個身暖笠笠🥸而甜品方面係師傅手作嘅抹茶奶凍，食落唔會太甜，奶凍上面放有黑豆，奶香同埋抹茶嘅澀味做得好平均，完美地為呢一餐畫上句號
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-05-08
Dining Method
Dine In