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2023-04-26 26 views
老友牛一咁大件事,當然要好好慶祝一下。決定請佢去食廚師發辦。餐廳位於銅鑼灣中心地帶,裝潢高雅大方。先付:忌廉芝士果仁,焦糖布丁,帶子沙律所謂不時不食:岩手縣嘅蠔用了醋沙冰來增添鮮味甜蝦配上魚籽非常甜美深海池魚加上黑松露醬汁,另一風味輕輕燒過鯛魚白子再配酸汁,一流壽司三貫:紅雪魚肉質嫩滑。充滿油份。採用三升漬來中和油份。春子鯛鮮甜嫩滑。穴子燒過特別惹味鹽燒燒魚鮫又香又滑最時令刺身:子持魷魚來自宮城縣,口感軟熟劍魚腩用了蛋黃醬油漬,漿口又味美煙熏過嘅鰤魚,入口濃濃煙熏香氣壽司四貫:新鮮帶子一個字「鮮」柚子胡椒另黑鯥魚更有層次感目光魚壽司,魚油不多,但燒過特別香,先魚香後有蔥香海膽配淡雪鹽創新又滋味色彩繽紛嘅手卷,愛不釋手。最後一碗清湯和甜點,完美的生日飯聚。
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老友牛一咁大件事,當然要好好慶祝一下。決定請佢去食廚師發辦。
餐廳位於銅鑼灣中心地帶,裝潢高雅大方。

先付:忌廉芝士果仁,焦糖布丁,帶子沙律
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所謂不時不食:
岩手縣嘅蠔用了醋沙冰來增添鮮味
甜蝦配上魚籽非常甜美
深海池魚加上黑松露醬汁,另一風味
輕輕燒過鯛魚白子再配酸汁,一流
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壽司三貫:
紅雪魚肉質嫩滑。充滿油份。採用三升漬來中和油份。
春子鯛鮮甜嫩滑。
穴子燒過特別惹味
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鹽燒燒魚鮫又香又滑
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最時令刺身
子持魷魚來自宮城縣,口感軟熟
劍魚腩用了蛋黃醬油漬,漿口又味美
煙熏過嘅鰤魚,入口濃濃煙熏香氣
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壽司四貫:
新鮮帶子一個字「鮮」
柚子胡椒另黑鯥魚更有層次感
目光魚壽司,魚油不多,但燒過特別香,先魚香後有蔥香
海膽配淡雪鹽創新又滋味
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8 views
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色彩繽紛嘅手卷,愛不釋手。
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最後一碗清湯和甜點,完美的生日飯聚。
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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
2023-04-25
Dining Method
Dine In
Spending Per Head
$1800 (Dinner)