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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
0
最近轉左去上環返工,發現呢度竟然都有一間鮨鱗,之前食過尖沙咀分店覺得回味無窮,一直都想再去食,今次就慶祝我轉左新工,一於又食豪D,上環分店比尖沙咀分店細,但係當晚係full booking,所以記得要提早預約啊﹗今次亦係選了$1880套餐,包括有前菜、7種刺身、2種和食、6種壽司、湯和甜品,水準依然保持得好好。前菜北海道白粟米,非常清甜,有淡淡既粟米味。螺貝,非常彈牙。鱈魚片配南瓜蓉,鱈魚片香脆,配埋甜甜地既南瓜蓉,真係非常開胃。真鯛,來自愛媛縣,肉質細膩,含有豐富膠原蛋白,配辣蘿蔔蓉,蔥花及紫蘇葉花,味道更鮮美。岩手縣石垣貝肉質厚實且非常有口感,既不會太脆又不會太軟,風味相當鮮甜,味道和象拔蚌相若。來自北海道既間八,肉質肥厚,師傅已事先放了醬油燒香,亦放了柚子皮和wasabi來中和油膩感,口感香醇。長崎縣既伊左木魚油脂含量適中,口感軟熟,加入京蔥,然後用紫菜包住食,食落非常有層次。醬油燒扇貝,將扇貝略略燒到有D焦味,再用紫菜夾住,好香口。北海道昆布森真蠔,海水味濃,飽滿多汁,口感幼滑。味道鮮甜,配上酸汁及蔥,亦唔會蓋過蠔既原味。第一次可以一次過試哂唔同款式既吞拿魚,師傅用紫菜將赤身,
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最近轉左去上環返工,發現呢度竟然都有一間鮨鱗,之前食過尖沙咀分店覺得回味無窮,一直都想再去食,今次就慶祝我轉左新工,一於又食豪D,上環分店比尖沙咀分店細,但係當晚係full booking,所以記得要提早預約啊﹗今次亦係選了$1880套餐,包括有前菜、7種刺身、2種和食、6種壽司、湯和甜品,水準依然保持得好好。
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前菜

北海道白粟米,非常清甜,有淡淡既粟米味。

螺貝,非常彈牙。

鱈魚片配南瓜蓉,鱈魚片香脆,配埋甜甜地既南瓜蓉,真係非常開胃。

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真鯛,來自愛媛縣,肉質細膩,含有豐富膠原蛋白,配辣蘿蔔蓉,蔥花及紫蘇葉花,味道更鮮美。
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1 views
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岩手縣石垣貝肉質厚實且非常有口感,既不會太脆又不會太軟,風味相當鮮甜,味道和象拔蚌相若。
1 views
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0 comments

來自北海道既間八,肉質肥厚,師傅已事先放了醬油燒香,亦放了柚子皮和wasabi來中和油膩感,口感香醇。
1 views
0 likes
0 comments

1 views
0 likes
0 comments

長崎縣既伊左木魚油脂含量適中,口感軟熟,加入京蔥,然後用紫菜包住食,食落非常有層次。
2 views
0 likes
0 comments

醬油燒扇貝,將扇貝略略燒到有D焦味,再用紫菜夾住,好香口。
1 views
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北海道昆布森真蠔,海水味濃,飽滿多汁,口感幼滑。味道鮮甜,配上酸汁及蔥,亦唔會蓋過蠔既原味。
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第一次可以一次過試哂唔同款式既吞拿魚,師傅用紫菜將赤身,中拖羅,燒腦天大拖羅夾埋一齊,中間放左wasabi 同京蔥,一次過試埋三種口感。
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食完刺身,跟住就食天婦羅,天婦羅粉漿夠薄,有肉質嫩滑既愛媛縣門鱔,來自高知既青椒,宮崎既茄子,熊本既蕃薯,每一種蔬菜都係來自日本唔同既縣,特別係熊本既蕃薯,真係好甜。
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岩手縣產赤貝,配上柚子皮,肉質獨特而濃厚的海洋鮮味, 口感爽脆無比,鮮甜味美。
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靜岡縣產金目鯛,油脂含量適中,肉質細膩,魚肉嫩滑,油脂重,所以放左wasabi中和一下。
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島根池魚,魚味濃郁,鮮嫩肥美,中間放有薑蔥,味道層次更為豐富。
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大分縣產深海池魚,配上柚子胡椒,肉質鮮嫩肥美,油脂重厚,啖啖油香,入口甘香細膩。
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牡丹蝦配燒香蝦膏,蝦肉香甜濃郁,肥碩,極富彈性,鮮爽無比。
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北海道根室白海膽,份量十足,味道鮮甜清雅,有濃郁海水味。
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大蜆湯,湯底清甜,用左大蜆來煮。
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抹茶奶凍,黑豆甘露煮,以北海道3.6奶、宇治抹茶製成,口感幼滑,綠茶味濃。
(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
Date of Visit
2023-07-26
Dining Method
Dine In
Type of Meal
Dinner