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少有半生熟Omasake
2021-12-10 156 views
今次去試嘅Omasak係 鮨央泰！其實講刺身寿司一般夠新鮮就唔會差，但我欣賞呢間係佢哋嘅「半熟食」嘅煮法，特別係Aged咗嘅食材，佢有特別加工風味但亦不失海鮮原有味道!基本所有菜式都唔駛加醬汁就可以食矜貴嘅前菜special arrangementAged魷魚腳，係師傅最Prond Of嘅一道菜式第二個特色嘢，就係用備長炭烹製刺身嘅皮，炭燒香脆魚皮＋新鮮刺身＋師傅刀功😝少少黃介辣Seasonal 白子天婦羅、汁煮鮑魚~蟹肉蟹膏、之後師傅會比寿司飯您食埋啲蟹膏醬汁，因為師傅用特別煮法調製~必食！其實食咁多Omasake，呢間係幾特別嘅一間！
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今次去試嘅Omasak係 鮨央泰！
其實講刺身寿司一般夠新鮮就唔會差，但我欣賞呢間係佢哋嘅「半熟食」嘅煮法，特別係Aged咗嘅食材，佢有特別加工風味但亦不失海鮮原有味道!
基本所有菜式都唔駛加醬汁就可以食

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矜貴嘅前菜
special arrangement
Aged Oytopus
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Aged魷魚腳，係師傅最Prond Of嘅一道菜式



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第二個特色嘢，就係用備長炭烹製刺身嘅皮，炭燒香脆魚皮＋新鮮刺身＋師傅刀功😝少少黃介辣
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Seasonal 白子天婦羅、汁煮鮑魚~
蟹肉蟹膏、之後師傅會比寿司飯您食埋啲蟹膏醬汁，因為師傅用特別煮法調製~必食！
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其實食咁多Omasake，呢間係幾特別嘅一間！
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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
2021-12-07
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)