254
4
8
Restaurant: Sushi Man
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Food and Health Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department has launched the "League of RSS-friendly Restaurants" ("League"). Restaurants participated in the League will offer less-salt-and-sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the League Labels for displaying in the premises for public identification. For details, please click here, https://www.fhb.gov.hk/en/our_work/feh/rssf.html

Level4
581
1
2018-09-02 336 views
幾經辛苦,終於去完西藏,仲要無高山症,當然要熱烈地彈琴熱烈地唱,嚟鮨文又食omakase!茶碗蒸一打開個蓋,入面充滿自家製三文魚籽,每粒都晶瑩剔透非常飽滿,同外面嗰啲完全冇得比,係清甜帶柚子香㗎!至於個蛋真係好滑溜,帶少少鹹香嘅茶碗蒸真係無得頂!刺身5款1. 平靜魚切咗絲嘅平靜魚,加入芝麻、蔥花及薑蓉,入口先食到芝麻味,但千祈唔好放棄,要繼續咬,啲魚味先會出㗎,記住唔好咬幾吓即刻吞呀!2. 天婦羅帆立貝帆立貝炸到半熟,上幾次食都係開邊後釀入海膽,但今次轉做微辣嘅明太子,再加上一片紫蘇葉,外面再包紫菜,外層好薄,一咬開入面一絲絲嘅帆立貝肉顯現易見,口感好之餘呢個配搭又好新鮮3. 櫻煮八爪魚之前幾次喺元朗店都未試過,原來係黃埔店限定!要花上3日去烹調,第一日同八爪魚做massage後用低温煮;第二日先用明火慢煮,期間每10分鐘檢查一次check吓個煙韌度;第三日先加入自家製醬油浸一晚,慢煮出嚟嘅八爪魚肉身依然係粉紅色,就好以櫻花咁,所以佢就叫櫻花喇。不嬲怕咬唔開而唔鍾意食八爪魚嘅我,完全係被震懾住!軟綿程度非筆墨可形容,簡直一咬即開,仲非常入味,又帶少少八爪魚鮮味!係非常花心機嘅一款菜色!
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幾經辛苦,終於去完西藏,仲要無高山症,當然要熱烈地彈琴熱烈地唱,嚟鮨文又食omakase!

茶碗蒸
一打開個蓋,入面充滿自家製三文魚籽,每粒都晶瑩剔透非常飽滿,同外面嗰啲完全冇得比,係清甜帶柚子香㗎!至於個蛋真係好滑溜,帶少少鹹香嘅茶碗蒸真係無得頂!
茶碗蒸
3 views
1 likes
0 comments
茶碗蒸
8 views
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刺身5款
1. 平靜魚
切咗絲嘅平靜魚,加入芝麻、蔥花及薑蓉,入口先食到芝麻味,但千祈唔好放棄,要繼續咬,啲魚味先會出㗎,記住唔好咬幾吓即刻吞呀!
平靜魚
7 views
0 likes
0 comments


2. 天婦羅帆立貝
帆立貝炸到半熟,上幾次食都係開邊後釀入海膽,但今次轉做微辣嘅明太子,再加上一片紫蘇葉,外面再包紫菜,外層好薄,一咬開入面一絲絲嘅帆立貝肉顯現易見,口感好之餘呢個配搭又好新鮮
天婦羅帆立貝
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天婦羅帆立貝
2 views
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3. 櫻煮八爪魚
之前幾次喺元朗店都未試過,原來係黃埔店限定!要花上3日去烹調,第一日同八爪魚做massage後用低温煮;第二日先用明火慢煮,期間每10分鐘檢查一次check吓個煙韌度;第三日先加入自家製醬油浸一晚,慢煮出嚟嘅八爪魚肉身依然係粉紅色,就好以櫻花咁,所以佢就叫櫻花喇。不嬲怕咬唔開而唔鍾意食八爪魚嘅我,完全係被震懾住!軟綿程度非筆墨可形容,簡直一咬即開,仲非常入味,又帶少少八爪魚鮮味!係非常花心機嘅一款菜色!
櫻煮八爪魚
6 views
0 likes
0 comments
櫻煮八爪魚
7 views
0 likes
0 comments


4. 酒蒸鮑魚
用清酒及慢火,慢慢煮用來自九州嘅鮑魚,足足7個鐘!入口煙韌彈牙,點少少用鮑魚肝製成嘅醬,鮮味更加濃郁;最後將大廚俾嘅小飯糰撈埋啲醬食,鮮味大爆發,完全忘記咗自己係食緊鮑魚肝!
酒蒸鮑魚
5 views
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酒蒸鮑魚
11 views
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5. 花咲蟹
估唔到今晚有機會試只限夏季捕撈嘅北海道四大名蟹之一,大廚用一塊大昆布包住隻蟹蒸45分鐘,拆開昆布嗰吓真係覺得好震撼,估唔到咁矜貴嘅蟹都唔係特別靚,成身佈滿棘刺!之後再拆肉,加返啲蟹膏,蟹肉滲出鮮甜汁,蟹膏軟綿綿,回味無窮
花咲蟹
7 views
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花咲蟹
11 views
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花咲蟹
7 views
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壽司8款
1. 真鯛
顏色較淺,味道清淡,肉質結實,加上檸檬醬油,同樣地記住咬多幾啖,否則只會食到檸檬味而失去魚味
真鯛
6 views
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2. 幼鰤
係我最愛嘅BB鰤魚,油脂夠多!壽司飯入面加咗安岡蔥,帶蔥香好特別
幼鰤
6 views
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3. 目一鯛
賣相好有趣嘅壽司,共有兩層,下層係一大片加咗岩鹽嘅刺身,上層係一小片燒過嘅魚背,魚油必晒出嚟,好有油香,下層吸收晒上層嘅魚油,食起上嚟非常特別
目一鯛
7 views
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目一鯛
4 views
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4. 石垣貝
食食吓突然見到隻貝伸出殼外,好似打招呼咁!之後大廚就將佢切開,上碟前仲拍一吓等佢收縮。真係從來未食過咁新鮮仲郁緊嘅貝,雖然放入口嗰吓有啲唔敢食,但嗰種海水鮮味真係前所未有,口感極度爽口,真係一食會上癮!
石垣貝
5 views
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石垣貝
2 views
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5. 真鯖
喺閃閃吓好明亮嘅魚皮上放咗一片好薄嘅醋漬白昆布,不過白昆布薄到食咗都唔覺!
真鯖
2 views
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6. 喉黑魚
被稱為關西魚王及白身魚Toro,網燒後啲魚油及鮮味出晒嚟,肉質肥美嫩滑,仲有少少炭燒味
喉黑魚
18 views
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7. 子持蝦蛄
日文名聽都未聽過,但叫佢瀨尿蝦,就即刻哦一聲!原來有分蝦公及蝦乸,今日我哋食蝦乸,超多膏!!!!
子持蝦蛄
13 views
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8. 大拖羅
一向食大拖羅都覺得成口油,但今次試吓網燒,上面加咗連蒜豉油嘅日本蔥茸,反而去除咗嗰種油膩感,入口即溶,仲有我最愛嘅蒜香,又幾特別喎!
大拖羅
8 views
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雲丹盛
即係呢度最著名嘅海膽杯,大到不得了,上面仲有一隻鮮甜大牡丹蝦,海膽非常creamy甘香
雲丹盛
5 views
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手卷
話咁快就食到最尾了,輕輕燒過嘅右口魚邊再加上一堆拖羅,哈哈哈!一食啲魚油由紫菜滲出,正正正!
右口魚邊
2 views
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手卷
4 views
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魚湯
奶白色,一飲就忍唔住將全晚食過嘅魚再回味多一次!
魚湯
2 views
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靜岡提子
係餐廳直接喺日本訂返嚟,香港冇得買嘅巨峰Mix黑提,食落好得意,巨峰味較淡,但又比黑提大粒好多
靜岡提子
6 views
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嚟呢度食omakase作為慶祝活動,真係冇揀錯
11 views
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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
Spending Per Head
$2000 (Dinner)
Recommended Dishes
茶碗蒸
茶碗蒸
平靜魚
天婦羅帆立貝
天婦羅帆立貝
櫻煮八爪魚
櫻煮八爪魚
酒蒸鮑魚
酒蒸鮑魚
花咲蟹
花咲蟹
花咲蟹
真鯛
幼鰤
目一鯛
目一鯛
石垣貝
石垣貝
真鯖
喉黑魚
子持蝦蛄
大拖羅
雲丹盛
右口魚邊
手卷
魚湯
靜岡提子