50
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Level4
2011-12-03 101 views
中環的魚作的「汁醬壽司吧」可說本地首創,也是近年香港新晉,以汁醬調味與新鮮食材配搭的創意料理,和朋友試過這裡的吞拿魚赤身(魚背脊)壽司,比較起肥美大Toro,赤身的肉味是較重的,用上香草汁混入赤身,味道清新,效果不錯的說。
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中環的魚作的「汁醬壽司吧」可說本地首創,也是近年香港新晉,以汁醬調味與新鮮食材配搭的創意料理,和朋友試過這裡的吞拿魚赤身(魚背脊)壽司,比較起肥美大Toro,赤身的肉味是較重的,用上香草汁混入赤身,味道清新,效果不錯的說。
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