460
7
10
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
489
0
晚市七百幾蚊十三件壽司set 好抵食
2024-03-22 28 views
《鮨燐 - 尖沙咀》約左好耐，終於都同到呢位朋友去食Omakase，之前疫情時覺得D 日式廚師發板既套餐價錢好離地，如果唔係D 咩大時大節都唔捨得食呀🥹最近俾我發現呢間高級壽司店出左Dinner Menu，以為會好破費啦，但其實人均$600 就可以食到師傅即席製作既手握壽司，而餐廳仲有其他定食可以選擇，最平都係二百零蚊起，都可算係尖沙咀區入面性價比好高既高級日本壽司店。當晚我地兩個人都係㨂$736 既13件壽司連一件手卷既Omakase 套餐，當中有前菜沙律、茶碗蒸、手握壽司13件、手卷、味噌湯同埋甜品，男士食都一定夠飽。前菜💁🏻‍♀️沙律&茶碗蒸 前菜既沙律都係傳統既沙律菜加上酸酸地既和風汁，開胃之餘仲可以清清口腔，而茶碗蒸就用左好香甜既海鮮高湯製作，入面有雲耳、蟹柳、銀杏等既食材，雲耳滑滑地既口感好有趣，個味道仲以為係咩海參既味道，都幾鮮甜嫁壽司🍣💁🏻‍♀️蜜柑鯛 第一件壽司師傅安排左個味道比較清少少既蜜柑鯛，食完口腔內會有陣幽香既柑味，魚肉偏向爽身💁🏻‍♀️北海道帆立貝往往新鮮既食材，只須要用最簡單既方法調味，師傅用左青檸汁提鮮，帆立貝口感軟糯香甜，青檸汁酸酸地更帶起貝肉既海鮮鮮味💁🏻
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《鮨燐 - 尖沙咀》
約左好耐，終於都同到呢位朋友去食Omakase，之前疫情時覺得D 日式廚師發板既套餐價錢好離地，如果唔係D 咩大時大節都唔捨得食呀🥹最近俾我發現呢間高級壽司店出左Dinner Menu，以為會好破費啦，但其實人均$600 就可以食到師傅即席製作既手握壽司，而餐廳仲有其他定食可以選擇，最平都係二百零蚊起，都可算係尖沙咀區入面性價比好高既高級日本壽司店。當晚我地兩個人都係㨂$736 既13件壽司連一件手卷既Omakase 套餐，當中有前菜沙律、茶碗蒸、手握壽司13件、手卷、味噌湯同埋甜品，男士食都一定夠飽。
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 前菜
💁🏻‍♀️沙律&茶碗蒸 
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 前菜既沙律都係傳統既沙律菜加上酸酸地既和風汁，開胃之餘仲可以清清口腔，而茶碗蒸就用左好香甜既海鮮高湯製作，入面有雲耳、蟹柳、銀杏等既食材，雲耳滑滑地既口感好有趣，個味道仲以為係咩海參既味道，都幾鮮甜嫁

壽司🍣
💁🏻‍♀️蜜柑鯛 
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 第一件壽司師傅安排左個味道比較清少少既蜜柑鯛，食完口腔內會有陣幽香既柑味，魚肉偏向爽身

💁🏻‍♀️北海道帆立貝
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 往往新鮮既食材，只須要用最簡單既方法調味，師傅用左青檸汁提鮮，帆立貝口感軟糯香甜，青檸汁酸酸地更帶起貝肉既海鮮鮮味

💁🏻‍♀️深海池魚 
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 朋友同我都一樣喜歡食肥美既魚肉，深海池魚用左自家醬油調味，魚既口感軟身又有油香，食落有回甘，同個壽司醋飯味道好夾

💁🏻‍♀️赤貝
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 食Omakase最鍾意就係見個壽司師傅打赤貝呢個部份，師傅拍打完個赤貝後個貝會縮起左，塗上醬油同埋柚子汁，食落爽口彈牙

💁🏻‍♀️北海道墨魚 
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 咁耐喜歡咗食新鮮嘅墨魚壽司，嗰種肉質黏黏嘅感覺好似食緊豬皮咁，上面落咗烏魚子鹽提鮮，烏魚子碎一粒粒鹹鹹地幾特別，鹹香味十足

💁🏻‍♀️間八魚 
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 接住落黎都係較為肥美質感既間八魚，用左三升漬作為調味，魚油豐富得黎個三升漬甜甜的仲好開胃

💁🏻‍♀️新鮮銀鱈魚 
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 新鮮既銀鱈魚真係好少喺坊間食到啦，仲要係用黎整壽司😍食落好軟滑好有油香，有少少奶香既味道，上面加上柚子胡椒作襯托，我同朋友都同讚好好食😋

💁🏻‍♀️梭子魚 
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 經過炙燒既梭子魚味道焦香，師傅燒之前切製，你唔會食到佢有筋，另外今次個醬油食落甜甜地的，味道特別

💁🏻‍♀️北海道牡丹蝦
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 接著落黎就到蝦既環節，件壽司用左牡丹蝦既膏燒香再撈落啲飯度，上面既蝦肉鮮甜軟糯，味道都幾香濃，係當晚我幾有印象既一件壽司🍣

💁🏻‍♀️北海道馬糞海膽
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 等咗成晚就係為咗要食佢個海膽，每次omakase嘅尾聲必定會有海膽同Toro呢兩個重頭戲，今次嘅海膽用上北海道馬糞海膽，食落creamy又甜，好想encore☺️

💁🏻‍♀️大toro
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 好欣賞師傅嘅刀工，大拖羅唔會食到有筋，名副其實嘅入口即溶，基本上師傅拎上嚟嘅壽司全部都唔使自己額外再點豉油，佢已經事前幫你調好晒味，所以最滿足嘅食法就係一啖食落口等佢嘅油香同埋魚香慢慢用入口中😚

💁🏻‍♀️赤身醬油漬
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 我一向都以為應該係食咗赤身先再到大拖羅，不過呢度就調返轉個次序，我個人覺得個醬油漬赤身味道比大拖羅，經過醬油漬完嘅吞拿魚完全唔會有嗰陣血腥味，你會食到甜味居多👍🏻同喺出面食嘅赤身壽司完全唔係同一個層次🥰十分推介

💁🏻‍♀️左口魚裙邊
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 最後一件嘅壽司可以話係我當晚最鍾意嘅一款，左口魚經過炙燒之後啲魚油爆曬出嚟，個魚肉會一疏疏咁但係有啲部位會比較彈牙👍🏻小小嘅醬油已經可以帶出到個味道

💁🏻‍♀️香蔥吞拿魚手卷
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 每一次睇師傅包手卷我都覺得好有學問，紫菜要烘熱然後又要有指定嘅切法，手卷入面有小黃瓜吞拿魚蓉等食材，紫菜脆身好好味😚食完都飽飽地啦

💁🏻‍♀️白味噌湯&甜品
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 最尾，店員會奉上味噌湯，比我想像中淡味但係好適合消膩😉再配埋甜品柚子雪葩，呢一餐十分圓滿
(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
2024-03-20
Dining Method
Dine In
Celebration
Birthday