532
20
14
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 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
163
0
生日飯
2017-11-14 568 views
朋友帶我食生日飯，仲要係omakase，好期待，唔知有咩食呢？入到去 waitress 送上 menu， $1850一位，好多嘢食，有成18款食物，好期待，如果有嘢唔食，仲可以出聲，我就咩都食，所以無改茶碗蒸第一款送上嘅就係茶碗蒸，熱辣辣，面層仲有金箔，材料豐富，有蟹肉、滑子菇、小乾貝等，呈半透明狀，清清哋，仲好香蛋味，食慾大增八太魚原來八太魚即係石斑，中式嘅就食好多，刺生就真係第一次，色澤潔白粉嫩，油脂豐富，配上柚子汁，好清香，好醒胃稚鰤鰤魚係野生嘅油甘魚，深粉紅色，油脂分佈平均，仲輕輕用炭火網燒，好滑，又甘香，仲有炭燒味添秋刀魚食食吓，廚師問我哋食唔食紫蘇，當然食喇，原來係呢道菜嘅食材，用紫菜包住紫蘇葉、大量薑絲、芝麻及秋刀魚，紫菜只係包住半條秋刀魚，可以清楚見到半條閃閃爍爍嘅秋刀魚，賣相已經好吸引，一咬落去就食到爽脆嘅紫菜，所有材料出奇哋夾，秋刀魚肥美，配上其他食材又有一種清新嘅感覺北海道帆立貝帆立貝加上薄薄嘅炸漿輕輕炸過，再用爽脆嘅紫菜包住，再加上海膽，對我來說好新鮮，一次過品嚐冷熱脆軟嘅感覺，對比大又好有層次感毛蟹賣相吸引，隻碟已經好靚，一絲絲手拆嘅毛蟹肉在下層，上面就係金黃
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朋友帶我食生日飯，仲要係omakase，好期待，唔知有咩食呢？

入到去 waitress 送上 menu， $1850一位，好多嘢食，有成18款食物，好期待，如果有嘢唔食，仲可以出聲，我就咩都食，所以無改
1368 views
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茶碗蒸
第一款送上嘅就係茶碗蒸，熱辣辣，面層仲有金箔，材料豐富，有蟹肉、滑子菇、小乾貝等，呈半透明狀，清清哋，仲好香蛋味，食慾大增
茶碗蒸
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茶碗蒸
41 views
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0 comments

八太魚
原來八太魚即係石斑，中式嘅就食好多，刺生就真係第一次，色澤潔白粉嫩，油脂豐富，配上柚子汁，好清香，好醒胃
八太魚
46 views
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八太魚
32 views
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八太魚
34 views
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稚鰤
鰤魚係野生嘅油甘魚，深粉紅色，油脂分佈平均，仲輕輕用炭火網燒，好滑，又甘香，仲有炭燒味添
稚鰤
32 views
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0 comments

秋刀魚
食食吓，廚師問我哋食唔食紫蘇，當然食喇，原來係呢道菜嘅食材，用紫菜包住紫蘇葉、大量薑絲、芝麻及秋刀魚，紫菜只係包住半條秋刀魚，可以清楚見到半條閃閃爍爍嘅秋刀魚，賣相已經好吸引，一咬落去就食到爽脆嘅紫菜，所有材料出奇哋夾，秋刀魚肥美，配上其他食材又有一種清新嘅感覺
秋刀魚
29 views
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北海道帆立貝
帆立貝加上薄薄嘅炸漿輕輕炸過，再用爽脆嘅紫菜包住，再加上海膽，對我來說好新鮮，一次過品嚐冷熱脆軟嘅感覺，對比大又好有層次感
北海道帆立貝
23 views
0 likes
0 comments

毛蟹
賣相吸引，隻碟已經好靚，一絲絲手拆嘅毛蟹肉在下層，上面就係金黃色嘅蟹膏，蟹肉味道鮮甜，蟹膏濃郁，唔洗點醋都已經好好味
毛蟹
39 views
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糖蕃茄
食完咁濃味嘅蟹膏，廚師安排了兩片糖蕃茄清一清，有12-15度糖份，配上岩鹽，鮮味更突出
糖蕃茄
34 views
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白子
細細碗，賣相吸引，唔好話我知白子係乜，入口緊緻爽滑，綿密滑嫩入口即化，仲好肥美添
白子
43 views
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拖羅
一共有兩件，一件中拖羅，一件大拖羅，中拖羅上面掃了些醬油，入口滑溜，一尐渣都無，仲好鮮甜，喜歡wasabi嘅加少少，一流，大拖羅就輕輕燒過，油份已經出晒，上面有少少京蔥碎同埋燒過嘅魚油，所有嘢融為一體，仲入口即溶，可以來多件就好了
拖羅
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拖羅
30 views
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食完前菜同 sashimi，接住出場嘅係壽師

真鯛
乳白色嘅真鯛，油脂分布平均，仲好滑，又甘甜，配上岩鹽或橘子汁更進一步將鮮味大大提升
真鯛
35 views
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金目鯛
廚房上碟前加少少岩鹽，再輕輕一燒，熱力令脂肪溶解，再加啲俄羅斯鱘魚子帶出鮮味，十分肥美，仲帶有少少焦香，上面嘅金箔，令佢更名貴
金目鯛
47 views
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深海池魚
好多地方都有深海池魚，不過就第一次有人教點樣先可以食到佢嘅鮮味，原來好簡單，就係咬多幾吓，由於用炭燒燒過，所以一入口就感受到佢嘅肥美同炭燒味，再咬多幾吓，魚味出晒，仲好鮮甜，完全係另一個層次
深海池魚
41 views
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白蝦
細細隻嘅白蝦，大約6cm長，全人手去殻，仲要連醬汁都係由蝦汁煮成，一口吃下原來已經食咗超過25隻，蝦味濃郁，又鮮甜
白蝦
44 views
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白蝦
34 views
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鮑魚
原隻鮑魚上碟時已經切成細細件，清甜煙韌，旁邊仲附上醬汁，一個好特別嘅醬汁，由鮑魚肝製成嘅汁，顏色雖然唔太吸引，不過有咗佢就錦上添花， 鮮上加鮮，廚師仲話唔好浪費，比一粒小飯團我哋，叫我哋放粒飯團去鮑魚汁到碌幾吓，吸晒所有醬就食，好食到呢！仲唔浪費
鮑魚
37 views
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鮑魚
28 views
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鮑魚
38 views
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師傅問我哋要海膽杯定係海膽壽司，咁當然要問吓有咩分別先喇，海膽杯份量十足，賣相一流，海膽壽司就以質量取勝，竟然係咁，就每樣一個

海膽杯
飯上面放滿海膽，仲有一隻大蝦，果然吸引，其實我覺得有些似雪榚杯，海膽呈深橘色，件件分明，望住廚師放上去，有成半板咁多，碗底仲有飯，鮮甜又甘醇
海膽杯
36 views
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海膽壽司
一共有兩件唔同品種嘅海膽，宮崎赤海膽同秋山馬糞海膽，兩款都係拍賣海膽

宮崎赤海膽
呈淡金黃色，甜度低，海水味重
宮崎赤海膽
33 views
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秋山馬糞海膽
顏色較沉，好香，好濃，好甜，好creamy，喺拍賣會上排第六名，要成$4000一板，果然重質
秋山馬糞海膽
46 views
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右口魚邊手卷
好喜歡食右口魚邊，喜歡佢夠肥美，廚房先將魚輕輕燒過，魚油出晒嚟，佢仲好小心咁將魚油倒返入手卷內。一交到我哋手，又提醒我哋要小心食，怕魚油係會漏出嚟，實在太多油，所以點小心都有幾滴留咗枱面，魚邊即係魚嘅背部，肌肉較多，所以好爽口，又有魚香，一試難忘！
右口魚邊手卷
33 views
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三文魚子
好特別嘅三文魚子，自家用柚子汁醃製，廚師話食嘅時候要雙手握緊，再倒轉放入口，咁就唔唔跌咁多，入口後，再慢慢咬，好特別，一尐腥味都無，先滲出海鮮味，再有清甜嘅柚子味！
三文魚子
40 views
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湯
再來一碗魚湯，係由白身魚煲咗超過兩個鐘而成，奶白色，骨膠原重，好鮮甜，好想飲多碗
魚湯
30 views
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北海道赤肉蜜瓜
上碟前，店員問要唔要加威士忌，好威士忌嘅我又點會錯過，原來威士忌就在旁邊嘅噴水壼內，輕輕一噴上碟，一口咬下，瓜薄，實淨有咬口，有時食日本瓜我覺得太甜，甜到有些假，呢個就剛好，仲好清甜，唔知係咪因為噴咗威士忌呢？

從來無諗過元朗有間咁高質素嘅日本餐廳，食材新鮮，廚師好有心機，又講解清楚，山長水遠嚟都好值得

53 views
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76 views
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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
2017-10-17
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Celebration
Birthday
Recommended Dishes
茶碗蒸
茶碗蒸
八太魚
八太魚
秋刀魚
北海道帆立貝
毛蟹
糖蕃茄
白子
拖羅
真鯛
金目鯛
深海池魚
白蝦
白蝦
鮑魚
鮑魚
鮑魚
海膽杯
宮崎赤海膽
秋山馬糞海膽
右口魚邊手卷
三文魚子
魚湯