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2016-04-19 2290 views
門口無招牌,只在門出簾印出小小店名餐牌簡簡單單,四種選擇食法要試齊三款兩位師傅日本學藝多年,特別肥師傅超nice,笑容滿面,好細心介紹食法,又會問客人好食嘛?慢慢食好,先嚟前菜,麻醬魚生片,魚生新鮮,師傅話最好留一片最後做泡飯主角出場啦 將 wasabi加上特制醬油,再淋上魚生面,醬油小小甜,一齊食好鮮味二食,紫菜夠脆口,加上魚生飯做手卷,有得食又有得玩最後第三食,將三分一魚生飯,放入玻璃碗,再將前菜留低嘅魚生片同麻醬放上面,因為師傅加湯時,會將魚生淋到半生熟,別有另一番味道坐位有限,無得定位,但如果真係要排隊,其實都值得
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門口無招牌,只在門出簾印出小小店名
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餐牌簡簡單單,四種選擇
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食法要試齊三款
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兩位師傅日本學藝多年,特別肥師傅超nice,笑容滿面,好細心介紹食法,又會問客人好食嘛?慢慢食
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好,先嚟前菜,麻醬魚生片,魚生新鮮,師傅話最好留一片最後做泡飯
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主角出場啦
將 wasabi加上特制醬油,再淋上魚生面,醬油小小甜,一齊食好鮮味
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二食,紫菜夠脆口,加上魚生飯做手卷,有得食又有得玩
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最後第三食,將三分一魚生飯,放入玻璃碗,再將前菜留低嘅魚生片同麻醬放上面,因為師傅加湯時,會將魚生淋到半生熟,別有另一番味道
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0 comments
坐位有限,無得定位,但如果真係要排隊,其實都值得

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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
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Dining Method
Dine In
Spending Per Head
$100 (Lunch)