影片
在香港尖沙咀的宇田津鮨是一家极具日式风情的寿司店，提供新鲜的食材和精致的料理。而且仲系一个历史建筑物里面，别具有特色，服务同环境都非常之超赞。宇田津鮨提供高品质的寿司和甜品，还有优雅的用餐环境和周到的服务，喜爱日式料理的者不容错过的选择。每次嚟都有日藉厨师发办，每一次都会有惊喜，今日食咗好多多款唔同类型嘅寿司，每一度都好有惊喜好特别，平时嘅寿司店系与别不同嘅，我特别钟意食佢嘅创作寿司，佢嘅甜品更加出色，每一次嚟都有唔同嘅选择，而且都系精心厨师研发制造出嚟嘅，今次食嘅系抹茶蛋糕，同焙茶啫喱，无论口感层次感同味道，都难以形容，简直就系齿颊留香，一定要自己试过先可以讲到𠮶个味道。今日最特别嘅系海胆寿司，喺海胆同饭中间夹了一片炸紫菜，这个炸紫菜是厚厚的，咬落去嘅口感非常不同，而且层次感亦都好丰富，仲有海胆嘅鲜味。仲有一个好特色好似西方拿破仑嘅做法，而呢个做法中间系一个熟鱼，味道同口感我都系第一次食，呢个做法非常之好味道，而且仲有鱼嘅鲜味喺里面。我好钟意呢一间餐厅，所以推荐俾大家。。
继续阅读
2月去东京时book唔到～缘悭一试，估唔到最近睇报纸发现原来偷偷在香港开了分店～即刻订位！可能新开张，订位都算容易～估唔到节奏都几快，唔需要等齐人就可以开始～ 日本师傅都识讲少少英文 而楼面都会帮手解释菜的内容。令外有惊喜既系，佢地既蔬菜食材，因为真系未见过寿司店有以蔬菜为招牌菜的。小肌香草卷- 系第一道菜～食落甘甘的味道再加上鱼既鲜味。烟薰吞拿鱼腩（唔记得影相）烟薰味好香，吞拿鱼是用鱼鲛位，鱼肉特别嫩滑。另一个招牌菜是：野菜手卷：呢个真系好出色，系食左几件浓味菜后再上的。最正系食落脆卜卜，原来加入左炸薯仔片、秋葵同面豉酱。海胆寿司都系惊喜之一，两款海胆再夹住个紫菜天妇罗！不过真系太大旧，食得好伦尽其他菜胆寿司都好食～ 以新开黎讲，品质叫唔错。应该会再黎多次！
继续阅读
Stunning restaurant and delicious dishes! I loved the experience.The slices of fish are large and fresh and fills your stomach. There is a lot of vegetable used so it feels healthy.Dishes I enjoyed:Herb roll - This one was visually instagrammable! The plate was a colorful Italian plate and the sushi had edible flower on top. The taste was very fresh like having a garden blooming in your mouth.Fatty Tuna - This one is smoked and it matched the wasabi topping very well. I think the chef uses special wasabi because it was the most delicious wasabi I had. The tuna is very high quality.Abalone Soup - I was surprised that Abalone can be so good. This abalone was from south of Japan.Hong Kong Eel - This was local sourced eel and the chef said it takes many days to prepare the eel. It was very soft and fresh!
继续阅读
I had the opportunity to visit Udatsu Sushi in August. Located in the historic FWD House 1881, Udatsu Sushi offers a refined and modern take on traditional Japanese cuisine. The restaurant's intimate 12-seat setting, combined with contemporary art and jazz music, creates an elevated yet welcoming atmosphere. The eel nigiri was particularly memorable, and is a must-try for seafood enthusiasts. This Hong Kong signature item combines the rich texture of premium eel with a delicate sweet soy glaze, which enhances the natural umami flavors of the fish. The overall service was excellent and the staff were also warm and friendly. Looking forward to come back again, when I visit Hong Kong!
继续阅读
Dinner organised by Brother, who was excited to get a text from Chef Udatsu saying he would make a special trip to HK and knead sushi for us. Having been exiled to work on a project in the great motherland, I also made a special trip back for this meal. 2nd seating started at 8:30. I was anxious to start on time, since I needed to get back. Server assured me that it would be ok, as chef also had a flight to catch. Counter seating 12, didn’t look too different from predecessor. Here’s what we had. Saba- loved the plate. (Super) fatty tuna smoked over straw, served in a smoke-filled luxurious glass container.Kombu broth with abalone from KyushuLocal Unagi with salt, vinegar and finely chopped kinome (Japanese pepper leaf). Massive.. didn’t look too appetizing. Didn’t know how to eat it and decided to stuff it all into my mouth; very unladylike. Sorry, but much prefer Japanese eels.Vegetable roll with potato, okra, cucumber, pickled radish, Japanese ginger) etcBaby snapper Uni Deep fried fishball made with White fish. Exterior could be crispier. Hairy crab Medium fatty tunaFatty tunaTrout and mushroom wrapped in Pumpkin skin. Loved the aroma of the steamed skin.ScallopShrimp cooked in different temperatures2 types of Uni atop a piece of Tempura-ed nori- interesting texture combination.Another gigantic piece with tuna etc. Even more difficult to put in the mouth with the upright stalks of spring onion; decided to do separate bites this time with disastrous results- rice flew everywhere. Miso soupTamagoDessert Trio of Melon, Miso icecream and yuzu YōkanIn summary: XL sushi pieces. Shari was right on point- two different batches of rice were used, to be blended depending on the type of fish. Greatly appreciate Chef’s artistic sense, creative touches, and efforts on sustainability. Unfortunately was in a hurry to leave (10:15pm); didn’t get to socialize properly with Chef.
继续阅读