壽司芳

营业中

休息中

寿司芳以创意寿司闻名，有别于一般传统omakase，它保留了日本传统的做法之余更多加入一些西式元素，让人一试难忘，推荐给你们。前菜用小花朵点缀的小章鱼刺身吃弹牙有咬劲，卖相好看，味道好吃。生蚝摆盘简单大气丝丝透露着它没有过多的加工调味就能征服你的味蕾。一口下去 鲜甜到我都舍不得咽下去，无疑是我吃过的生蚝里排名前三了。牡丹虾刺身厨师用特别的方法呈上，把虾脑和虾肉平铺在盘中，上面还加上杏仁冰淇淋口感层次丰富，真的有惊艳到我。手握寿司的份量又恰到好处，让客人不会有一种饱腹感，每一道都能轻松拿下。个人最爱的海胆一看图就能看出餐厅绝不吝啬海胆的份量，入口即溶，没有腥味。属于它独有的鲜甜真不能用笔墨所形容，需要你们亲身体验。最后值得一赞的是师傅真的对于每一道食材都十分用心摆设，就像在呈现一件件艺术品一样精致，会再光顾。午餐和晚餐同样有两个价位套餐供选择，当然午餐的性价比更高，有兴趣的你们记得网上提早预约。 继续阅读

omakase的吸引之处是可以坐吧枱和师傅近距离交流，而寿司芳这里的用餐气氛很好，客人与师傅可以边吃边聊，到最后还自拍和我们合照，真是一个难忘的体验，这天来吃lunch omakase，有四个前菜、十件寿司、卷物、汤及甜品各一，比想像中丰富，要预留时间来吃，而且配搭也创新，想尝试不一样的omakase必来。华连真蚝芝士啫喱华连真蚝的肉质鲜嫩，搭配上绵滑的芝士和酸汁啫喱，带来了一种丰富的口感层次，而且很创新的口味，加入芝士的配搭也没有违和感。海胆长芋手卷以海螺装饰配搭手卷，十分讲究，顶层是鲜甜的海胆，底下有滑溜的长芋，紫菜很脆，简单美味的配搭。竹叶寿司两件寿司分别是真鲷和金目鲷，其中一件藏在竹叶中，带有竹叶的香气，很特别，鱼肉肉质细腻，金目鲷配上酸姜的微酸和醋渍的清爽，令人胃口大开。樱虾浓汤汤底鲜橙色，是很浓郁的虾汤，啖啖滋味，附上熟的牡丹虾，鲜甜爽弹，另外还有炸过的樱花虾饼，可以蘸虾汤吃。鱿鱼鱼子酱寿司鱿鱼的鲜嫩与鱼子酱的咸香带来了一种味蕾的冲击，鱿鱼黏滑而鱼子酱有爆破口感，相映成趣。活赤贝寿司边位切开，呈卷曲舞动状态，一口咬下去，鲜味爆发，令人感动。小肌鱼寿司小肌味道浓郁，带有嫩弹口感，入口带有咸鲜鱼香。花竹虾蛋黄粒粒新鲜爽口的花竹虾配上蛋黄粒粒，拼凑出特别的口感风味，为味蕾添一份新鲜感。稻草烟薰鲣鱼师傅即席烧稻草烟薰鲣鱼，令我们像看表演般，鲣鱼经过稻草烟薰后，肉质外焦内嫩，带有淡淡的烟熏香气，搭配黄介末雪糕和意大利番西汁，味道层次丰富，咸香中带有微妙的甜味。池鱼寿司池鱼是白身鱼中味道较为浓郁的，口感爽中带脆，油份重。亲子鲷寿司肥美的鲷鱼，配上一粒粉橙色的虾肉，相映成趣，鲷鱼的鲜嫩与虾肉粒的柔滑完美结合，酱汁带甜味道讨好。Chu toro寿司中拖罗的肉质呈粉红色，有适当的油脂，脂香而不腻，吞拿鱼香和脂香带来平衡。北海道海胆手卷师傅像铲起蛋糕般将厚厚的海胆送到手卷入面的饭粒上，来自北海道的海胆非常鲜甜，每一口都令人感动的味道，吃omakase最开心吃到这样的海胆。吞拿鱼卷有赤身和中拖罗粒粒的手卷，不同的油脂带来不同的层次口感，吃到这里已很饱了。汤及甜品最后送上暖暖的面豉汤及自家制杂果奶冻，完美结束这一餐精采的omakase。 继续阅读

灯光柔和的环境中，餐厅的装潢充满了日式禅意。整个用餐体验丰富多彩,令人赞叹厨师对于日本料理的精湛功力。从精巧的装盘到每一道菜肴的味蕾体验,无一不体现了这位厨师的匠心独运首先上桌的是华莲真蚝,配上细腻醇厚的芝士啫喱,口感绵密滑润,蚝肉鲜甜柔嫩,与芝士啫喱融为一体,令人难忘。接著是长芋海胆手卷,长芋柔滑爽脆,与海胆的丰厚香甜完美融合,回味悠长。竹叶包裹的鲷鱼寿司,在口中绽放出清新的海洋气息,搭配金目鲷寿司,鱼肉厚实肥美,酸甜适中的醋渍为整道菜增添层次感。北海道牡丹虾肥美多汁,入口弹牙生香,鲜甜可口。樱花虾浓汤香气馥郁,鲜甜浓郁,回味悠长。鱼子酱鱿鱼寿司,鱼子酱咸香浓郁,与软腻鱿鱼完美融合。新鲜活赤贝寿司,肉质结实甜美,清新自然。小姬鱼寿司配上温和的柚子皮,清新爽口,别有一番滋味。车海老配蛋松,肉质紧实鲜甜,与蛋松的滑爽质感创造出层次丰富的口感。稻草烟熏鲣鱼,配上黄芥末雪糕和义大利番茜汁,酸甜咸香并存,层次丰富,回味悠长。最后是池鱼寿司和亲子鲷寿司配虾肉,入口即化的口感,鲜甜浓郁,让人流连忘返。中toro寿司,肥美的鱼肉入口即化,醇厚香浓,令人难忘。 继续阅读

𝙏𝙝𝙚 𝙊𝙢𝙖𝙠𝙖𝙨𝙚 𝙖𝙬𝙖𝙧𝙙𝙚𝙙 2 𝙈𝙞𝙘𝙝𝙚𝙡𝙞𝙣 𝙨𝙩𝙖𝙧𝙨 𝙞𝙣 𝙅𝙖𝙥𝙖𝙣🌟🇯🇵食完觉得好高质上网做research先知系日本Michelin 2 stars ✨ 即刻share比大家一间值得大家去食既omakase 🍣 所有料理都系好用心 绝不马虎 👍🏻 亦大方用上名贵食料 寿司全部都系高质鱼生 劲新鲜 每一款摆入口都系好香海鲜味 海胆寿司睇住厨师加好多海胆 🤤🤤 炸鲍鱼手卷第一次食 超正😋😋 食到劲饱好满足 真系对得住个价钱 继续阅读

Located on 1/F of The Otto Hotel in TST, Sushiyoshi is the HK branch of Chef Hiroki's Michelin 2-star restaurant in Osaka. We have made reservation on the night to experience his signature Hairy Crab Omakase, served by Chef Hiroki himself, at $3,480 each.After a short wait outside, the restaurant opens sharp at 6:30pm, and we are seated in a side room, where Chef Hiroki is busy in preparation. With familiar modern sushiya deco, good lighting, hinoki sushi table and beautiful wooden carvings, the place is neat and comfortable.The sou chef shows us the hairy crab we are having for the night, with six of them to share among the four customers. Each of the crab also has its own identification tag to allow traceability and assurance of authenticity of its origin.Presented beautifully with an autumn leaf and grain on top, the first course features Kegani. On the bottom are pieces of eggplant, with Hokkaido horsehair crab meat and butter in the middle, before Chef Hiroki adds some salmon roes and shiso flowers, and finally caviar on top. Different texture and flavours create a feast of delight in this appetizer. A wonderful start.The second course features Ankimo, the monkfish liver comes from Dalian in China, an effort of Chef Hiroki to explore ingredients from different parts of the world. Paired with a homemade tofu sauce and slices of grape, the quality of the monkfish liver is good, and I find it a bit more delicate in taste than the Japan ones, with good complement of the fragrance of tofu and hints of acid from the grape.Another beautifully presented dish, after removing the chrysanthemum on top the third course is Shirako. Together with the silky creamy cod milt is Ganmodoki, a fried tofu fritter made with vegetables, as well as mushroom and chili pepper, served in a thick sauce made with crab meat and butter, with many chrysanthemum petals to give colour and aromas. Very delicious.The fourth course is another creative dish. The Soba Maki has soba to replace shari, with hairy crab butter and tamago as fillings. A walnut sauce is provided instead of soy sauce, and there is also a paste made with yam and spring onion to go along. The rich taste of crab butter is perfect with soba, and the walnut sauce adds nutty flavours, with the yam helps to integrate everything together.The fifth course features two different sushi format. Sasazushi is sushi wrapped in bamboo leaf, while oshizushi is another form made using wooden mould. The shari of Kisu Sasazushi has a stickier texture, almost like rice cake, with good acidity and a bamboo fragrance to pair with the lighter flavour of Japanese whiting, while the Aji Oshizushi is generous in the proportion of Japanese horse mackerel to shari. It is a good opportunity to learn more about sushi.Then comes the sashimi, featuring three types of fish. The seasonal Sanma has a beautiful silvery sheen, very fresh and delicious, with the condiment of ginger and spring onion the perfect condiments of the Pacific saury. The Buri has been paired with mashed radish, with the yellowtail good on fat level and taste. The Nodoguro wraps up, being the fattest among the three, with Chef Hiroki lightly grilling the skin of the blackthroat seaperch to vitalize the fish oil, to showcase its great flavours.The seventh course comes to the Hairy Crab. Putting some shari on the crab shell, Chef Hiroki puts an abundance of hairy crab meat and butter in, together with Uni, with the sou chef making a soy sauce foam from kombu to put on top, resembling how the crab will ooze out of water. The combination of crab butter and sea urchin has a magical harmony of flavours. Really wonderful.Then the sou chef brings out two large Awabi, with the abalone coming from Shimane. Chef Hiroki has prepared a pan-fried sesame tofu, and then put the abalone liver paste on top. He also adds some hairy crab butter to go with the tender abalone. Every bite is pure luxury, with wonderful umami seeping out, the rich and buttery liver paste adding to the flavours, and the tofu great in taste too.The ninth course is a Cucumber Boat with Hairy Crab, with the chef using a pickled cucumber to hold the different parts of the crab, including the meat, butter, pincers, and claws. Paired with a cucumber sauce, with nice acidity serving for the same purpose as vinegar to go with the crab, eating the hairy crab without having to spend any effort of picking the meat is a real treat. Fantastic.  The tenth course continues to feature Hairy Crab in Chawanmushi. Another creative dish, the chef has used a hollowed radish as container to hold the steamed egg custard, and then adding salmon roes and crab butter on top. Around the radish the chef pours in a thick sauce, made from crab meat and butter, which adds flavours to the radish. While the egg custard is a bit too runny, the taste is very delicious and showcasing Chef Hiroki’s innovative prowess.Coming to the sushi section, the Maguro Sushi is very large in size, almost to the point of impossible to finish in one go. The tuna is tender, with a good acidity, full of the delicate irony taste of the flesh. Very good.The next one is Female Mud Crab Sushi, with Chef Hiroki making a ‘double-decker’, putting the mud crab meat on the shari, and then adding hairy crab butter on top. It is simply gorgeous, with each bite provides great enjoyment. Fantastic.The third one is Anago Sushi. Chef Hiroki has been cooking the conger eel in the broth on the side for a while, and when ready, taking it out to cut, with each eel making into two sushi, a very generous portion. Wrapping in a crispy nori sheet, with the nitsume sauce and sansho leaf to season, it is another great piece.Thinking that it is the end, Chef Hiroki surprisingly tells us there are still another three more sushi. Next is Chu-Toro Sushi, with the aged medium-fatty tuna exhibiting wonderful umami and a nice acidity to balance the fat. A nice one.Seeing the box of sea urchin, we know next is Uni Gunkan. The sea urchin, coming from Hokkaido, has a creamy texture, sweet and without any weird note on the taste. From this point we notice that Chef Hiroki is asking his sou chef to prepare all the sushi, while he supervises and advises. Good way to train and bring his team ready to run the show.The last piece of sushi is Unagi Handroll. Getting the grilled eel from the kitchen, the sou chef prepares the handroll, adding the nitsume sauce and some shichimi powder to season. Another nice piece and by now, even for a big eater like me, I cannot have anymore.The Fish Soup provides stomach-warming comfort, with its rich flavours undoubtedly coming from lots of fish bones and fish heads. The hen-of-the-woods and enoki mushroom further adds fragrance and a nice bite to the soup.Dessert is the Homemade Matcha Chocolate with Vanilla Ice-Cream. Dusting with some premium matcha powder on top, the chocolate is rich, appropriate in sweetness and a perfect match with the slight bitterness of green tea. The ice-cream is also wonderful in taste, with the vanilla seeds highlighting Chef Hiroki’s belief in using the best ingredients to make his dishes. Fantastic.Service is nice, with Chef Hiroki very friendly, creating a joyful and fun time for all his customers. Together with a bottle of 大岭2粒火入れ山田锦原酒 ($1,280), the bill on the night is $9,064. While it is not cheap, the fun of spending the night witnessing how Chef Hiroki weaves his magic, and the impeccable hairy crab omakase experience, is worth the price. I look forward to visiting again in future. 继续阅读