杣‧YASHIMA

营业中

休息中

I had the pleasure of dining at a super high-end Japanese omakase restaurant, where I was introduced to the incredible talent and experience of the head chef. With 40 years of experience in the craft of Japanese cuisine, the chef's skill and expertise were evident in every dish that was served.Prior to this restaurant, the chef worked at Ginza in Tokyo, which is known for its exceptional sushi and sashimi. His most recent stint at Masa, a top-rated omakase restaurant in Hong Kong, also showcased

位於九如坊嘅Omakase，訂座開始期待，期待左一個星期，今晚終於大飽口福！眼福！夜晚只有一個Menu，$2680+10%嘅夕食，除左手握壽司外，亦有前菜、刺身、炸物、蒸物等高橋師傅主理，師傅係日本銀座做左40年，黎香港亦都已經黎左2年1️⃣前菜：芝士青森蘋果焗帆立貝蘋果入面釀入左混合左蛋黃醬、新鮮紫菜嘅帆立貝，蘋果焗完後甜香味滲入左帆立貝，亦中和左蛋黃醬嘅油膩感2️⃣前菜：炸毛蟹肉餅海膽 毛蟹肉餅富蟹味，忌廉醬汁中有米通，配搭埋馬糞海膽，口感富層次3️⃣刺身：真鯒魚真鯒魚係香港比較少見，肉質清甜爽口，配上微酸的海藻啫喱，十分開胃4️⃣伊左龍蝦刺身龍蝦甘甜，三文魚籽新鮮，帶少少海水咸味又帶鮮甜味5️⃣季節燒物：豆腐京都菜籽花、春荀、太刀魚蝦卷太刀魚燒得有油香，入口即化；豆腐打碎拌菜籽花，濃香嘅豆味；春荀爽脆6️⃣炸物：雞泡魚三文治配芥末蛋黃醬雞泡魚肉質有點似慢煮雞胸，但又再滑d，配上芥未蛋黃醬，有d似McDonald’s 魚柳包嘅味，但魚肉嘅質素當然高好多班😂7️⃣蒸物：鮑魚高湯蒸燉海鮮有西班牙紅蝦、馬糞海膽、赤鯥魚、澳洲黑鮑魚等多種海鮮，以鮑魚高湯同京都九條蔥蒸燉，鮑魚腍，海膽鮮，紅蝦嘅肉質唔係好彈牙，但蝦味濃

We ordered two different set lunch to compare ($1380 and $880). The waitress said the $1380 set has more premium fishes and two extra dishes. It’s $500 difference between sets. The only difference between two set -> one of the sashimi dish has 2-3 pieces more (fish) which is not even more premium in terms of fish type or part, other than that, the food that served from the two different sets are totally the SAME. So we questioned the waitress and asked why the food / dishes are the same as w

為左慶祝家姐生日，特意訂左位於九如坊，主打廚師發辦注入懷石料理元素的Yashima。昼食Omakase平日的價格係$880/$1380, 不過$1380 Set因為今日沒有海膽供應，價錢臨時下調至$1000，令餐單略顯失色😔今日有九個顧客，高橋先生一人負責咁多人嘅食物，真係少啲經驗都唔得。我地仲有幸坐在最近，可以清晣睇到高橋先生的精湛手藝。昼食Omakase包括前菜、刺身、季節燒物、和食、熱湯和甜品。第一款前菜係帶子配醋啫喱及黑魚子，微酸嘅啫喱配上黑魚子非常清新，是很好的開胃菜。第二道是帶子裙邊配海膽，海膽不是鮮海膽所以口感偏實，不過不失。刺身包括北海道牡丹蝦、車海老🦐。牡丹蝦好新鮮，車海老有驚艷的感覺。全隻蝦已去殼，一啖放入口好鮮甜！壽司包括魷魚、佐口魚、赤貝、鯖魚、鯛魚、拖羅、海鰻。拖羅油香十足，非常新鮮。之後是甜品，有一小件蜂蜜蛋糕和士多啤梨醬汁🍓配雲呢拿雪糕🍦，整餐Omakase最後以濃郁焙茶作結，是好濃嘅焙茶，回甘十足。整體來說，食物非常高質，份量偏小，食完成個Set都唔會過飽。

杣位於中環九如坊，主打含有懷石料理元素的廚師發辦，掌廚高橋公也先生是日本人，曾於日本擔任懷石料理大廚一職，可不是泛泛之輩。餐廳選用的食材每日由日本空運到港，非常新鮮。這裡的樓底很高，裝潢走輕鬆簡約風，中午時分有不少自然光透進來，感覺很舒服。不得不讚他們的清酒杯，杯身上刻繪了十二生肖動物造型，客人可以自選自己喜歡的酒杯，增添了喝清酒的樂趣。Lunch Omakase Set (HKD1380/1位) 包括2款前菜、2款刺身、3款和食、8款壽司及1款甜品。前菜的白蝦伴士佐醋啫喱及魚子醬以玻璃碗盛放著，炮製得十分美味，士佐醋啫喱有提鮮作用，味道清新開胃，令人難忘。鰤魚刺身油脂豐腴，肉質鮮甜，掌廚更特別調製兩款不同風味的醬油用作蘸點。好喜歡燒松葉蟹和蒸蛋這兩款熱食，蟹蓋放滿了蟹肉及蟹膏，鹹甜適中，而蒸蛋的蛋汁加入了蟹湯，鮮味十足。壽司部分有平目魚、深海池魚、白魷魚、秋刀魚、赤貝、車海老及不可或缺的海膽和吞拿魚腩壽司。赤貝很大顆，爽口彈牙，而吞拿魚腩油脂甘香，入口即溶，極之好吃。海膽呈橙紅色，質感細膩讓人齒頰留香，最後以燒玉子和北海道蜜瓜作結，為這場廚師發辦劃上完美的句號。

快啲去食，唔係遲啲一定訂唔到位！小店（最多可容納12人）開業亦只有2個多月。今晚見到食才多元化，烹調技巧及配搭巧妙！你會見到一種食材配搭幾種唔同嘅食法，給予食客唔同嘅體驗！店內裝潢，令你有如置身東京一樣😍值得一提有，獅魚….用豉油 &用麻油+鹽。兩種唔同風味！鮑魚….鮑魚肝汁又濃又滑溜，清湯又好味。廚師仲加埋黑松露及海膽陪襯剝皮魚… 用肝做稀汁，又另一種食法Kinki魚….柚子味噌燒，再加埋好香嘅木皮包住。再送粒超甜栗子太有魚….用天婦羅做法👍🏻銀杏又夠煙韌臨尾再加9件貞子壽司，已經大滿足！

難得平日放假可以去中環行街，當然順便搵吓附近有咩好嘢食啦，見到有間新開嘅日本餐廳，所以同老公就決定去試吓好唔好味，而間餐廳主打係食Omakase.一入到去，見到餐廳嘅裝修好有日式禪園feel，師傅身後嘅雪櫃都整得好靚，餐廳只得12個位，每個位置都有足夠嘅空間，令到個人坐得好舒服。睇完menu 之後，我哋決定揀$1380嘅lunch set ，餐廳有兩位師傅，一位係來自日本嘅高橋San，另一位係香港人邦師傅。餐廳經理Chris 識講日文而且對日本飲食文化很了解，全餐飯有傾有講冇悶場，所以即使唔識日文都會有人可以幫我哋翻譯，溝通無難度😌講返食物先：◦紫蘇花+魚子醬+蝦🦐，魚子醬嘅鹹鮮令整道菜更加好食◦肝醬鮑魚，個醬幼滑味濃，兩塊鮑魚非常軟滑◦八爪魚+醋啫喱，上面白色嗰兩塊好味，但下面嗰啫喱比較酸(利申：本人唔鍾意食酸嘢）◦鰤魚刺身，有魚油香味，之後慢慢滲出魚嘅嘅甜味◦蟹蓋，因為我唔食得，所以無試到，但老公話有好多蟹肉好鮮甜◦太刀魚，師傅特別幫我將唔食嘅蟹蓋轉左，魚肉係外香內軟滑◦茶碗蒸，我嗰碗雖然無加到蟹高湯，但都好有蛋香好滑，老公話蟹湯甜跟住落嚟就係壽司🍣環節，分別係：◦佐口魚

通常第一次食阿媽家姐，都會先試佢地既lunch,環境舒適、師父好nice、店員服務都好細心。我地今次都有開到一支shake ，非常易入口，進食期間同師父有講有笑、一齊飲shake ，關係好似朋友咁，整個過程食得非常開心。重點係食物質素同性價比都幾高，特別係燒既松葉蟹、北寄貝壽司、海膽壽司簡直100分！試過之後、一定會番黎再試下佢地既dinnerOmakase👍🏻👍🏻😋😋🍣🍣🍶🍶🍵🍵

一年一度又黎嘅週年紀念, 緊係要食好D啦. 今次’’被’’提出想食omakase, 當然要做下功課…揾下揾下就無意睇到呢間係新開嘅omakase, 地點係上環方便我呢D係香港番工嘅朋友仔放工過去食, 網上見介紹位日本師傅大有來頭, 個場地又好似幾有feel得體 (主要係吾想去D多人嘅omakase….), 所以就決定book呢間去到間omakase, 外面吾太顯眼, 可能你行過都吾會留意佢, 入到去之後, 內心’’哇’’左聲, 成件事好似去左另一個境咁好靚好優雅, 感覺自己好似去左日本咁好滾動, 絕對可以打下卡XD…呢D係米叫內有乾坤haha…帶到位時見到張椅好靚, 好闊落坐得舒服 (你知omakase至小要食1個小時以上所以好緊要XD), 坐位同師傅嘅距離吾會太遠, 可以話係望得清清楚楚仲好feel. 而張枱成set個餐具presentation好grand又可以打卡入正題, 講得放工去就姐係食dinner set, $2,680, 呢個價位係相對奢侈….但週年紀念冇理由慳嫁….一於試下 (先聲明我非專業食評所以好多食物名都不太記得了…) 但當日有位日藉的服務員都會詳細地講解每一道菜

Great location! I’d say this is one of the few quiet and peaceful locations in Central.Great for a date night, or business dinner. The food prepared by the Japanesechef was fresh and perfect for the season. Got to say the amount of food was prettyspot on too, especially for my wife. Despite eating over 20+ dishes (we lostcount), thankfully we weren’t disgustingly full. The sushi chef purposely servedless rice when it came to the sushi part as we were reaching our limit for foodintake towards the

Dinner. Kaiseki-style Omakase ($2680 per head). Counter seating 9. Impressed with the tableware- apparently all from Japan and picked by the chef himself. Here’s what we had.Eel with cucumber Abalone with truffle 牡丹蝦 with vinegar jelly and egg yolk sauce.黑鯥White shrimp with caviar and lime.甘鯛立鱗燒 with vinegar sauce. A bit too salty.Hoikkado hairy crab on deep fried spring roll skin. Vinegar sauce. Creatively similar to the crispy wonton at yumcha.赤鯥 with radish.10 kinds of Sushi, being Squid深海池魚池

老友難得聚舊, 梗係要揾個又舒服又relex嘅環境傾下計啦~ 😊6月份新店開業的Yashima 成為了我們的目標餐廳。我個人最喜歡這道淮山海膽，淮山香脆可口; 而新鮮的海膽入口即溶，絕妙的配搭。讚!吞拿魚一向都係我嘅至爱，當我見到日本大廚咁"誠意拳拳"嘅吞拿魚擺係眼前時，個心忍唔住‘嘩... ... ’咗一聲。呢件吞拿魚壽司淨係色澤已經贏晒啦，非常捧。讚！讚！值得再嚟👍🏻👍🏻👍🏻

I've tried this newly opened Omakase located in Central on June 2022.  The decor of restaurant is decent and cozy!  Absolutely a good choice to enjoy meal with friends, family & clients there.The Japanese chef made finger-licking dishes for us. He ehpasised their restaurant buys fresh ingredients from Japan and transported to HK every day. Only fresh ingredients can make delicious dishes! Let's see ~ Various dishes are equally appetizing as well! Oishi Sushi~~Dessertne of the signature sake of t

平時行去歌賦街排拉麵都會經過九如坊見到有間新開張既OMAKASE 即刻約朋友一齊黎試裝潢好似身處係日本寺廟到 坐位舒服唔狹窄今次黎食dinner  menu得一款一個價錢 $2680前菜、SASHIMI 3件、燒物、油物、蒸物、壽司10貫、卷物、椀物、水菓子Tablesetting都好靚好精緻餐廳有自己品牌既清酒 味道清甜易入口首先前菜 - 黑松露芝麻豆腐師傳用白芝麻自製成豆腐從中無加過黃豆落去 好香白芝麻味好滑加上粟米粒同黑松露既配搭三款精緻既Sashimi 第一款北海道帆立貝、馬糞海膽、白露筍、蕃茄同魚子醬再加上土佐醋啫喱非常開胃又鮮甜第二款係真鮫鰈魚配上芽葱、梅子汁、日本蘿蔔蓉再加上紫蘇花第三款係鰹魚 平時多數都係食烏冬或者茶碗蒸既日式高湯會食出鰹魚既味道第一次食鰹魚SASHIMI 幾特別燒物 -蒲燒鰻魚配茗荷來清口味蕾味道可以 唔算話好特別既菜式 經常日本菜都會見到油物 – 蝦多士日本師傳話靈感取自於香港點心食落係幾似下午茶鹹點 不過佢加左即溶芝士 蒸物 – 時令茶碗蒸好香好鮮甜既白身魚高湯 餡都算多 每一羹都有d車海老,蟹肉同茹黎到壽司 食材好新鮮相對其他omakase師傳既