影片
港铁中环站 G 出口, 步行约4分钟
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营业时间
*截单: 22:30
星期一至四
11:30 - 15:00
18:00 - 23:00
星期五至六
11:30 - 15:00
18:00 - 03:00
以上资料只供参考，请与餐厅确认详情
招牌菜
寿司时间到！去了枡，新地方。地点方便，个广告很大你一定认得出。装修很金碧辉煌。不是传统日本木的装修。中环食店，本想一定有保证。hmmm...其实，不是太差，只是可以更加好。话明寿司时间，我一定叫寿司定食。惯例，有沙律、炖蛋、小食、寿司、咖啡或甜品。沙律，菜新鲜，醋好味。小食茄子，正！个汁弄得好！炖蛋，太老，没味。寿司的鱼其实合格水准，够鲜，饭也握得适中。当然我之前comment 的餐厅好食点。姜，不干也甜。最奇怪的是叫咖啡要加钱10or 20 元😥不明。所以叫了茘枝雪糕是溶的。😰😰服务员service - fair enuf.其实个人认为如果炖蛋再好点，甜品弄好点(溶给客人不是太好吧) ，饮品不好无理加那么多钱(如有特别另计)，整个餐会令人更满足得多，全因寿司材料不差。加油!
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想吃日本茶，在这里左SEARCH右SEARCH见呢度一面倒好评便来试试市面上的日本菜一系走传统高级路线，一系走FUSION／新派路线呢度系后者，装修新颖MODERN，格局布置都好西式餐厅，有SUSHI BAR，水吧都系系出面个人比较PREFER 传统路线，已经先扣了少少印象分但系DON'T JUDGE A BOOK BY ITS COVER，食物才是食评的精髓叫了MASU DELUXE BENTO所以LUNCH SET都包SALAD，蒸蛋，仲有一SCOOP薯仔(？)SALAD系落ORDER后都很快便到，3样前菜都系好机械式的成品，QUALITY系OK，但系感觉冇乜诚意主菜都系众人未食完前菜就不停端上，好配合香港TIME IS MONEY 呢个宗旨MASU DELUXE BENTO($280)，分熟食和寿司刺身SIGNATURE DISH (ACCORDING TO MOBILE OPENRICE)颇失望⋯⋯寿司刺身部份：寿司同刺身的鱼生冇乜光泽，有D干，但系食落都几新鲜，系三文鱼麻麻地冇乜鲜味，寿司饭软硬舒中，饭身结实熟食部分：左上吉列蚝，我唔食蚝，俾左人食，佢话几好味中上铁板烧牛肉薄烧，呢个都几好食，不过好爆嘅系，上菜时问了香港人WAITER 是什么，佢居然答我地系煮物，侍应先生其实唔清楚可以唔好乱答！右上烧鲭鱼，外皮焦香，鱼身都有汁唔算干，唔错仲当仲配有一碗饭，饭是日本米，但系致命的是饭很干，真系粒粒分明，同埋系碗饭唔系热的最后可选择COFFEE($20 EXTRA)，TEA OR DESSERT甜品系 TARO POTATO ICE CREAM，即系香芋雪糕可惜吃下去是牛奶公司的感觉，SERIOUSLY？！整体上食物质素只是紧紧合格，环境都算舒服，只系有啲嘈吵但系性价比低，JUST DON'T REALLY WORTH THE MONEYSIGNATURE DISH 也只是一般货色可能我好PICKY，但系我会EXPECT MORE AT SUCH PRICING食物只系好流水作业的端到客人面前少了一份传统日本菜的热诚同细心
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2438 浏览
众多亲友当中，小肥同FF表妹感情最好，适逢表妹生日，小肥表哥当然系比佢话哂事，同佢食饭庆祝啦 ！表妹所拣选o既Masu距离兰桂芳只系一个街口，离巴士站、小巴站、地鐡站、电车站都相当近，交通本应好方便，可惜去餐厅必先行上一条楼梯，虽然梯级数目唔算多，但对于年纪大又或者系行动不便o既客人黎讲就有啲难度啰 ！餐厅有个坐得十几人o既sushi counter，同埋约十张散枱，地方宽敞，光线充足柔和，梳化櫈亦阔落舒适，以黑色为主o既装修配上爵士背景音乐，简单中带一份潮味。当晚招呼我地o既两位服务生都唔识讲中文，估计系尼泊尔人。佢地一男一女都非常友善，除咗落单时推介食物，食饭中途亦亲自为我地换碟，饭前饭后更自动送上热毛巾，极为体贴 ！当XO仔提及到喺餐厅网页度睇到佢地做紧个吞拿鱼同海胆promotion，哥仔就解释话其实个promotion啱啱已经完咗，不过因师傅唔介意为我地烹调，所以就攞咗个牌出黎比我地拣，我地两老表心感无限感激之余，当然系立刻连声道谢啦 ！表妹最爱食菜，所以先点咗一味沙律，而表哥则提议叫一客寿司及小食送自携o既日本sake「麒麟秘藏酒」。除咗试餐厅特别为我地炮制o既海胆及吞拿鱼限定菜式，明知Masu系一家炉端烧料理，我地亦不忘叫咗三款烧物试吓餐厅o既主打食品！ Shabu Shabu Salad with Spicy Sesame Sauce涮涮锅沙律（$100）：依味沙律无论系菜定系牛肉，两者o既份量都可称得上为劲量级 ！牛肉啱啱好够熟，肉质唔老，同个微辣o既芝麻汁好夹，小肥只系嫌啲菜好苦（表妹话OK，所以佢包销啲菜 ，表哥就负责食牛肉）。 Japanese Globefish珍味鱼干（$80）：暖暖o既鸡泡鱼干，其烟韧o既质感同带甜o既味道只属一般。 Semi Fatty Tuna Sushi（$ 80/pc）：鱼生中小肥最爱吃油甘鱼，可惜当日冇哂货 ，所以我地最后叫咗两件中拖罗寿司。中拖罗寿司虽然唔系入口即溶，但胜在份量足，质感尚算中规中矩。 Special Promotion之Tuna Tartar Trio – Spicy, Yuzu, & Crunchy Mayo（$85）：我地两个都同意应该由右手边o既柚子味食起，向左移会越食越浓味。右手边o既柚子吞拿鱼粒粒酸酸甜甜；中间o既意日混合儿之「混酱」吞拿鱼他他以橄榄油、醋、及沙律酱调味，加上鱼子喺面，质感最滑，味道偏甜；左手边o既Kimchi吞拿鱼他他"fuse"得唔错，唔会太辣，沟埋中间𠮶款「混酱吞拿鱼」更另有一番风味 ！小肥建议餐厅应该考虑长期供应依味咁有创意o既醒胃fusion菜式！ Special Promotion之Masu Hon-Maguro House Roll – Fatty Tuna, Sea Urchin, Salmon Roe & Sweet Shrimp（$120）：小肥好怕食三文鱼子，嫌佢重口味，但系表妹一再强调靓o既三文鱼子系绝对唔腥唔咸，而且系佢生日，表哥当然系顺表妹意叫黎试吓啦 ！Masu独家推出o既Masu Hon-Maguro House Roll好正，虽则唔系好食得出有甜虾，但海胆滑溜，三文鱼子唔咸唔腥，吞拿鱼碎又够浓味，配搭优质新颖，表妹真系好有眼光 ！ Special Promotion之Sea Urchin Wrapped in Seaweed Tempura w/ Green Tea Sea Salt（$ 98）：海胆天妇罗外层o既紫菜薄脆干身，主材海胆香甜嫩滑，既新鲜又新奇！轻轻粘上绿茶盐，野味得黎散发著阵阵清香，犹如置身于大海中叹茶 ，真系写意！ Masu Robata Skewers – Ox Tongue牛舌（$ 45/串）：牛舌厚得黎好韧，而且落得太多胡椒同蒜头，所以好咸 ，全晚最唔掂之菜式！ Masu Robata Skewers – Kagoshima Black Pork Belly五花腩（$ 42/串）：厚厚o既五花腩肥瘦分明，尚算香口野味，可惜食完成口油，XO仔对此烧五花腩有所保留！ Masu Robata Skewers – Homemade Minced Chicken Ball鸡肉软骨棒（$ 48/串）：烧物中以此款鸡肉软骨棒最为美味！鸡肉碎中除咗混入咗鸡软骨，入面仲有大大粒芝麻，配上哥哥仔喺我地面前以鸡蛋搅制之酱汁，效果香脆爽甜且唔太粘，掂呀 ！其他收费及优惠：开瓶费：喺餐厅每帮衬一樽酒，即可豁免一樽自来酒o既开瓶费。2013年12月31日前用AE埋单可享有9折优惠有样野不得不提o既就系餐牌纸造o既内页颇为「巢」皮残旧，且有不少酱汁痕迹，用膳时又有两只唔知蚊定乌蝇o既物体飞黎飞去，令XO仔几反感 ，故此扣咗餐厅两分卫生分。总结，位于中环o既Masu其实位置同室内环境都几唔错，唯一大厦前面条楼梯有少少歧视行动不便之食客；年纪唔细o既大肥爸爸一听到要行楼梯就第一个洒哂手拎埋头话冇兴趣试 。虽则Masu主打炉端烧料理，但小弟觉得师傅所精心炮制o既鱼生卷物交烧物更为出色，其吞拿鱼及海胆限定菜式尤其崭新美味，兼且大件夹抵食。此外，外籍服务生落力有礼，工作不假手于人，事事亲力亲为，值得嘉许。见FF表妹食到赞不绝口，小肥表哥用AE埋单又有九折优惠，可以话系「双赢」呀 ！
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中环安庆台的MASU由于位置方便晚饭后夜蒲，一向深受年轻人欢迎。为带来新鲜感，餐厅不时都会推出一些特别的套餐，而最近由10月24日至11月7日便会供应一个9 道菜的日本清酒配对晚餐。各款菜式味道不错，但最吸引人的当然是多款名贵又稀有的清酒。这配对晚餐每位才不过$680，绝对物有所值！I never fail to point out the obvious fact that there are a lot of Japanese restaurants in Hong Kong. While it is difficult to say who serve the best Japanese food, it is much easier to decide who serve the best sake, and MASU Robatayaki & Sushi is definitely one of them. This is hardly surprising, given that the restaurant is run by Privé Group, those guys who run Common Room, Privé and Levels and are often responsible for your weekly hangovers.When the restaurant introduced a 9-course Sake Pairing Menu, available from 24 October 2013 to 7 November 2013, I knew it would be pretty awesome. Priced at $680 per person, this menu not only comes with a great selection of food but more importantly some very fine sakes. While I had an amazing time catching up with a group of friends over this sake dinner, this would be equally great for romantic dinner dates, where you can impress your loved ones with some exclusive sakes over dinner and continue the night at one of the nearby bars or clubs.(1) The appetiser platter arrived, and I liked the crab meat with salmon roes the most, as it was delicate and fresh. These were paired with Masumi Namazake Ginjo, a chilled sake which was mellow and very easy to drink.(2) The assorted sashimi, of tuna, hamachi and scallop, were paired with Sohamare Hiyaoroshi Junmai Ginjo, a fruity sake. The scallops were soft and pristine, but the tuna could have been sliced a tad thicker for a better bite.(3) The seared salmon sushi, yellow tail sushi, toro sushi and Masu Roll followed. The toro had an enticingly strong fatty taste (unlike some toro that feels fatty but doesn't taste that way), and I also adored the combination of ingredients on the Masu Roll. The pairing Yoshi Dai Junmai Daiginjo was sweet with a good level of rice flavour, and matched the sushi nicely.(4) The hamaguri soup was utterly comforting, with its clean, sweet taste and fat, puffy clams in it.(5) The beef sukiyaki was paired with Tedorigawa Junmai Yamahai, a dry sake. The sukiyaki sauce was well tuned and the beef had an excellent taste and texture. The extra springy noodles were also moreish!(6) The assorted robata, of asparagus, minced chicken balls and kogoshima pork belly was paired with Rihaku Taruzake. The kogoshima pork belly had an exquisite pork taste, and the asparagus was expertly chargrilled. The minced chicken balls were too soft, but they were salvaged by a very delightful sauce.The sake was served in a masu, after which the restaurant is named. It was a wooden box that was initially used to measure rice and eventually became a container for artisanal sakes, and we drank from the corner of the masu where some salt was sprinkled. The sake acquired a strong and exciting woody taste from the masu, which was in harmony with the chargrill taste of the robata.(7) The assorted tempura, of shrimp, kisu, nasu and sisito, was paired with a sparkling Dassai Sparkling Junmai Daiginjo. The tender, supple kisu (whiting fish) tempura was the winner in this dish. I couldn't really remember whether the pairing worked, as we downed the sparkling sake like we did champagne!(8) The cold thin ramen was beyond reproach - the smooth, springy texture was exactly how I dreamed of it to be! I generally quite like the noodles at Masu. (9) The last course was our dessert. Having tried the Japanese peach ice cream before, I went for the tofu ice cream. The ice cream was really icy when it was served, but after a bit of thawing, it was delicious with a perceptible soy taste. The kitchen's offerings have so far been quite inspiring, so I hope their flair will soon extend to the dessert section of the menu!The food at dinner was overall accomplished, but it was the impressive sake which made the occasion so memorable for me. I do hope my friends and readers who come for this sake dinner will have as great a night as I did
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之前到Masu 都是吃午饭多， 晚饭只吃过一两次 ， 因为没有甚么特别 。 上星期朋友告之他们聘请了 Nobu 师父加盟， 还推出了Omakase。 于是昨晚就到场试试。昨天有幸地坐在主厨Michael前，欣赏他给我们预备的每一道菜式。Michael之前除了在Nobu工作， 还在日本及韩国工作多年 。对食材的知识不用多说。第一道菜式是Toro Tartar。Toro 上放上黑鱼子。还有金箔及Hana Ho (花穗)作装饰，配上红酒乔头。Hana Ho有紫苏叶味，我很喜欢把它弄碎放到汁料里一起吃。 这道菜真的好像一件艺术品。 第二道菜式是鱼生沙律， 用料很新鲜但不是太特别。第三道菜式是mixed Sashimi platter. 基本上是用当天最靓的鱼生，我们这天有Sanma , Matai , Toro belly。Sanma 卷着海胆，Matai (秋刀鱼)当造，油份十分高，Toro Belly 当然是入口即溶。第四道及第五道菜式是天妇罗及银雪鱼西京烧 。 虽然不是很特别但做得非常出色。 其实上次来试过他们的鳕场蟹天妇罗， 他们可以考虑把它放到这个菜单中。跟著是吃今晚我最喜爱的寿司， 一共有5件，分别是 Saba , Hamachi belly ,& Yaki Tamago , 秋刀and Gindara Saikyu Yaki , 每件寿司都很特别及新鲜 ， 秋刀鱼寿司加入明太子 ， Michael还把油金鱼腩寿司放在手掌中火灼， 叹为观止。 立鱼寿司配上特制酸梅酱。 每件寿司都调好味，成晚一滴豉油都冇落过。最后是Toro 手卷及玉子寿司。Toro 加进特别腌制萝白，口感特别。玉子是热蛋，加入酸梅汁及芝麻，好吃！最后Michael还请我吃了一件beef roll， 里面卷着的是Asparagus Tempura, 外面是美国Rib Eye 及明太子Toro 酱， 再加上少许 干蒜粒，很有创意！ Michael话下次会用和牛，但其实我一直都是美国牛支持者！这餐饭埋单每人八百元， 十分超值， 一定会再回来！Michael话下次会再带给我新的Surprise ，很期待！
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