影片
港铁铜锣湾站 F1 出口, 步行约5分钟
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开饭介绍
高雅的日式木系装潢，结合经典与现代餐饮文化及环球食材，呈献高质的现代日本厨师发办体。
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营业时间
星期一至日
12:00 - 14:30
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
Finally got to try the sushiya adjoining Teppanyaki Mihara.Dinner hosted by generous SakeLover, trying the seasonal ebi menu.Counter seating approximately 10.Served by head chef Jacky, expertly trained in French cuisine. Anticipated some fusion elements. Also recognized Chef from Senn.Here’s what we had. White shrimp with Himalayan saltSlow cooked French blue lobster accompanied by a buttery tomato sauce Américaine.-赤虾 from Hokkaido with yuzu and strawberry brandy sauce.-Deep fried shrimp coated in shell-crumb. Not crispy/crunchy enough. Preferred normal coating. On the side: deep fried tiny shrimps to go with our alcohol. Brother didn’t like that they had gone cold. -Clam soup10 times of sushi:-Hoikkado scallop-竹签鱼 sprinkled with Salt-针鱼 - very 爽. Chef noted that this particular one would serve up 6 pieces.-地金目鲷-池鱼infused with French elements: spring onion and olive oil-赤贝-剥皮鱼- esp loved the seaweed; very crunchy.-游水牡丹虾- torched with brandy-Toro aged 15 days. Seasoned with 淡雪盐. Aging did away with the usual fattiness-Add on: ikura-斑马濑尿虾 from Philippines, cooked at 60 degrees. Paste was succulent and delicious. -Add on: Uni -乌鱼子- loved the fishy umami taste! Not too salty like some.Spanish red prawn paella pearl rice Dessert: melon and pistachio ice cream. In summary: outstanding attentive service. Rice was a little bit loose but otherwise an innovative fusion night showcasing Chef's creativity, pushing through the boundaries of traditional sushi, with super fresh ingredients.
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今日行过铜锣湾边，喺Cubus揾到间鮨宝山，食咗个Omakase lunch，真系赏心乐事！一入去，师傅嘅热情招呼就好有喜感😄。头盘嘅三品，每样都非常出彩。黑梅贝弹牙得嚟又鲜，咬落啖啖肉，真系解渴。太刀鱼🐟肉厚得黎入口即溶，脂香四溢，外层烤得啱啱好，再蘸吓冲绳海盐，鲜味更提升。至于煮文蛤，喺朝早嘅鲜甜下，真系正！茶碗蒸嘅细腻同蟹肉三文鱼籽嘅鲜味，系种品味，感觉自己好有福气🍀。每贯握寿司，师傅都好似讲故事咁细说材料嘅来头，见到原只真鲷展示前嚟，瞬间觉得好尊贵。带子、真鲷、金目鲷，每一口都好似尝到海嘅精华。太惊艳喇，北海道根室嘅马粪海胆仲要话一说，质感细滑，味道深深嵌入心坎！最后嘅秋刀鱼矶边卷，加咗茗荷与紫苏叶，好有秋意，卷物嘅清新好像系个完美符号，为呢顿饭画上句号。最后结尾嘅海盐雪糕🍨，清新而不甜腻，真系一个美好嘅午餐！转角遇到爱，呢间鮨宝山，值得再黎𓌗！
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嚟到鮨宝山食嘅午市Omakase，感受到Jack师傅个人风味喺每款寿司度。前菜嘅黑梅贝同静冈蕃茄，味道真系好新鲜，青草味十足；至于太刀鱼就嫩到入口即溶，但又保持住啲海味，简直一流👌。文蛤汤啲文蛤鲜到爆，汤汁又香浓。走过无数寿司店，但今次嘅松叶蟹肉茶碗蒸真系过瘾到讲唔出嘢嚟！茶碗蒸入面啲蟹肉，鲜甜味美不胜收。至于寿司系列，每一贯都展示到师傅嘅刀功同对食材嘅尊重。富山湾白海老个鲜味充满咗柚子香，活带子嘅鲜美令人忆犹未了，而大拖罗更加系油脂光泽，滋味满分！呢啲海胆，真系软滑得嚟香浓无比，一啖口福🥰。餐尾嘅秋刀鱼矶边卷带领人哽咽香气，仲有后续嘅海盐雪糕，回味无穷！总括嚟讲，鮨宝山系一间好值得一试再试嘅好地方，无论系食材选择定系手艺展示，呢度都做到一流水平🙂🍣👏。
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📍鮨宝山 (铜锣湾)铜锣湾开平道1号Cubus 3楼B号舖• Omakase Lunch | $680(🕛: 12:00- 14:30)最钟意试新嘢，见环境食物一样咁出色✨即刻想试吓❗️简约日式木系装潢，舒舒服服享用午餐，坐喺寿司吧枱，更能欣赏师傅手艺👏🏼•前菜 三品螺肉、静冈番茄西关烧秋葵三文鱼外层脆身，配上一旁嘅柑桔仔，味道酸酸甜甜，更显清爽清酒煮蚬用清酒、新鲜蚬煮成非常鲜甜，师傅手工整嘅蝴蝶形嘅蚬•松叶蟹肉茶碗蒸三文鱼籽增添一份咸香，滑嫩鸡蛋更食到啖啖鲜甜蟹肉•白海老白虾上面有少少柚子皮，鲜甜更添清新•真鲷•北海道带子带子新鲜又厚身，竹炭盐更显鲜味•金目鲷•北寄贝•池鱼•中拖罗醋饭中和了油脂感•酱油渍吞拿鱼•海胆•秋刀鱼•素面昆布做汤•桃味雪芭🍑#厨师发板#
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💖前菜 刺生 茶碗蒸🔸汁煮黑毛贝配新鲜蕃茄新鲜爽口 小小盐味恰到好处🔸盐烧太刀鱼有桔仔会fresh d，口感松软，外皮焦脆 🔸清酒煮文蛤日本大蚬加海苔煮汤，超清甜🔸松叶蟹肉茶碗蒸加入三文鱼子，嫩滑好味😋🔸北海道狮鱼配台湾乌鱼子碎特别用用盐晒干后采用）呢度好贴心食完前菜刺生换左杯热茶比客人💖🔹特选金目鲷 （原条）超吸引呀 见到原条金目鲷，以为要去日本先可以见到呢d新鲜活物🤩💖寿司🔹北海道活带子加入左柚子皮同柚子汁，特别清新开胃🔹真鲷鱼🔹金目鲷🔹北寄贝🔹剥皮鱼（肝油）呢几款寿司都非常鲜美，尤其系剥皮鱼充满鱼油既口感一流😋🔹池鱼配陈醋饭由左贺关，即系最靓池鱼聚集地出产，简直系一流🫶🏻🔹大拖罗🔹中拖罗溢🔹酱油渍赤身有无吞拿鱼爱好者，呢几件真系不得了，超级肥美，油脂满泻，尤其系大拖罗，有种入口融化既感觉，食完觉得呢餐值得啦😆💖马粪海胆见到个板海胆即刻两眼发光，超级鲜甜，有种即开即食既感觉🤤🤤🔹秋刀鱼海苔卷呢个秋刀鱼系季节出品，而且卷物包括我最爱的紫苏花同冥河（日本姜），口感好特别😋🔹自家制海盐雪糕最后梗系唔少得甜品，淡淡牛奶味陪上小小海盐味，好满足呀🤤😋
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