影片
营业时间
今日营业
12:00 - 15:30
18:30 - 20:30
星期一至日
12:00 - 15:30
18:30 - 20:30
以上资料只供参考，请与餐厅确认详情
Heard good things about this place before but I think things have changed for the worst. Starting Apr 1, 2024 their $580 lunch menu went from 12 pcs to 10 pcs but remained the same price. It’s not very good value for the money anymore. Not to mention the fish offered for the lunch menu are also not as good value. Omakase restaurants are dying after Covid, no doubt about that, but it’s sad to see that we were the only ones for lunch when this place used to be very difficult to book. The service was great and the host was very attentive and the chef explained all the dish.So it’s the first time I had sardines in omakase and it was definitely not my cup of tea. That fishy taste lingered in my mouth, wish I knew they served that so I can avoid it next time. Usually I also am not a big fan of ikura but theirs is marinated in sake so it was actually kind of sweet. I liked their fresh surf clam sushi it was very fresh. The best piece is probably the chutoro, which is standard for me in omakase. The uni was also standard and definitely not enough.Overall, some pieces were good and the fish is fresh. But nothing outstanding to me. Especially I don’t think it was great value like it was known to be and I don’t think I’ll be back. I’d rather pay a little more and enjoy better omakase somewhere else.
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圣诞节当然要揾啲好嘢食吓..但过咗成个月先得闲post🥲当然好明显我系跟队去😜(因为有同事发现..出名嘅鮨文原来喺亚士厘道开咗..咁近我哋当然要去试😈) (都系听师傅讲先知原来黄埔𠮶间冇咗🙈原班人马搬咗过嚟)Lunch Set分别有三个俾我哋拣 $580, $780, $880😜我哋whatsapp book枱时拣咗16贯嘅set餐 $780鮨文哩间厨师发办细细个已经识佢(黄埔成日经过但一次都未食过🤭)今次拣食午餐😝但呢一次除咗食材新鲜好味之外🤓有几款仲好有惊喜当中沙甸鱼同埋三文鱼子开到最大惊喜由于我印象中嘅沙甸鱼不嬲都系罐头款而且腥味重完全冇谂过新鲜嘅完来会好味咁多😍另一款系三文鱼子🙈老实讲本人不嬲抗拒食三文鱼子🙈因为我唔识欣赏😂只系觉得腥冇谂过佢用清酒味醂处理完🥹除咗冇腥味之外仲带少少甜味😍🥴至于甜品系豆腐雪糕🍦或者焙茶雪糕🍦虽然两款都好味😈但我必定会拣豆腐雪糕因为做到唔甜而且有豆腐香味嘅地方唔多😜算系我(暂时)食过最开心嘅一餐阿妈家姐😆虽然平时嘅Omakase师傅都会有解释😛但冇谂过师傅全程会咁互动😇全餐气氛非常之好气氛非常之好😎希望佢可以keep住水准
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一到12月好多朋友生日，今日带佢试吓我最钟意嘅鮨文，佢哋喺尖沙咀开咗一间新分店，顺便带朋友试吓餐厅内里以木色主题为主，柔和灯光环境令食客非常舒服，今晚食佢哋20品晚餐香箱蟹蒸蛋 香箱蟹每年11月至翌年1月正值当造，香箱蟹蒸蛋蟹丝居多，蟹膏味道鲜甜浓郁🦀️岩盐石门鲽鱼 - 师传介花刀，撒少许岩盐，鱼油墨乌贼 质感更为轻薄柔嫩，口感爽脆甘甜肉身白虾- 一啖寿司入面已经有近20只白虾，白虾半包裹饭粒非常鲜甜北寄贝 - 肉质弹性而且爽脆，师傅涂少许柚子醋更鲜甜沙甸鱼卷 - 中间卷入芽葱、渍萝卜稻草熏鲣鱼- 外皮焦香、中心保持粉嫩鱼肉，鱼肉上面撒上紫菜同芽葱沾上少许醋平衡鱼味，赞𩽾𩾌鱼肝口感绵密滑顺，油脂柔嫩香醇，另外渍过后阵阵酒味甘甜松叶蟹蟹脚 - 蟹脚蟹肉清晰睇到一梳梳上面放点带醋啫喱，绝对享受来到吞拿鱼环节，这次品尝的吞拿鱼来自青森县大间，石司123kg大间酱渍赤身- 师传挑选近鱼鲛位，鱼油更香浓中拖罗- 鱼油香绝对不输，口感比较爽口，越咬越香蛇腹大拖罗 - 油脂丰盛，一般熟成15天但师傅熟成了21日，鱼肉更鲜甜三文鱼子好大粒紫菜烘热了所以好脆，师傅成羹倒落去军舰到️几特别处理过，三文鱼子无左平时过咸情况仲甜甜地海胆食到后边已经开始好饱，师傅好贴心会问我哋仲要唔要饭，海胆非常新鲜甜美师傅话个饭盒甜品系佢自制食落只食到提子，天然香气，另外会有少少提子皮，增加咗口感📍鮨文尖沙咀亚士厘道18号2楼
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