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港铁香港站 C 出口, 步行约3分钟 继续阅读
电话号码
26180070
开饭介绍
餐厅装潢走日本简洁风格,主打正宗寿司,食材每日空运直送抵港。以传统「江户前寿司」制法的手握寿司。设午市及晚市菜单,皆是厨师发办的。 继续阅读
营业时间
今日营业
12:00 - 15:00
18:00 - 23:00
星期一至日
12:00 - 15:00
18:00 - 23:00
付款方式
Visa Master 现金 美国运通 银联
座位数目
15
其他资料
网上订座
Wi-Fi
酒精饮料
自带酒水
电话订座
外卖服务
加一服务费
有关奖赏计划
食记 (30)
等级1 2019-12-28
385 浏览
I've dined at this place numerous times, have tried lunch and dinner and ordered all the different courses available. Every time the head chef was serving the sushi, it was an absolute delight. The decor is beautiful, place looks immaculate and classy, and is one of the cleanest sushi restaurants i have ever sat in. The waitresses were really polite and nice and the tea cup never even gets half empty. The sushi is of superb quality, made with the best ingredients and in between courses the chef is very generous with a variety of pickled vegetables (not just the usual ginger). The sushi sizes are very large in size compared to the other high end sushi places, the chef is the opposite ofstingy when it came to the fish-cut slices and the amount of fine quality rice used. The soup that they serve is also one of the finest bowls of miso soup i've had. The egg dish near the end has a veryunique and sweet taste to it, definitely stands out from the rest of its peers. Finally the fruit that they serve as desert is fresh, juicy and superb.  继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
Ms
等级1 2019-10-19
2878 浏览
寿司好新鲜,日本师傅做得不错,可惜该店经理不断赶我们走说是要收工,好扫兴,我们当晚四个人开了一枝$4500 的720ml 清酒,本来想再多开一枝,但没有存货,只好退而求其次开了几瓶$500 300ml 小瓶装清酒,我们8:30入座开始吃饭聊天喝酒,到11点左右经理便说要我们先埋单,不到5分钟便催我们一次,我们点了的酒都未学完就不停叫我们走,经理好唔适做。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级1 2019-08-29
3208 浏览
我从来未食过OMAKASE(厨师发办)寿司,一个食家朋友话呢间很正宗,所以人一世、物一世黎试试。位於中环站附近,地点好易搵,门面简约,认住「鮨 中本」䁔帘就无错。入面只有一张L型吧枱,可容纳11人。我点了「月OMAKASE手握寿司」套餐,包括有12件寿司丶卷物丶汤和甜品。师傅炮制每一件寿司,都会好细心地切鱼生和握寿司。原来师傅──中本先生,由北海道黎,有接近30年做寿司经验,经验老道。海鲜食材佢会亲自打电话去日本落单,直接确认食材既新鲜状态,每日空运直送抵港,非常新鲜,入口便知龙与鳯。呢度食倒既都系以传统「江户前寿司」制法炮制既握寿司,其他平价寿司店果啲根本无得比。寿司呈一口大小,细细粒粒容易食。老实讲价钱确实唔平,但食物和服务都非常好,相对晚餐黎讲午餐性价比算高,个人觉得绝对物有所值。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级1 2019-08-29
1866 浏览
The restaurant is in Central, hidden in one of the small alleys. The chef was Japanese and he told us they only import the finest food ingredients from Japan. He and the staff were very kind and accommodating to  our fish preferences. Each dish was very tasty and they paced it very well. One of my favourite dish was the unexpected Tamago-yaki. I thought it would be the same as those I've had outside but it was not. You wouldn't be able to tell it was tamago-yaki just by looking it either. The ambiance was also nice and quiet. Overall it was a good fine-dining experience.   继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
位於中环砵典乍街地舖,属黄金地段。我们选了午市900HKD的15件寿司Omakase。是日寿司如下,*者佳:缟鰺黑鯥*鲣*鲔赤身中拖罗大拖罗*车海老鱿鱼海胆いくら沙甸**炙秋刀小肌*粒贝穴子卷物玉最喜欢的是沙甸,鱼味鲜甜,去骨仔细。小肌腌制得非常出色,酸度咸度适中。黑鯥没炙,但皮下油脂亦充足,鱼料品质甚高故不炙亦能充份感受到黑鯥的鱼香。いくら应是自家腌制的,太太说较清新不太咸,但我觉得鱼子汁不够鲜甜。属各有所好。拖罗中上。鱿鱼、海胆、缟鰺、车海老中规中矩。秋刀差了点,未到最肥美时期。粒贝穴子另评。玉子很好,跟在日本某间高级鮨店手法有点相似。其实,整体鱼料品质大多是不错的,但师傅细节处理可以好一点点。今天有2位日本人师傅,招待我们的是较年轻的,很多时都要请示另一师傅。这边的寿司其实风格偏向传统江户前寿司,大多简单以酱油点缀而不必多加调味。整晚只有鱿鱼跟炙秋刀较着重调味。在鱼料相对高质的情况下,本身其实更对我的口味。可惜师傅山葵量偏多,有2件寿司份量特别过份,令太太生平第一次在高级鮨店因山葵而流泪。坦白说,这等份量的山葵足以摧毁任何高质鱼生的鱼味,令人婉惜。另一问题是醋饭温度,大部份师傅会控制在皮肤或手温的温度,令鱼味更鲜。在高级鮨店,控制饭温是基本功。头几件寿司饭温少许过高,但之後冷却了一会便变回手温。然後中段使用了新煮的饭,饭是热的还在冒烟。师傅试着等了一会,但入口时仍是太热,热得堪比刚煮熟的饭,完全浪费了其实很不错的粒贝跟穴子。午市比晚市质素差,是香港大部分鮨店的特色。我可以理解Openrice食评不错的原因,因为鱼生食材品质是不俗的。晚市师傅如较富经验,整体水平应该很高。但中环是商业区,午市重要性其实不差晚市,特别是不少客人会以午市品质作评估。以午市900HKD+10%来说,只能评价2.5星。如有机会再试晚市会另作评价。同价位下5星:即使排队亦要一试再试4星:甚佳,可以一试3星:同价位有不少更佳选择 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)