影片
港铁中环站 D2 出口, 步行约3分钟
继续阅读
付款方式
座位数目
30
其他资料
Wi-Fi
酒精饮料
自带酒水
详细介绍
泊车
电话订座
详细介绍
外卖服务
加一服务费
以上资料只供参考，请与餐厅确认详情
When we arrived, we were seated at the bar – in front of our chef for the evening. There were only four couples at the same time in the restaurant, and they had four chefs, so we all had individual chefs that created different experiences for us.We were asked if we wanted to choose the Koyo or Yuki set. The Koyo set is 2 types of sashimi, 8 piece of sushi, miso soup and dessert, while the yuki set comes with an appetizer, 4 types of premium sashimi, signature konbu soup, 10 pieces of premium sushi, cooked dish, miso soup and dessert. We could not decide what to choose, so the waitress suggested we try one each and share the soup and the cooked dish (which was cod that night) between us. It was a very wise decision, as the Koyo set already is plenty and the Yuki set could easily be too much.We started with an appetizer, which was tiny, fluorescent squids. Usually they are salty because they are fermented but these were fresh and very soft. Next up we had some silky tofu, with some marinated tuna – and a light dressing with a hint of lemon.If I understood our chef correctly, he cut more tuna (but a different time) and arranged it on a plate with black pepper and wild garlic.More tuna, this time in thicker slices and with some thin apple and ginger slices, some radish and fish eggs. Interesting combination, again, very light and refreshing.Then we enjoyed with the sashimi – and I wish I would have taken notes throughout the dinner, I kept trying so many new combinations and ingredients. It was really a mind-opening, taste and texture experience.One of the highlights was Chutoro with Ooba leaf and seasalt, wrapped with Nori and a hint of lime sauce. A very good balance of fish flavour and texture, with very complex tastes – sour lemon, seasalt, crispy seaweed, rich and soft tuna. It all went very well together, no wonder it’s one of the signature dishes that’s often featured in the Omakase menu.The dish I also remember well is the fresh oyster – I never had oyster as a sushi. It tasted very interesting, with some cut radish and a red sauce that tasted a little spicy/gingery.After the refreshing clam soup, we tried the nigiri sushi. One of the pieces that I remembered was Isaki, with a little bit of seasoning it and soya sauce was already added. It had a crisp texture and was firmer than I expected it to be.We also had one seared sushi, which was Kimedai with Balsamic, soya sauce and rice crisp. Crispy on the surface, juicy on the inside. The grease in the fish was well balanced with Balasmic.After a buttery otoro, we were offered a cube of mango infused with mashed ginger to cleanse our palate. The mango was more sour than sweet, so this was very refreshing and worked well.We shared the cod fish as a main dish, but by that time I was actually really full already. The dessert for the day was a milk creme topped with a strawberry compote – very refreshing, light and not too sweet!The restaurant receives five weekly deliveries of fresh seafood from Japan, depending what is in season and, of course, what the fishermen were able to catch. The menus will therefore be different from one night to the next. Will I go there again? Yes, for a special occasion! It’s a great night out, but not cheap. Together with sake and whiskey, our bill came easily to 3,000 HKD. Of course, we could try a set lunch instead – which starts from 200 HKD and is much more affordable. Sushi Tsuraku is much more than a sushi restaurant, and with a similar look and feel like Liberty Private Works (which happens to be in the same building), it feels much more like a private kitchen.
继续阅读
我叫咗一碗杂菜稻亭乌冬，但餐牌入面无此菜式的，我叫之前无问价钱，最后埋单时，我问侍应，你碗乌冬要三佰元，有冇打错价钱，佢地仲厚颜无耻话无打错，佢解释话，这碗是有特色的鸟冬，我想问下大家，有冇吃过三佰元一碗烂鬼杂菜乌冬，俾间餐厅佢地吹账，请大家去光顾要小心呀，最衰我自己无影低张帐单俾大家睇
继续阅读
有人带, 话正, 但系大家都唔知价钱去到一个客人都冇, 正呀, 清清静静 (如果系自己游上去就即走)前菜之后系炖蛋炖蛋好味就好多都做到, 但系炖蛋之上再埋汁就比较少, 就算日本都唔系间间有跟住系主菜, 寿司鱼生新鲜不在话下, 虾够爽, 鱿鱼够滑, 最钟意系吞拿, 真系入口即溶, 真系日本入口先咁正?顺便一提, 伴碟果d系青苹果, 用姜汁浸过, 好特别跟住上鱼籽及吞拿鱼腩蓉, 好彩食咗鱼籽先(因为个人好鱼籽多d), 唔系就俾鱼腩蓉抢晒, 又系入口即溶, 食咗都唔觉食到咁上下, 唔知系我唔够食个样出晒嚟, 定系佢地基本动作, 问我地够唔够食, 加个soba好吗, 咁加咗最后到甜品, 士多啤梨啫哩
继续阅读
平日工作辛苦, 假日耍对自己好一点, 豪一豪享受下.假日的中环并没有平日的紧张, 加上这店在大厦内, 进入了歺厅完全没有客人, 当时有点怀疑好食与否, 既然来到都试下心态.我们点了400元的套歺,首先沙律, 用一般的麻酱, 没特别. 跟著是冻粟米蒸疍, 平时蒸疍是热的, 今次是冻盘, 疍混和了栗米蓉蒸煮, 再面上加了╴层粟米蓉, 好嫩滑, 清新感觉. 师传话是季节性食品, 天气凉的时侯会转回热蒸疍. 接着是鱼生, 只要新鲜材料就会鲜甜好味, 不失望. 六款寿司奉上, 是师传在客人面前手握, ＋分专业. 普通寿司盘的伴菜是酸羗, 但这里用的是青苹果片浸青柠汁, 外貌似羗片, 食落比羗平更好吃, 赞! 再二款寿司奉上了, 今次伴碟是芒果加了少许羗蓉, 意外的合拍. 到最后是咖啡朱古力布甸, 咖啡味扑鼻而来, 朱古力布甸亦非常细滑, 师传还传授做法给我, 太好了!
继续阅读
坦白说, 虽然宅女偏爱吃日本菜, 不过在香港的话就真的很少吃Omakase. 所谓Omakase, 意即只需坐在位子上, 整顿餐都会由大厨发办, 把当天餐厅最好最新鲜的食材泡制成一道道菜肴奉上给你, 不用烦点菜, 只要乖乖张开口享受就是了. 当然, 荷包也要大大的张开, 毕竟一顿Omakase是绝对不便宜的. 虽然往来日本无数次, 但吃过当地的Omakase也只有三数次而已, 平均都要数万YEN上落, 但水准的确是高得令人回味不巳. 来到香港如果要吃一顿有水准的Omakase, 分分钟也要动辄数千元落楼. 不过最近得知中环有家日本料理, 食材用料都颇新鲜, 而且一顿Omakase只需要千松一点的价钱, 算是不用坐飞机也可以过一过口瘾吧.其实中环一向都有不少质素甚高的餐厅, 不过要吃一顿满意的花费当然也是相对地高. 而这家位于士丹利街Stanley 11内的鮨 津乐今年年初才开业, 跟一般日本料理有点不同, 这里不设单点菜色, 全力供应Omakase, 晚市收费分HK$880跟HK$1,288. 但背后的大厨全是来自米芝莲二星的天空吟龙及寿司广, 食材更是由东京及北海道直送过来, 听到这里其实这样的收费巳绝对不贵了.宅女这晚选择平日晚上来到, 店子原来不是很大, 但中央一张大型寿司吧枱非常吸睛. 这晚食客不算多, 只有三对男女, 但眼看他们跟师傅的交流大都是熟客, 大家互相闲谈说说笑, 气氛好不轻松, 完全不会有拘谨的感觉, 坐在吧枱前也觉舒适, 顿时把工作上的绷紧都放松起来了.是夜吃的是HK$1,288的Omakase, 大厨会先问问有什么是不吃的才会开始准备. 基本上宅女什么都吃, 所以这晚的任务只需乖乖坐好, 等著享受每一道大厨泡制出来的佳肴就好了.先来的是来自北海道的粟米色泽较一般粟米为浅色, 但味道甜上百倍, 每一颗都非常多汁又清甜, 好吃得拿著来吃至一颗不剩.吞拿鱼蓉绢豆腐配水云小小的一砖豆腐上放了小堆吞拿鱼蓉, 入口有著豆腐的嫩滑同时又带著吞拿的鲜甜, 两者配合得天衣无缝, 作为前菜味道不过重但能吃出重点, 高招. 而旁边的水云只简单的加了点醋, 吃起来爽滑又有弹性, 微微带酸非常开胃.岩蚝一小杯上来起初以为怎么这么快就上汤了? 打开盖后才发现原来放了一整只来自九州的岩蚝在内, 蚝的体型本身颇大又够肥美, 个人吃蚝不喜欢加太多调味, 一啖入口巳能吃出那份海水的微咸的鲜味, 蚝味也够浓郁, 味道能媲美在日本吃过那个即开的岩蚝, 水准不错.八爪鱼刺身未上鱼类刺身, 先来个八爪鱼热热身. 切成颗粒的八爪鱼上铺满了用苹果醋制成的啫喱, 再加上点点柚子胡椒和紫苏叶花, 吃起来除了有著八爪鱼的鲜甜更有著轻微的辛辣, 还好配上清爽的苹果醋啫喱, 酸辣鲜香集于一身, 味道果然非常丰富, 脾胃更进一步地打开, 此刻有点想跟师傅说句越来越肚饿了!!烟熏真名鲣真名鲣在香港甚至日本都不常见, 皆因都是属于贵价鱼类, 每年当造期就是春夏季. 要吃最鲜味的当然是生吃, 不过这里用了烟熏的手法, 只加上台湾禾秆草就完成. 入口鱼肉棉密得来带点弹性, 也有著轻轻的熏香味, 鱼油脂适中不会太油腻, 这样吃法美味度绝对不会低于生吃.享受过几道前菜煮物, 接下来便是各位主角上场的时间了.先来的有重量级大拖罗!看来小小的一片, 但入口绝对是大大大满足! 看看这片大拖罗鱼油非常丰满, 入口即半融状态口腔尽是那份丰香的油脂, 当中带点筋吃起来尚带嚼劲, 一片是绝对不够喉啊!!中拖罗不过相比起大拖罗, 其实宅女个人更喜爱中拖罗, 没有前者太丰厚的油脂, 但一样甘香一样鲜味, 连寿司饭也不要, 索性只包著紫菜, 加丁点青柠汁和紫苏叶就入口, 味道绝不会抢去拖罗的鲜但又能令味道更丰富, 啖啖都是享受.左口鱼寿司 一向很喜欢吃左口鱼, 贪其鱼油脂丰富够香口. 看看这里的左口鱼片切得够透薄之余但又不会影响了口感, 吃起来油脂度刚好, 再配上顶端的陈醋啫喱, 新鲜感十足, 也竟然又几对味, 加添多一份清爽感觉.石垣贝寿司不知怎的年青时总爱吃鱼油脂重的鱼类, 不过近年人大了, 重口味的鱼类当然仍爱, 但更开始欣赏口感爽脆的海产, 而贝类便是其中一款宅女近年都很爱点的. 这个来自青森县的石垣贝单看便觉非常厚身, 入口果然够爽, 肉质甘甜且结实, 比起一般贝类更有咬口, 不俗.牡丹虾寿司大大只的牡丹虾上方更奢侈地放上了一小堆的烧虾膏, 放入口中先是一股香口甘甜的虾膏味, 再来混著鲜味十足又够厚肉的牡丹虾, 两者味道非常匹配, 味蕾一直没有冷场.墨鱼寿司 接下来听到是墨鱼寿司, 心想刚才上来的一直那么精彩, 怎么这个只是普通的墨鱼? 但当师傅把寿司奉上眼前时, 便知道刚刚的想法是错的了. 这里的墨鱼跟坊间的完全不一样, 质地半透明, 轻轻抹点酱油马上令墨鱼更添多一份润泽亮丽. 大胆的把香茅跟姜葱作调味, 吃起来跟墨鱼有著奇妙的火花, 味道有趣.秋刀鱼寿司正所谓秋刀鱼不时不食, 每年只有秋季是最当造, 要吃有水准的必定要把握时间. 这个来自北海道的秋刀, 师傅选择以轻炙的方法, 令秋刀吃起来更富油香, 入口果然甚是, 鱼肉质地更是十分细腻.喜之次寿司 一向接触到的喜之次都是整条拿来烧, 美味度不用多说, 单是平常一条都要动辄过千便知道有多珍贵. 这里用了来做寿司, 同样轻轻的炙烧过, 鱼肉意想不到的非常有弹性, 油脂丰富得来又不会过于肥腻, 突然好想烧一条来吃啊......海胆寿司在香港吃海胆越来越普遍, 价格越来越大众化, 质素亦越来越参差. 这里用的是来自北海道利尻岛产的海胆, 满满的堆在军舰上成了一个黄金山, 再轻轻抹点酱油, 什么都不用沾巳可入口. 豪迈一点, 整件''啪''入口, 那份海胆的鲜甜甘香真是教人吃得感动, 加上香脆的紫菜, 这件海胆寿司绝对是完美的演绎.烧拖罗寿司最后上场的一件寿司便是刚才登过场的拖罗了. 这次加上寿司饭, 轻轻炙烧过表面, 入口鱼油脂依然丰富, 鱼肉软棉得来更多了几分焦香口感, 令人满意. 金目立松茸清汤原以为上来的汤只是普通味噌汤, 但原来份量还是那么强劲! 用上松茸来作清汤, 更加上金目立, 油份不多见, 汤头清澈见底, 喝一口真是鲜甜无比, 用来作整个餐的结尾真是没法再挑剔了.抹茶炖蛋白炖蛋白上放满浓郁的抹茶, 入口果真是非常的浓稠, 蛋白结实得来又够滑, 带著浓浓的茶甘, 较适合喜欢重抹茶口味的朋友. 如果受不了太重茶味, 可以试试他们的抹茶牛奶布丁, 奶脂味会较重, 茶味较轻.感谢店方跟公关之邀令宅女尝了这么一顿丰盛的Omakase.这里的食材用料的确是几新鲜, 而且用上的调味酱料亦够创新, 有些真的意想不到原来跟传统的寿司是可以那么对味的.当然你说要跟日本当地的Omakase相比就绝对还有距离, 但在香港而言, 有这份水准, 这份创意, 再加上师傅的功力, 这个价格在中环来说真的不贵, 绝对可以一试.
继续阅读