鮨．齋藤

营业中

休息中

有时饮食嘅乐趣，唔单只系喺舌尖嘅那一瞬间，而系整个旅程嘅感受🍣。Sushi Saito正正就系将每一啖饭滚，每一片鱼生，都变成一段小旅程。特别钟意呢啲咁精致嘅料理😋，每样嘢食前面都有一段故事，一啲准备工夫，真系值得细细品尝。鲍鱼同八爪鱼，劲爽口，鲍肝酱那种膏滑，简直系完美嘅伙伴。然后话说北海道毛蟹嘅滋味，真系无得输，甜甜地，蟹味浓郁得来又唔腻口。稀罕之处就喺于呢个大拖罗，油脂分布得啱啱好，入口即溶，真系幸福到爆炸！新鲜系基本，但将新鲜变得有滋有味，需要嘅系师傅嘅巧手同埋心思。难忘嘅还有小肌，清爽得嚟唔失弹牙嘅口感，攞鱼味平衡得漂亮。鲭鱼卷更加令人赞好，酱香味温柔地封存咗海洋嘅鲜甜，每一啖都食得到师傅嘅用心👉🏻。总括来讲，每一样𩠌菜都有自己嘅性格，任何一个环节做得唔够好，都唔会有呢个惊喜啖啖菜嘅进阶享受。简直就系一趟味觉嘅旅行，唔止食饱，仲要食得开心，食得满足！👅💯🥢 继续阅读

saito一直是所谓的预约困难店，但是由于晚市分两轮的关系一直也没有特别想要来吃，这次有朋友订到了位置，便随缘来试一下。第一道是冻食的海胆茶碗蒸，口味一般。 之后的第一道酒肴鲣鱼，鱼材新鲜，好吃。之后的鲍鱼、八爪鱼、大蚬三拼里面，鲍鱼非常惊艳，不论是柔软度还是肝酱的调味，个人感觉不输志魂。八爪鱼煮的很棒，但是调味略甜。大蚬也是一样，食材和熟度都是很棒的，调味有点甜。（这个可能是个人口味，同行的朋友挺喜欢的）。之后是一个肝酱配饭，超级好吃。他家的醋饭偏咸硬，是我喜欢的口感。之后是伊式龙虾汤，龙虾鲜甜，汤是勾芡过的我不喜欢，这道好吃但是同类型我更喜欢zinc师傅的龙虾蒸蛋，那个才是yyds。之后的烤喉黑没毛病，肥美，烤的也恰到好处。然后进入寿司环节，分别有石雕鱼 深海池鱼 新子 赤身 中托罗 大托罗 车海老 马粪海胆以及海鳗鱼。寿司捏的很好，有空气感，舍利也是我喜欢的。所以大部分寿司都很好吃。稍微差一些的是大托罗有筋，海鳗鱼对我来说太太太甜，新子偏酸，不过总体还是非常满意的。 最后的太卷应该是特色里面一共有十五种食材，例如明太子，白虾，大虾，玉子，干瓢，吞拿鱼，鳗鱼等等。说实话我个人是不太喜欢，各种味道并不是很搭，不过同行的朋友们好像都挺喜欢的。最后的玉子，汤，蜜瓜正常吧。整体来说肯定是好吃的，几道我不满意的可能也更多是口味问题，但是性价比一如所料的低，加一后接近3800的价格，一个半小时就匆匆忙忙把我们打发了，晚饭吃的紧张感十足，并不能好好享受。食材方面也没有匹配的这个价格。ps网上说的我感觉是真的，其实没那么难定，就是要熟客，是日一共5位客人。 继续阅读

Last time I visited this famous sushi restaurant was already two and a half years ago. That occasion I had a nice experience but it was only lunch as it was quite impossible to book for dinner. A few months ago, I tried my luck and cannot believe I was able to secure a dinner reservation! Taking the early seating at 6pm, it was with great anticipation I arrived at 45/F of Four Seasons Hotel Hong Kong. We were served in a different room from the last visit, but the décor and arrangements were similar. The L-shaped hinoki counter was a treasure, made from wood that was 400 years old. With an elegant touch but nothing extravagant, we settled comfortably beside a Japanese visitor, who has been a regular customer of Chef Masashi Kubota for many years, starting when he was still serving in Malaysia.There was only one Dinner Omakase Menu ($3,480 each) and I also ordered a bottle of Taihei-Zan Junmai Daiginjo Tenko 20 太平山限定酒 纯米大吟醸 天巧20 ($2,980). This special sake came from Akita, made using premium Yamada Nishiki rice, with polishing to 20%. The delicate, smooth mouthfeel and nice elegance fragrance matched very well with the food on the night. The first course was Mozuku 水云 with Sakura-Ebi and Bafun-Uni. The sea moss had refreshing sourness, highly appetizing as a starter. The addition of the Sakura shrimp provided a nice bite and hints of savory, contrasting with the very creamy sea urchin with sweet and umami flavors. The tiny leaves of Japanese pepper brought another level of fragrance for great enjoyment. Very nice.The second course was Saba 鲭, with the chef wrapping the sliced mackerel in a piece of konbu, then put some freshly ground sesame, together with menegi and dried seaweed, on top. Drizzled with homemade sesame shoyu, with a bit of wasabi, the sourness of the kelp reduced the intense fish oil of mackerel, with its rich flavors perfectly harmonized with the sauce and other condiments. Fantastic.The third course comprised of Awabi 鲍, Tako 章鱼 and Shako 虾蛄. Starting with the abalone, it was one of the largest I had eaten in Hong Kong. The chef had prepared the liver paste for dipping, with the very tender texture and wonderful umami on each bite simply phenomenal. The octopus tentacle was also very tender, braised beautifully to infuse with sweetness of the sauce. The mantis shrimp was equally tasty, having intense umami flavors. All great but the abalone was certainly my favorite. The chef even provided some shari, or sushi rice, with additional liver paste on top, for us to savor to the full extent. The fourth course was Ankimo 𩽾肝. The monkfish liver was very large in size. The sou chef then trimmed and cut out a slice on the plate, served with a broth, before dusting with some yuzu peels. The melt-in-mouth texture was amazing, with the broth helping to keep it moist and enhancing even further the umami note. The genius touch of yuzu shavings added wonders too. Amazing.The fifth course was the highlight of the whole meal in my opinion. The Ao-Unagi 青鳗 was wild blue eel, and with 99% of the eel being farmed nowadays, this dish was very special and obviously pricey. Grilling to a nice crisp on the skin, the flesh was moist and soft, and the chef did not apply the eel sauce so we could taste the authentic and original flavors, drawing a round of exclamation from me because of how good it was. The pickled cucumber on the side was a nice touch to freshen the palate as well. Interestingly, the Japanese sitting next to me, who had been talking with Chef Kubota all night, was very happy seeing how I also appreciated the dish and began talking to me from this point. Moving on to the sushi section. The first piece was Ishigakidai 石垣鲷. The spotted knifejaw had a firmer and tighter texture than the more commonly seen sea bream, but with a richer, fattier, and more delicious with its nice umami flavors. Very good.The second sushi was Shima-Aji 缟鯵. The striped jack was right in season, being signified as a summer fish best during June to August. The nice firm bite, with the fatty flavors gave me a pleasant and luxurious feeling on the swallow. Very good too.The third sushi was Aji 鯵. Seeing the chef peeling away the skin and then cutting in the middle, before adding a bit of scallion as condiment, already started my mouth watering. One of my favorite fish, the Japanese horse mackerel had more intense and sweet flavors, with the scallions amazingly fragrant with even with just a tiny bit. Fantastic.The fourth sushi was Akami 赤身. The lean tuna had been marinated in shoyu briefly, with the chef timing it to perfection, resulting in the flesh being just right on its saltiness, and the shoyu able to enhance the umami notes to another level. The silky soft texture simply was unstoppable. The fifth sushi was Chu-Toro 中とろ. The medium fatty tuna had wonderful fish oil seeping out from each bite, and this cut was my favorite part of the maguro, having the perfect balance in fat content, as generally I did not like the super fatty belly in terms of its texture. Another wonderful piece.The sixth sushi was Kama-Toro かまとろ, which was the flesh around the jaw and collar of the tuna, and typically one of the fattiest parts of the fish and the most prized, as there was only very limited meat available. It was very rich in fish oil and did not have the chewy tendon often found in the belly. No wonder it was such a treasured cut. The seventh sushi was Kuruma-Ebi 车海老. The sou chefs brought out the freshly cooked large tiger prawns, removing the shell while still steaming hot, before Chef Kubota removed the guts and kneaded the sushi. The bouncy texture and sweetness in taste was memorable, really fantastic. The eighth sushi was Aka-Uni 赤海胆. Another expensive and rarely available ingredient, the red sea urchin had a delicate and beautiful sweetness, with none of the bitterness often found in other types of sea urchin. Honestly this was one of the best sea urchins I had tasted in town. My neighbor and us could not keep giving praise to the chef for the great choice of ingredients. Phenomenal.The ninth sushi was Anago 穴子. The Kyushu conger eel was grilled to perfection with uniform brown sheen. On the bite, it had great texture, completely dissolving in the mouth, another piece that brought a sense of comfort and happiness for me. As one of the customers could not take wasabi, the chef had given her piece to the Japanese customer as compliment, but he ended up handing the piece to my wife instead. Thanking him with a cup of sake in return, we continued to have some good conversation.The Miso Soup came next, warming our stomach while the chef started to prepare his signature rolled sushi. The soup had a nice fragrance with the miso, rich in umami, but not overly salty. Comfortable and satisfying.The last piece was Futomaki 太巻. Seeing how the chef showing off his knife skills and thinly sliced the cucumber was breathtaking, and there were so many different ingredients added, including karasumi, mentaiko, kanpyu, tiger prawn, monkfish liver, abalone, tuna, mushroom, egg, conger eel, cucumber, and radish, which was mind-blowing. The rolled sushi was very delicious and filling, completing the wonderful assortment of sushi to our best satisfaction. But knowing there were Shinko 新子 ($400) available I could not resist the temptation to request. The young gizzard shad was fetching a high price in the market and being so tiny it was unbelievable how much effort it took to prepare each tail, with each sushi also requiring a few tails to make, so many restaurants decided not to offer as a result. I liked how Chef Kubota did not marinate them too long, so the sour note was milder, and this was the reason why I liked eating gizzard shad in sushi restaurant, as it often highlighted the different unique styles from the chefs.There were two types of Tamago 玉子, one having a very soft, almost gelatinous texture, with the egg mixed with a lot of seafood so there were rich umami notes. The other piece was using the more traditional means to pan-fry, with more intense egg flavors and a firmer texture. Both were very good.Finishing with a slice of sweet and juicy Melon, I found that comparing with my last visit, this was an even better experience, not only because of the premium ingredients we were able to try, but also the relaxing ambience through the conversations with the Japanese customer. However, the chef might not be interacting with us that much which was a pity. The bill on the night was $11,374 and it was certainly not cheap, and the whole dinner was a bit rush to finish within two hours. But still a great place that any sushi lover must at least try once in my opinion. 继续阅读

🇭🇰 鮨．斋藤 SUSHI SAITO📍 45th Floor, Four Seasons Hotel Hong Kong, 8 Finance St, Central🎖️米芝莲一星餐厅 （9/10）一行八个人包场食dinner 😋店员好有礼貌招呼同埋详细讲解每一件食物，熟练的日本师傅手势真系唔同级数。𩽾𩾌鱼肝、萤光鱿鱼、鲍鱼配特制鲍鱼酱、鲍鱼酱饭团、吞拿鱼、右口鱼寿司、海胆、太卷、淡雪士多啤梨、绿茶带子玉子烧同埋鲷鱼寿司🍣美食当前当然唔少得🥃 ，饮咗好多Sake 、白酒、香槟。大满足的一个晚上🌃 继续阅读

等了三个月，终于可以返来食dinner 啦。前几天还说会打风，好担心冇得食，一路打电话想问如果晚上8号风球怎样安排，都系冇人听，咁就照出门口啦，应该唔会晚上七点挂8号风球挂，好彩最后3号风球🤣刺身鲍鱼烧鱼同寿司都发挥一向的水准，最好彩今日有得食申子，真系可遇不可求，因为一年得一个月有得食，同埋好睇师傅有冇入，实在太开心了🍣 今晚又食匀，等三个月到抵，期待下一次再返嚟。同行另外两Pair 都系情侣，我同朋友开咗支酒，唯有细声讲大声笑，如果嘈到其他人，真系唔好意思😂 继续阅读