Sushi Hana

营业中

休息中

🐑茶碗蒸-蟹肉鲜，蛋够滑，今日多咗好多舞茸，比以往的更香寿司：🐑池鱼-鲜甜爽弹🐑甜虾-软糯，虾味极浓🐑带子-加咗岩盐、青柠皮及青柠汁，食味清新🐑深海池鱼-鱼味甚浓，比池鱼更高一层次🐑鱿鱼海胆-鱿鱼寿司加咗海胆，鲜味大爆发🐑梭子鱼-梭子鱼火炙过，带出鱼油，入口绵滑，加埋少少焦香，感觉好高级🐑酱油渍吞拿鱼-即使系赤身，肉质都好滑，酱油味够，加葱碎，味道更香鲭鱼-鲭鱼用醋渍，包紫菜食味觉多一重享受🐑禾秆草烟熏鲣鱼-鲣鱼本身系日本菜百味之王，烟熏过后味直头系一个升华，鱼皮咬落脆身🐑海胆-唔使讲嘢🐑火炙拖罗-火炙令油份溢出，鱼味爆泻🐑日本象拔蚌-轻轻白灼过，甜味十足🐑吞拿鱼蓉卷-鱼蓉满满，加咗酸姜粒，减低油腻感🐑蛋糕-从来冇谂过系用以下材料造：带子、海湾虾、山芋、豉油、味淋、糖、蛋。热食一流 继续阅读

一入去见到坐位喺围住师傅而坐，让食客看著师傅处理刺身同寿司，前面放满各式各样不同的碗碟，感觉一回会有很精彩的视觉享受 。餐牌上有3个选择，分别是$460 8件寿司🍣、$600 12件寿司🍣及$900有刺身3款、烧物及8件寿司，每款都包蒸蛋、卷物、汤及咖啡☕️或雪糕🍧。我点了$900的一款，蒸蛋铺满一丝丝蟹肉，刺身分别是秋刀鱼、竹签鱼及拖罗，烧物是樱住八爪鱼🐙取代，寿司分别有鱿鱼、池鱼、虾、沙甸鱼、鲭鱼、拖罗、海胆及鳗鱼，卷物系吞拿鱼蓉，所以鱼都新鲜嫩滑，有种入口即溶嘅感觉。鲭鱼有香脆的紫菜包着中和了他的酸度。最后是面豉汤及有芝麻雪糕或柚子味雪葩，雪葩没有酸涩味，主要要有甜味。整体上菜时间适中，看着师傅处理每一种鱼都系非常好的视觉享受。 😎我见每一台吃的寿司及刺身都有一点不同，有的是吃白子、北寄贝及赤身，下次我也试点一些我想吃的海鲜。 继续阅读

Throwback to 最近食过既omakase lunch set! 考完试既白熊选择左位于大坑既Sushi Hana黎一个semi-celebration! 之前我生日既时候已经爬文睇过review 见到呢间餐厅既评价不错 所以试试餐牌上有3个set可以选择 印象中系$900/ $600/ $480 我地叫左$600十二贯～-🌟-我地食左▫️蟹肉茶碗蒸▫深海池鱼▫️ 帆立贝▫️牡丹虾▫️池鱼💫▫ 鱿鱼▫𫚕鱼💫▫ 赤身▫ 大拖罗💫▫ 金目鲷💫▫马冀海胆💫▫ 海鳗💫▫ 鲭鱼卷▫面豉汤、玉子烧▫雪糕/咖啡-🌟-虽然寿司既质素唔错 但系整体体验不太理想😥可能系白熊食omakase经验尚浅 我无见过师傅会每件寿司都系请其他楼面店员从厨房入面攞Dpre-made既刺身出来 而师傅系我地面前做既只系组装同做最后既点缀🫣成件事令我地wonder到底D鱼系几时切同新唔新鲜（滴汗）另一样野系师傅上菜时经常唔讲到底我地食紧乜 乜介绍都无😥有时我地追问师傅先会答我地 不过好似师傅对其他熟客会热情D(?) 总之再访可能不了😗 继续阅读

This sushi restaurant is located in Tai Hang, also under the famous chef/owner Mok san of IM Teppanyaki. Arriving sharp at 7pm, we were greeted warmly and seated at the middle of the C-shaped sushi bar, served by head chef Yat Kwong. The décor is nice, with plenty of artworks on the sides, giving a cozy and comfortable ambience. The different plates stacked in front showing nice contrast in colour and shape also highlighted the sophistication in the presentation of the food.We have the Omakase Hana ($2,180 each) and a bottle of 飞露喜 纯米大吟酿 ($1,280). The sake from 广木酒造 in Fukushima has delicate rice and fruit flavours, a well-balanced palate, and is great complement with the seafood and sushi on the night.Seeing me having the sake, the chef has asked the kitchen to prepare some Deep-Fried Sea Eel Bones to go along. Crunchy and nicely seasoned, the bones are great to go with sake and the mayonnaise is also a perfect condiment. A thoughtful and pleasant treat to get us started. The course begins with Mirugai (海松贝) and Hotaru-Ika (蛍乌贼). The Geoduck is very fresh, seeing how the muscles retracted when the chef hit it on the chopping board, with a sweet and umami taste. The raw Firefly Squid is right in season, rich in taste with some ginger and menegi added. The second course was Buri (𫚕), the chef has used charcoal to lightly burn on the skin of the Matured Japanese Yellowtail to impart the flesh with a nice fragrance, while the flesh retains a nice moist texture. Paired with two condiments, wasabi and yuzu kosho, to give different enjoyment. The chef then cut a fillet of Aji (鯵) to small pieces, mixing the Japanese Horse Mackerel with menegi, ginger, sesame, shoyu, for our third course. The nice fatty fish, with the fish oil complementing with the condiments to highlight the complexity in flavours, are truly phenomenal. The fourth course was Nagasaki Magaki (真牡蛎), with the Oyster having been lightly steamed to make it half-raw, retaining a nice soft bite while enhancing the flavours through steaming, resulting in a delicious sweetness on the bite mixed with hints of brine that is highly enjoyable.  Then the chef cut out a few slices of Sawara (䲠), and then went into the kitchen to smoke it over hay. The Japanese Spanish Mackerel has wonderful fragrance and soft texture, adding with a bit of menegi and shoyu, is another great piece we both liked very much.Coming to the sixth course, the chef mashed the Shoyu-Braised Ankimo (𩽾肝) to make a paste, then adding some finely-chopped pickled radish to give contrast in texture. It was then applied onto a small crispy toast, with the silky, rich taste of the Monkfish Liver simply fantastic.While waiting for the next course, the chef cut a piece of Smoked Daikon and then putting some Japanese Cream Cheese in-between to make a finger-food. The crunchy texture of the daikon contrasting with the soft cheese is a nice treat.The seventh course was Kegani (毛蟹) with Eggplant and Soramame (空豆). The Japanese broad beans and Kyoto eggplants were both sweet in taste, with the thick sauce made from the Horsehair Crab tomalley and dashi. Delicious and harmonious mixing with the sweet and delicate crab meat. The first sushi was Hokkaigai (北寄贝), with the chef cutting the Surf Clam on the surface to break its sinews before grilling it briefly, resulting in a sweet, good bite that is impeccable. I also like the density of the shari and the airiness, with appropriate sourness.  The second sushi was Kinmedai (金目鲷), and the Splendid Alfonsino is charcoal-seared to vitalize the fish oil and tenderize the flesh. With a bit of yuzu kosho to season, its delicate taste with the rich umami made this sushi memorable. Before the next sushi the chef treated us with an extra dish, the Grilled Hotaru-Ika (蛍乌贼). The seasonal firefly squids were fat and bursting with yolk, and the chef has sprinkled a bit of shichimi to add a bit of spice. The chef also told us how difficult it is to keep the freshness of these squids. The third sushi was Iwashi (鰯), and the Sardine is very fresh, requiring careful and painful process to debone. The rich taste of the fish, together with the fragrant minced menegi to cut through the fatty mouthfeel, is just unbeatable. Seeing how I enjoyed the Iwashi sushi, the chef took the cut tips from the fillet and minced them, adding some freshly chopped Japanese Leek and sesame, seasoned with a bit of shoyu, and then wrapped in nori just for me. I believe I got some envious stares from the other customers.   The fourth sushi was Aka-Ika (赤乌贼). The Red Spear Squid has a crunchier texture on the bite than cuttlefish, with the chef using the charcoal to grill briefly, and the way he cut it made the presentation beautiful. Hidden beneath was some Bafun-Uni (马粪云丹) to add to the flavours too.The fifth sushi was Chu-Toro (中とろ). The Medium Fatty Tuna has been marinated with shoyu for a while, infusing the tender flesh with additional umami, savoury flavours. The acidity of the tuna balanced well with the umami making this another memorable piece.The sixth sushi continues with O-Toro (大とろ). After cutting pieces of the Fatty Tuna Belly, the chef further trimmed the sinews to make it easy to chew, before using charcoal to grill briefly. Paired with some mashed radish, the heavy oiliness was tampered to good effect. Knowing that we both loved silver fish, the chef made specially an additional Saba (鲭) Roll for us. The Mackerel was beautiful in taste, with a white kombu piece on top to give a bit of acidity to balance the fish oil seeping, with the whole piece wrapped in nori. Fantastic. The seventh sushi was Murasaki-Uni (紫云丹), with the Sea Urchin coming from Awaji in Hyogo. Skilfully kneaded to a sushi without using nori as gunkan, the natural sweetness of the sea urchin could be highlighted better, with also great aftertaste and hints of fruity note. Truly wonderful.The eighth sushi was Kuruma-Ebi (车海老). The Japanese Tiger Prawn has just been cooked and still steaming hot, with the chef using the body to make the sushi, and serving the tail separately. The firm texture and nice sweetness of the prawn was phenomenal, really delicious.The ninth piece was Anago (穴子). The Conger Eel is very soft, melting in the mouth in texture. The sauce was also nice, not too sweet or salty, with the whole piece offering a rewarding, pleasant and filling sensation, a great finale to the wide range of ingredients we have tried on the night.The tenth piece was Tamagoyaki (玉子焼). The Homemade Egg Omelette has a soft, fluffy texture, moist and with also nice caramelized surface. It might not have intense seafood taste in the egg like some of the famous restaurants offered but overall, still a good piece to conclude the meal.The Fish Soup was very good, with intense flavours apparently coming from a lot of fish head and bones used to prepare the soup, with menegi and ginger to balance and not making it too fishy in taste. If I am not so full by now, I am tempted to ask for another serving.The dessert was Melon and Tangerine. The melon was juicy and sweet, but not syrupy making it cloying. The tangerine was also sweet and with a hint of acid to balance, making both fruit highly enjoyable, and finishing the whole meal on a high note. The whole dining experience was great, and I have noticed how Chef Yat Kwong paid attention to the details like how soon the ingredients should be cut and rested, the temperature on serving them. Everything was all meticulously focused. He also had good conversation with us, sharing his knowledge, and of course, grateful for him offering us some extra pieces seeing how we enjoyed everything. The bill on the night was $6,204 and it was good value for money. I would return again for sure. 继续阅读

11月季节限定Lunch set 12贯寿司加1件卷物。按吃既顺序有深海池鱼、牡丹虾、池鱼、帆立贝、沙甸鱼、北寄贝、鱿鱼、鲭鱼卷、赤身、烧大拖罗、马冀海胆、海鳗，份量适中，食物质素唔错，系一个好好既厨师发办初体验。 继续阅读