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久仰大名咗好耐，口碑好似都唔错，预订左一个月先至有位，原来因为只有八个位，疫情之下都好好生意做到两转台，我哋约咗8:30 ，就真系8:30先至可以入去，环境装修都非常高水准，门口有泊车档，不过个人觉得呢个价钱嘅食物质素非常普通，唔知系咪因为期待咗好耐，所以预期佢系神级水准却没有达到，感觉同千零蚊嘅omakase 差唔多
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过去一年太忙，好耐无写食评（闹人𠮶啲唔计 ），而且食到有点麻目，除了一句：好食或者唔好食，都唔识评了。今次来个倒转行，先总结，后形容： 1. 寿司为主，无单刺身；2. 玩精致，不是玩超班食材，连一片肥拖罗都欠奉（不要误会我话佢啲食材唔靓）；3. 调味料相对特别和偏浓；4. 疫情期间只能坐6位客人，又有分两场，第一次食omakase有限时间；5. 一般食omakase，我都会饱到肚爆，但今次只是刚刚好；5. 一直无问价钱，埋单先知＄2980一位，有点意外，一般不会超过＄2000一位，我地又无额外柯打食物！ 好，详细讲一讲：• 渍物：萝卜唔会太酸，姜就唔够甜，但健康啲• 剥皮鱼刺身，面头点上辣萝卜蓉，混入细致葱蓉，味道普通• 鲣鱼刺身，姜蓉极惹味，配上甜甜地的芝麻酱，好味• 兵库県一岁生蚝，同广岛蚝味道不一样，混入浓味酱汁，但都不淹蚝的鲜腥味• 墨鱼寿司，调味调得几特别，墨鱼肉好似啫喱粒粒咁，好黏口，口感特别• 土佐醋配兵库県蟹，醋不是中国人的红醋浙醋，只是淡淡的并加入蟹子，成碗可吃光它，蟹肉味唔够出，半个蟹盖填满蟹膏蟹肉pate ，面层铺上一层蟹柳，都几够份量• 三文鱼子寿司，无特别，但胜在油渍不会太咸• 银圣野生三文鱼寿司，调味酱汁真系不一样，鲜• 安康鱼肝，用威化饼夹住食（成个macaroon 咁），鱼肝混入葱蓉，口感丰富啲，不过我自己钟意就咁食鱼肝多啲• 赤贝寿司，咸咗啲，唔觉赤贝应有的鲜甜• 稻草烟熏的马交鱼，好香浓的烟熏味，鱼半生熟，鱼皮烧脆了，口感又生又熟，又林又脆，非常丰富，(again)啲姜蓉好正• 目拔鱼，包了紫菜系鱼里面，面头点上烧过辣椒蓉，味道印象不深• 野生狮鱼，已混入酸汁• 太都鱼连紫苏叶一齐食，鱼肉烧过，鱼质松散几得意，但酱汁偏浓，但所有嘢夹埋晒一齐又几好味• 蒸鲍鱼寿司，饭混入鲍汁，鲍鱼没什么甜味，靠个饭的浓味酱酱而矣• 沙甸鱼鱼蛋，加毛青（一种类似萝卜的植物）汤，鱼蛋唔好食，鱼肉好“鞋”，个汤就几清新• 油渍吞拿鱼寿司，又系味太浓太咸，失去鱼味• 5至6层薄切吞拿鱼叠在一起，有aged有生的，第一次见咁做，口感松散，几特别• 秋刀鱼寿司，鱼肉半生不熟好滑，味鲜，酱汁浓，配上脆紫菜，配合得非常好，我钟意• 混布腌过的北海道海胆，海胆味极浓好鲜甜• 拖罗蓉手卷，饭混入芝麻紫苏叶蓉，standard 啲• 太卷，无特别• 面豉鱼汤，不会一味死咸，又有鱼甜味，正• 海鳗寿司• 玉子蛋糕仔• 林柿和李子各一小粒做饭后果
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One of the best sushi places you can find in town, with that being said, it is also one of the most expensive ones. Expensive price tag is usually followed by high customers’ expectations, so how to live up with that expectation has always been one of their main concerns.Masataka got all the essential elements that a good sushi place should have, a relaxing vibe, perfectly handled neta, balanced shari, and they put them all together in an effortless way. Everything is just being where they should always be, and wait for the magic to happen.All dishes were perfectly executed by the experienced executive chef, Masataka Fujisawa san, and his team. Looking forward to revisiting soon.
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冇得去日本就去食下日本野先，今晚食omakase😋因为朋友相见太高兴，倾得好开心所以冇记住每种鱼既名😆以下既图记得就写。因为最多上载12张照片，唯有集埋一齐，由上而下，左至右续样讲😂1）个汁有d柚子味，清新。2）日本广岛蚝，上面有几粒野好辣。3）烧到半生熟，唔错。4）墨鱼寿司，个样平凡但好好好好味！系最令我印象深刻既dish。5）三文鱼籽，下面有d饭。6）银圣，但我已经唔记得咩味，哈哈。7）呢件唔系甜品，入面系鱼肝。8）唔记得咩鱼......9）贝类，新鲜！1）呢个我睇住佢烧，好香，下面系紫苏叶。2）日本鲍鱼。3）冇记错系吞拿鱼，准备既时候见师傅不停将鱼肉反覆浸系一d汁入面。4）拖罗，系由几块唔同厚度既拖罗叠成。5）秋刀鱼。6）甜虾。7）海胆，上面系昆布，但食果阵系食唔到昆布味只有海胆味。放昆布好似系为咗吸走多余水份。朋友话食落口感似带子。8）海鳗。9）甜品系蛋糕🍰银圣呢条鱼好似好劲，仲有张贴纸俾你影相😂手卷。太卷。面豉汤。其实每样野上菜都有人讲俾我地听系咩黎同点整，上面个汤我记得系好复杂咁整出黎😂不过我而家净系记得佢系鱼蛋汤😛提子🍇剥咗皮好有家的感觉☺️其实样样都好食，餐厅员工好好，前面有人介绍完后面再有另一个人补充，而且会有人留意住帮你换走唔热既茶，仲要系成个杯换走即刻俾另一杯斟好左嘅茶你，服务一流！
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First time eating here, went here for my wife’s birthday! We both had the omakase and it was probably one of the top sushi place on my list now and in Hong Kong. Masa San technique of making sushi were great. We were pretty satisfied went we left Because I have been to a lot of expensive sushi places and came out still hungry or not worthy for the price. See you soon!
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