影片
港铁中环站 D2 出口, 步行约2分钟
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开饭介绍
由经验丰富的日籍师傅，制作正宗江户前风味的寿司厨师发办。餐厅走简洁而高级的木系装潢，只设有吧台座位，让每位客人都能观赏师傅制作菜式。
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营业时间
星期一至日
12:00 - 16:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
第一次同朋友食Omakase都系random咁拣一间，味道方面唔错，不过体验就一般。间店店面唔大，有6个位。由sashimi开始食，味道都唔错，海胆手卷印象最深刻。不过中途我同朋友倾紧野食慢咗，然后就俾师傅好唔友善咁话我哋。之后师傅一握好件寿司我哋就即刻食，全程好似赶进度咁，越食越有压力。服务员最初都有介绍鱼类，去到中途就已经冇讲解，人都唔见埋。我哋食完好空虚，之后去咗landmark再食tea。
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中环寿司日本朋友介绍的寿司Omakase 。来之前很期待，实际吃过后也没有失望。寿司刺身很新鲜，舎利偏软，味道、份量刚好，山葵、醤油配搭得非常适宜，寿司的味道很有层次。特别有印象的是岩手県的ムラサキ海胆完整一个的海胆偏甜，海水味很重。第二轮的海胆是北海道马粪海胆，非常鲜甜，Takenori San 还特别加多了份量！Toro 有大トロ、中トロ跟渍トロ大トロ上面放了黑松露松露香味浓，而トロ入口即溶中トロ跟渍トロ也有水准另外还有稀少部位的吞拿鱼面颊肉。有新鲜北寄贝Takenori San 把它握上舎利时还会动。另外特别喜欢鲜甜的イワシ紫菜卷、穴子寿司跟喉黒烧过的喉黒油脂非常香浓，跟舎利一起被紫菜卷著吃完美的最后一道菜。
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知道有间新开业omakase立即黎试晚餐有两种，我哋选左雅（full experience)整体上食完感觉好满足💕尤其是黑松露配拖罗，会有一试难忘嘅感觉唯一不足的是生果系一楷橙，不太配餐单的档次呢间虽然偏贵，但不妨一试!
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This is by far the worst sushi experience for as long as I can remember. For loyals of Sushi Kohaku, do not fall into the trap.Sushi Takenori contacted Sushi Kohaku’s old customers (of which I am one) to offer them 20% off until the end of June (Sushi Kohaku is the old sushiya of the same location). We thought Sushi Kohaku was one of the best sushi places in Hong Kong not only because Chiba-san is amazing, but because a 10-piece $880 lunch set means that the fish pieces are at least one notch above those in the $500 range. So seeing that the menu and prices have remained exactly the same, I enquired about whether Takenori was still run by the same corporation behind Kohaku, and the restaurant affirmed. We decided to give Takenori a try, then, because why not. It might well be just okay, which would be fine for one visit, but we didn’t want to risk missing out a great new place.But it was not okay. And for a host of reasons.Let’s start with the chef, Takenori-san. We discovered about three courses into our meal that about eight out of ten of his fingernails were encircled in dirt (or some other unseemly black thing), which completely put us off. It is a sushiya, and I thought it was completely disrespectful for a chef to be serving raw food with hands that look unclean. Frankly, it was gross, although I tried to ignore that and focus on my food.About the food, apart from some first-class wasabi, half of the items we were served were a miss. While ishigakidai (石垣鲷, spotted knifejaw) was quite a decent piece, the rest either missed the mark or were quite unmemorable, especially in light of the fact that we expected a better meal than the usual $500 lunch omakase meals. Take, for example, the maguro-zuke (marinated tuna), where the balance was off and the fish was rendered overly salty. Nodoguro (blackthroat seaperch) was also a bit less fresh than we had hoped. The sushi rice looked like akashari, but was not mild and deep flavored enough. The acidity was too sharp for a good balance with the neta.And what about all the non-fish seafood? Are they all out of season in June?There seemed to be some attempt to be innovative or different, say, serving raw eggplant as one of the sushi items and a miso soup that was way too sour, or wasabi ice cream, or a steamed egg with no treasures inside. Whether customers appreciate the innovation might be down to personal preferences, but after our meal we spoke to another Kohaku regular who went to Sushi Takenori. The verdict is unanimous: there is no next time.I might also mention that the miso soup that was on the way to our table was spilled from a great height, with the hot soup splashing everywhere. Nobody seemed to have bothered to clean up the spilled soup. I guess these individual events are all tolerable and understandable, but when they come in a package of all negatives, it is a sure sign of amateurism. And amateur food is the only thing we do not tolerate in this context.Hospitality from the servers was mostly excellent, but on this occasion that was not enough to salvage the experience.
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今日是一间喺中环新开嘅日本餐厅呢度嘅前身都系另外一间唔错嘅日本餐厅由于呢间餐厅新开佢仲未有酒牌所以如果带酒佢嘅话而家系免开瓶费今日我系嚟食午餐午餐有两个选择都系omakase一个就系Tan (HK$880) 另一个就系Gen ($1,380)由于食饭嘅时间比较仓猝我就拣咗少啲𠮶个Tan餐厅只有八个位师傅系日本嚟嘅所以服务员同佢讲嘢都要用日文感觉好似去咗日本咁餐厅会好贴心咁样喺早一日send message问你有冇特别食物敏感呢个都系比较少见令我觉得佢呢间餐厅都几有heart首先系几个刺身啲鱼都好新鲜特别系赤背平时我唔会点叫赤背食但系佢呢个赤背真系好有鲜味而吞拿鱼都几滑又唔会有过分油嘅感觉之后有个蒸蛋个蒸蛋都几滑同埋好似落左d vinegar有少少酸酸地之后有吾同嘅寿司都系新鲜嘅有别于其他日本餐厅距大部分都会配吾同嘅酸嘅dressing好似lemon或者Lime可能我一向都唔中意食酸野个人就觉得麻麻得之后有个三文鱼子嘅手卷三文鱼子非常新鲜又唔会太喊tan分量同饭系一比一可是紫菜有d林可能系因为我影相无立即食啦最后有雪糕距比较特别嘅系益力多味都几得意好似饮紧益力多甘但雪糕居然唔系整到一整球e个位有d扣分总体黎讲距食材系新鲜嘅由于系日本师傅比其它日本餐厅更有去日本嘅感觉但我觉得距d dressing有少少抢左d刺身嘅味如果少d酸嘅dressing会好d
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