Sushi Tokami

营业中

休息中

今年生日男友带我嚟食📍位于尖沙咀曾连续𝟑年获得米芝莲一星嘅𝐎𝐦𝐚𝐤𝐚𝐬𝐞🍣佢地会每日严选最新鲜嘅当令食材务求比客人品尝到最高级嘅正宗日本料理🇯🇵我地分别叫左𝟏𝟑贯同𝟏𝟔贯🍣各款寿司午餐配以下料理：前菜吞拿鱼突先手卷玉子鱼汤季节水果前菜：缟虾纯菜🦐寿司：真子鲽、障泥乌贼、梭鱼、吞拿鱼赤身、中吞拿鱼腩、大吞拿鱼腩、平贝、车海老、真鲬、池鱼、金目鲷、车子（濑尿虾）、北寄贝、马粪海胆、赤鯥、海鳗全部刺身都好新鲜😋我自己特别钟意马粪海胆🤩足足有成两层咁多 而且好鲜甜🥰而佢地嘅醋饭比较浓味 同出面嘅会有啲唔同最后仲有生日甜品😋布甸同豆腐雪糕都好好食🍮整体嚟讲 食物质素都系水准之上🫶🏻但系咪话好好食 我又觉得未算系🤣希望试到间我觉得真系好好食嘅 再介绍比大家😆不过佢地嘅服务质素真系几好👍🏻温馨提示🔔如果想食记得要预早𝐛𝐨𝐨𝐤因为呢间都几难𝐛𝐨𝐨𝐤 • ─── @𝓱𝓮𝓲.𝓵𝓮𝓽𝓼.𝓯𝓮𝓪𝓼𝓽 ─── •👧🏻｜香港𝟎𝟎后𝐅𝐨𝐨𝐝𝐢𝐞🤤🇭🇰❤️‍🔥｜美食情报💥｜真实食评🫦💰｜寻觅𝐂𝐏值高嘅美食👅𝓝𝓸𝓽𝓱𝓲𝓷𝓰 𝓫𝓻𝓲𝓷𝓰𝓼 𝓹𝓮𝓸𝓹𝓵𝓮 𝓽𝓸𝓰𝓮𝓽𝓱𝓮𝓻 𝓵𝓲𝓴𝓮 𝓰𝓸𝓸𝓭 𝓯𝓸𝓸𝓭👩🏻‍🤝‍👩🏼🍩𝓗𝓮𝓲 𝓛𝓮𝓽’𝓼 𝓕𝓮𝓪𝓼𝓽, 𝓪𝓵𝔀𝓪𝔂𝓼 𝔂𝓸𝓾𝓻 𝓹𝓵𝓪𝓬𝓮💗★ 🥰如果喜欢我嘅分享✨➜ 记得𝐅𝐨𝐥𝐥𝐨𝐰🫶🏻 @hei.lets.feast❤️‍🔥 咁就唔会错过我嘅最新帖文啦🥳★ 😋如果睇完想去试✨ ➜记得𝐛𝐨𝐨𝐤𝐦𝐚𝐫𝐤🏷 / 𝐬𝐡𝐚𝐫𝐞比朋友仔一齐睇👩🏻‍🤝‍👩🏼 继续阅读

朋友生日，本来满心期待食一餐豪气嘅omakase，但由订位开始已经系恶梦一场😮‍💨订位要收按金每位$600，4位已经$2400。呢个按金令我哋误以为系同食材新鲜、服务优质、环境舒适挂钩，但原来，真系谈起上🙄由引坐开始，一个细细嘅空间已经坐左一对父妇，我地4个人就系坐响佢哋隔离-冇错！系元气寿司中间无缝𠮶种bar枱坐法…朋友胃痛，问师傅可唔可以安排热食，师傅表示大部分系鱼生，最多只可以帮佢烧一烧，既然到左，冇办法啦，但系我哋接受咗佢嘅提议之后，佢半件都冇烧过🙄🙄师傅同𠮶对夫妇倾到兴起，我哋四个就同茶餐厅搭枱冇分别，都唔够胆讲嘢咁大声，好似好骚扰佢咁，突然之间，师傅就递咗一嚿紫菜卷俾我，我唔知点反应好-我嘅愕然系我一时谂唔起用咩去接住呢旧食物🤷🏻‍♀️🤷🏻‍♀️我估系要用手嘅，不过我未试过食Omakase系响零交流底下去做呢件事🙄🙄🙄呢个时候，开始觉得唔够冷气，叫佢开大d，佢话已经系最大…到主菜，首先饭系有阵水桶+酸馊味嘅，6款鱼生切定放旁边，食起上黎系水桶+毛巾嘅味道，食到咁上下，师傅建议饱就改鱼生，我哋都接受咗，其实系唔想再食佢𠮶嚿饭，感觉仍然系一样，鱼生唔够新鲜；食到尾声，有一杯好古怪嘅汤，既唔系饮开嘅面豉汤，亦都唔系日式嘅茶壶汤，系有阵人参味+葱味嘅浓水，当然，亦都系因为冇交流，所以冇人介绍过𠮶杯系咩汤。全晚最好食系最尾𠮶件水蜜桃，咁我去果栏得啦🙄🙄🙄🙄跟住一定要提下师傅块多用途万用布-抹完砧板、抹刀、抹食物碟、抹手…都系同一条布；所以我明白点解佢手握嘅寿司会有水桶+毛巾味🙄🙄🙄🙄🙄如果呢个系米芝莲嘅世界标准，我真系不敢恭维🤦🏻‍♀️但食完呢餐我好明白点解港人要北上，我都唔想留响呢度俾人折磨今餐埋单$12,000，系有生以来食过最差、体验最差嘅一间米芝莲 🙄🙄🙄🙄🙄🙄❌永不录用❌ 继续阅读

Sushi Tokami这是绝，不可错过的一间Omakase Sushi Tokami📍Sushi Tokami (尖沙咀)尖沙咀广东道5号海港城海洋中心2楼216A号舖香港的OMAKASE厨师发板这家餐厅就是位于海洋中心的Sushi Tokami在尖沙咀海港城一家令人惊艳的日本料理餐厅，一进入餐厅 我立刻感受到了它独特的氛围。它独有的木质装潢，营造出宁静舒适的环境。餐厅内的灯光柔和而温馨，走进小门，日式摆设餐盘随处可见，入到店内第一眼感受到日本师傅的热情接待 恍如真的身处日本冻番茄，𩽾𩾌鱼肝，白只，这个前菜配搭相当之开胃，我的胃位置已经准备好了：要开始好好品尝 这里选用最顶级的海鲜 鲷鱼，蓝鲸吞拿鱼及池鱼等并以精湛的刀工制作寿司。拖罗，一入口就会轻轻溶化千层海胆，在口中饱满的感觉，从未试过如此满足！简直要用幸福来表达套餐的12贯手握寿司是必试的二用上等的米搭配新鲜的渔产，每件寿司都保留原材既鲜美和口感他们的海胆寿司，是高质的北海道海胆，师傅毫不吝啬排上满满的两列海胆！我特别钟意食它们池鱼和蓝鲸吞拿！我们坐在宽敞的吧台前，可以近距离观察到师傅们的精湛手艺，他们用纯熟的动作鬼斧神工将新鲜的食材转化成精致的佳肴艺术品众食完今餐恨不得快点再来！#今天的故事今天发# #米其林餐厅探店# #蓝鳍金枪鱼# #餐厅推荐# #宝藏餐厅分享# #氛围感餐厅# #料理# #用美食表达浪漫# 继续阅读

Nestled discreetly on the second floor of Ocean Centre in Tsim Sha Tsui, Sushi Tokami extends an invitation to embark on an exquisite culinary journey. Sushi Tokami in Hong Kong embodies a legacy of excellence. The restaurant's commitment to sourcing the finest ingredients is evident in its boast of exceptional tuna and rice from Niigata prefecture, renowned for producing Japan's finest rice. Chef Taga Satoshi, a master of the Edo-mae sushi tradition, adds his expertise, using red vinegar fermented with sake yeast to infuse a unique aroma into the meticulously prepared rice.The Hong Kong outpost, an 18-seat sanctuary, offers an intimate escape into the world of high-end sushi. Divided into two dining rooms, each adorned with a sushi bar, the serene ambiance, marked by straight wooden edges, warm pooled lighting, and subtle handicraft accents, sets the stage for an unparalleled culinary experience at Sushi Tokami.刺身 - Sashimi:1. 牡丹虾 (ボタンエビ Botan Ebi):The Botan Ebi set the tone for the sashimi course with its sweet and succulent flavor. A promising start that hinted at the culinary delights to come.2. 石鲷、 象拔蚌、濑尿虾 (石鲷Ishidai, ミルガイ Mirugai, シャコMantis Shrimp):The 石鲷 Ishidai, or Striped Beakfish, presented a delicate and mildly sweet flavor. Its firm yet tender texture showcased the freshness of the fish. The chef's precision in slicing the Ishidai highlighted the intricate marbling, and the resulting sashimi offered a subtle taste of the ocean, setting a refined tone for the entire dish.ミルガイ Mirugai, the geoduck clam, added a distinctive touch to the sashimi trio. Renowned for its sweet and crunchy texture, Mirugai provided a delightful contrast, enhancing the overall complexity of the dish. The chef's careful preparation preserved the inherent sweetness of the Mirugai, offering a unique and memorable element to the palate.シャコ Shako - this particular crustacean introduced a bold and savory note to the sashimi composition. The Shako's meaty texture and rich flavor profile added depth to the dish. The intricacies of the Mantis Shrimp, both in taste and appearance, showcased the chef's expertise in working with diverse and challenging seafood.3. 白子、香箱蟹(白子Shirako, セコガニ Seko-gani):The Shirako and Seko-gani showcased the chef's commitment to using premium ingredients. The creamy richness of Shirako and the sweet, delicate taste of hairy crab demonstrated an artful balance of flavors.4.  喜知次 (キチジ Kichiji):This particular fish introduced a robust and succulent flavor to the sashimi combination. Kichiji is known for its tender meat and rich taste, with a hint of sweetness. The chef's skill in working with this distinctive fish showcased a commitment to providing a diverse and memorable dining experience.握り - Nigiri:1. 平目 (ヒラメHirame):The Hirame nigiri showcased the delicate and clean taste of flounder. A refreshing and well-executed palate cleanser before diving into the richer flavors ahead.2. 墨乌贼 (すみ乌贼Sumi Ika):Sumi Ika, or ink squid, provided a unique textural experience. The subtle brininess and firm texture added depth to the nigiri selection.3. 小肌 (Kohada):Kohada is celebrated for its complex taste that dances on the palate. The initial bite reveals a burst of brininess, a characteristic note of the herring family to which gizzard shad belongs. The vinegar-marinated rice complements this briny essence, creating a harmonious balance.4. 北海道 赤身 (Hokkaido Akami):The Hokkaido Akami showcased the region's high-quality tuna. Its lean and clean taste highlighted the freshness and precision in sourcing.5. 北海道 中拖罗(中トロ Hokkaido Chu-toro):Moving up the flavor spectrum, the Hokkaido Chu-toro introduces a luxurious and velvety flavor to the lineup. The sushi showcases the richness of the medium fatty tuna, delivering a mouthful of indulgence. The texture of Hokkaido Chu-toro is buttery and tender, with a luscious melt-in-the-mouth quality. The well-marbled tuna creates a silky sensation that lingers on the palate.6. 北海道 大拖罗 ( 大トロ Hokkaido Otoro):The chef lavished us with the Hokkaido Otoro right after,  indulgence to its peak, offering a sumptuous and mouthwatering experience. The sushi presents the pinnacle of fatty tuna, delivering an unparalleled richness.The marbling of Hokkaido Otoro is a visual masterpiece, showcasing the highest quality fatty tuna. The chef's precise cut ensures an optimal balance between the fatty layers and the accompanying rice.7. 平贝(タイラギ Tairagi):Tairagi, or Pen Shell, provided a refreshing break with its sweet and slightly crunchy texture. A palate-cleansing nigiri that prepared the taste buds for the delights ahead.8. 车海老 (Kuruma Ebi):Kuruma Ebi showcased the sweetness and firmness characteristic of this prawn variety. The nigiri celebrated the natural flavors of the sea.9. 剥皮鱼 (皮剥 Kawahagi):Kawahagi, the thread-sail filefish, takes on a new dimension in this preparation. The texture of Kawahagi in this presentation is both tender and slightly chewy, creating a dynamic and enjoyable mouthfeel. Each bite, enriched with the savory sesame and the freshness of spring onions, offers a well-rounded textural experience. The fragrance of natural oils, is a key element in this dish. The inherent richness of the filefish is further emphasized, creating an aromatic delight that adds depth to the dish.10. 海胆 (云丹 Uni):The Uni tood out as another absolute masterpiece. The type of Sea Urchin used was Bafun Uni from Hokkaido.The creamy, briny goodness of the sea urchin elevated this nigiri to a culinary gem. The texture of this premium Uni is exceptionally velvety, offering a luxurious and melt-in-the-mouth experience. Each bite is a journey into the essence of the sea,11. 赤鯥 (アカムツ Akamutsu):Akamutsu was equally impressive with its bold and robust flavor. The perfect balance of fat and flesh made it an extraordinary nigiri that left a lasting impression. 12. 穴子(Anago):Anago concludes the nigiri selection on a high note. The texture of Anago is tender and delicate, with a pleasing chewiness that adds depth to each bite. The eel is perfectly grilled, enhancing its succulence and creating a memorable textural experience. The sushi features meticulously prepared sea eel with sweet and savory notes that bring a satisfying and comforting end to the culinary journey.In conclusion, this dining experience was a journey through the finest flavors of the sea, with each dish presenting a masterful blend of ingredients and culinary skill! 继续阅读

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