鮨真

朋友周圍食Omakase，今日帶我來位於尖沙咀平時不怎麼會經過的亞士厘道樓上的”鮨真”，店內的日式裝潢像已置身日本。今日坐在吧枱，能看著師傅對每一樣食材的處理，真是享受。季節推介 (菊) $1280一位前菜： 北海道生粟米爽口鮮甜好好食，蕃茄蘸鹽吃，別有一番風味。漬物 - 酸蕎頭 酸薑 秋葵 蘿蔔。刺身：1.平目 - 師傅介紹食法刺身卷上蔥，再在鹽板上轉2-3圈，鹽板上有柚子皮，肉質鮮嫩有口感，味道帶少咸和柚子香，可提鮮。2.新鮮銀雪魚很少吃到的新鮮銀雪魚刺身，吃過後真的不想吃冰鮮的了，肉質嫩滑，魚皮爽韌，魚油脂香豐富，特別有驚喜。3.沙錐魚沙錐魚也比較少食到，配薑豉油食，不錯。4.金目鯛用火槍輕燒過，皮很香帶點脆，口感軟滑。5.北寄貝口感爽嫩，新鮮清甜。6.鯖魚肉質好腍嫩滑，中間夾著紫蘇葉和薑，味道豐富多樣。7.拖羅厚切嘅拖羅油脂更豐富，口腔怖滿拖羅油，軟棉棉口感真是一流，超嫩滑溜，魚味香濃。8.燒帶子好大粒好厚身，紫菜好新鮮極脆，師傅要我們馬上食，燒的火喉剛好，不失鮮味，配在一起有外脆內軟的口感。壽司：1.章紅魚壽司 - 鮮甜味美。2.赤貝壽司 - 好大好厚一片，口感爽、夠鮮味。3.沙甸魚壽司 - 梅加紫蘇葉的配搭，令味道更突出。4.三文魚子壽司 - 粒粒晶瑩剔透，入口爆出鮮味。5.海膽壽司味道不算太濃，鮮甜無澀味，味道剛剛好。6.火炙左口魚魚邊壽司入口即溶，魚脂充分溶化在飯團上溶為一體，最愛的一款。大蜆麵豉湯 - 蜆好大隻剛好放滿整個碗，蜆肉好大粒，味道新甜腍軟，麵豉湯味道香濃。水果日本哈蜜瓜 - 極汁潤，鮮甜，非常滿足。師傅細心，對食物一絲不苟，態度用心，服務周到，期待他們有更多精美的作品，一定會再來。…查看更多

最近鍾愛日本菜，尤其係Omakase，因為可以食到最鮮最時令既食物！店內環境舒適, 仲可以望住海景一邊享受晚餐, 一級享受~~呢間餐廳都係以Omakase為主，有三款餐 - 菊、櫻、壽司餐！菊同櫻主要既分別在於，櫻多左個「和食二點」同埋烏冬，而壽司餐故名思義就係壽司宴，冇刺身喇最後我地揀左「菊」先來前菜 - 冰番茄 & 北海道白粟番茄同粟米放於冰上，夠晒冰凍！一問之下，原來果個係北海道白粟，怪不知比平時既粟米更加清甜啦！而番茄可以點鹽食，又幾特別喎！刺身七點打頭陣有「左口魚薄切」，食法係將左口魚放於鹽板上，加蔥卷2-3個圈，咁樣左口魚就會沾上鹽板上既鹽味，食法好特別！師傅在鹽板上灑左少少柚子皮，所以食落更加香。左口魚切得好薄，晶瑩剔透，可見師傅刀功了得！講到口感，左口魚肉質柔軟帶爽口，慢慢細味會食到甘甜既魚味緩緩滲出！配料有醃水瓜及黃瓜，同是爽口！銀雪魚刺身一般餐廳食到既銀雪魚，大多數都係煎香，今日終於俾我見到佢既真身喇！呢個銀雪魚厚切非常非常肥美，入口即溶，油脂滿溢，甘香在口中徘徊深海池魚刺身 深海池魚，同剛才既銀雪魚口感完全唔同，口感爽口，鮮嫩彈牙，而且回甘力強，果陣回甘徘徊於口腔，真係好正呀金蟬鯛擁有粉嫩既外表，肉質呈粉紅色，賣相討好！師傅於刺身面上加左啲鼓油再拎去火炙，做到面脆肉軟而滑，魚味香濃而且鮮甜！鰹魚　鰹魚既油份比較少，外表乾爽！配以薑蔥點少少豉油食，又有另一番風味 鰹魚既肉質比較鬆軟，魚味亦比其他魚濃厚，果陣甘香味仲記憶猶新，實在滿足螺肉螺肉鮮甜爽口，師傅切成少片，一口一片，爽！拖羅最後一道壓軸登場既刺身必定係拖羅喇！厚切不在話下，橫紋油脂均勻，咬落去口感豐盈，甘香味四溢，入口即溶，油脂感及甘香味於口腔迴旋，實在係冇得頂！壽司五貫油甘魚壽司師傅在油甘魚上已掃上鼓油，可以唔駛加調味料一啖放落口油金魚口感較黏，肉質緊緻！講到壽司飯，外層緊嫩，但咬落去，中間感到有空氣感，軟硬適中！剛才食到既壽司，口感有層次，呢種口感係第一次食到，好正，所以有特別去留意師傅既握壽司手法，果然見師傅既手法不但精而且準，還有節奏，怪不知握出來的壽司與別不同！北寄貝壽司北寄貝味道鮮甜，口感軟嫩有彈性，肥美厚實，滋味無窮！三文魚子軍艦嘩嘩嘩！有我至愛既三文魚子軍艦！三文魚子超級大粒，粒粒都好飽滿，味道鮮甜帶醬油味道，三文魚子在口腔連連爆破，果種爽脆同鮮甜彌漫於整個口腔，實在太滿足喇 配以爽脆既紫菜，互相輝映燒左口魚邊壽司外層用火炙燒，好香！肉質柔軟鮮嫩，溶於口中，齒頰留香海膽壽司壓軸登場莫過於北海道馬糞海膽，非常有名！外表光亮潤澤，口感嫩滑無比，豐郁香濃，入口即溶於口腔慢慢細味，會發現那回甘味慢慢出來，冇得頂！麵豉湯食完咁多刺身壽司，係時候飲返碗熱湯暖下胃！甜品最後仲有雪榚作一個完美既結尾，呢一餐omaska 可以講得係我暫時食過最正既一餐喇，下次一定要再黎！…查看更多

XO仔生月中居然打敗仗，其中四份一時間仲要留咗喺家中休養，碰巧遇著五一唔洗返工，終於可以眠過夠本。為食貓假後當然係身痕啦，所以即約同契妹去老友記推介間「鮨真」度食魚生，屈佢幫契哥補祝生月。樓上壽司屋以螢光藍燈展示招牌，門面再加個流水池，新潮中明顯仍堅持相信風水學。店內以木條造出o既流線形間隔型格得黎有種好溫和o既感覺。走廊有招財貓照住。架上亦曬出不少靚酒o既酒樽。不過最可愛都係壽司吧枱一角o既Q版十二生肖陣。食魚生就硬係要揀坐壽司吧啦！除咗可以觀賞兩位師傅表演之外，最重要就係近廚得食。埋位先有熱茶及熱毛巾，暖手又衛生。多頁電子版餐牌及酒牌夠光又夠清晰。屈契妹還屈契妹，XO仔都好有良心地任由主人家決定食邊款「廚師發辦」；結果三個入面佢就揀咗每位$1,180，包有七款刺身及五款壽司o既「菊」。點好晚餐，師傅迅即準備數款顏色鮮美o既開胃漬物。兩款醃蘿蔔均爽脆清新，蕎頭則醒胃多汁。每當食完一款後，師傅仔都會即時另配其他漬物，絕對屬眼明手快之人。漬物中個人最愛必選超級爽潤o既淮山。帶甜o既酸薑都唔錯。前菜之冰菜沙律：冰菜沙律同芝麻醬分開上，以便食客可自行控制所需之沙律醬份量。形態猶如露水掛滿綠葉o既冰菜極之清爽輕巧，簡單淋上甜甜o既芝麻醬已夠芳香味佳。正當我倆食冰菜食到索索聲時，師傅仔就忙於喺兩塊粉紅板上掃上柚子粉末。哥哥攞走咗隻沙律碟後即換上此塊粉紅晶石。小肥真係大鄉里，完全冇意識到依塊透光o既粉紅水晶原來乃天然調味料「喜馬拉雅粉紅岩鹽板」。碟邊右下角則為蔥條。兩者都係用黎配第一道刺身「海紅鯛薄砌」o既配料。刺身之海紅鯛薄砌：師傅邊為食材作出簡介，邊建議如何食用此味白肉紅邊o既海紅鯛薄砌。第一件o既淨食海紅鯛魚味清肉潤。第二件先喺粉紅鹽板打兩轉後即增添柚子o既清新及微微o既鹽味。第三片開始就先捲入細蔥條，再以柚子岩鹽轉出醒神o既咸香，鯛魚食落多咗份惹味同爽嫩，邊玩邊食，相當過癮。刺身之針魚：砌成葉形o既針魚刺身柔軟潤澤，輕輕點上配備o既薑蔥豉油已夠鮮濃。刺身之銀雪魚：燒銀雪魚就食得多，銀雪魚刺身就好似好少機會食得到。白雪雪o既銀雪魚黏爽得黎個白色皮層油潤肥美，同燒咗嗰種嫩口o既質感好唔同，其魚味鮮甜濃郁，個人覺得超好食。刺身之深海池魚：銀光閃閃o既深海池魚爽厚鮮潤，同樣美味。刺身之金目鯛：輕輕燒過o既金目鯛刺身鮮橙奪目，皮層香而帶脆，肉質則厚潤彈牙。刺身之大拖羅：粉紅嫩白o既大拖羅刺身入口即溶，鮮香溢滿口腔，肥美軟潤，果然永冇甩拖！刺身之帆立貝：真係熱到辣手o既帆立貝被師傅先烘至金黃，再以紫菜包住續件上。帆立貝紫菜卷鬆而脆嫩，且甜潤惹味。鱆紅魚壽司：為壽司環節打頭陣o既鱆紅魚壽司已預先調好味，故不用點上任何醬油即可食用，客人可因應自己o既喜好加上生磨山葵。白裡透紅o既鱆紅魚壽司光滑厚潤，新鮮甜美。鮫魚壽司：微微燒過o既鮫魚壽司則魚味鮮濃，質感軟潤中帶點點爽。赤貝壽司：橙美o既赤貝壽司貌如蝴蝶般輕盈美妙，入口鮮甜爽脆，冇得彈呀！海膽壽司：同為鮮橙艷麗o既海膽壽司外脆內軟嫩，鮮味香濃。左口魚邊壽司：左口魚邊壽司幼嫩到迅即化於口中，其鮮及甜慢慢滲透入味蕾，作為壓軸之魚生也太貼切不過了。魚湯：吃畢十二道魚生，就由一碗魚湯結尾。呈奶白色o既魚湯甜濃幼滑，窩心暖胃。柚子雪葩：甜品柚子雪葩清新消滯。尖沙咀樓上壽司店「鮨真」環境時尚簡樸，舒適又有景睇，師傅及樓面服務生同樣好客友善，就連店內o既熟客都鬼馬過人，店內氣氛十分輕鬆。晚市廚師發辦魚生鮮美高質，XO仔病後初癒屈契妹為生月補祝o既依一激食得真夠痛快！…查看更多

老友升職約左我今晚到尖沙咀食返餐慶祝，我地兩個都鍾情日本菜，所以大部份時間約出黎都係食日本野，今餐都唔例外，我地約左19:00係亞士厘道17-19號20樓呢間鮨真先到先等。由於我放工比較早，18:30左右已經到尖沙咀，所以我先上去搵位，不過因為今次我地太遲訂位，所以坐唔到對住師傅果邊嘅bar枱，不過原來另一邊嘅座位更寬闊，而且更貼近欣賞到維港海景嘅窗邊，可以邊食邊睇幻彩詠香江。雖然係老友請客，不過佢都叫我自己揀食咩，鮨真呢度最出名係Omakase，我地今晚揀左$1180一位嘅鮨真Omakase(菊)，有前菜、刺身7款、壽司5款、季節湯同甜品，另外老友仲點左佢好鍾意食嘅太刀魚祐庵燒。前菜: 冰菜沙律配胡麻醬我都係第一次食冰菜沙律，味道好清新，口感爽脆，配上酸酸甜甜嘅胡麻醬，非常醒胃。刺身: 深海池魚、鮫魚、BB吞拿魚、針魚、拖羅刺身賣相已經非常吸引，而且非常新鮮，當中我最鍾意針魚同拖羅，針魚肉質好細嫩，而且份量都唔少，可以逐舊逐舊慢慢細嚐，拖羅有兩件，油香豐富，入口立刻溶化，食完落肚果個甘香仍然係口腔回味。厚岸生蠔厚岸生蠔係北海道直送，蠔肉飽滿，超級鮮甜，食一隻真係唔太夠喉。鮟鱇魚肝我覺得鮟鱇魚肝係Omakase必備食物之一，呢個鮟鱇魚肝上枱時帶一點溫熱，味道濃厚，比鵝肝更好食。壽司: 金目鯛、鯖魚、海膽、螢光魷魚壽司入面有比較少見嘅鯖魚，因為鯖魚要好新鮮先可以用黎做刺身，所以唔多壽司店會提供，鯖魚好鮮甜，另外金目鯛同海膽壽司味道都係無可挑剔，反而螢光魷魚就比較普通少少。左口魚裙邊今晚壽司入面最好食我覺得係呢件左口魚裙邊壽司，師傅即烤即上枱，左口魚肉質非常嫩滑，而且帶有一點烤香，非常美味。太刀魚祐庵燒老友點的太刀魚祐庵燒上枱時我已經好飽，而且我對熟魚興趣不大，所以呢個都係老友自己食哂，佢話味道確實唔錯。季節湯: 鮮魚湯Omakase最後一道必然係湯，今日呢個鮮魚湯顏色奶白，除左有魚肉仲有金菇等配料，不過亮點係個用鮮魚餚製嘅湯底，極鮮甜。甜品: 咖啡杏仁雪糕最後食埋呢個好多杏仁嘅咖啡杏仁雪糕，呢餐非常滿足。…查看更多

天鴿要來擋不住，朋友有約不能推！明早很大機會掛十號風球，但晚上依然天清氣爽，約好了的廚師發辦飯局無需改，大家放工馬上走，早聚早返家。喜歡位於商廈高層的鮨真，因為可以飽覽大都市之繁華夜景，而且感覺開揚。佈置獨特，喜歡金色，波浪型的天花及擺設皆有金之顔色。廚師發辦有三款選擇，我們今晚打算淺嚐，免得天氣變差晚回家，選了$1,180/位，有七款刺身及五款壽司的＂菊＂。壽司桌上配料已經準備就緒，新鮮日本芥末及青瓜等。以牛乳豆腐作前菜，配酸麵鼓醬及海膽，獨特有創意，造型漂亮富色彩。牛乳豆腐口感富濃郁感但又有點爽口似大菜糕，酸酸的麵鼓醬味道不錯，但蓋過了海膽之甘香，我決定先吃掉海膽再吃豆腐。有新意，不過不失。七款刺身中第一款左口魚吃法最好玩，送上岩鹽板一塊，上面灑上柚子皮。先取一片左口魚，放進蔥捲起，然後在岩鹽板上滾轉一下，沾上柚子皮及岩鹽等於調了味。魚味淡但清甜柔軟的左口添上討好的柚子酸香，清新醒胃。接下來六款是深池、太都、時令的秋刀、爽脆的石垣貝、肥美的赤睦及拖羅。當中的太都及赤睦是被塗上鼓油後方才炙燒，效果好看之同時，亦令鼓油更加透進魚肉內，無需再蘸鼓油，已經味道足夠。起肉後的秋刀魚片擺設如一片葉子，好看吸引，今年秋刀季節剛開始，算是肥美，相信待至九月質素會更好。魚味香濃，我非常喜歡，同伴對魚腥味極了敏感，可以蘸些薯蔔醋汁略為淡化。五款壽司，章紅魚、赤貝、三文魚子、海膽及炙燒左口，皆新鮮肥美，壽司飯扎實味香，紫菜乾脆，符合水準。壽司長見我們好像意猶未盡，奬勵我們無懼台風依約前來，送我們一道鮑魚蒸蛋。日式蒸蛋素來有質素，滑至漏油兼加進上湯，這道更灑上香草及松露油，香氛層次，味道豐富；以鮮鮑片及松茸菇配之，清而不寡。最後一道蟹肉蛋花湯，絲絲蟹肉可見，味道非常好。送上菠蘿雪糕作為甜點，清甜幼滑。整體平均分3.5。…查看更多

超高質嘅日本野 又係廚師發辦 唔想失禮又想食好野 可以叫廚師定好既set 咩都有 坐定定就冇問題日本野除咗新鮮 仲有貼心服務依間店真係貼心到一個點！ 男朋友餐廳之選呀～基本上就係坐喺度 師傅就會放底食物俾你 完全live 冰鯛堅係有冰😂 冰上面仲有柚子皮 魚本身味道好light 加咗柚子之後 好fresh 勁提鮮 銀鱈魚熟既食得多 生既真係未試過( *｀ω´) 一試之下不得了 個皮好煙韌 味道好鮮 有甜 呑完仲感受到鱈魚獨特既味道 大愛💖💖💖油甘魚平日都係我至愛 不過個人喜愛油脂較重既部位 依個就淡少少 相對地較light 不過質感依舊一流海膽壽司終於到重頭戲 見到師傅整既時候 內心已一萬個期待 睇到個樣就知唔係野小 一入口 口感爆cream 又甜 口感滿分 味道滿分 配埋紫菜脆脆口感 爽！💖💖💖💖💖💖想encore ahh🙈左口魚邊壽司入口既溶既感覺 令人好舒適😌😌 好有油脂 配上醋飯 超合適😹蓮藕蝦餅蓮藕好爽脆 但蝦肉又打到好彈牙 咬落去食感好得意 蝦肉唔會好濃味 配落蓮藕度 就食得到蝦好清好鮮 加少少鹽 已經吊起所有味 得！野菜烏冬有得揀野菜定牛肉 想貫徹清淡口味 所以野菜了 烏冬好有韌度 估唔幼幼都有咁嘅質感 不得了係個湯 勁鮮甜 好清 蔬菜既精華都落哂去…查看更多

當朋友間事業開始有成的時候, 再不會像往時為買波鞋而找最平的午餐, 甚至罷食。今次與多年的朋友相約, 除了聚舊, 就當然為我們準備開的一門小生意相討一下。地點朋友選, 日本料理一向大愛, 這裡環境好, 坐位不多, 要一早book, 地點於地鐵及西鐵中間, 交通算方便。餐廳在商廈頂層, 夜景不俗, 入店時已有兩對情人入座。不知是否日本人愛潔淨，或愛用手食壽司，令這店會不時給予熱毛巾，每款食物上前都會換碟，雖多工序但顯得細心。點了一個set, 只知有刺身, 壽司, 燒物等, 但完全不知有什麼魚類海鮮, 對每一樣食物都有一份神秘的期待感。******冰菜沙律******從未食過的菜，感覺好爽脆翠綠，加芝麻醬添味道******刺身******愛日本料理但見識少，唯有聽聽職員講解。刺身七款，分別有剝皮魚，粒貝，油甘魚，銀雪魚，針魚，生蠔剝皮魚原本無味，師傅薄切後用魚肝及蔥卷起，入口方便，魚肝唔腥又滑，魚油香由此出。針魚漂亮地用魚肉做成一塊葉，粒狀魚肉頗彈牙，魚肉味偏淡。油甘魚最出色，厚切之餘又大片，啖啖肉，而且好新鮮，色澤又光亮，吸睛度好高！銀雪魚刺身咁大個仔都未試過，灰色的魚皮配合進食，魚肉滑香，魚皮爽口，兩者之間充滿魚油，特別而有驚喜。吞拿魚腩又稱Toro, 日本人至愛，雖然我係香港人，有香港人口味(愛食三文魚), Toro真係少接觸。今次一見就知執到寶，見到時如見油花分布平均的肥牛, 師傅慕求令我地食到最滿足既刺身，厚切Toro, 出面可食到2至3片的分量切出，好落本，我地又食得好滿足！完全無筋，一咬出油，又鮮！！！至於粒貝就有另一種口感，爽脆又濃濃貝香，建議最後一款進食，避免貝味蓋過其他刺身的魚香。厚岸蠔為後上刺身，厚隻連殻上，沒有其他調味，亦沒有法國蠔的重海水味，我反而食到蠔邊的爽，蠔肉又脹又圓的肚，完全不腥，不需外加檸檬汁僻腥。師傅處理得好，食不到任何蠔殻。魚油食完都已有少少膩，是時候食壽司。壽司5件，有大家都熟悉的帶子及海膽。******壽司******一見有海膽，今餐完全抵食，師傅放海膽的分量絕對比飯多！雖然尺寸屬細海膽，但好食的程度爆燈，甜味先到，軟滑又香鮮味，沒有澀或腥味, 一食就知比平時食過的高幾班！師傅找食材真厲害。池魚壽司，無疑被比下去，入口魚油不俗，鮮味都足，師傅厚切，食時口感十足。帶子鮮香味濃，入口幼滑，沒有水汪汪，師傅處理帶子的刀工了得，平均完整，唯帶子尺寸略小。侍應在我們入坐時有問過我們會否怕wasabi,我們都一致回答冇問題, 原來是為我們的壽司加上少量的wasabi,跟足日本壽司師傅做法。燒左口魚邊壽司屬後上之作，食得多凍的壽司，這件入口好舒服，暖暖的！眼見完整的一件，但入口即化，壽司飯都有少少暖，咬時只咬到飯粒，好神奇期間就有幻彩詠香江上映, 見到咁靚既景, 人都開心D。******和食--燒物******上燒物，見旁邊枱有燒竹簽魚已好吸引，誰知侍應上一條更大條的龍利魚，肉的份量好多，師傅燒得剛好，夾下有魚汁溢出。龍利魚魚肉較碎，難夾得起一大件，但魚肉好滑好滑，熱食的燒魚，吸引得連皮都可食清光。燒白子為男仔鱈魚的生殖器官，初時以為係內臟，侍應無刻意介紹，明白的，未入口就標籤它，好多人會打退堂鼓。今次我地無理，直接整件入口，入口溶溶的，似溶左既魚腩，有少少黏口，夾時拉出黏黏的汁，似食納豆！******吸物(湯)******魚湯真係叫得好適合, 食如此多食物, 都想飲一啖湯, 但其實魚湯都做得好出色, 味道漲而有甜甜的魚香, 加上金菇, 整碗乳白色的湯真係令人回味!******水菓子******蜜瓜又甜又多水, 而且好夠凍, 一流! 白桃雪葩, 店提供幾款, 另有紅豆雪糕及海鹽雪糕, 款款都好吸引, 不過自己特別喜歡雪葩, 所以選白桃。令人好驚喜, 濃濃的白桃味, 不會太甜, 雪葩質地好滑, 完全沒有大冰出現, 店的一大優點---凍的食物都會用雪凍的碟或碗, 非常用心, 所以我慢慢食都未溶。整體而言這店的質素非常之高, 從師傅選食材, 到處理食材都做得好好, 令我和朋友食得好舒服, 當然傾計都愉快, 希望這類的食肆會愈做愈好, 下次去完日本, 想解解思念日本的美食, 都會考慮到這一間再回味…查看更多

Here comes the last week of year 2016 and it's time for me to reflect on the highs and lows of the year. It was normal for me to do a review on what could be done better if not. It has been an eventful year for me so far, moving on to my next job and into the next phase of my life cycle. In order to celebrate the incoming year ahead and to close off the year, i decided to bring my wife out for Japanese dinner. Sushi Ma is a Japanese restaurant that served on Omakase concept. Basically it means the chef will decide on the dishes to be served, depending on the availability and freshness of the food for that day. It was situated near Tsim Sha Tsui MTR, opposite Harbour City. It occupies the top floor of the building and directly behind the chef lies a stunning and spectacular view of the harbour. It guess it pays to enjoy a good view to come along with the food. The waitress was very attentive to detail. Once she directed us to our seats, she helped to pull out the chair and placed a piece of cloth over the chair handle to secure our belongings. Their menu was very clean and straight forward. There are only 2 types of menu: differ by the pricing. As we wanted to pamper ourselves, we chose the more expensive option. It consists of appetizer, assorted sashimi for 7 kinds, 5 hand formed sushi, 2 Japanese hot dishes, Inaniwa udon or soup and seasonal fresh fruit. It comes at a hefty price of $1380 per person. Soon after, we were given a hot hand towel to wipe our hands. As everyone knows, Japanese prides on hygiene and cleanliness. At the sushi table were 2 chefs. I guess both of them are of equal standing, as both cut and made sushi by themselves instead of assisting. We were given some appetizers to eat before starting our meal. Yam is of white color, unlike the usual orange or purple in colour. It was juicy and crunchy, almost tasteless. Pickled daikon was a really simple, sweet and sour pickle that went perfectly with sushi. Greater burdock root has a crunchy texture and taste quite similar to lotus root, which is sweet.     磯粒貝 - It was placed on top of pile of salt, which the chef told us it's just for holding purpose and no other reasons. A toothpick was given to dig the meat out and luckily, the meat came out without much difficulty. Comparing with their same family type, it was generally smaller in size, but it more than makes up for its juiciness and sweetness.   櫻鯛刺身 - Every single slice of sashimi is sliced till very thin, which test the chef to his limits. For this sashimi alone, we were given sour sauce to dip onto, which is marinated by the chef himself. The chef advised us to dip it into the sauce, and true to his words, it really bring out the freshness of this dish. I tried eating 1 slice without dipping the sauce and it was still fresh but almost tasteless.   Yellowtail - The portion of it was generous. From the looks of the photo, the meat was shiny.  It has a high fat content, resulting in a buttery texture and a rich flavor. Sablefish - The chef took out the sablefish from the fridge and placed the full length sablefish at his cutting board. He slices every single piece delicately, taking the pride in his work.  It is a rich white-flesh fish with a moist, succulent texture. It has a  high fat content, which is almost similar to yellowtail. I wonder if the chef deliberately serve us the same texture of fish together. Kinmedai - Before serving us, the chef placed the sashimi on top of a tray and used fire to gently burnt the top part till golden red, applying a layer of soy sauce on it. The skin was tasty and crispy, and the sashimi was not spoilt by the fire. It is tender and has a slight sweet flavour.  粒貝 - While waiting for the chef to serve the next dish, we have a chat with him. He told us that most of the food products came from Hokkaido and Kyushu directly on a daily basis. This dish was more commonly found in cooking dishes rather than sashimi, so i was quite surprised. The meat was both fresh and sweet.  Milt - I was quite shocked when this dish was presented in front of me. I was going to eat fish sperm literally. This is the first time i am eating this, yet having some unnerving effect. At first taste, it was as soft as an egg custard. It was very creamy and soft, almost melting in my mouth within seconds. Soy sauce was added in by the chef to bring out the taste of this dish.Toro - It is the fatty portion of tuna. found in the belly portion of the fish. It is generally more expensive due to their relative scarcity as a proportion of the entire fish. Its' colour is soft pink together with vibrant white colored lines. It has a lot of delicious oily lines, generating a rich and creamy experience inside my mouth.赤魚壽司 - This is the first of our sushi after finishing our sashimi portion. At first bite, the rice was not sticky enough and did not hold the sushi well. It was still light though. The meat was sweet and flavourful. Horse mackerel sushi - It was marinated in vinegar, resulting in excess fat being removed and the texture becomes smoother. A pinch of cut green onion was placed on top to enhance the flavour. Sea urchin was widely considered as the king of sushi, due to its high pricing. The colour ranges from rich gold to light yellow, and has a creamy consistency. It has a light, sweet, and somewhat briny flavor, along with the thin and crispy seaweed roll. Salmon roe sushi - Every individual roe remains swollen, lightens up in color, and becomes a more enjoyable texture on the palate.  The texture of the roe feel smooth and light and gives out a mild salty taste. Flatfish sushi - This is the second dish that the chef use a fire to cook the top part of the meat lightly. The white, almost transparent meat is very sweet and fatty, yet delicate and balanced, almost melting in my mouth without much chewing required.   Chicken wrapped in lettuce - After all the cold dishes have been eaten, it's time for a change. First dish served is chicken wrapped in lettuce, with some chicken soup broth. Soup was sweet and tasty, without having any MSG. Lettuce was cooked till very soft, yet it still manage to wrap the chicken fully without breaking off. After absorbing the soup essence, chicken was soft and flavourful. Grilled needle fish - A slice of lemon was given for us to squeeze onto the fish to give out the freshness. Vinegar sauce was given as well for us to dip onto. Luckily it was done via grilling as it is the healthiest option and provides a more delicate, natural flavor. It was done very well as the fish was soft and fresh.  Inaniwa udon - From the look of the photos, this udon look simple. It is just a udon with egg. It is slightly thinner than regular udon and are cream colored. Assuming that their forte are in sushi and sashimi, i was quite amazed that they were able to whip up such udon. The texture was springy and not too overly soft. Soup was clear as well.Rock melon - While we were still enjoying eating our needle fish, the chef has already started preparing for the rock melon. I wondered what is the purpose. He slice cut the melon into pieces before putting back into the fridge again. Once we were ready to consume, he took out again. Melon was juicy cold, yet sweet enough. It can rival those rock melon that i have tasted in Xinjiang, dubbed as the fruit kingdom. Peach sorbet - After finishing everything and preparing to leave, the waitress suddenly asked us if we were liked to have some ice cream as they were complimentary. The small plate was chilled cold together with the ice cream, so the ice cream will not melt easily. Peach sorbet was very sweet and light on the palate, ending off this perfect meal with a bang, just like how this year end off for me as well.Overall, we enjoyed this meal alot though it was bit pricey. This restaurant definitely ranks among the top 2 Omakase restuarants i have eaten in Hong Kong. …查看更多