34
5
6
電話號碼
21159956
營業時間
今日營業
12:00-22:00
星期一至日
12:00-22:00
付款方式
Visa Master AE 現金 銀聯
其他資料
電話訂座
加一服務費
食評 (47)
等級6 2017-08-04
2274 瀏覽
While I patiently wait for its next door neighbour, HAKU, to open (It was finally open on 20th July), Umai Sushikan would serve as the temporary solution to satisfy our craving for premium Japanese food this afternoon.Opened back in January, Umai Sushikan is the latest Japanese restaurant that builds around freshly imported ingredients from Tsukiji Market (or equivalent grade? I'm no expert in Japanese food).On top of the premium jet-fresh fish from Japan, there are also other notable items on the menu including Japanese skewers, donburi bowls and sushi and sashimi platters.Of course, we were starting things off with their sushi - Salmon roe sushi ($30) and Crab leg and crab paste sushi ($25). Not bad.Cho-toro from Nagazaki ($45) - Silky, creamy and melt-in-the-mouth. That was the best piece of sushi by a country mile.California hand roll ($30) - Pretty nice with lots of crab meat.Chicken wing skewers ($38) - These were very tasty. Japanese chicken wing skewers tended to have an excessive dose of salt all the time but not these ones here. The seasoning was spot on.Eel Donburi ($150) - Mom didn't want any part of the raw stuff so she quietly had her own eel donburi. While the eel didn't look particularly nice, mom was quick to report that it was fairly delicious. But since she hasn't had eel for a while, take this one with a grain of salt.I thought their cho-toro was really good (and well priced). Likewise for some of their skewers. Their donburi and udon soup were pretty average so avoid them unless you want to really stuff yourself. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
獨丼一面 焦點食評
等級7 2017-07-07
2292 瀏覽
小弟曾到訪過關西、北海道及九州,但貴為首都嘅東京,真喺一次都未去過,拖吓拖吓「築地」都計劃好搬去豐州,而我都仲未有計劃到東京走一轉。晌築地內場嘅「うまい鮨勘」落戶香港,選址海運大廈,到訪唔喺因為其過江龍身份,而喺食友嘅誠心推介。從門面所見,餐廳應該幾大,設計又有得氣派,着住和服嘅妹妹負責引路。香港人一向貪新鮮,仲加上從築地而嚟,想必初期一定好墟撼,所以,趁店家開咗一段日子先過嚟。走進店內,環境果然好闊落,先喺巨型壽司吧枱,喺試「廚師發辧」 最佳之地,往內望,喺一組組嘅卡位,高樓底令空間感更強。整家店都以原木為主,貫徹和風暖色木系。再走入啲,除卡位,亦有可拼桌嘅小餐枱,所以多少人嚟都無問題。小弟被安排坐晌較入嘅位置,嚟嘅食客又較斯文,所以,感覺幾清靜。坐低細心再睇,牆上刻有好多關於鮮魚嘅資訊,叫人別忘記佢喺一家壽司店。裝修骨子之外,餐具亦有啲亮點,餐碟印上同一款花紋,筷子喺即棄性嘅,但都睇得出喺高質量貨式,唔喺平價貨帶木刺嘅可比。而最令人聚焦,相信喺佢哋隻茶杯,厚身嘅瓷杯印有店家嘅名字,最有趣非其他壽司公仔莫屬,有凹凸坑紋,拿上手好有手感,圖案又畫得維妙維肖,日文名稱加上拼音,真喺可以看圖學壽司。餐牌方面,如一貫日式餐廳做得精美,圖文並茂喺必然。選擇有沙律、玉子燒、屋酒屋風味、天扶良、丼及鍋物、刺身、壽司、軍艦、手卷、卷物,當然,仲有刺身盛及壽司盛啦。而點菜就有一張巨型點菜紙,跟餐牌一模一樣,只喺單色版,晌喜愛嘅菜式上畫低數量就搞掂,減少口傳或手文之誤。飲品方面,有近廿款選擇,當中部份果汁、梳打、波子汽水算喺較特別少少。友人推介依度嘅海鮮丼,所以,一早已定下目標晌海鮮丼之上,而海鮮丼定價由$120-$350。一提到海鮮丼,又回想起舊年晌札幌二条市場嘅「どんぶり茶屋」食海鮮丼當早餐,不知幾爽。函館丼 $200咁多款丼中,以北海丼及函館丼最喺心水,前者以多樣性刺身為賣點,後者則以松葉蟹為賣點。其實,都有少少難取捨,但最後揀由松葉蟹肉、松葉蟹膏、松葉蟹棒、海膽、三文魚籽組成啲函館丼,究其原因喺「懶」,唔使自己郁手拆,就有蟹肉、蟹膏、蟹棒食,幾咁「梳肝」。依款丼好抵食,因為,鋪滿好多食材上面,更額外加有黑魚籽,賣相非好好睇、吸引,無怪乎我要逐樣食材分享吓。松葉蟹肉、松葉蟹膏中間一大球就喺蟹肉加蟹膏,小試一啖,鮮味到不得了,絲絲蟹肉絕無欺場,蟹膏嘅豐腴感,很豐盈。黑魚籽就咁食比較鹹,基本上都喺預你撈埋入蟹肉、蟹膏一齊食,提升其海水鮮味。松葉蟹棒一啖一件,食得叫人不知幾爽,蟹棒極有蟹肉鮮甜味,嗰份新鮮感一湧而出。海膽喺加拿大貨色,餐牌都寫明,如想升級為北海道海膽,需另加$50,其實加拿大貨都唔差,一樣鮮甜綿滑。三文魚籽色澤鮮橙剔透,外觀飽滿,靚貨不容置疑,一咬開好爆汁,就咁食覺得有啲鹹,撈飯食就唔啱啱好。此外,飯粒煮得綿糯有飯香,內裡仲附有濃香嘅菇粒、清爽嘅酸薑片及幼細如髮嘅蛋絲,令整個飯變得多元化,更好食。真喺賣咁嘅價,無疑喺非常抵食。刺身、壽司、海鮮丼試到啲海鮮食材靚唔靚,而天扶良(天婦羅)就試到師傅嘅手勢,餐廳供應3種天扶良,多心嘅人就好大機會揀上「雜錦天扶良」。雜錦天扶良 $98雜錦款式包括有3隻海老天扶良,而蕃薯、珍珠筍、大菇、秋葵各有一件,並以竹筲箕盛載,好有和風風格。除海老嘅脆漿厚身少許,其他天扶良嘅脆漿都煎得薄,蝦肉好鮮爽,蕃薯極之粉甜,珍珠筍出奇地爽脆,大菇、秋葵都好好食,足証食材靚,炸功又了得。雖然無去過東京築地嘅「うまい鮨勘」,但今晚晌香港店所食嘅,都覺得水準高,叫人「鮨」味無窮。此外,服務好好,感受到店員用心。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-04-26
4029 瀏覽
逢帶有築地兩字的過江龍來港開店,港人峰擁而至就最正常不過,因為港人喜愛日本菜的程度絕不比日本人少,大家聽到「築地」、「壽司」、「廚師發辦」、「海膽」幾組字就好像著魔一樣會去瘋狂排隊,搶頭啖湯去吃。我未去過築地內場吃當地的うまい鮨勘,唯有先試香港過江龍質素,下個月再去築地品嘗品嘗。うまい鮨勘有分吧檯及普通檯,可以選擇師傅為我們來個Omakase 廚師發辦,也可以散叫。今次下班過來差不多晚上七點多,人潮並不算多,等約十五分鍾就被安排到著通檯入座。我們散叫了兩款刺身、小食和丼飯。真鯛刺身($50)、金目鯛刺身($88),刺身厚切,將金目鯛先灸燒魚皮,入口有魚香同時魚肉質依然保持質感。明太子玉子燒($58),玉子燒帶香甜再配香辣明太子,顏色也很鮮豔。不算有驚喜但質素絕對穩陣。焗蠔($68),我們都以為是一隻大蠔,夾起來才發現是數粒小蠔,用白汁、芝士去焗,蠔鮮味被白汁咸味所掩蓋。照燒牛扒($158),牛扒軟腍有牛味,吃頭兩件味道都還好但再吃就發覺醬汁太多,有一半醬汁都浸住牛扒,下手太重、入口太咸。到此頭幾道食材質素都只屬一般,接下來就期求我們點的魚生丼不要太差就好。我跟胖BOY分別各點一個魚生丼,我選的三色丼($200),由三文魚籽、吞拿魚蓉和海膽為之三色,份量絕對令人驚喜,丼飯頗大碗,基本兩個人分享就最好可以再嘗其他食物。再去品嘗魚生質素,堆積如小山一樣的吞拿魚蓉,它的魚油香和三文魚籽的咸鮮都在我期望之上,份量、味道都令人滿意,只是海膽選用加拿大海膽,即使馬上品嘗,海膽味道已經開始帶腥就最失望。到丼飯的後半段,富咸鮮的三文魚籽稍微沾到海膽,入口都帶腥就令我只好放棄。反觀用胖boy選角切魚生丼($150),魚生種類繁多,有角切三文魚籽、三文魚、吞拿魚、油甘魚、貝、帶子、八爪魚、玉子和青瓜粒之外還有吞拿魚蓉小山,無論顏色、賣相、味道、性價比都比前一款丼飯高。餐牌如下;-再看餐牌刺身類別,其實也有細分北海道海膽、加拿大和韓國海膽供選擇。不過以來自築地的壽司店角度,或許他是想因應港人口味去設立不同品種海膽予以選擇,但我反而覺得他們用築地之名來港打響名堂,不是也沿用築地食材來得更有特色嗎? 只少我是這樣認為。另外,丼飯和鍋物例如烏冬、牛肉飯,午時限定12:00-15:00都會有前菜和味噌湯送。要是到尖沙咀午飯,我會推介角切魚生丼。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
築地滋味@海港城 焦點食評
等級4 2017-04-25
2027 瀏覽
三月剛去完福岡,但實在想念日本壽司。當然有想過去灣仔築地,但放工過海實在有點遠呢,想不到港城進軍了築地的人氣壽司店 -「うまい鮨勘」!是晚跟好友們來品嚐最喜歡的Omakase,實在令人期待呢!因為比較喜歡壽司,所以選擇了三品刺身和七品壽司的廚師發板~蠻喜歡這款前菜 - 由滑嫩的「日本腐皮」配上新鮮的「北海道海膽」。完全是相輔相成感覺,沒有誰比誰突出「𩶘魚白子」不是我杯茶,魚腥味雖則不算重,但卻不大喜歡這個滑嫩的口感,但用白子作為前菜還是覺得新鮮感。薄得見碟底的「左口魚薄切」,帶有煙靭同時帶粘性,放上少許蒽、再沾上酸汁,是最好的配搭。「鰹魚」邊輕微的燒炙配上蔥同吃。「拖羅」想不到最後的一款刺身竟然是拖羅? 拖羅屬油脂成份高的刺身,個人不大喜歡過早品嚐。先來厚切拖羅,另一件則是薄切加以紫菜和紫蘇葉,後者比前者味道更為豐富。再來七品壽司「金目鯛」多為熟食,還是首次品嚐到壽司,肉質粉嫩且帶輕微粘性。「縞縿」、「金線鯛」前者彈牙,後者則入口嫩滑。雪白色的「白蝦」,平常的大蝦較多是彈牙,但這白蝦卻鮮甜得來帶點粘性。再來「吞拿魚醬油漬」、「拖羅魚鮫」滿佈像花紋般的油脂,很滿足呢!「海膽」極為甜美,完全不需要沾醬油。「吞拿魚蔥花手卷」咬下去是啖啖的吞拿魚肉然後來帶點偏鹹的蜆肉味噌湯,感覺不俗!滿足的感覺就是再來甜品 - 紅豆雪糕和新鮮的士多啤梨 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-04-10
1915 瀏覽
There is no doubt that Hong Kong may be one of the most accessible place for Japanese cuisine (apart from Japan itself). The seafood quality is generally quite good, compared to many other asian countries. Having heard of this restaurant for quite some time, including some really good and not so good comments from Openrice. I am tempted to prove it myself by paying a visit. This Japanese restaurant uses only imported fresh seafood from Tsukiji, and you can see the fresh seafood stock from the sushi bar fridge including the freshest fish and shellfish on ice. A colour shiny display of some cut sashimi is also available for customer to enjoy the meal from all the senses. We have come here today mainly for their donburi but we are also too anticipated to try some sushi and some hand crafty dishes. The restaurant takes on the Japanese tradition to stock a good variety of alcoholic drinks including some sake and fresh craft beer. You won't be disappointed with their selection if you are a drinker. For me, it's a bit too early of a week to get drunk so I am going to leave the quota until the weekend. Prime fatty tuna (Nagazaki) $55First of all, we have found that the prime fatty tuna sushi for just $55 a piece so we ordered it without a hesitation. Usually one can cost up to a few hundreds sine it is one of the best cut of toro. When the piece was brought to us, I was expecting a bit more marble marks on the piece though it is indeed presented beautifully with a shiny gold flakes on top. The fish is still pretty fatty with a very shiny surface, showing how fresh it is. The head part is a bit fattier while the tail part looks leaner. All in all, once it's in your mouth, it all gets mixed up. The fat content of the fish is high enough that it just melts right away. The fish oil taste is not overwhelmingly heavy and it's just fatty enough to balance off with that light acidic from the sushi rice that has been kneaded firmly. Not a bad piece but it can be a lot fattier if it is called "Prime" however it has lived up for its price of just $55 for sure. Scrambled egg $58Next, we opted for something housemate. A basic piece of plain scrambled egg that has been rolled beautifully. The roll is perfectly yellowish and the serving is actually quite generous considering that it is only $58. But hey, it's egg so I think it's a very reasonable price because food shouldn't be overpriced anyway. Four big pieces of egg is served gently. Once you pick a piece up with your chopsticks, you can literally see steam coming out from the gaps between the pieces. The rolls have actually been prepared in a very high tempreture and is served at the right temp. too! The centre of the rolls is moist but can't be considered "juicy". The outer layer is slighter firmer probably from the high tempreture preparation. To be honest with you, this is not the best texture I have seen from a Japanese scrambled egg. However, it shows how crafty their food is. Elegant and rustic at the same time. To me, food doesn't have to be perfect, it is the feel of it, and of course, companion is one of the crucial elements too. I am liking these rolls so far and my donburi has already been served while we were enjoying our protein. Trio donburi $200Dang dang dang dang! Our main character has finally arrived the scene! A trio don which is a mix of 3 different fresh ingredients on top of a bed of warm delicious sweet and acidic sushi rice. The 3 ones are sea urchin, minced fatty tuna, and salmon roe. The sea urchin is shiny in colour and the portion is quite big for the rice. The slightly mustard yellowish colour is exactly what I have been craving for for days. The bittersweet aftertaste is something that you can never forget and you will always want more after one and other. It's a very rich piece so I liked to enjoy it with some of the delicious rice underneath. The minced fatty tuna on top looks stunning almost pink in colour. Due to the high fat content, I started to wonder if ti's from the same cut as my prime fatty tuna I had just now? It probably isn't. The fatty pile of tuna is sprinkled with some toasted sesame seeds and some spring onions, just to cut through that fattiness a little bit. It's the best to mix them all into the rice for the maximum enjoyment. Then, interesting salmon roe is one of my favourite things to eat since childhood. Just like any other childhood dream. I always like the popping sound and the juicy gushing out from the eggs when biting into it in my mouth. The fishy taste is rather amusing to me and I am in absolute heaven right now, please leave me alone. At the back, it's not just any plain white sushi rice, but it's topped with some shredded egg, seaweed and some more toasted sesame seed. It's nutty, sweet, savoury, all the same time, awakening the rice with a bit of a character.Lastly, the sushi rice itself is beautifully done in my point of view, it's at the perfect stickiness, perfect dryness, perfectly seasoned. With all that, the serving size is not small and don't forget that it is a heavy bowl of sushi donburi so make sure that you keep your appetite before coming here! To sum up, I must say that some items are on par while some are not as expected. I do like that crafty items a lot and the donburi is absolutely amazing despite that it is $200 a bowl, which I think is somewhat a standard price now in Hong Kong. Instead of paying the same at other restaurant, I think you can at least have a guaranteed quality of food here as the everything get imported directly from Japan. I would have no doubt coming back here again for their because I think they are just fresh and delicious. No complain with that for sure. I guess I may also need to try some of their other items to make the final decision, now there is an excuse for me to come back! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)