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食評 (32)
等級4 2017-04-26
1364 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
763 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
967 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。)
近年不少日本食肆落戶香港,從東京渡海而來的「うまい鮨勘」,是在當地築地的和食店,就進駐入海港城。 餐廳除了散點,也有 Omakase,即是「廚師發辦」,有兩款選擇,我就挑了下面這個多刺身的項目。 前菜「三文魚鼻軟骨」,又叫「冰頭漬」,軟軟一塊浸在冰凍酸汁內,開胃小吃。 「白蝦拼甜蝦」 白蝦乃日本富山灣的特產,每條白色的蝦肉就是一隻白蝦,鮮甜,吃時千萬不要點豉油,就是要吃它的原味,否則就浪費了食材。 漬物 季節性小吃,今天有漬蘿蔔、淮山條、酸山葯片,讓味蕾間間場。 刺身五點 「左口魚北海道根室海膽」,用爽甜的薄切左口魚片,捲著甘香海膽,我也覺得不用點豉油來吃最好: 期它四款都很新鮮,有「間八」,即是鱆紅魚: 肉爽口的「金目鯛」 甜美的「赤座蝦」 「大拖羅刺身」,愛肥美魚生朋友該會很喜歡這個。拖羅肉肥滋滋,首先用紫菜包拖羅紫蘇一同吃。我一向怕紫蘇味過強的東東,這次整體感覺就較清爽,腩油與清香紫蘇中和起來。 另一件則是成塊上,我只塗上少許芥末同吃,沒沾豉油,油脂在口中化開,無筋,重點。 壽司五賞 師傅再奉上五款手握壽司,今天是「真鯛壽司」 「深海池魚王壽司」,肉鮮而甜 「北寄貝壽司」 「火炙赤睦壽司」,火灸後多一份脂香: 「日本馬糞海膽軍艦壽司」 海膽在口中溶化,令舌頭感受到那股鮮甜高潮,我覺得可以配甜度較低的日本清酒去襯托出它的甜美。 手卷一本 用新鮮吞拿魚腩部位,切碎加入芝麻、香蔥,用丁字型紫菜包著。吃時可以平均地澆上 wasabi 豉油,吞拿魚腩口感軟綿綿,細膩豐腴,紫菜又是脆卜卜的。 蜆肉味噌汁 麵豉湯一向不是我的超喜好,好多時怕它下太多味精,幸好這個味精感不重,每碗有幾隻連殻的蜆倒是蠻真材實料。 水物 最後以超甜「靜岡蜜瓜」,作為全餐的終結。 餐廳另外有不少清酒、梅酒選擇,喜歡來兩杯的朋友也可以和大廚溝通一下,來個 Omakase 搭 wine pairing。 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 2017-03-31
980 瀏覽
Went here because this is a great restaurant where you can sit in front of Chef the serving the Omakase.There are two choices, one with 8 pieces of sashimi and 3 pieces of sushi or 3 pieces of sashimi and 8 pieces of sushi.I went for the one with 8 pieces of sushi as I have a big appetite but it turns out that this one is quite filling so guys would probably be alright with first set with more sashimi.Started off with this refreshing appetizer of sliced salmon nose in an appetizing vinaigrette topped with salmon roe.It was followed by fried horse mackerel with edible bones in vinegar.To cleanse the palette, there were pickles.Burdock, pickled vegetables and radish.My first piece of sashimi began with this creamy uni wrapped in flounder fish.It was then followed by melt in your mouth Toro. It was like jelly disintegrating in my mouth and that was how good it was.Then there was prawn, another delish item.The golden snapper had this silky red skin attached which was full of flavour.The seabream was similar but the taste was lighter.The ark shell clam was evidently fresh, I am so sure I saw it moving.The surf clam sushi was seared so it had a soft texture with fragrant oils.The sweet prawn sushi was very soft and sweet.Then it was the prized uni, again it was silky and sweet.I was quite full by this stage but there was one more toro sushi to go.Finished with the last piece of sushi roll which had minced tuna wrapped in a crispy layer of seafood.Our last course was the strong tasting miso clams broth.The dessert was equally surprisingly because you are served healthy fruit.It was a sweet and mush melon from JAPAN 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)