三笠屋

營業中

休息中

👧🏻😋👅🍽✨性價比sushi omakase 🥰🙌🏻-🇯🇵 銅鑼灣小店由兩位熱愛香港又識講廣東話 (唔係好正😌) 既日本師傅主理, 入門級Sushi omakase $880包前菜+14件真·時令壽司+2款湯（一魚一蝦）+甜品好抵玩🇯🇵 另外更癲嘅係, bar枱位置有限, 每晚只有6pm/8pm兩輪, 坐table嘅omakase（set包嘅嘢唔一樣）只需$680 (詳情可去餐廳IG睇)🍣 手握壽司 🍣 每一塊鮮魚同每一粒壽司飯係師傅手中就似藝術品 🎨 🐠 鱸魚 🐠 池魚配薑蔥 🐙 新鮮八爪魚配芝麻同檸檬汁 🐠 吞拿魚可算係食過最滑身既tuna好鮮甜❤️ 火炙梭子魚Kamasu 質地軟滑鬆化灸燒後比較乾身唔會成口油🦐 甜蝦質地軟滑近乎creamy好鮮甜 🐠 深海池魚比第2件池魚更甜冇咁腥 🐠 拖羅厚身肥美油香十足🐠 Kohada小肌魚同鯖魚沙甸一樣都係光身魚, 魚味突出之餘本身應該少腥但加左鹽醋平衡返❤️ 金目鯛我最愛, 係香港算常見, 但都係我食過最鮮, 厚身極甜🐚 北寄貝大大隻鮮甜彈牙好鬆化 🐠 北海道 King三文魚 🐠 黑睦 (喉黑) 油香鬆化, 燒到少少脆皮好出色 🍱 三文魚子海

《三笠屋》由日藉主廚主理，分別試過不同季節嘅Lunch Sushi Omakase 及晚餐Full Omakase。不花巧真材實料地呈現季節性魚鮮的最佳味道。 經處理過的魚鮮會感受到主廚用心製作烹調美食，沒有過分調味或配搭，把食材原有的鮮味再提升。日藉主廚健談風趣，餐廳吧枱座位有限，有興趣記得預約。10月份晚餐Full Omakase:前菜 蟹配酸青瓜昆布鯖魚壽司油甘魚腩。北寄貝海鮮清湯 👍🏻𩶘魚壽司秋刀魚壽司 👍🏻👍🏻肥美魷魚壽司 👍🏻👍🏻 刀工令魷魚質感提升赤身壽司👍🏻深海池魚壽司銀雪魚西京燒拖羅壽司小肌壽司 👍🏻👍🏻鮟康魚肝 👍🏻👍🏻👍🏻幼滑味道處理得很好配搭漬白瓜降油膩感，秋冬必吃白子 👍🏻選材一流鰹魚壽司花竹蝦壽司👍🏻👍🏻喉黑壽司海膽筋子飯 👍🏻👍🏻👍🏻 每次都非常期待，處理得非常味美，必點魚湯拉麵 👍🏻👍🏻 幾飽都要食，超濃魚湯甜品PS: 遇上烏魚子必追加👍🏻

想知道三笠屋嘅餐牌同其他嘢嘅最新資訊最好唔好只睇依度。社交媒體網站啲foodie 或朋友介紹嘅仲多，或去三笠屋社交媒體網站睇或Wts 佢哋好啲。😂發覺依間嘢啲食客喺社交媒體網站分享多過依度。

📍MikasayaTried Mikasaya’s dinner omakase last October and was amazed by its high CP value. Less than HK$1000 for dinner with a total of 14 pieces plus dessert and miso soup. Seriously couldn’t ask for more. Can be a good entry spot for people who wants to try omakase but on a budget. Motoyama San was also a very funny person!Price: HK$1000Revisit: 8/10

This sushi restaurant is located on 17/F of The L Square in Causeway Bay, under the helm of Chef Motoyama. It was previously known as Ginza Iwa, but since last year, when the chef took over the business, he has renamed it to his family business in Kitakyushu, which is still operated by his father.We have come to this place over 20 times, apparently it is one of our favourite sushiya in HK. The setting is neat and tidy, with a sushi counter able to accommodate 7 guests. Chef Motoyama is a person

I vowed to visit Mikasaya Omakase lunch once a month, this time I went lunch with a different friend. The appetizer was "firefly squid with vinegar miso," we were served 14 pieces of excellent quality nigiri sushi. My favorites were squid, Ootoro, Chu toro ,Zuke tuna, and Kohada. The balance between not catering too much to the tastes of Hong Kongers was very appealing. Yet, with trout and sweet shrimp included, there were also ingredients that would appeal to those with Chinese tastes. While th

This is my third visit. I try to go once a month because it's a favorite place.The "omakase" for lunch is almost the same every time, but it's delicious no matter how many times I eat it. The yellowtail cooked with daikon has a refreshing taste without any unpleasant odor. The following sushi included horse mackerel, squid, marinated tuna, striped jack, fatty tuna, kelp-pressed sea bream, sea urchin, yellowtail, sweet shrimp, shad, scallop, fatty tuna, tamago (sweet omelet), and conger eel. Each

鬼馬日籍主廚Motoyama San一改傳統Omakase嚴肅fine dining風格，每次為客人帶來歡笑同一個輕鬆自在嘅高質餐飲體驗。搞笑嘅佢雖然成日講笑（客人一舉起相機佢就會即刻擺chok pose🤣），但專業嘅係佢嚴選嘅食材絕對新鮮，刀工、食物質素同烹調技術絕對拍得上其他「神店」。星期一至四嘅晚餐$880主打壽司，分兩輪用餐。星期五六晚餐冇分時段，比較relaxed同多嘢食，包括和食（例如燒魚、汁煮菜式）及刺身，用料份量慷慨，$1800一位絕對物有所值！😇

I recently dined at 'Mikasaya,' which has made a comeback after a four-year. Unlike before, they now exclusively offer 'Omakase.' What's notable is that the lunch and dinner prices are almost the same, making it quite reasonable. The meal began with an appetizer before transitioning to the nigiri sushi. Everything was of high quality and delicious. Initially, I found the 680 HKD lunch price a bit steep, but considering the ingredient quality, it's actually excellent value. It appears I won't nee