壽司芳

營業中

休息中

omakase的吸引之處是可以坐吧枱和師傅近距離交流，而壽司芳這裡的用餐氣氛很好，客人與師傅可以邊吃邊聊，到最後還自拍和我們合照，真是一個難忘的體驗，這天來吃lunch omakase，有四個前菜、十件壽司、卷物、湯及甜品各一，比想像中豐富，要預留時間來吃，而且配搭也創新，想嘗試不一樣的omakase必來。華連真蠔芝士啫喱華連真蠔的肉質鮮嫩，搭配上綿滑的芝士和酸汁啫喱，帶來了一種豐富的口感層次，而且很創新的口味，加入芝士的配搭也沒有違和感。海膽長芋手卷以海螺裝飾配搭手卷，十分講究，頂層是鮮甜的海膽，底下有滑溜的長芋，紫菜很脆，簡單美味的配搭。竹葉壽司兩件壽司分別是真鯛和金目鯛，其中一件藏在竹葉中，帶有竹葉的香氣，很特別，魚肉肉質細膩，金目鯛配上酸薑的微酸和醋漬的清爽，令人胃口大開。櫻蝦濃湯湯底鮮橙色，是很濃郁的蝦湯，啖啖滋味，附上熟的牡丹蝦，鮮甜爽彈，另外還有炸過的櫻花蝦餅，可以蘸蝦湯吃。魷魚魚子醬壽司魷魚的鮮嫩與魚子醬的鹹香帶來了一種味蕾的衝擊，魷魚黏滑而魚子醬有爆破口感，相映成趣。活赤貝壽司邊位切開，呈捲曲舞動狀態，一口咬下去，鮮味爆發，令人感動。小肌魚壽司小肌味道濃郁，帶有嫩彈口感，入口帶有鹹鮮魚香。花竹蝦蛋黃粒粒新鮮爽口的花竹蝦配上蛋黃粒粒，拼湊出特別的口感風味，為味蕾添一份新鮮感。稻草煙薰鰹魚師傅即席燒稻草煙薰鰹魚，令我們像看表演般，鰹魚經過稻草煙薰後，肉質外焦內嫩，帶有淡淡的煙燻香氣，搭配黃介末雪糕和意大利番西汁，味道層次豐富，鹹香中帶有微妙的甜味。池魚壽司池魚是白身魚中味道較為濃郁的，口感爽中帶脆，油份重。親子鯛壽司肥美的鯛魚，配上一粒粉橙色的蝦肉，相映成趣，鯛魚的鮮嫩與蝦肉粒的柔滑完美結合，醬汁帶甜味道討好。Chu toro壽司中拖羅的肉質呈粉紅色，有適當的油脂，脂香而不膩，吞拿魚香和脂香帶來平衡。北海道海膽手卷師傅像剷起蛋糕般將厚厚的海膽送到手卷入面的飯粒上，來自北海道的海膽非常鮮甜，每一口都令人感動的味道，吃omakase最開心吃到這樣的海膽。吞拿魚卷有赤身和中拖羅粒粒的手卷，不同的油脂帶來不同的層次口感，吃到這裡已很飽了。湯及甜品最後送上暖暖的麵豉湯及自家製雜果奶凍，完美結束這一餐精采的omakase。 繼續閱讀

燈光柔和的環境中，餐廳的裝潢充滿了日式禪意。整個用餐體驗豐富多彩,令人讚嘆廚師對於日本料理的精湛功力。從精巧的裝盤到每一道菜肴的味蕾體驗,無一不體現了這位廚師的匠心獨運首先上桌的是華蓮真蠔,配上細膩醇厚的芝士啫喱,口感綿密滑潤,蠔肉鮮甜柔嫩,與芝士啫喱融為一體,令人難忘。接著是長芋海膽手捲,長芋柔滑爽脆,與海膽的豐厚香甜完美融合,回味悠長。竹葉包裹的鯛魚壽司,在口中綻放出清新的海洋氣息,搭配金目鯛壽司,魚肉厚實肥美,酸甜適中的醋漬為整道菜增添層次感。北海道牡丹蝦肥美多汁,入口彈牙生香,鮮甜可口。櫻花蝦濃湯香氣馥郁,鮮甜濃郁,回味悠長。魚子醬魷魚壽司,魚子醬鹹香濃郁,與軟膩魷魚完美融合。新鮮活赤貝壽司,肉質結實甜美,清新自然。小姬魚壽司配上溫和的柚子皮,清新爽口,別有一番滋味。車海老配蛋鬆,肉質緊實鮮甜,與蛋鬆的滑爽質感創造出層次豐富的口感。稻草煙燻鰹魚,配上黃芥末雪糕和義大利番茜汁,酸甜鹹香並存,層次豐富,回味悠長。最後是池魚壽司和親子鯛壽司配蝦肉,入口即化的口感,鮮甜濃郁,讓人流連忘返。中toro壽司,肥美的魚肉入口即化,醇厚香濃,令人難忘。 繼續閱讀

𝙏𝙝𝙚 𝙊𝙢𝙖𝙠𝙖𝙨𝙚 𝙖𝙬𝙖𝙧𝙙𝙚𝙙 2 𝙈𝙞𝙘𝙝𝙚𝙡𝙞𝙣 𝙨𝙩𝙖𝙧𝙨 𝙞𝙣 𝙅𝙖𝙥𝙖𝙣🌟🇯🇵食完覺得好高質上網做research先知係日本Michelin 2 stars ✨ 即刻share比大家一間值得大家去食既omakase 🍣 所有料理都係好用心 絕不馬虎 👍🏻 亦大方用上名貴食料 壽司全部都係高質魚生 勁新鮮 每一款擺入口都係好香海鮮味 海膽壽司睇住廚師加好多海膽 🤤🤤 炸鮑魚手卷第一次食 超正😋😋 食到勁飽好滿足 真係對得住個價錢 繼續閱讀

Located on 1/F of The Otto Hotel in TST, Sushiyoshi is the HK branch of Chef Hiroki's Michelin 2-star restaurant in Osaka. We have made reservation on the night to experience his signature Hairy Crab Omakase, served by Chef Hiroki himself, at $3,480 each.After a short wait outside, the restaurant opens sharp at 6:30pm, and we are seated in a side room, where Chef Hiroki is busy in preparation. With familiar modern sushiya deco, good lighting, hinoki sushi table and beautiful wooden carvings, the place is neat and comfortable.The sou chef shows us the hairy crab we are having for the night, with six of them to share among the four customers. Each of the crab also has its own identification tag to allow traceability and assurance of authenticity of its origin.Presented beautifully with an autumn leaf and grain on top, the first course features Kegani. On the bottom are pieces of eggplant, with Hokkaido horsehair crab meat and butter in the middle, before Chef Hiroki adds some salmon roes and shiso flowers, and finally caviar on top. Different texture and flavours create a feast of delight in this appetizer. A wonderful start.The second course features Ankimo, the monkfish liver comes from Dalian in China, an effort of Chef Hiroki to explore ingredients from different parts of the world. Paired with a homemade tofu sauce and slices of grape, the quality of the monkfish liver is good, and I find it a bit more delicate in taste than the Japan ones, with good complement of the fragrance of tofu and hints of acid from the grape.Another beautifully presented dish, after removing the chrysanthemum on top the third course is Shirako. Together with the silky creamy cod milt is Ganmodoki, a fried tofu fritter made with vegetables, as well as mushroom and chili pepper, served in a thick sauce made with crab meat and butter, with many chrysanthemum petals to give colour and aromas. Very delicious.The fourth course is another creative dish. The Soba Maki has soba to replace shari, with hairy crab butter and tamago as fillings. A walnut sauce is provided instead of soy sauce, and there is also a paste made with yam and spring onion to go along. The rich taste of crab butter is perfect with soba, and the walnut sauce adds nutty flavours, with the yam helps to integrate everything together.The fifth course features two different sushi format. Sasazushi is sushi wrapped in bamboo leaf, while oshizushi is another form made using wooden mould. The shari of Kisu Sasazushi has a stickier texture, almost like rice cake, with good acidity and a bamboo fragrance to pair with the lighter flavour of Japanese whiting, while the Aji Oshizushi is generous in the proportion of Japanese horse mackerel to shari. It is a good opportunity to learn more about sushi.Then comes the sashimi, featuring three types of fish. The seasonal Sanma has a beautiful silvery sheen, very fresh and delicious, with the condiment of ginger and spring onion the perfect condiments of the Pacific saury. The Buri has been paired with mashed radish, with the yellowtail good on fat level and taste. The Nodoguro wraps up, being the fattest among the three, with Chef Hiroki lightly grilling the skin of the blackthroat seaperch to vitalize the fish oil, to showcase its great flavours.The seventh course comes to the Hairy Crab. Putting some shari on the crab shell, Chef Hiroki puts an abundance of hairy crab meat and butter in, together with Uni, with the sou chef making a soy sauce foam from kombu to put on top, resembling how the crab will ooze out of water. The combination of crab butter and sea urchin has a magical harmony of flavours. Really wonderful.Then the sou chef brings out two large Awabi, with the abalone coming from Shimane. Chef Hiroki has prepared a pan-fried sesame tofu, and then put the abalone liver paste on top. He also adds some hairy crab butter to go with the tender abalone. Every bite is pure luxury, with wonderful umami seeping out, the rich and buttery liver paste adding to the flavours, and the tofu great in taste too.The ninth course is a Cucumber Boat with Hairy Crab, with the chef using a pickled cucumber to hold the different parts of the crab, including the meat, butter, pincers, and claws. Paired with a cucumber sauce, with nice acidity serving for the same purpose as vinegar to go with the crab, eating the hairy crab without having to spend any effort of picking the meat is a real treat. Fantastic.  The tenth course continues to feature Hairy Crab in Chawanmushi. Another creative dish, the chef has used a hollowed radish as container to hold the steamed egg custard, and then adding salmon roes and crab butter on top. Around the radish the chef pours in a thick sauce, made from crab meat and butter, which adds flavours to the radish. While the egg custard is a bit too runny, the taste is very delicious and showcasing Chef Hiroki’s innovative prowess.Coming to the sushi section, the Maguro Sushi is very large in size, almost to the point of impossible to finish in one go. The tuna is tender, with a good acidity, full of the delicate irony taste of the flesh. Very good.The next one is Female Mud Crab Sushi, with Chef Hiroki making a ‘double-decker’, putting the mud crab meat on the shari, and then adding hairy crab butter on top. It is simply gorgeous, with each bite provides great enjoyment. Fantastic.The third one is Anago Sushi. Chef Hiroki has been cooking the conger eel in the broth on the side for a while, and when ready, taking it out to cut, with each eel making into two sushi, a very generous portion. Wrapping in a crispy nori sheet, with the nitsume sauce and sansho leaf to season, it is another great piece.Thinking that it is the end, Chef Hiroki surprisingly tells us there are still another three more sushi. Next is Chu-Toro Sushi, with the aged medium-fatty tuna exhibiting wonderful umami and a nice acidity to balance the fat. A nice one.Seeing the box of sea urchin, we know next is Uni Gunkan. The sea urchin, coming from Hokkaido, has a creamy texture, sweet and without any weird note on the taste. From this point we notice that Chef Hiroki is asking his sou chef to prepare all the sushi, while he supervises and advises. Good way to train and bring his team ready to run the show.The last piece of sushi is Unagi Handroll. Getting the grilled eel from the kitchen, the sou chef prepares the handroll, adding the nitsume sauce and some shichimi powder to season. Another nice piece and by now, even for a big eater like me, I cannot have anymore.The Fish Soup provides stomach-warming comfort, with its rich flavours undoubtedly coming from lots of fish bones and fish heads. The hen-of-the-woods and enoki mushroom further adds fragrance and a nice bite to the soup.Dessert is the Homemade Matcha Chocolate with Vanilla Ice-Cream. Dusting with some premium matcha powder on top, the chocolate is rich, appropriate in sweetness and a perfect match with the slight bitterness of green tea. The ice-cream is also wonderful in taste, with the vanilla seeds highlighting Chef Hiroki’s belief in using the best ingredients to make his dishes. Fantastic.Service is nice, with Chef Hiroki very friendly, creating a joyful and fun time for all his customers. Together with a bottle of 大嶺2粒火入れ山田錦原酒 ($1,280), the bill on the night is $9,064. While it is not cheap, the fun of spending the night witnessing how Chef Hiroki weaves his magic, and the impeccable hairy crab omakase experience, is worth the price. I look forward to visiting again in future. 繼續閱讀

🍣香港的omakase真的太多了，每次都十分珍惜時間，都會選擇有特色的小店來品嘗😆朋友說這家店是由「日本創意壽司之神」Hiroki san 親自主理的餐廳，以大膽創作，利用最鮮的傳統日式食材，加入來自世界各地的烹飪靈感，創作富有特色的料理藝術🫶🏻【是日點餐】【刺身】🤍小肌魚🤎安康魚肝 螢光魷魚/ 安度魚肝的口感真的很特別，小小的魷魚也是爆醬的口感，想不到藏著滿滿實力🥚北海道毛蟹茶碗蒸/ 滑溜溜的蒸蛋，配上超大的毛蟹棒【熱食】🎣炭燒黑鯥魚/ 即切即烤的鯥魚，軟軟糯糯又伴有焦香的口感超，入口即化超好吃！【壽司十一貫】✨左口魚✨魷魚海膽✨馬份海膽✨金木鯛✨石燒北寄貝✨池魚✨深海池魚✨中拖羅✨大拖羅✨馬份海膽✨櫻鱒魚/ 想不到魷魚海膽可以這麼好吃！超鮮甜的😛拖羅絕對是我的最愛，入口即化的感覺真的只有拖羅才給到我，愛慘了！櫻鱒魚的外貌有點像三文魚，但口感層次更豐富😇【手卷】🌼燒吞拿魚鮫手卷/ 必試這個手卷，燒吞拿魚鮫包在裡面，外面是像他他口感的配料，大🈵足‼️【湯品】🍲白貝清湯/ 暖胃首選，白貝也是超大一隻【甜品】🍋檸檬奶凍/ 超級可愛的甜品，檸檬奶凍也是分兩層，酸酸甜甜超好吃【商家資訊】▪️壽司芳 Sushi Yoshi📍尖沙咀金馬倫道8號 The Otto酒店1樓#香港美食 #餐廳推薦 #餐廳打卡#香港探店#香港美食#香港旅遊#香港攻略#香港手信#香港去哪玩"------ 繼續閱讀