67
18
18
港鐵銅鑼灣站 D2 出口 繼續閱讀
電話號碼
28360056
開飯介紹
壽司處今村主打江戶前壽司,江戶前壽司的最大特點是魚肉與飯差不 多長,而且對每項細節都追求最好,另外所有魚來自天然,並非人工養 殖,鹽和豉油都特意選用上等貨色。精選雜錦壽司由師傅在高級壽司 中挑選當日最新鮮的時令食材,如海膽,吞拿魚腩,池魚,海鰻等等。 繼續閱讀
特色
同客食飯
營業時間
今日營業
全日休息
星期一至六
11:00 - 14:30
18:00 - 23:00
星期日
全日休息
付款方式
Visa Master 現金 AE
其他資料
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
以上資料只供參考, 請與餐廳確認詳情
招牌菜
小肌箱押壽司 本象拔蚌 車海老 精選雜錦壽司 銀魚天婦羅
食評 (112)
等級1 2023-03-11
57 瀏覽
星期六午餐突然想食omakase ,先打電話去呢間餐廳問Walk in 有冇位,聽電話小姐問我幾時可以到,我話而家響sogo 過黎好快,嗰位小姐表示1:30 前到就可以了。我即刻響Sogo 行過去,咁岩佢今日壞lift 等得耐咗,前後5分鐘都無。上到去,師傅啤咗我一眼,然後就話last order 無得食。浪費時間。呢d 咁嘅經營嘅態度,咁樣玩d 客。絕對唔會再試呢間嘢。開曬關,香港好多之前難book 嘅都容易book 咗好多,唔洗食呢間。 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5 2022-07-29
1384 瀏覽
I have heard about this sushi restaurant for a while, but until recently was not specifically top of mind. Knowing that it is where local celebrity Anthony Wong picked to visit before leaving HK, we decided to come this Wednesday evening to understand why.Located on Macau Yat Yuen Centre in Causeway Bay, we arrived sharp at 7pm. Entering, the décor is decent, with a traditional sushiya ambience, having a L-shaped hinoki counter seating 11 customers. Chef Imamura and his wife greeted us, with with other customers also arriving, started to prepare our dinner.There are two menu and we ordered the Omakase Set ($2500). I also picked a bottle of sake, from Kiyashou Brewery木屋正酒造 in Mie Prefecture, Jikon Junmai Daiginjo Hakutsurunishiki 而今 純米大吟醸 白鶴錦 ($1500), which I like the fragrance and lighter taste to go with the food.The first course was Junsai 莼菜, the seasonal Watershield. The chef added some sea urchin, surf clam, white corn kernels, yam, and vinegar jelly to make a refreshing starter. Delicate and with the different components harmonized in taste and not overshadowing each other.Then the chef took out a box of Tomatoes, cutting it in pieces to serve as another appetizer. Paired with a bit of salt, it enhanced the sweetness of the juicy tomatoes. Simple yet another highlight of the quality of the food ingredient.Two different sea bream was showcased next. The Madai 真鯛, or Japanese Sea Bream, had a firmer texture and more delicate in taste, while the Meichidai 目一鯛, or Gray Large-eye Bream, was softer and sweeter in flavours. An interesting contrast and both were very good with ponzu sauce.The first piece of sushi was Hokkigai 北寄貝, with the chef lightly grilled it on charcoal before kneading the sushi. The Surf Clam was sweet and full of umami flavours, with the grilling helped to remove any hint of fishiness and added a touch of nice smokiness as well.The second piece was Kinmedai 金目鯛, with the chef using a piece of charcoal to sear the skin to vitalize the fish oil, before torching a bit further. The fragrance of the Splendid Alfonso was highly appealing, while the taste was mild, the soft and tender texture was memorable.Taken from the kitchen were some Chamame 茶豆. Looked like Edamame, the chef had boiled and then seasoned with salt. It had a sweeter taste, and interestingly the flavours kind of reminded me of taro. First time I had experienced this type of bean.The next course was a show, with the chef meticulously cutting the Hamo 鱧 to break the small bones of the Pike Conger, a summer delicacy in Kyoto, the chef’s home city. After parboiling, it was put in ice water to stop the cooking, getting a crunchy texture. While on its own it was very light in taste, the plum paste paired was definitely a great match.The Biwa-Masu 琵琶鱒 was a type of trout that inhabit in Lake Biwa, the largest freshwater lake in Japan. It had nice fat level, and the chef had prepared a special soy sauce seeped with ginger and spring onion, which created a perfect match in taste.Next was Botan-Ebi 牡丹蝦, with the chef putting a homemade sauce made from the brown meat of the Spot Prawn, then sprinkled with the dried prawn roes which had been toasted, enhancing the umami and flavours tremendously.On the night there were three sea urchin sushi. The first, Murasaki-Uni 紫雲丹, came from Hakodate in Hokkaido, with the large Purple Sea Urchin having a clean taste, holding up well in shape while on the bite was creamy. Very nice indeed.Using a cocktail glass, the next course presented was a mousse made with Ise-Ebi 伊勢海老 and then scooping in plenty of Kegani 毛蟹 on top. With a bit of crab brown sauce to supplement, mixing the rich, creamy lobster mousse with the delicate crab meat created a wonderful treat of delicacies. Really tasty.The chef then thinly sliced the Tsubugai 螺貝 before serving the Whelk with a sesame oil sauce. The crunchy texture of the whelk with its flavours from the sea was surprisingly perfect match with the fragrance of the sesame oil. First time I experienced this pairing and was impeccable.The Chawanmushi 茶碗蒸しwas another wonderful dish. The Steamed Egg was great in taste thanks to the delicious dashi broth, as well as the prized Matsutake 松茸 which had been grilled beforehand.Next was one of my favourites in the evening. The Nishin 鯑 was prepared in a roll, with the great fatty texture, intense but not fishy flavours, plus the finely shredded pickles wrapped in a toasted nori sheet. One piece I would definitely like to encore.Another sea urchin sushi came next. This Aka-Uni from Awaji Island in Hyogo Prefecture was only available two months in the year, with a clean and more refined flavours. Both of us had great resonance with this and I strongly recommend to try it out if available.Seeing the chef took out the Awabi 鮑 and cutting into big chunks our mouths already started to water. The tender and flavourful abalone was very good, with a rich, buttery liver paste so good we immediately asked for some shari to enable us to savour the last drop of it.The Kuruma-Ebi 車海老 was one of my top picks in having sushi. The quality of this Japanese Tiger Prawn was good as expected, and perhaps the only thing for me was the temperature of the prawn, where personally I would prefer the warmer style serve straight after cooking. Still very good nevertheless.The long-awaited Shinko 新子 had got my attention all night, and seeing the chef using four tails to make the sushi was a treat, especially knowing how much effort it took to fillet the Young Gizzard Shad. I liked the way these were marinated, with the touch of vinegar not overpowering the flavours.Coming to the Maguro 鮪, the Tuna was caught in Miyagi, while it is not the best season and this tail also relatively small in size, the Chutoro 中とろ had good fat contents and flavours, and was very delicious in all standards. Size does not matter in all cases.The other piece of Tuna was Shimofuri 霜降り, with the flesh showing the specks of white coming from the fat, with a great soft, melt-in-the-mouth texture that was fantastic in umami and flavours but not like some cut that was just too fatty. A great piece and even more wonderful was the chef gave me another serving as one of the other customers did not want her piece. How fortunate for me.Seeing the Anago 穴子 we knew it was close to the end of the meal. The Conger Eel was beautifully grilled with the tare sauce, with a slightly crisp surface, soft and moist on the flesh, the sauce had also the right level of sweet and savoury balance. Another great piece.The final piece was another Sea Urchin, this one coming from Fukuoka in fact, another Aka-Uni. The chef used a nori sheet to wrap the sea urchin with shari as its form would be too difficult to knead into sushi. Very sweet and intense in flavours, this one was the best among the three and according to the chef was also extremely difficult to buy.A nice Miso Soup was served, which helped to warm the stomach after a really great meal. I also liked it was spot on in flavours, with good umami note and not overly salty.We were asked the cut of the Tamagoyaki 玉子焼き with most of the guests opting for the side, including me. The fluffy texture of the egg with the light yet detectable seafood flavours in the broth was enjoyable.The dessert was Fresh Peach and Matcha Panna Cotta. The seasonal peach was very juicy and sweet, while the silky soft matcha panna cotta was not too sweet to my liking. A wonderful finale to a fantastic meal.But wait, it was not finished! After completing most of the course Chef Imamura started to drink with his customers, and also opened a bottle of sake to toast with us. He then took some Hotategai 帆立貝 to prepare a dish for us to go with the sake. Even for first-timer like us we felt at home and totally immersed into the cheerful and fun atmosphere.He also provided us a Lemon Sorbet to cleanse our palate and finished with something sweet. And by that time, I guess most of the customers had drunk a fair bit, including me. We chatted a lot with Mrs. Imamura and came to know more her story with Chef Imamura and found we were also fellow countrymen.The bill on the night was $7,150 and considering the food quality, service and atmosphere, it was wonderful value for money. In some sushi restaurants one might feel a bit intimidated but certainly this is not such a place. No wonder Anthony Wong said this is the one he would visit before leaving HK, and I am quite sure there are many who would say the same. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
朋友介紹我去食,好彩訂到位。都係佢有咩時間我就要咩時間,俾我book到個lunch. 係日本師傅好好食啊,叫左個$800 嘅lunch set 超滿足!真係好好食食個日世貿火警我仲要遲到45分鐘,但好彩師傅都有繼續整啲好味野我食絕對推介呢間銅鑼灣鮨店,$800 超值 多過12張相 所以係多過12course 大概15好似食嘅都係有心機嘅壽司🍣真係好好食 佢啲熟成👍🏼👍🏼👍🏼安康魚肝低溫煮超級滑溜基本上每一件都好好味,會再返去食 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 2021-12-08
1440 瀏覽
又係一間要早少少book嘅omakase,金村師傅又鐘意飲酒又隨心又玩得😂全部嘢都好好味,encore左2次紫海膽同香箱蟹,白子個汁師傅整得好食,不斷試咗好多酒,開左枝黑龍😍總之成餐飯就好開心好好食會再encore,飽飽 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3 2021-09-27
2201 瀏覽
想食omakase,原本諗住去元朗舍利鮨,唔得嘅話再去元朗其他。(因為食過一餐見到有人walk in,可以執雞既種子種落左🤣)但諗到嗰度唔係好多鮨店,都係時間長少少去港島碰吓運氣🥲。無book,衝出門口想係車度先打電話逐間問睇下有無得執雞😂😂😂。想試下未食過既再打啲食過既逐間睇下有無位12點唔係好記得係咪係西隧,打第一間鮨佐瀨無位(黑雨無得去……睇評論又唔令我必去😬,想撞下彩…..無位😂)又好急咁睇電話,睇唔同渠道,第二個電話打俾今村。佢問我幾點到,我話12點半,原來呢間都free ,唔洗等人咁開始;我食到一半仲有人walk in😂 (我估係食過,又係碰吓運氣嘅人)。呢間心大心細,自己執雞lunch,睇關注組見佢[大辣]我反正又食得辣😂😂😂。睇佢啲大辣壽司照會係咁笑,反正我川菜都食到大辣,多wasabi炸嘛😌……呢間真係堅多同好隨心😂。wasabi有某幾件係多,但唔係件件都多。醬油或者其他增加咸味既我又唔覺得呢間好咸。反而係覺得啱啱食完既志魂,試過晏晝同夜晚黎講,係咁多間食過最夠味嘅(夠咸😂)。如果唔夠,我通常食完第一件白身後都係會問人拎豉油……用筷子hi一hi🥲另外個人口味比較難接受就咁食魚肉、怕腥、怕濃味魚、唔係太欣賞魚味,所以食呢啲一定只叫壽司set😬 唔要刺身,一定要有一舊飯。(食放題既三文魚刺身,通常叫兩片only;都要叫定兩件鰻魚壽司,拎一半飯夾落三文魚度😂😂😂)第一因為維持體重,第二無興趣食刺身,所以唔係好想去晚市。如果午市都可serve晚市既野會叫下既……唉 (睇關注組有啲人喺度笑/討論/傾下,如果話食齋同埋唔食生野師傅會點出野,亦都有人show到係出到,好笑好得意😂😂😂😂😂😂)左睇右睇係度睇唔到最新餐牌,係關注組睇到最新最平800。問1200同800分別,好似1200係14件。我食唔多既人梗係12件😂後黎睇同場多叫1500,勁多野勁特別,好似海膽都三次,專登俾外盒俾客映照仲話米豬連都拎唔到既貨😢 如果同另一半黎必叫1500同埋800咁🥲 唉前菜好難食既硬身煮魚食左十分一停手,個人口味後尾諗返12件800蚊其實幾貴幾進取個價錢,咩野生既咩咩咩都好。食晒食落諗返每件都好味,唔怪得,係值既。睇食評記住左大辣同開得耐同埋睇師傅心情😂😂😂今日佢心情幾好😂今次真係件件好味,佢係輕鬆style師傅同識廣東話,但我坐係角落佢都係拎件壽司俾我就算個種食完真想即book下一次同另一半黎第2件就喜之次,開心同大辣(比起我睇過嘅相,其實唔算大辣😂😂😂😂😂😂😂)中途上既蒸蛋,彩色珠珠好似龜糧,盡量了開,有塊白身魚肉有蟹定蝦定咩……都算多料、有心既分格圖放唔晒既白蝦呢件最後送客壽司。竟然有少少彈牙,有50%似鰻魚咁彈既口感😅 而唔係淋甜化個種Hea湯中拖超好味睇返自己好hea既remarks ,咩熟成一個月? 我有時有記有時無記,記左都唔想認真地寫返出黎😂 但呢件野好好味,飯比例太少我個人覺得,魚肉好大舊。成舊都係魚肉,飯就似照show出黎咁少😬細舊一般,所以葡萄人地叫1500既🥲呢間我答無野唔食🥲 真係唔鍾意亮皮魚(唉,其實食咁多次,真係要講唔食呢啲?同場其他人見到呢款好開心。😂😂😂但口味既野,好似去食雲吞麵鋪我只叫牛肚麵90%同雲吞麵10%,真係口味黎既。有叫過魚蛋河牛腩麵,水餃,但都真係唔算太鍾意;仲要成世人一次都冇叫過炸醬麵個種😂)個人口味上唔鍾意但又想試😬服務都幾好,當日得一位叔叔侍應,好忙但做得晒👍🏻食埋呢間既個人排名:(Lunch only) 今次諗返有改過位,真係堅個人暫時體驗既排名志魂鮨慎Sushi zo今村鮨.齋藤Sushi tokami鮨舍利(一訪,排名隨時落返中環去開既,同當次係龍師傅整,唔知其他師傅會唔會影響😅)鮨野(多訪)因為好鍾意可網上訂位唔洗打電話逐日問、食物正正路路、唔拘謹、唔出事、快食快走個種😂😂😂Sushi hana鮨㐂(二次)今鮨(三次)岩浪志(一訪,二訪好唔掂)鮨無雙鮨瀨粹(排名只係我個人&一餐半餐既感想;同一間第一餐同第二餐體驗都會好唔同、整體感覺、非熟客。)唔再提體驗唔好既,同唔再去既😂。做人厚道啲&同埋係我自己唔再去,點知第二餐點樣。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)