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2021-03-07 313 瀏覽
上壽司($480)沙律、茶碗蒸、麵鼔湯、手握壽司9貫、卷物一本,甜品壽司有深海池魚加鯊魚軟骨、甜蝦、野生立魚、鯖魚、醬油赤身、野甜油甘魚、中拖羅、海膽、甜蛋再加卷物。整體壽司選材比較傳統平實,全部都以鮮甜為主,無特別既調味。第一件深海池魚加鯊魚軟骨比較特別,軟骨令壽司增加左口感🤤抹茶雪糕三文治都唔錯,好香茶味🍵最加分位大概係坐隔離既2位日本客人同日本師傅既交流🤣令到我覺得自己身處係日本😇
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壽司($480)
沙律、茶碗蒸、麵鼔湯、手握壽司9貫、卷物一本,甜品


壽司有深海池魚加鯊魚軟骨、甜蝦、野生立魚、鯖魚、醬油赤身、野甜油甘魚、中拖羅、海膽、甜蛋再加卷物。


整體壽司選材比較傳統平實,全部都以鮮甜為主,無特別既調味。第一件深海池魚加鯊魚軟骨比較特別,軟骨令壽司增加左口感🤤抹茶雪糕三文治都唔錯,好香茶味🍵


最加分位大概係坐隔離既2位日本客人同日本師傅既交流🤣令到我覺得自己身處係日本😇
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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服務
衛生
抵食
用餐途徑
堂食
人均消費
$600
等級3
32
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2021-03-06 149 瀏覽
餐廳遠離地鐵站,咁先可以稱得上穩世美食既🤭 餐廳唔大小店一間,但omakase就係要著重師傅同客人既交流。隔離枱都係日本人,應該無黎錯掛!由第一件壽司已經好surprise,鯊魚軟骨增強左個口感👍🏻壽司都好新鮮,價錢又唔係特別貴,女仔食個9件加卷物已經好夠😋 不過唯一可惜係無其他特別既壽司,款式都係平時比較接觸到既!Lunch Set上壽司 (9貫手握壽司·1本卷物)$480前菜+麵豉湯深海池魚加鯊魚軟骨甜蝦野生立魚鯖魚醬油赤身野甜油甘魚中拖羅海膽甜蛋卷物甜品好食指數:7/10
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餐廳遠離地鐵站,咁先可以稱得上穩世美食既🤭 餐廳唔大小店一間,但omakase就係要著重師傅同客人既交流。隔離枱都係日本人,應該無黎錯掛!由第一件壽司已經好surprise,鯊魚軟骨增強左個口感👍🏻壽司都好新鮮,價錢又唔係特別貴,女仔食個9件加卷物已經好夠😋 不過唯一可惜係無其他特別既壽司,款式都係平時比較接觸到既!


Lunch Set
壽司 (9貫手握壽司·1本卷物)$480


前菜+麵豉湯


深海池魚加鯊魚軟骨
甜蝦
野生立魚
鯖魚
醬油赤身
野甜油甘魚
中拖羅
海膽
甜蛋


卷物


甜品


好食指數:7/10


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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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165
1
2021-02-25 330 瀏覽
Uehara晚市只做一轮,只有植原隆弘师傅一人的板。1600的晚市Omakase,大剌剌的口味,在香港算有性价比的了。让我想起了中环的Ima,味道很类似。推荐吃一次也无妨。——————整晚共7道酒肴,9贯寿司,中间再有下酒小菜和甜品。酒肴:生蚝配醋jelly、鱿鱼配菜心酱(酱很暖、味道好吃,但鱿鱼口感一般)、Saba、竹签鱼、松叶蟹risotto、baby tuna、炸莲藕配樱花虾。特别说一下配酒的鲨鱼鱼骨搭配cream cheese和wasabi,第一次吃到这个搭配,用筷子一点点吃,很有滋有味。寿司:深海池鱼搭鲨鱼骨、腌制baby蜡鱼、豉油渍樽鱼、火炙baby tuna belly、小肌鱼、赤贝、赤目鱼、双层Tuna。中间附赠淮山和泡菜结尾甜品有几种不同选择,我选择了抹茶红豆冰淇淋,很好吃!
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Uehara晚市只做一轮,只有植原隆弘师傅一人的板。

1600的晚市Omakase,大剌剌的口味,在香港算有性价比的了。让我想起了中环的Ima,味道很类似。

推荐吃一次也无妨。
——————

整晚共7道酒肴,9贯寿司,中间再有下酒小菜和甜品
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酒肴:生蚝配醋jelly、鱿鱼配菜心酱(酱很暖、味道好吃,但鱿鱼口感一般)、Saba、竹签鱼、松叶蟹risotto、baby tuna、炸莲藕配樱花虾。
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特别说一下配酒的鲨鱼鱼骨搭配cream cheese和wasabi,第一次吃到这个搭配,用筷子一点点吃,很有滋有味。
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寿司:深海池鱼搭鲨鱼骨、腌制baby蜡鱼、豉油渍樽鱼、火炙baby tuna belly、小肌鱼、赤贝、赤目鱼、双层Tuna。
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中间附赠淮山和泡菜
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结尾甜品有几种不同选择,我选择了抹茶红豆冰淇淋,很好吃!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$1793 (晚餐)
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We arrived for our booking at 1pm. If you are after the omakase set then you must order before 1:30pm as it is stated on their menu. We ordered the omakase. The food was served quickly as we were the last couple to arrive at the restaurant and others were already up to their dessert course. Most of the dishes was tasty however I felt the shari was a slightly undercooked but it was acceptable. The dessert available was creme brûlée and green tea ice cream sandwich. This was nice too. My main comp
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We arrived for our booking at 1pm. If you are after the omakase set then you must order before 1:30pm as it is stated on their menu. We ordered the omakase.
The food was served quickly as we were the last couple to arrive at the restaurant and others were already up to their dessert course.
Most of the dishes was tasty however I felt the shari was a slightly undercooked but it was acceptable.
The dessert available was creme brûlée and green tea ice cream sandwich. This was nice too.
My main complaint with the service was the waitress who spoke Cantonese. She was called several times to greet us when we arrived and when she did come out of the office we were greeted with “what do you want?”. At one time she reached across my face while I was eating to clear a plate. Her attitude was not great and so throughout the service we chose to speak to the Japanese speaking server who was very nice and attentive.
The food was good and we would come back to try the sushi set in future.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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衛生
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用餐日期
2021-01-02
用餐途徑
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人均消費
$900 (午餐)
等級1
1
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今次係第二次黎。上次個經驗唔錯所以我哋再返嚟食。今次嘅食物水準都保持得幾好,只係不敢相信最後會發生左咁既事。好貼心的未婚夫安排今晚去慶祝我生日。雖然佢1. 用 OpenRice 預訂嘅時候已經講明係為慶祝生日 2. 再打電話去確認甜品同蠟燭一齊上,但餐廳無做到。 最令人失望既係當我的未婚夫同侍應反映,佢話我哋應該上甜品之前要同佢哋講 (即係好明顯係佢哋可以做到但係唔做??!)。之後我未婚夫話佢已經打左黎confirm,佢都拒絕我地。我從來未試過喺任何餐廳食生日飯食到咁嬲,尤其是這種高素質餐廳!!!仲要收二千蚊位一支蠟燭都唔比???令人費解!This is the second time we visited. Last experience was great and the food is consistently good this time but I cannot believe what happened at the end of the night. We went back this time for my birthday celebration and despit
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今次係第二次黎。上次個經驗唔錯所以我哋再返嚟食。今次嘅食物水準都保持得幾好,只係不敢相信最後會發生左咁既事。

好貼心的未婚夫安排今晚去慶祝我生日。雖然佢1. 用 OpenRice 預訂嘅時候已經講明係為慶祝生日 2. 再打電話去確認甜品同蠟燭一齊上,但餐廳無做到。 最令人失望既係當我的未婚夫同侍應反映,佢話我哋應該上甜品之前要同佢哋講 (即係好明顯係佢哋可以做到但係唔做??!)。之後我未婚夫話佢已經打左黎confirm,佢都拒絕我地。

我從來未試過喺任何餐廳食生日飯食到咁嬲,尤其是這種高素質餐廳!!!仲要收二千蚊位一支蠟燭都唔比???令人費解!

This is the second time we visited. Last experience was great and the food is consistently good this time but I cannot believe what happened at the end of the night. We went back this time for my birthday celebration and despite my loving fiancé 1. made a remark when he booked through OpenRice that this was a birthday celebration 2. he called the restaurant to re-confirm a dessert with birthday candle, they failed to deliver. The most disappointing thing was when my fiancé raised this to the server, she said we should have mentioned it to the staff before they served the dessert (so clearly they could do this?!) And when my fiancé reminded them he did call to confirm this arrangement, they still refused to give this to me. I’ve never experienced this in any restaurants, especially this type of high calibre restaurant.
We will not come back to this place. Period.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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衛生
用餐日期
2020-11-06
用餐途徑
堂食
人均消費
$2000 (晚餐)
慶祝紀念
生日
等級3
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銅鑼灣的植原,或許因為位置上離開商業中心有點距離,這天午市客人不算多,熟客為主。是日12貫如下,*者佳:縞鯵甘蝦鰆鰹寒鰤*帆立鯖*吞拿魚醤油漬*池魚大拖羅海胆*玉卷物師傅說縞鰺夾著鯊魚骨,增加口感。不過鯊魚骨本身沒甚味道,跟深海池魚也沒甚麼Matching,感覺是第一貫來個先聲奪人。甘蝦不錯。雖不是高級食材,但好的甘蝦比半調子的虎蝦牡丹蝦赤蝦更出色。鰆魚一般,味鮮但不突出,也沒作特別調味。鰹魚用了很強的煙燻,感覺有點過重,失了鮮味,可惜。鰤魚非常出色,冬天的寒鰤是時令之選,簡簡單單就已足夠。帆立用了煙燻醬油,可惜不是我的喜好。在高級鮨店選擇鯖魚,這種級別的食材一個不慎對餐廳口碑影響甚大,師傅對來貨看來很有信心。這次的鯖魚很新鮮,不錯。吞拿魚醬油漬當然是現漬的,味道剛好不會過重。池魚炙過,但個人不太喜歡火炙過的池魚的肉質。大拖羅有根。海膽鮮甜,放少許鹽更佳。玉子本身不算出色,算作第十二貫有少許取巧。服務有食評說找不到服務員,但今天很好。主動換茶,即時收拾餐具,就是跟師傅一樣不會主動聊天。午市壽司12貫480HKD+10%,食材選擇上較平實,但處理上是高質的。以這品質來說,這是合理的價格。
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銅鑼灣的植原,或許因為位置上離開商業中心有點距離,這天午市客人不算多,熟客為主。


是日12貫如下,*者佳:
縞鯵
甘蝦


寒鰤*
帆立
鯖*
吞拿魚醤油漬*
池魚
大拖羅
海胆*

卷物


師傅說縞鰺夾著鯊魚骨,增加口感。不過鯊魚骨本身沒甚味道,跟深海池魚也沒甚麼Matching,感覺是第一貫來個先聲奪人。


甘蝦不錯。雖不是高級食材,但好的甘蝦比半調子的虎蝦牡丹蝦赤蝦更出色。


鰆魚一般,味鮮但不突出,也沒作特別調味。


鰹魚用了很強的煙燻,感覺有點過重,失了鮮味,可惜。


鰤魚非常出色,冬天的寒鰤是時令之選,簡簡單單就已足夠。


帆立用了煙燻醬油,可惜不是我的喜好。


在高級鮨店選擇鯖魚,這種級別的食材一個不慎對餐廳口碑影響甚大,師傅對來貨看來很有信心。這次的鯖魚很新鮮,不錯。


吞拿魚醬油漬當然是現漬的,味道剛好不會過重。


池魚炙過,但個人不太喜歡火炙過的池魚的肉質。


大拖羅有根。


海膽鮮甜,放少許鹽更佳。


玉子本身不算出色,算作第十二貫有少許取巧。


服務有食評說找不到服務員,但今天很好。主動換茶,即時收拾餐具,就是跟師傅一樣不會主動聊天。


午市壽司12貫480HKD+10%,食材選擇上較平實,但處理上是高質的。以這品質來說,這是合理的價格。


但今天的12貫有幾貫不算太好,而且玉子算作第十二貫給人感覺是過份吝嗇,3.5星。很期待晚市時段,師傅不用將貨就價,不必用調味去刻意處理鮮度略欠的食材。


同價位下
5星:即使排隊亦要一試再試
4星:甚佳,可以一試
3星:同價位有不少更佳選擇
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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32
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2019-07-20 3043 瀏覽
This was my first Omakase, and it was good!HKD 1500 to have at least 10 courses as I recalled..the chef will introduce every course to you.Excellent food and unique, FYI I loved the mackerel, anglerfish, toro...Other than the food, we have ordered 2 sakes and you can pick your own cup ( left one is mine haha).It was a lovely omakase.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$2100
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34
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2019-07-11 2563 瀏覽
香港有太多的日料,競爭也很大想在眾多競爭者眾殺出一條血路,不易。每次路過植原,都想試試,但是沒有朋友推薦總覺得有些冒險。畢竟,香港這麼多選擇。植原的特別在於不經意間的小心思和敢於創新卻還能保持日料精髓。帶子冰花,梅酒,檸檬鹽,清新無比鱔魚,梅子芥末,卷紫蘇葉一起吃,最大限度的開放味蕾安康魚肝,達成泡沫狀,浸泡著米飯,搭配幹紫菜,比較其他膏體狀的預感味道更爽滑Shabushabu 魚 - 用清湯迅速的將魚的表面燙熟,但是卻不是完全的熟。魚肉有一種嚼勁外帶綿滑口感。木魚淮山,味道好特別。所有食材在嘴裡打轉。不一一細數,每一道菜都有小驚喜。價錢也合理,非常值得一試,屬於眼前一亮的經驗。另:日本老闆一口流利的廣東話,而且,酒量非常好
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香港有太多的日料,競爭也很大想在眾多競爭者眾殺出一條血路,不易。每次路過植原,都想試試,但是沒有朋友推薦總覺得有些冒險。畢竟,香港這麼多選擇。

植原的特別在於不經意間的小心思和敢於創新卻還能保持日料精髓。

帶子冰花,梅酒,檸檬鹽,清新無比
鱔魚,梅子芥末,卷紫蘇葉一起吃,最大限度的開放味蕾
安康魚肝,達成泡沫狀,浸泡著米飯,搭配幹紫菜,比較其他膏體狀的預感味道更爽滑
Shabushabu 魚 - 用清湯迅速的將魚的表面燙熟,但是卻不是完全的熟。魚肉有一種嚼勁外帶綿滑口感。
木魚淮山,味道好特別。所有食材在嘴裡打轉。

不一一細數,每一道菜都有小驚喜。價錢也合理,非常值得一試,屬於眼前一亮的經驗。

另:日本老闆一口流利的廣東話,而且,酒量非常好
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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衛生
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用餐日期
2019-07-10
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$2500 (晚餐)
等級5
This Japanese restaurant is located on the fringe of Causeway Bay, near St. Paul's Hospital. With a blue curtain in front of the traditional sliding door, we arrived early in the evening and were the first group of customers seated. The sushi bar can accommodate 11 people, and I saw a couple entering shortly after us with no reservation which the staff had to turn away because the restaurant was fully booked in the evening.The decoration is decent and similar to many such Japanese restaurants,
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This Japanese restaurant is located on the fringe of Causeway Bay, near St. Paul's Hospital. With a blue curtain in front of the traditional sliding door, we arrived early in the evening and were the first group of customers seated. The sushi bar can accommodate 11 people, and I saw a couple entering shortly after us with no reservation which the staff had to turn away because the restaurant was fully booked in the evening.

The decoration is decent and similar to many such Japanese restaurants, but the wooden counter was not made of solid wood as many of the premium sushi places do. Nevertheless this does not reduce our interest to the restaurant.

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The restaurant is only serving omakase ($1500), and after ordering a nice sake from Miyagi, the first course arrived: a deep-fried asparagus wrapped in spring roll sheet, with some asparagus puree on top. Quite an innovative way to start, the taste of the asparagus is delicate but has been enhanced because of the sauce.

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The second course is one of my favorites in the evening. The fresh oyster is rich in taste, creamy and very fresh. On top there are the vinegar made jelly which provided a great complement to the oyster, making everything so harmonized and great. A real treat.

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The third course is marinated firefly squid. The squid has been chopped up and marinated with miso, which successfully created a nice blend of intense flavours from the squid with the supplement of the miso savory. An interesting combination which certainly delivered the promise.

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The fourth course is another of my favorites in the evening. It was smoked largehead hairtail. The chef carefully took out the whole strip of the flesh and cut out the pieces, then put on the bowl, with a special sauce brushed on top. With a tiny bit of wasabi to enhance the taste, it is a truly amazing feast of splendor.

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The fifth course is anglerfish liver. Very rich and flavourful, there are some sushi rice on top, and this created a special experience similar to having a anglerfish liver sushi when you scoop the rice and liver together to eat.

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The sixth course was the marinated bonito. Seeing the chef took out the pieces of fish from the urn, which he had meticulously controlled the amount of time to ensure the right level of marination, he then put some chopped yam and mashed ginger on top. Eaten together, the crunchy texture of the yam gives a nice contrast to the tender flesh and again impeccable.

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The seventh course is another of tonight's special: creamy cheese is mixed with some shark's soft bones. The crunchy texture of the soft bones reminded us of the shark's fin, and I guess it might be it (the chef is Japanese and talking to us in Cantonese so I guess there might be some translation gaps). Though interesting it is too rich and intense for me, which is a bit awkward in my opinion on the flow of the courses.

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The eighth course is a egg wrapped with bamboo shoot, with the sakura shrimps and a broad bean. The chef again skilfully take in some nice contrast of the texture of the ingredients to make this dish, while the good flavours of the sauce is able to permeate into. A good finale before we start the sushi.

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The first sushi served is shima aji, or striped jack. This type of fish is more suitable for a thick cut, and offered tremendous pleasure of great taste and crunchy texture. This one for sure gave me all that, and I became increasingly impressed by this restaurant on the innovation of the dishes and the attention to the quality. A great start.

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The second sushi is wild seabream. The texture is a total contrast to the earlier shima aji, with this one very soft and fluffy, which reminded me somewhat of cotton in turn. While the flavour is not as intense, this one I can relate to the experience on texture. Another great one.

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The third sushi is what the chef called baby seabream. I could not find what exactly that is, and no luck from my internet search too. But the texture of this one was nothing like the prior sushi, with a more firm mouthfeel and a slightly more intense taste too. Very good again.

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The fourth sushi is aji, or horse mackerel. This one might not be 'special' as it is quite commonly available in other sushi restaurant but in terms of quality the fish is great.

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I am not very sure on the fifth sushi as I did not hear it well and also forgot to double check with the chef, which I believe is the marinated akami, or lean tuna. Personally I also like this part of the tuna more than the fatty one, as I was not particularly fond of the fatty and oily sensation when chewing the meat. So this one is just perfect for my liking.

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The sixth sushi is kinmedai, or splendid alfonsino. Having just visited Izu Peninsula a couple of months ago, we have experienced cuisine made from this fish in many restaurants. This one is nothing short of that quality level, fresh and intense in its flavours, another nice sushi on the night.

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The seventh sushi is akamutsu, or rosy seabass, this fish is not so commonly found in the Japanese restaurants in HK, with a more fatty body. The chef used the torch gun to burn the flesh for a short time to invigorate the fish oil, getting a highly fragrant while having the tender texture.

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The eighth sushi is otoro, or fatty tuna belly. Seeing the peculiar shape I believe this cut was from a special part of the fish but I did not ask the chef, who had used the torch gun again to melt some of the oil to give the vibrancy. Even though I generally is not a big fan of otoro I like this one a lot.

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The ninth and last sushi is uni or sea urchin. It is supposed to be the grand finale of the meal before dessert and certainly I had high expectations. Unfortunately among all the dish this one was the least I like. The sea urchin was large in size but compared with some of the best I had experienced it lacked the sweetness, but rather showing some bitter taste. A disappointment.

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Before dessert we were served a miso soup with pickles. The pickles were marinated by the restaurant, with both the yam and kohlrabi crunchy, wonderfully balanced on the level of saltiness, which at a point I want to ask for some rice since they are so appetizing. The miso soup is also nice made from fish broth and red miso.

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The dessert has two options and I chose the panna cotta. Sweet but not excessively so, the silky pudding basically slides down your throat when swallowing. A happy conclusion for our wonderful meal in the evening.

The chef was very busy throughout the night as he was serving all the customers by himself. Except for only a few dishes he had to prepare all the rest, so making his availability for interacting with customers minimal. This is a bit unfortunate.

With two servings of sake, the bill on the night was $3960. I would say it is quite good value for money, considering the different dishes we had and the quality. Overall this restaurant is one I strongly recommend for a nice omakase experience, and I would certainly come again.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-05-01
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$1980 (晚餐)
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2019-03-24 2643 瀏覽
第一次嚟到植原,壽司水準唔錯,新鮮不在話下,有幾件嘅配搭幾有心思,包括伴以紫蘇葉同白蘿蔔嘅鯖魚,以及夾左鯊魚軟骨嘅深海池魚;另外油脂分佈平均中嘅拖羅同埋鮮甜嘅海膽都係心頭好。如果壽司上碟速度可以慢少少就更好😅甜品有糯米滋窩夫夾抹茶雪糕及豆乳糯米滋,兩個都非常之正,記得留肚食😋First visit to Uehara and it was a pleasant one. Pieces were fresh, and a few of them were very thoughtful. Highlight of the 12-piece sushi meal must be the Striped Jack with crunchy shark bone and Mackerel wrapped with Shiso leaf and reddish. Classic favs like sea urchin and fatty tuna were lovely too. Just wish the chef could serve the pieces in a slower pac
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第一次嚟到植原,壽司水準唔錯,新鮮不在話下,有幾件嘅配搭幾有心思,包括伴以紫蘇葉同白蘿蔔嘅鯖魚,以及夾左鯊魚軟骨嘅深海池魚;另外油脂分佈平均中嘅拖羅同埋鮮甜嘅海膽都係心頭好。如果壽司上碟速度可以慢少少就更好😅

甜品有糯米滋窩夫夾抹茶雪糕及豆乳糯米滋,兩個都非常之正,記得留肚食😋

First visit to Uehara and it was a pleasant one. Pieces were fresh, and a few of them were very thoughtful. Highlight of the 12-piece sushi meal must be the Striped Jack with crunchy shark bone and Mackerel wrapped with Shiso leaf and reddish. Classic favs like sea urchin and fatty tuna were lovely too. Just wish the chef could serve the pieces in a slower pace tho😅

The two desserts, matcha ice cream sandwiched with mochi and waffle and soy milk mochi are both so good! Make sure to save room for them 😋

深海池魚加鯊魚軟骨 Striped Jack with Shark Bone
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甜蝦 Sweet Shrimp
野生立魚 Wild Snapper
腌鮑魚 Marinated Abalone
春子鯛魚 Child Seabream
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鯖魚 Mackerel
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醬油赤身 Marinated Tuna
野生油甘魚 Wild Amberjack
喉黑 Blackthroat Seaprech
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中拖羅 Fatty Tuna
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根室海膽 Nemuro Sea Urchin
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玉子 Tamago
吞拿魚碎卷 Chopped Toro Roll

甜品
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-01-19 2090 瀏覽
Omakase 來說,壽司唔夠精緻,整體來說 都唔夠特別。深海池魚好新鮮,但toro 唔太特別。 一開始上既沙律,菜都唔夠新鮮。 但Omakase 既份量都足夠,但壽司唔算太多,有6件壽司。 有個啫喱加豪,整個菜式味道不錯。 燒魚味道還可以。 飯既質素 比較其他既日本餐廳既Omakase 唔夠好。 甜點,綠菜餅都唔夠綠茶味。 整體上菜, 好急。 上完個深海池魚 sashimi 即刻上個燒魚。所以未可以好好 品嚐個sashimi , 又怕條燒魚凍哂。
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Omakase 來說,壽司唔夠精緻,整體來說 都唔夠特別。深海池魚好新鮮,但toro 唔太特別。 一開始上既沙律,菜都唔夠新鮮。

但Omakase 既份量都足夠,但壽司唔算太多,有6件壽司。 有個啫喱加豪,整個菜式味道不錯。 燒魚味道還可以。

飯既質素 比較其他既日本餐廳既Omakase 唔夠好。 甜點,綠菜餅都唔夠綠茶味。

整體上菜, 好急。 上完個深海池魚 sashimi 即刻上個燒魚。所以未可以好好 品嚐個sashimi , 又怕條燒魚凍哂。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2019-01-19
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人均消費
$800 (午餐)
等級2
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2018-12-27 1747 瀏覽
植原師傅一個我追隨咗超過十年嘅壽司師傅。由壽司廣到現在佢自己開嘅植原,每次食到嘅魚生品質,握飯,都喺維持高水準。今日很開心,約了一個相識十九年嘅朋友一家人食飯,就選擇咗去植原。植原師傅一向刀功了得,想當年我帶咗我嗰小朋友去壽司廣,植原師傅用刀喺張紙挑咗個花圖案俾我小朋友,印象好深刻。到咗今日佢間壽司店,主要食 Omakase. 由刺身到壽司,碟碟出色。熟成魚生,醬汁運用,出神入化。今日食咗熱門嘅 TORO, BURI, AGAMUJI, UNI, 等等。冷門嘅牙帶,鮫魚,仲有日文叫 "Bali" 嘅魚 ,各有特色。地點雖然無咁就腳,但係佢嘅功架,熱情款代,令我久不久都要去見佢一面。植原。
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植原師傅
一個我追隨咗超過十年嘅壽司師傅。
壽司廣到現在佢自己開嘅植原,每次食到嘅魚生品質,握飯,都喺維持高水準。

今日很開心,約了一個相識十九年嘅朋友一家人食飯,就選擇咗去植原。

植原師傅一向刀功了得,想當年我帶咗我嗰小朋友去壽司廣,植原師傅用刀喺張紙挑咗個花圖案俾我小朋友,印象好深刻。

到咗今日佢間壽司店,主要食 Omakase. 由刺身壽司,碟碟出色。熟成魚生,醬汁運用,出神入化。

今日食咗熱門嘅 TORO, BURI, AGAMUJI, UNI, 等等。冷門嘅牙帶,鮫魚,仲有日文叫 "Bali" 嘅魚 ,各有特色。


地點雖然無咁就腳,但係佢嘅功架,熱情款代,令我久不久都要去見佢一面。

植原


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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-11-30 1535 瀏覽
很失望,食物方面沒特別,跟一般千両有的,但跟別的日本餐廳有的,他沒有,選擇少。這個價錢的omakase,實在太多比他好的選擇。食物品質普通,侍應也是令人意外的,問她什麼也不知,況且午餐只有6成人客,找她卻很難,茶沒了,休想有人添。。。很難想像是日本人主理的。
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很失望,食物方面沒特別,跟一般千両有的,但跟別的日本餐廳有的,他沒有,選擇少。

這個價錢的omakase,實在太多比他好的選擇。
食物品質普通,侍應也是令人意外的,問她什麼也不知,況且午餐只有6成人客,找她卻很難,茶沒了,休想有人添。。。

很難想像是日本人主理的。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-08-11 2555 瀏覽
食物偏句鮮魚類的 Omakase,食材質高,大拖羅的肉質及脂肪分佈在日本也不常見。特別喜歡生𧐢及魚肝胖飯,食材經輕微烹調後仍保留鮮味,味道亦提升不少。日本酒選了二款生酒。第一款是寶劔 純米酒 超辛口,蜜瓜香氣,帶生酒鮮味,中辛口,重穀物味及旨味。第二款是雅山流 別誂 純米大吟醸,入口清甜,結尾辛口,微酸,淡fresh, 弱旨味。寶劔 純米酒 超辛口宝剣酒造產地 広島県呉市使用米 広島県產八反錦精米歩合 60%酵母 --Alc 16%日本酒度 --酸度 --飲用時温度 冷飲雅山流 別誂 純米大吟醸新藤酒造店產地 山形県米沢市使用米 出羽燦々精米歩合 50%酵母 --Alc 14%日本酒度 --酸度 --飲用時温度 冷飲
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食物偏句鮮魚類的 Omakase,食材質高,大拖羅的肉質及脂肪分佈在日本也不常見。特別喜歡生𧐢及魚肝胖飯,食材經輕微烹調後仍保留鮮味,味道亦提升不少。
日本酒選了二款生酒。第一款是寶劔 純米酒 超辛口,蜜瓜香氣,帶生酒鮮味,中辛口,重穀物味及旨味。第二款是雅山流 別誂 純米大吟醸,入口清甜,結尾辛口,微酸,淡fresh, 弱旨味。
寶劔 純米酒 超辛口
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寶劔 純米酒 超辛口
宝剣酒造
產地 広島県呉市
使用米 広島県產八反錦
精米歩合 60%
酵母 --
Alc 16%
日本酒度 --
酸度 --
飲用時温度 冷飲
雅山流 別誂 純米大吟醸
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雅山流 別誂 純米大吟醸
新藤酒造店
產地 山形県米沢市
使用米 出羽燦々
精米歩合 50%
酵母 --
Alc 14%
日本酒度 --
酸度 --
飲用時温度 冷飲
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寶劔 純米酒 超辛口
雅山流 別誂 純米大吟醸