64
7
0
港鐵銅鑼灣站 A 出口, 步行約5分鐘 繼續閱讀
電話號碼
39803001
66213936
附加資料
訂枱時須先付全費
營業時間
今日營業
全日休息
星期一
全日休息
星期二至日
12:00 - 15:00
19:00 - 23:00
付款方式
Visa Master AlipayHK 現金 AE 銀聯 JCB 微信支付
座位數目
20
其他資料
Wi-Fi 詳細介紹
酒精飲品
自帶酒水 詳細介紹
切餅費
外賣服務
加一服務費
以上資料只供參考, 請與餐廳確認詳情
食評 (73)
等級5 2022-04-10
1185 瀏覽
This sushi restaurant is located in Crowne Plaza Hong Kong in Causeway Bay, providing authentic Edomae sushi and helmed by Chef Inoue Wataru, an award-winning chef with over 30 years of experience. With no dinner allowed yet, happy that the restaurant could accommodate my request to arrange the dinner Tsubaki Omakase Menu ($2380) at lunch hours instead.The restaurant setting was nice, recreating the Edomae ambience using wooden furniture, Japanese arts and the 8-seat counter setting manned by Chef Inoue himself. The area is spacious and relaxing, and I was fortunate to be seated right in front of the chef to see his masterful skills in action.Starting with a few appetizers, the first one was Umi-Tsubu (螺). The sea whelk had been cooked with dashi to further enhance the umami flavours, with a good bite but not tough at all. The second one was a seasonal delicacy, Hotaru-Ika (蛍烏賊). The firefly squids were plump and great in taste. I also liked the bean sprouts underneath with a slightly crunchiness to complement.Then it was Tako (章魚), with the octopus tentacle slow cooked to loosen the texture, so it was very tender and soft, with the flavours of the sauce fully infused inside. Finishing the appetizers Chef Inoue started to prepare the sashimi. First came Kanpachi (間八), with the greater amberjack having a firm texture and sweet taste. The shiso flowers were also nice condiment.Next was Katsuo (鰹), with the chef cutting two thick pieces of skipjack tuna and added an abundance of menegi to go along. Together with a bit of grated ginger, the sashimi was soft and lean, yet highly flavourful. The third one was Saba (鯖), and the mackerel had been vinegared and then torched briefly on the skin. On the bite the fatty fish oil seeped out, very delicious, with the finely shredded chili helped to freshen the palate.Transitioning to sushi, the first piece was Madai (真鯛). The Japanese sea bream is one of my favourite white fish, and this one continued to deliver, with the delicate, elegant sweet taste really pleasant.The second piece was Aji (鯵). The chef had left part of the skin of the Japanese horse mackerel on, with its shiny sheen showing its freshness, and also some scallions to add to the rich taste.  Then came Komochi Yari-Ika (子持槍烏賊), one of my favourites in this meal. The female spear squid was plump, full with squid eggs. The chef had simmered it beautifully, with the squid flavourful and tender, while the eggs inside offered a soft texture and overall, a pure culinary pleasure.Returning to sushi the third piece was Hokkigai (北寄貝). A nice one, with the surf clam having a good bouncy texture and very sweet in taste. The fourth piece was Akami Zuke (本鮪の漬). The chef had put the lean tuna in soy sauce to marinate for a short while, infusing further the flesh with umami flavours. He also clevely dusted some grated yuzu skin to freshen and reduce the sensation of saltiness.Next came Ankimo (鮟肝). Different against other restaurants, the monkfish liver was taken direct from the cooking pot after cooling it for a while, and was served warm. The flavours were a bit milder than expected but it was still very nice. The fifth sushi was Nodoguro (喉黒). This blackthroat seaperch had very good fat contents, exhibiting nice aromas after a slight sear with torching. The sweetness was also amazing. The sixth piece was Chutoro (中とろ). The medium fatty tuna had my favourite balance of fat, fully demonstrating the nice flavours of the tuna without creating the heavy sensation of eating a piece of fat. The seventh piece was another of my favourite in this meal. Chef Inoue began by adding some sea urchin to the shari and mix together with Kegani (毛蟹) meat. With a piece of the crab claw on the side, and some salmon roes on top, the complex and delicious taste was bursting in the mouth. The eighth piece was Kuruma-Ebi (車海老) and the Japanese tiger prawn was poached briefly before removing the shell and served warm. The chef had added the ebi miso on the inside to further enhance the flavours from the already very sweet prawn meat. The ninth piece was Otoro (大とろ). After cutting out the piece of prized fatty tuna, Chef Inoue’s assistant took out a cage contained burning coals and he then placed on top of the tuna to lightly sear, without touching. This method helped to heat up the fish oil to enhance the flavours without making the fish oil seeping out to grease the hand when picking up the sushi. The intense flavours and the soft texture were just amazing.Next came Awabi (鮑). The chef took out the liver and made into a paste to put on the plate before putting the simmered abalone on top. The texture of the abalone was very tender, and together with the liver paste was really delicious. It was so good that I was thankful for the chef to arrange some shari to mix with the paste so I did not need to lick the plate afterwards.The tenth piece was Uni (海栗), and instead of doing a gunkan or maki, Chef Inoue made a sushi directly, testimony to his great skill. He then put it direct on the back of my hand, so I could pop into mouth direct without using fingers. The sea urchin was creamy, sweet and without any weird taste, a high-quality sushi and visual treat to experience his skill. Then it was Ikura (筋子) Don. The salmon roes were each large and shiny, and appropriately marinated with soy sauce to have a nice saltiness, bursting with nice flavours on the bite. Next was Anago (穴子), with the conger eel so soft it essentially dissolved in the mouth. The special tsume reduction was also very good with nice sweetness and umami wonders. Coming to the end the chef prepared a Maguro Temaki (鮪手巻). Putting the shari on the nori and adding some seasonings, Chef Inoue then put the minced tuna on top, before rolling it as a handroll. The seaweed was crisp, with the tuna wonderfully seasoned. A rewarding and fulfilling finale.Chef Inoue then provided me a piece of Tamago (卵). On a closer look this was quite unique as there were two layers, with the top showing a spongier texture reminding me of cake, while the lower portion had a more jelly-like mouthfeel. The chef had used a nice broth to mix with the egg, so it was full of infused umami in addition.The Red Miso Soup was then served, with the aged miso providing a more intense flavour. The Fruit Platter had included strawberry and melon, with the strawberry sweet, the melon juicy and luscious. The overall experience for this meal was really good. While Chef Inoue might not be very talkative, he is very friendly and approachable. Service was also good, with the staff helping to explain each dish diligently. With a portion of house sake ($480) as well, the bill was $3,146 and while it might be a bit on the high-end, considering the food quality and experience I highly recommend this restaurant to sushi lovers. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
主打廚師發辦(omakase)的鮨一魂據知由東京米芝蓮星級大廚井上渡主理,更曾吸引當紅偶像組合MIRROR成員姜濤、Anson Lo及Anson Kong到訪。雖然餐廳位於銅鑼灣皇冠假日酒店但定價卻相當親民,兩款午市套餐分別只需$880及$1180,而晚市時段套餐價錢則為$1980及$2380,套餐均包前菜、刺身、壽司配菜及甜品,但晚市套餐會增設熟食更加豐富。當日品嘗桵($880)套餐則包括兩款前菜海螺及蒪菜,後者比較少見口感清爽滑嫩。食物款式因應時令食材變動,除了所有食材都由日本新鮮直送到港外,更特別會因應食材口味配搭赤醋或白醋飯,別具心思。時令刺身為魚味濃重的鰹魚,壽司則包括左口魚、赤貝、赤身、池魚、喉黑、中拖羅、車海老、拖羅、北海道海膽、三文魚籽及星鰻,最後更有一份呑拿魚手卷。喉黑又即赤鯥(アカムツ),有「白身魚拖羅」之美譽,炙燒過後逼出魚油,脂肪豐腴鮮甜油潤。最後送上麵豉湯及玉子燒,玉子燒看似平平無奇,事實上有如蜂蜜蛋糕一樣香軟綿密,口感濕潤細緻並帶陣陣甜香;再以甜品綠茶雪糕配紅豆蓉作結畫上完滿句號。 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 2022-07-13
107 瀏覽
—好朋友生日所以去左食omakase🍣—無晚市所以黎食lunch🥰 lunch有2個set💰hkd$880/$1180🐷就揀左$880既sakura omakase💞💞including appepizer, sashimi, sushi, japanese omelette, soup and dessert 🇯🇵—成個set有刺身 8貫壽司 蒸蛋同埋卷物🙊甜品係一定好夾既抹茶雪糕+紅豆 唔中意食抹茶既我覺得幾好味🍵其他野呢問我我就覺得唔係特別好味 同埋食拖羅個陣staff都無問我地洗唔洗燒一燒 因為就咁食無咁油香☹️明明都唔多客 扣分位!!同埋我同朋友就唔係好夠飽🤣都係第一次食唔飽🥲—Book枱個陣就留左慶祝生日🥰咁圖10就睇到送左個blueberry cheesecake啦🍰味道就係免費既味道🤣—呢間餐廳就要比prepayment先既🤔雀仔胃既女孩子都可以試下既—💰hkd $1936 including 10% service charge📍 Sushi Ikkon 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay, Hong Kong 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 2022-05-06
334 瀏覽
朋友今次帶我食omakase慶祝,今次試左梅 lunch set! Lunch set包括左前菜、刺身、壽司、湯同埋甜品!今日既前菜有海螺🐚,都幾爽口!刺身係間八同埋鰹魚!!而壽司一共有12款!左口魚、赤貝、赤身、鰺、帆立貝、金目鯛、池魚、喉黑、中拖羅、車海老、拖羅、北海道海膽!!其中令我印象最深刻既有幾款!車海老真係好鮮甜,口感又彈牙中拖羅入口即溶,個魚油味好香!!赤貝味道好鮮!最後食埋甜品真係好滿足 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 2022-05-05
229 瀏覽
超愛新鮮Omakase!😍所有食材從日本新鮮直送到港,🇯🇵務求令食客品嚐最新鮮、原始嘅味道。 梅$1180🐚前菜:海螺 蒪菜🍤刺身:間八 鰹魚🍣壽司:左口魚 赤貝 赤身 鰺 帆立 金目鯛池魚 喉黑 中拖羅 車海老 拖羅北海道海膽 三文魚籽 星鰻 呑拿魚手卷🍲Side Dishes :麵豉湯 玉子燒🍨甜品:綠茶雪糕配紅豆蓉  大廚特別預備赤醋同白醋飯,👨🏻‍🍳因應食材濃度決定邊種醋飯做配搭。赤醋飯味道較濃郁,🍚適合配搭鮑魚同星鰻等濃味菜式。至於白醋飯,😙則味道較為輕盈,拼襯左口魚、池魚等白身魚最為適合,不會因味道過濃郁而蓋過魚身鮮味,🥢平衡壽司整體味道。 日本野生藍鰭呑拿魚,鮮味更是魚中極品。由於野生產量極少,尤其珍貴💖「吞拿魚之王」之稱,食落甘甜鮮美,魚味濃郁~口感和味道都有不同驚喜, 絕對不會令人失望! 玉子燒同樣令人驚艷,看似簡單,卻是大廚其中一個功夫之作✨表面金黃焦色,橫切面更有海綿蛋糕般蓬鬆、細密質地。🍯入口似蜂蜜蛋糕般香軟,濕潤軟綿,香甜嘅味道作為整餐尾聲點綴🌙 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)