鮨慎

營業中

休息中

印象中好多年前黎過呢一間鮨慎食壽司omakase，今日多謝識食友人既邀請，可以試試晚市既omakase，同行友人黎食過好幾次，覺得呢度係全港數一數二嘅omakase壽司吧之一，於是一早約左晚市，點知疫情之下要提早，變左提早4點半食到6點！午餐特登食少d留肚！呢度座位得10個左右，全部都係吧枱，今晚有幸由慎師傅專責服侍我地，我地食既，並唔係其他一般食客既餐牌。牛肝菌麵豉湯，清酒先黎第一道牛肝菌麵豉湯同清酒。服務員先請我地揀清酒杯。清酒我無留意係邊隻，不過好容易入口，連我平時滴酒不沾都飲上一滿杯。牛肝菌麵豉湯牛肝菌麵豉湯作爲第一道菜式都幾特別。麵豉湯上面加左少少蔬菜粒，車厘茄同疑似菜苗。牛肝菌味道唔夠出，只有暖胃既感覺。八爪魚第二道菜係八爪魚配柚子汁同wasabi。八爪魚整得超腍，加左少少柚子汁添清新味道。我鍾意呢度既wasabi唔會太攻鼻。鯛魚第三道菜係兩片鯛魚刺身配洋蔥汁同葱花。個人覺得質素屬正常新鮮，應有水準。金目鯛第四道菜開始就有壽司啦！以示尊重，壽司一定要用手食，先用濕紙巾抹乾手指就可以攞壽司食啦，當然都係相機先食。金目鯛當然新鮮，壽司飯已經加左豉油，豉油味好香。車海老第五道菜車

最後一道吞拿卷竟然吃到塑膠……將本是食物質數已然中等的就餐體驗打入谷底……請來服務員投訴，服務員一句「Oh my Gosh」，說去找師傅，沒有立即道歉，轉身端走食物…..重新整過送上，已然味同嚼蠟…..此後服務員好似無事發生…..我們正常吃完埋單……隨即服務員掀簾作送客狀…..我略有不滿提出塑膠一事，服務員說：你還想要什麼？咖啡？我：？？？內心活動：提前一個月訂位聖誕餐廳，是貪你一杯咖啡嗎？失望至極…..不會再來….這種價位的餐廳不算頂級但也意料不到會吃出塑膠…..萬分不幸吃到塑膠但也意料不到服務員態度如此輕描淡寫…..

魚生非常新鮮美味，十分合時的秋冬海鮮。壽司飯的口感和溫度也很配合。雖然有很多道菜，但口味溫和，不會重口味或令你被填滿的感覺。同一樣食材，但席上每位師傅都可以有不同的做法。那麼高水準的食物，服務反而令人失望。首先，晚上7時的booking, 6:50pm 到達，未開門。 已經有另外兩位在走廊上等，之後又多兩人到達。店裡的人沒有招待，更把小小的門縫立即關上！讓客人不知怎樣。只好到樓下逛逛，免得6人躋在走廊上。後來餐廳裡有一個說話很多很大聲的客人，一直沒有停過。十分騷擾，說自己的病，什麼腳指，什麼黑血，很多很多。那些優美的環境，去欣賞師傅的食物，但大家被逼要被這樣的客人折磨。連師傅也有失手因為分了心 （太嘈的雜聲）。但經理或侍應們好似什麼都不知道怎樣去做。至少可以請他輕聲一點。當晚是一個相當受罪的體驗。

🌟鮨慎 𝗦𝘂𝘀𝗵𝗶 𝗞𝗮𝗺𝗶 🌟🥰𝗢𝗺𝗮𝗸𝗮𝘀𝗲 時間🍣今次我哋係提早左個半月先book到3個位嘅，所以想食𝗦𝘂𝘀𝗵𝗶 𝗞𝗮𝗺𝗶嘅各位都記得預留早啲時間去book定喇！！𝗦𝘂𝘀𝗵𝗶 𝗞𝗮𝗺𝗶係正宗嘅日本𝗢𝗺𝗮𝗸𝗮𝘀𝗲 🇯🇵，日本師傅，日本風格嘅設計同壽司🍣。訂左星期一第二輪1:30pm，入到去有4位師傅為bar枱嘅客人service，都有日本師傅駐場，如果你有食開覺得ok嘅師傅仲可以指定添😄我地揀咗「神水 𝗞𝘂𝘄𝗮𝗺𝗶𝘇𝘂」𝗛𝗸$𝟲𝟴𝟬，有𝟭𝟮貫壽司🍣。上完『茶碗蒸🥚』同『前菜八爪魚🐙』就正式開始啦！『白綢🐟』- 第一件嘅白綢淡淡哋嘅白身魚作為omakase嘅序幕最適合不過，為之後嘅壽司打開左味蕾🌸『深海池魚🐟』-同樣係白魚，我個人覺得深海池魚就魚味重小小比較好味啲，食得出係極之新鮮嘅深海池魚🥰『金目鯛🐟』-不過不失，正常發揮無太大嘅驚喜『甘蝦🦐』-有驚喜🤩🤩，一咬落去成口都係蝦嘅香味，仲要張住曬成個口腔，個after taste依然存在係牙齒間，絕對係回味🥳『赤貝🐚』-好爽口，刀功令口感多左一份層次感👍🏻👍🏻『池魚🐟』-係同深海池魚唔同架，不過係近親，上面嘅蔥帶山小小魚嘅鮮味，係新嘅

📍Sushi KamiFirst time at Sushi Kami and it did not disappoint. With the option of iced tea, it immediately won my heart. Was lucky enough to have Kimi San even without request that day! Ingredients are fresh and I love their shari. There were quite a few outstanding pieces, especially the tuna trio plus handroll! Each has its own flavor and melts in your mouth in their own way. As for their signature uni, I personally prefer Sushi Shion’s. Overall, a great place for good lunch with a fair price

未夠鐘門外等緊嗰陣影嘅餐牌兩個set揀刺身 燒物 八件壽司1180嘅「出水」十二件壽司680嘅「神水」一條直線吧枱裝修一貫鮨店嘅簡潔舒適被安排咗係最入嘅位壽司影出嚟燈光有啲差 睇唔到啲飯羽太甜蝦金目鯛池魚秋刀魚中拖羅大拖羅赤身昆布漬海膽蛋 有啲驚喜佢整到一半蛋糕口感一半滑覺得唔夠喉茶碗蒸+前菜十二件壽司蛋 麵豉湯 甜品加埋680+1師傅有例牌介紹乜魚嚟睇下你需唔需要大舊飯定細舊飯啲仲夠唔夠飽咁亦少有地食晒三款吞拿魚最後師傅同waitress一齊送𨋢走少少尷 係香港都係第一次

鮨慎係比較傳統既壽司omakase，唔會有好多花巧野，主要食食材鮮味。最近今次食既lunch都要三個月前訂定，我訂果陣要求坐bar枱同埋要日本師傅整，今次serve既係Kami San，識廣東話，每件壽司上既時候都會講下係咩壽司神水 ($680)茶碗蒸八爪魚 柔軟有小小彈性，鮮甜味唔錯，醬油醃漬味道啱啱好中拖羅第一件壽司係比較濃味既中拖羅，魚味同脂香同樣濃郁，質感柔軟，差唔多係入口即融😍醋飯用赤醋，微酸，算係比較柔和既味道左口魚通常左口魚都係炙燒做法，食魚油香，呢件冇咁做，爽口有清淡既魚味，亦有小小袖子，食落幾清新甜蝦 甘甜軟糯，暫時食過最好食既甜蝦😍深海池魚 魚味唔錯有油香，同左口魚一樣用袖子突出鮮味北寄貝表面有𠝹花，幾鮮甜，但又係用袖子，連續幾件都有袖子，味道有啲重覆😂金目鯛由呢件壽司開始上啲比較濃味既魚，冇炙燒過但食落油脂已經好香😝赤身色澤幾靚，表面有𠝹幾下食落更柔軟，醬油漬做法，魚味濃郁😍大拖羅師傅將幾片大拖羅疊埋，冇筋，魚油超香😋不過我朋友話佢果幾片大拖羅溫度有啲唔同，食落差咁小小，我果件就唔太覺有呢個問題春子鯛師傅上果陣話係鯛魚BB😂魚味好濃既白身魚赤鯥少數有炙燒過既壽司，

十三少生日，今年無開生日會，只簡單食餐飯。 師傅話鮨慎已開了4年，但我們第一次幫襯。他們主打壽司，玩調味為主，頗為樸實，沒有時下流行的華麗精緻裝飾和創新配搭，各有千秋各有followers! 食材勝在新鮮，不過我和十三少都稍嫌調味濃了些，例如筋子和赤身都太鹹了！這Sake帶甜口，我就頗為喜歡 ，另外杯子底部只有禿樹枝，但一倒入sake就呈現櫻花，好有趣呢～子薑如薄膜般叠好，好正，師傅刀功一流 左口魚 - 配sake汁，清淡但鮮甜，魚味濃北海道粟米凍湯 - 唔明幹嗎做凍湯，熱湯熱湯才可口（我個人覺得）鮑魚，八爪魚- 八爪魚好冧，鮑魚無咩鮑魚甜味，亦唔夠冧，配個鮑魚汁飯，有點遜色，我在別的壽司店吃過鮮味得多木魚/鰹魚 - 配洋蔥酸汁真明鰹魚 - 魚肉好爽實冰庫縣失津蠔 - 同一般西餐食的生蠔的調味汁很不一樣吃不完的新鮮壽司：※深海池魚 - 有味飯配合得太好了※金目鯛 - 用昆布包住醃兩日，所以帶鹹※象拔，響螺※牡丹蝦 - 非常黏口※北寄貝 - 不是超甜，但還可以※野生三文魚- 好甜好林※黑鯥魚※池魚※沙甸※筋子※中拖羅（這是波士頓野生吞拿魚當造，而日本現時※吞拿魚非當造期）※大拖羅（因為野

My favourite spot for sushi🥰❤️ . Super good value for the price (lunch- $680 12 pcs), especially in Central area. Overtime, I’m always being asked by my friends which is the best place for omakase in HK, and here you go- sushi kami 鮨慎. superb & fresh ingredients, ingredients were processed perfectly ( seasoning/ cutting, etc) and great services.We were served by男c fu, he is very professional, explained the ingredients and how they processed for every piece of sushi. Lunch set includes ( I request

Managed to pick up a last-min 2 counter seats for a nice omakase lunch with my gal friend. Tip: The omakase lunch price is set on the higher end but it’s the range in Central. Overall, excellent persentation and execution by the chef, very fresh sashimi and sushi, great ambience and service. We enjoyed the lunch a lot and it’s a great experience.

鮨慎 𝗦𝘂𝘀𝗵𝗶 𝗞𝗮𝗺𝗶 👨🏻‍🍳🥰🥰又係𝗢𝗺𝗮𝗸𝗮𝘀𝗲 時間🍣自從愛上左食𝗢𝗺𝗮𝗸𝗮𝘀𝗲 之後，成個人變得好有計劃！因為次次都要早一至兩個月前book🥲 今次食𝗦𝘂𝘀𝗵𝗶 𝗞𝗮𝗺𝗶 就早左個半月book 🤣🤣 我第一次有記低晒所有魚嘅名🍣！！！𝗦𝘂𝘀𝗵𝗶 𝗞𝗮𝗺𝗶，係正宗嘅日本𝗢𝗺𝗮𝗸𝗮𝘀𝗲 🇯🇵，日本師傅，日本風格嘅設計🏯同壽司🎎。訂左星期日第二輪1:30pm，入到去得2枱，當然有Chef嘅細心招待🤩 佢識少少廣東話，識讀晒全部壽司名🤣🤣 好可愛😛我地揀咗「神水 𝗞𝘂𝘄𝗮𝗺𝗶𝘇𝘂」𝗛𝗸$𝟲𝟴𝟬，有𝟭𝟮貫壽司🍣。上完『茶碗蒸🥚』同『前菜八爪魚🐙』就正式開始啦！估唔到第一件係⋯⋯『中拖羅🐟』- 係中𝗧𝗼𝗿𝗼呀🤩🤩🤩鍾意食重魚油嘅我，當然對第一件非常滿意☺️亦都打開咗我嘅味蕾😃油脂豐富又唔會搶咗魚嘅鮮味🤩🤩『右口魚👉🏻🐠』- 比平時食嘅右口魚無咁重魚油，因為出面食到嘅通常都有燒過。我好滿意呢個白魚🥰 佢好爽口彈牙，仲有好清新嘅魚香。同我之前食過嘅白魚好唔同，應該係暫時最好食嘅😇『甜蝦🦐』- 睇落去平平無奇嘅甜蝦，估唔到一咬落去除咗有蝦嘅鮮甜，仲有濃郁嘅蝦膏味🥰 蝦膏應該有炙燒過，夾咗係蝦

心血來潮嗰日又係Walk in想食omakase😃竟然有枱. 1:30 就有得食，環境都幾闊落，嘢食方面都幾新鮮👍🏼個昆布海膽壽司😋再嚟多個益力多雪糕就完結個lunch😎如果響中環來講呢個價錢我覺得都物有所值

上次試完即刻book定一個月後同媽媽食母親節lunchLunch menu有兩款omakase set出水 ($1180; 有刺身、燒物同8件壽司)神水 ($680; 12件壽司)我今次食左出水set前菜有茶碗蒸同章魚第一款出場係龍蝦刺身、左口魚同金目鯛龍蝦好鮮甜左口魚經過炙燒之後入口即溶之後出場既係深海池魚同甜蝦壽司深海池魚厚切好鮮甜甜蝦大條又夠粗一次過比三條好足料食完兩件壽司就到中拖羅刺身配海膽汁赤貝壽司都好新鮮鮟鱇魚肝好精緻鮨慎用既係昆布海膽壽司夠特別之後就到赤身吞拿魚同大拖羅壽司不得不提呢個大拖羅壽司將刺身薄切左三片疊起壽司上面又係入口即溶好滿足食左大半就上燒物同最後一款壽司 + 刺身壓軸出場既係手卷用左吞拿魚蓉夾住海膽做既手卷夠豪氣呢個set既甜品係生果 (日本蜜瓜同蘋果)整體來講性價比算高已經book定六月再encore走嗰陣師傅送到你出門口等你入lift先走鮨慎地址: 中環安蘭街18號12樓#omakase #sushi #japanese #foodie #hkfoodie #happyfoodie_中環 #相機食先 #廚師發辦

Compared to most of the traditional sushi restaurants in Japan, the ones in Hong Kong are a lot more relaxed and easy-going.Even at high-end omakase places, the chefs seem a lot more approachable here. We got lucky and were served by the Japanese Head Chef, Mr. Kamitachi-san for lunch on a Saturday afternoon. He was super friendly and could communicate well in English and even Cantonese! We had a pleasant time conversing with him, while he was preparing our meal skillfully and timely. 🍣As expect

One of Picky Eater’s favorite sushi joints. Kami San used to be with Sushi Masataka. His signature dish was the toro sushi comprising 3 thin layers of toro wrapped over rice. Extra texture without oily feeling. Another signature dish was the uni with 昆布 infused (middle piece in photo).Kami San’s rice is more vinegar based.I like to admire the plates used. Some looked antique with artistic drawings. Corkage is charged per person as opposed to by bottle. In summary: fresh ingredients, skilled chef