遠赴元朗一躺，目的當然係為左經過被IG洗版嘅鮨文海膽杯，仲有食到即日最新鮮嘅刺身！非常日式，簡單又不失風嘅門面。今次揀左menu上"正"set，當中包括左4款刺身，6件壽司，1條手卷，以及湯，蒸蛋同甜品。前菜以呢個黑松露茶碗蒸最為吸引，一打開蓋已經聞到陣陣黑松露香，而且蒸蛋非常滑溜，蒸蛋內更有蝦肉去增添鮮味呢左口魚卷成一卷卷，面層有蔥花去除魚腥，配上wasabi的確不錯，左口魚口感原來挺爽口！中拖羅顏色粉嫩而且鮮味十足，油脂分布非常均匀呢！夾起來的拖羅真係好肥美吸引到了我最愛嘅壽司：剝皮魚配剝皮魚肝壽司，首先剝皮魚魚味濃，帶點煙韌，配上一小塊豆腐狀嘅剝皮魚肝，帶點融在口中嘅感覺，非常夾！牡丹蝦視覺上看起來已經覺得晶瑩剔透，而且絕對食得出蝦嘅鮮甜！厚切平政魚腩，魚油味重，沾上醬油很不錯！三文魚籽壽司上佈滿大大粒魚籽，每一粒魚子在口中好似食緊爆炸糖咁，非常新鮮大拖羅較剛才嘅中拖羅更粉嫩而且油脂味更加重，絕對食得出分別到左我最期待嘅海膽抔喇！賣相吸引不在話下，海膽份量絕對唔吝嗇，插上1隻牡丹蝦，海膽非常鮮甜，而且底層嘅飯非常有咬口，1小杯已經令人滿足最後有吞拿魚手卷配上蔥花作為鹹食嘅結尾 C
Hong Kong boasts an endless list of Japanese eateries, most of which are less than authentic. This is where Sushi Man attempts to bridge the gap. Located in Yuen Long where it lies on the outskirts of Hong Kong, Sushi Man attempts to revolutionize the Japanese dining scene in the area. It caters to diners that appreciate attention to detail. Specializing in sophisticated Japanese cuisine, they provide diners with an authentic Japanese experience away from the hustle and bustle of Hong Kong.It wa
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Hong Kong boasts an endless list of Japanese eateries, most of which are less than authentic. This is where Sushi Man attempts to bridge the gap. Located in Yuen Long where it lies on the outskirts of Hong Kong, Sushi Man attempts to revolutionize the Japanese dining scene in the area. It caters to diners that appreciate attention to detail. Specializing in sophisticated Japanese cuisine, they provide diners with an authentic Japanese experience away from the hustle and bustle of Hong Kong.
It was conveniently located next to a garden and is easily reached by MTR and Bus. They operate on 2 shifts daily: 12pm to 2:30pm for lunch and 6pm to 10:30pm for dinner. It's storefront was designed in a classic Japanese theme - wooden sliding door coupled with marble-tile walls.
It can accomodate 18 diners, 8 on the high table bar and 10 for those common tables and chairs. Once seated, a cup of warm green tea was served to help to dilute off any remaining taste left on the taste bud. A small towel was placed in front of the dining plate to wipe clean my hand, which needs to hold the sushi later. Lotus root slices and jellyfish was served as cold dishes for a start. It was a good start to a meal as it was very refreshing.
Four types of omakase are available, with prices ranging from $600 to $1300. Omakase is the Japanese phrase for “I leave it to you”. This will depend entirely on the chef's mood on what he decide for individual diners, creating an unique menu from the fresh ingredients he source from the fish markets. In the end, i decided to go for the $1000 chef's menu, which consists of 4 kinds of sashimi, 6 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.
We arrived immediately once their dinner operating hours commence. We were the first to arrive and was luckily assigned to the long table directly in front of the chef. It was as good as sitting in the VIP area during a concert!
Kitchen front was lay out in a squarish form, with head chef and his assistant holding the show. There were another 3 chef inside the kitchen doing those cleaning of those raw food. Since they need a bit of time to serve us, i began to make some casual chat with the head chef. Initially i was shocked that he was able to become the head chef, deceived by his youthful and playful look. Executive Chef Cupid Leung spent 11 years as an apprentice of Japanese master chefs in Hong Kong before venturing out on his own. He must be incredibly talented for sure! He also mentioned that they were fully booked till Feb 2016 during weekend. As for weekdays, it will be better to call in 1 week in advance. For a place far-flung like Yuen Long and being able to attract so many diners, i was already eagerly anticipating my first dish on plate. They were busy cutting off those meat as Cupid told me that those fish was freshly arrived from Japan daily at 5pm.
When chawanmushi was first served, i was quite surprised to find truffle on top of it. This is the first time i see such combination. It was silky smooth, with a lot of real ingredients in it such as crab meat, gingko, mushroom and pork.
First sashimi served was yellow jack. This mild tasting, slightly oily fish is a little sweeter and marginally leaner than buri. It was really fresh, with a very clean taste. Cupid serve us wasabi by using his bare hands to dip a small bit of them from his own wasabi bowl. It was quite an experience.
Yellowtail is a type of jack fish. They are also commonly known as Hamachi, one of the most popular fish used for sushi and sashimi. Its high fat content results in a perfect buttery texture and a rich flavor, which create an oily effect on my lips.
Before scallop sashimi was served, Cupid even made an attempt to show to us that it was being served raw. He cut one of them into half and throw it on his cutting board. Expectedly, it rebound and rise out. It has a firm and tender texture, sweet and creamy taste. It was really one of the best raw scallops i have tasted.
Fatty tuna sashimi was also known as 'toro'. They were found in the belly portion of the fish and are generally more expensive due to their relative scarcity as a proportion of the entire fish. The marbling patterns of the toro resemble a hanger steak, which is very artful beautiful. It is very soft and practically melts as i put it in my mouth.
Medium fatty tuna is also known as 'Chutoro'. It is a delicacy made from the upper belly of the tuna. While not as oily as otoro, its texture is still much creamier than your usual tuna sashimi. It tastes yummy with excellent combination of tuna taste and nicely marbled fat.
Mackerel with vinegar are known to spoil very quickly, therefore it is usually cured in salt for 3 to 4 hours and then washed with rice vinegar. Cupid dips a couple of lime juice on it before serving to us. Maybe due to the sourish taste, it was quite refreshing. It has a slight dry aftertaste too.
Salmon roe sushi - this translucent, bright orange eggs are each about the size of a pea and have a rich, salty flavor that bursts in my mouth as i eat them.
Sea urchin with rice - As one's knew, sea urchin is a particularly prized (and expensive) delicacy in Japan. The yellow to orange colored roe has a rich & buttery texture, with a sweet & briny flavor reminiscent of the ocean. When ate with the rice, it dilutes off the creamy feel of the urchin and make one's does not feel full easily. Even though it was just a small bowl, but sea urchin fill up nearly 2/3 of the cup. It was definitely worth it considering the price of sea urchin.
Medium fatty tuna hand roll - seaweed was definitely one of the best i have eaten. It was incredibly crispy, like eating a biscuit. Chutoro and little amount of rice was wrapped inside the seaweed. It was a nice way to end off the main.
After finishing our main, we were served miso soup. Bean curd, tofu and some veggies were inside the soup. Flavour was quite light in taste, to balance off the heavy taste i have savoured earlier.
This hami melon was flown all the way from Hokkaido. It was very soft and sweet, rivalling those i have tasted in Xinjiang. Staff was thoughtful enough to cut them in slices for us to eat easier.
Overall, I enjoyed the whole meal thoroughful. It was more like a culinary exhibition show to me, allowing me 2 hours of non-stop action of chef Cupid showing off his exquisite skills.
One of my friend told me that there's a sushi place in Yuen Long that has the best sushi in town. I finally found a friend to go there with me because Yuen Long is quite far away but it was worth it. Before you go, make sure you make a booking in advance because they have lots of customers. The place is not big, there's around 12 seats at the bar table and two tables at the back. The staff were friendly, the lady who served us handed us the menu straight away. There were four omakase for you to
One of my friend told me that there's a sushi place in Yuen Long that has the best sushi in town. I finally found a friend to go there with me because Yuen Long is quite far away but it was worth it. Before you go, make sure you make a booking in advance because they have lots of customers. The place is not big, there's around 12 seats at the bar table and two tables at the back.
The staff were friendly, the lady who served us handed us the menu straight away. There were four omakase for you to choose from. Both of us ordered the set which contains 4 kind of sashimi, 6 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.
To start with, we got the tofu salad and preserved fish. The texture of the tofu was different, it was smooth and solid. The seasame sauce was nice, it wasn't too sour. One the other hand, the preserved fish was a bit salty and fishy. I think it is suppose to be this way.
Then we got the steamed egg. The egg was delicious, there were lots of crab meat and shrimp inside. The egg was very smooth, it just slipped through your throat. You can also taste the seafood flavour within the egg. The shrimp was crunchy and crab meat was soft. The truffle on the top matched so well with the egg and the seafood.
The meal start with sashimi, the first type was "hirame", to be honest, this was my first time to eat raw flounder. To my surprise, I loved it. The fish was fresh and the texture was quite slimy, it tasted best after dipping into the special sour sauce.
Before eating the sushi, we got a scallop tempura. They wrapped it around with the seaweed. There was no sauce for you to dip in, IN FACT, you don't need to dip it with anything because it tasted so delicious on its own. The scallop was big and fresh. You can taste the freshness every bite. The seaweed was so crispy! I love the seaweed very much!
the first sushi served was "sayori", this texture of this fish was quite slimy but I really like it. The chef suggested us to pick it up with our hand so it will taste better. And you don't need to dip them into any sauce because the sushi has enough flavour. For this sushi, there was a strong taste of ginger. The rice was not plain rice, the chef mixed it up with some of his special sauce so the rice was very tasty.
The chef then gave us a salmon roe sushi. Before he serve it, he rubbed some pomelo skin off from the pomelo and sprinkle them on the salmon roe. After I put it in my mouth, it was very refreshing. The pomelo helped to bring out the freshness of the roe. I love it when I bite each one of the roe and it splashed in my mouth.
Sea urchin was our last sushi, there was a lot of them on the sushi and they were so sweet and soft. I have to say that their ingredients are very fresh.
Lastly, we got the green onion chopped fatty toro hand roll. It wasn't a big hand roll but it was easy to handle. You could taste the toro in every bite, the chef put the toro throughout the whole roll. It actually had a strong taste of green onion but it matched so well with the toro. I love the seaweed so much, it was very crispy.
To finish up, we received a melon for dessert. But wait, the chef will spray whisky on the melon before you eat it. This is to help to bring out the sweetness of the melon. The melon was very tasty and sweet.
The chef suggested us to try some sake so we ordered some and luckily it wasn't so strong because we don't really drink sake. This one was quite plain and fresh. It helps to bring out the freshness of the seafood therefore it is not so strong.
題外話/補充資料：
The staff was very sweet, when she overheard that my battery was about to run out, she gave me a charger. And when she saw me putting a cardigan on, she turned the air-con up a bit so it was not so cold. Remember to make a booking!
影片
左口魚卷成一卷卷，面層有蔥花去除魚腥，配上wasabi的確不錯，左口魚口感原來挺爽口！
中拖羅顏色粉嫩而且鮮味十足，油脂分布非常均匀呢！夾起來的拖羅真係好肥美吸引
到了我最愛嘅壽司：剝皮魚配剝皮魚肝壽司，首先剝皮魚魚味濃，帶點煙韌，配上一小塊豆腐狀嘅剝皮魚肝，帶點融在口中嘅感覺，非常夾！
牡丹蝦視覺上看起來已經覺得晶瑩剔透，而且絕對食得出蝦嘅鮮甜！
厚切平政魚腩，魚油味重，沾上醬油很不錯！
三文魚籽壽司上佈滿大大粒魚籽，每一粒魚子在口中好似食緊爆炸糖咁，非常新鮮
大拖羅較剛才嘅中拖羅更粉嫩而且油脂味更加重，絕對食得出分別
到左我最期待嘅海膽抔喇！賣相吸引不在話下，海膽份量絕對唔吝嗇，插上1隻牡丹蝦，海膽非常鮮甜，而且底層嘅飯非常有咬口，1小杯已經令人滿足
最後有吞拿魚手卷配上蔥花作為鹹食嘅結尾 CHEERSS!
更有非常濃郁嘅味噌湯呢
熊本蜜瓜非常鮮甜，好想食多幾嚿
3人total $3366平均1200/位，非常有心思嘅小店配上新鮮材料而及師傅嘅刀功，非常值得！
