影片
營業時間
今日營業
12:00 - 15:30
18:30 - 20:30
星期一至日
12:00 - 15:30
18:30 - 20:30
以上資料只供參考, 請與餐廳確認詳情
Heard good things about this place before but I think things have changed for the worst. Starting Apr 1, 2024 their $580 lunch menu went from 12 pcs to 10 pcs but remained the same price. It’s not very good value for the money anymore. Not to mention the fish offered for the lunch menu are also not as good value. Omakase restaurants are dying after Covid, no doubt about that, but it’s sad to see that we were the only ones for lunch when this place used to be very difficult to book. The service was great and the host was very attentive and the chef explained all the dish.So it’s the first time I had sardines in omakase and it was definitely not my cup of tea. That fishy taste lingered in my mouth, wish I knew they served that so I can avoid it next time. Usually I also am not a big fan of ikura but theirs is marinated in sake so it was actually kind of sweet. I liked their fresh surf clam sushi it was very fresh. The best piece is probably the chutoro, which is standard for me in omakase. The uni was also standard and definitely not enough.Overall, some pieces were good and the fish is fresh. But nothing outstanding to me. Especially I don’t think it was great value like it was known to be and I don’t think I’ll be back. I’d rather pay a little more and enjoy better omakase somewhere else.
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聖誕節當然要搵啲好嘢食吓..但過咗成個月先得閒post🥲當然好明顯我係跟隊去😜(因為有同事發現..出名嘅鮨文原來喺亞士厘道開咗..咁近我哋當然要去試😈) (都係聽師傅講先知原來黃埔嗰間冇咗🙈原班人馬搬咗過嚟)Lunch Set分別有三個俾我哋揀 $580, $780, $880😜我哋whatsapp book枱時揀咗16貫嘅set餐 $780鮨文哩間廚師發辦細細個已經識佢(黃埔成日經過但一次都未食過🤭)今次揀食午餐😝但呢一次除咗食材新鮮好味之外🤓有幾款仲好有驚喜當中沙甸魚同埋三文魚子開到最大驚喜由於我印象中嘅沙甸魚不嬲都係罐頭款而且腥味重完全冇諗過新鮮嘅完來會好味咁多😍另一款係三文魚子🙈老實講本人不嬲抗拒食三文魚子🙈因為我唔識欣賞😂只係覺得腥冇諗過佢用清酒味醂處理完🥹除咗冇腥味之外仲帶少少甜味😍🥴至於甜品係豆腐雪糕🍦或者焙茶雪糕🍦雖然兩款都好味😈但我必定會揀豆腐雪糕因為做到唔甜而且有豆腐香味嘅地方唔多😜算係我(暫時)食過最開心嘅一餐阿媽家姐😆雖然平時嘅Omakase師傅都會有解釋😛但冇諗過師傅全程會咁互動😇全餐氣氛非常之好氣氛非常之好😎希望佢可以keep住水準
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一到12月好多朋友生日，今日帶佢試吓我最鍾意嘅鮨文，佢哋喺尖沙咀開咗一間新分店，順便帶朋友試吓餐廳內裏以木色主題為主，柔和燈光環境令食客非常舒服，今晚食佢哋20品晚餐香箱蟹蒸蛋 打一開見到滿滿香箱蟹蟹肉同蟹膏，蒸蛋滑溜無比，蟹膏咬落仲好有口感烏魚白子烏魚魚肝風味獨特，吃起來有特殊嚼口感，配合白子香甜嫩滑岩鹽石門鰈魚- 口質比較彈牙有咬口越食越香魚味 墨烏賊 切花刀口感會比較突出爽中帶黏的質感白蝦-全身晶瑩通透，有「富山灣的寶石」之稱味道鮮甜美味北寄貝 - 肉質彈性而且爽脆，師傅塗少許柚子醋更鮮甜白象拔蚌 -爽脆又鮮甜 沙甸魚卷- 沙甸魚魚味較魚用了漬蘿蔔，以作平衡稻草熏鰹魚，鰹魚的表皮已烤至酥脆，魚肉會比較柔軟，醬汁用咗少見蛋黃醬鮟鱇魚肝鮟鱇魚肝幼滑和奶油般的質地；味噌、酒、味霖、小蔥等調味料味道鮮甜，松葉蟹蟹腳 - 師傳熟練將松葉蟹蟹腳起肉，只需一口就享受啖啖蟹肉美味來到吞拿魚環節，這次品嘗的吞拿魚來自青森縣大間，石司123kg，大間醬漬赤身- 大間水域大間吞拿魚，鮮嫩的魚肉散發著濃濃的醬油甘甜中拖羅- 顏色粉紅，脂肪比例較高蛇腹大拖羅-蛇腹拖羅筋位比較粗，經熟成20天後，肉質更在口腔與舌尖之間化開三文魚子食開佢哋都知三文魚，絕對係得意傑作，三文魚子甘甜大少少酒味大滿足海膽食到後邊已經開始好飽，師傅好貼心會問我哋仲要唔要飯，海膽非常新鮮甜美自家製提子雪芭呢個雪芭非常難忘，紫紅色淡淡提子，清香完全冇酸味
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之前同老公簡單慶祝一齊5000日，揀左朋友極力大推既 #鮨文，喺尖嘴開咗新鋪，唔洗入元朗！價錢$1980/位 (20品) 絕對超值，每道菜都高質素，用料上盛，師傅對食材知識豐富，刀功同廚藝精湛，係精彩喜出望外既一餐1️. 白子配水雲呢日既白子好濃味，好creamy！配水雲酸汁，好開胃! 2. 牛蒡，長芋，毛蘿蔔3️. 剝皮魚卷住芽從，落左烏魚子粉同魚肝醬調味，烏魚子粉同魚肝醬既鹹香為味道較清既剝皮魚添上色彩，好味4. 黑魚子．毛蟹．千鳥醋菊花啫喱．金時菜．腐竹．紫蘇花點綴味道同口感都頗複雜！毛蟹本身鮮味比較淡，主要鹹味來自黑魚子，鳥醋菊花啫喱酸酸甜，好特別既配搭，但係好味既5. 煙燻鰆魚配蘿蔔蓉鰆魚入晒煙燻味，魚肉微熟好香好結實，配少少蘿蔔蓉令魚味更出呀！6. 秋刀魚刺身原來秋刀魚做刺身咁正，平時食都係煎秋刀魚！師傅話最近秋刀魚合時，好肥美，梗係要做刺身啦！7. 北海道厚岸生蠔配煙燻鰹魚花．配酸汁啫喱．大根．日本丸茄子鏗魚乾係師傅上檯即刨，第一次見人拎住舊木魚刨，生蠔超肥美，肉質爽得來又好creamy，用酸汁啫喱已令蠔味道更突出8. 慢煮鮟鱇魚肝配窩巴 (MVP 呀)好好食~到依家我仲好深刻~安康魚肝8成熟左右，軟淋淋，就咁食好濃郁(有D似鵝肝)，配個脆脆窩巴，簡直係絕配，好好味！好想再食👍🏻師傅話呢個菜係自創，唔會教人整，所以一定要黎依度食！食壽司🍣前清一清喉嚨，金醋蕃茄浸住白酒啫喱，好清新香甜！壽司 今次揀咗用手食，係有風味啲9. 醬泥烏賊10. 石垣鯛 11. 鮮甜蝦 肉質鮮甜，用手食，隻手會染紅色12. 喜之次 通常用作燒魚，魚皮燒過幾有心思，刺身食又幾好味，油份高，肉質較結實13. Scampi 大蝦🦐超大隻蝦，多數都係西餐先見到佢，刺身食法好爽口彈牙，蝦味濃郁14. 本象拔蚌細細隻象拔蚌，未整前師傅攞出新鮮蚌肉俾我地影相打卡，同平時食既有D唔同，但肉質更爽，彈牙！15. 野生中拖羅 餐廳對食材質素好重視，所有拖羅由石司供應商，這間供應商出的拖羅係相當有保證，會揀最好味，最時令的拖羅16. 大拖羅入口即溶，大拖難免有根，但油分超高，入口即溶17. 熟蝦熟蝦，坊間一般都整得麻麻，所以我都唔太特別喜歡，不過今次師傅整得爽口彈牙，蝦肉一D都唔霉18. 海膽 羽立 04 🉐羽立供應商會將海膽分number，01最高級，一般都好難攞到，但今次我哋竟然攞到04，真係好高質！佢係白海膽，味道鮮甜，唔會有明礬味，每一片都好好味，好鮮甜！師傅好好人，知我地鍾意放多左幾件俾我地！魚子有少少鹹味吊出海膽的鮮味，唔洗點醬油！19. 三文魚子軍艦三文魚子師傅自家調製，魚子特別脆皮，好特別！值得一試20. 手卷呢個係隔離檯食客上次食過番尋味，想師傅再整，佢既誠意感動了師傅，我地就順勢有得試試完終於明點解佢念念不此忘，因為真係驚天地咁好味有三文魚子．拖羅蓉．櫻花蝦乾等，仲有D食唔出係咩既配料，但令到成件事好夾好好味21. 青葱湯 葱既名牌用左河豚品牌，每粒葱都切到好幼細，鮮綠色，好香葱味22. 貓眼巨峰加黑提雪糕巨峰好香甜，好似雪芭，好天然既甜味，為呢一餐劃上完美句號到最後食左22品，大滿足~環境好舒服 ，一路食一路同師傅傾下omakase 食材心得，師傅好好傾呢個就係要食Omakase 既原因我知依家已勁多人book 左位，要食快d 預約，真心抵食👍🏻
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一到12月好多朋友生日，今日帶佢試吓我最鍾意嘅鮨文，佢哋喺尖沙咀開咗一間新分店，順便帶朋友試吓餐廳內裏以木色主題為主，柔和燈光環境令食客非常舒服，今晚食佢哋20品晚餐香箱蟹蒸蛋 香箱蟹每年11月至翌年1月正值當造，香箱蟹蒸蛋蟹絲居多，蟹膏味道鮮甜濃郁🦀️岩鹽石門鰈魚 - 師傳介花刀，撒少許岩鹽，魚油墨烏賊 質感更為輕薄柔嫩，口感爽脆甘甜肉身白蝦- 一啖壽司入面已經有近20隻白蝦，白蝦半包裹飯粒非常鮮甜北寄貝 - 肉質彈性而且爽脆，師傅塗少許柚子醋更鮮甜沙甸魚卷 - 中間卷入芽蔥、漬蘿蔔稻草熏鰹魚- 外皮焦香、中心保持粉嫩魚肉，魚肉上面撒上紫菜同芽蔥沾上少許醋平衡魚味，讚鮟鱇魚肝口感綿密滑順，油脂柔嫩香醇，另外漬過後陣陣酒味甘甜松葉蟹蟹腳 - 蟹腳蟹肉清晰睇到一梳梳上面放點帶醋啫喱，絕對享受來到吞拿魚環節，這次品嘗的吞拿魚來自青森縣大間，石司123kg大間醬漬赤身- 師傳挑選近魚鮫位，魚油更香濃中拖羅- 魚油香絕對不輸，口感比較爽口，越咬越香蛇腹大拖羅 - 油脂豐盛，一般熟成15天但師傅熟成了21日，魚肉更鮮甜三文魚子好大粒紫菜烘熱了所以好脆，師傅成羹倒落去軍艦到️幾特別處理過，三文魚子無左平時過咸情況仲甜甜地海膽食到後邊已經開始好飽，師傅好貼心會問我哋仲要唔要飯，海膽非常新鮮甜美師傅話個飯盒甜品係佢自製食落只食到提子，天然香氣，另外會有少少提子皮，增加咗口感📍鮨文尖沙咀亞士厘道18號2樓
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