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5
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港鐵中環站 D2 出口, 步行約3分鐘 繼續閱讀
電話號碼
25210008
附加資料
㕑師發板
營業時間
今日營業
12:00 - 15:15
18:00 - 22:30
星期一至三
12:00 - 15:15
18:00 - 22:30
星期四
12:00 - 14:30
18:00 - 22:30
星期五至六
12:00 - 15:15
18:00 - 22:30
星期日
全日休息
公眾假期
全日休息
付款方式
Visa Master AlipayHK 支付寶 AE
其他資料
當面支付
以上資料只供參考, 請與餐廳確認詳情
食評 (61)
今次係為食貓第一次食omakase,所以好期待呀我地book左1點9到3點3,同埋叫左最貴個set $1080加1環境當日我地上到去,見到個環境比想像中細,個場大約可以容納20人左右,而且係圍住個bar枱坐,方便可以睇到中間既師傅整野食。不為食貓就覺得有d局促,同埋唔算太乾淨,尤其係d凳,好似有d漬咁,因為始終個價錢都唔平,所以都希望個環境會好少少服務佢既服務都ok,侍應收野都收得好密,間中都會同我地傾下計食物 (14道菜- 前菜+ 刺身x5+ 熟食x2+ 壽司x6/ 湯+ 甜品)梅酒+可樂由於個set係唔包任何飲品,只包茶(個茶都係沖粉,太濃,因為為食貓對茶都有d研究既,所以覺得mama地)當日侍應向我地推介自家製梅酒,咁我地就叫左一杯試下,但都幾失望,比起平時一樽綠色既梅酒既味道更淡,但一細杯要收$125另外個可樂友人話似係沖粉既......1.凍蕃茄 (4/5)作為前菜,呢個凍蕃茄酸酸甜甜,都幾開胃,同埋食得出係日本蕃茄仔黎既2.金時鯛(5/5)金時鯛上面配梅jelly同埋岩鹽,咸咸甜甜咁,帶出魚既鮮味3.凡立貝+赤貝(4/5)新鮮4.池魚(4/5)師傅叫我地先食幾口池魚,跟住一齊食池魚同魷魚片。為食貓覺得就咁食池魚有d腥,但食埋魷魚片就岩岩好,魷魚片既甜味可以覆蓋到陣腥味,而且味道好得意5.煙燻拖羅(5/5)呢個拖羅入口即溶,而且一d都唔腥,連紫菜一齊食會無咁漏,好食6.蝦膏+海膽配北海道牡丹蝦(5/5)個蝦好鮮甜大隻,但為食貓食埋蝦膏+海膽就已經滯左一半7.燒螢光魷魚(5/5)個魷魚好新鮮,一d都唔靭,而且入面重有好多膏8.燒鱈魚(5/5)個皮燒得好脆,脆得黎又唔硬,而且個汁甜甜地,好開胃(佢d飯包得幾實,唔會食食下分開左,讚)9.深海池魚壽司(4/5)有少少腥10.鱒魚壽司(4/5)中規中舉11.烏賊壽司(5/5)好爽,配埋青檸汁,帶出烏賊既鮮味12.鯖魚壽司(5/5)熟既鯖魚配埋醃蘿蔔,個質感好唔錯13.馬糞海膽壽司(5/5)好新鮮14.吞拿魚手卷(5/5)個吞拿魚一d都唔腥,而且成條都有吞拿魚,一d都唔姑寒麵豉湯甜品- 靜岡蜜瓜+紅豆牛乳(3/5)蜜瓜得3小片,而個牛乳個奶味唔係好出,加上為食貓見人地食lunchset(價錢平一半)係有一大楷蜜瓜,百思不得其解總括黎講,鮨野既環境就一般,可以改善下,但食物質素就相當唔錯,值得再去 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Because no dinner serving is allowed, I must settle for lunch omakase. Today I came to this sushi restaurant, atop a commercial building on Stanley Street Central. Going up in the lift made me recalled a lot of good memories, when I had spent many weekends in a wine shop on the same building, doing wine tasting with friends and the staff, having even my own storage to keep wines there. But that was already ten years ago. Coming out from the lift, a U-shaped sushi counter is in the middle of the restaurant, with three chefs busily serving customers. I was seated in front of Chef Keith. Having picked the omakase menu Kaiun ($1380), I also ordered the house plum wine ($125) the staff recommended to start as well. The appetizer was Ika, with the thin slices and tentacles of the squid blanched and then added a bit of sauce with some seasonal vegetables. The tentacles were a bit rubbery in texture, but not too bad that I could not chew through. It might not be the best start in my opinion.Then there were a few sashimi items. First came Shima-Aji, with the chef dusting some rock salt to season, together with a bit of yuzu vinegar jelly and shiso flowers. Rolling the thin slices of striped jack mackerel with the condiments brought an integrated flavours to highlight the sweetness of the fish itself. Quite nice. Next was Magaki from Yonesaki in Iwate. The oyster was quite big in size, with a bit of lime juice and minced spicy radish to season. Good in taste and not briny, it was very fresh and creamy on the bite, it could not be swallowed in one bite because of its size. Personally, it would be easier to eat if the chef cut in halves before serving, but perhaps some customers might prefer the aesthetic of the whole oyster.The third one was Aji from Amakusa. The chef first cut the Japanese horse mackerel fillet into small strips and then put in a bowl to mix with a bit of ginger, finely shredded spring onion and sesame. Served on a crispy biscuit, the chef recommended to first try some of the sashimi on its own before enjoying together with the biscuit. The seasoning was nice to bring forward the sweetness while helping to lower the fishy note some might not use to, and the biscuit a contrasting texture. Nicely done.Next was Saba. The chef first skewered the vinegar marinated mackerel before going inside the kitchen to smoke it with hay. He then used a piece of seaweed to wrap and serve, together with a shiso leaf. The nice smoky aroma was appealing, with the marinade appropriate in sourness. The fatty fish oil, the signature taste of the shiso leaf, the crisp and umami of the seaweed made this overall very flavourful. I saw the chef was preparing to serve the next dish but somehow the staff brought the Awabi from the kitchen at the same time, so I ended up having the abalone first. It was poached in sake, with a tender texture yet also a good bite, and together with the liver paste and Japanese pepper leaf on top, offering intense flavours. The chef also provided a lump of shari so I could scoop up the remaining sauce after finishing the abalone.The chef then presented the Karei, with the chef offering two styles. On the right was the sliced fillet and the chef had added the liver paste on top, supplemented with chives and a bit of sesame, while on the left was the torched engawa, the muscle that moves the fin. The liver paste certainly enhanced the flavours tremendously, with the fatty fish oil from the engawa matching in richness. Ordering a half bottle of the house sake ($420) to go with the upcoming sushi, the staff brought the next dish, the seasonal Hotaru-Ika. The firefly squid was lightly grilled, with each plump and bursting with flavours. This was the perfect food for sake as well, and I congratulated myself for the perfect timing in ordering.The Grilled Unagi came next. The chef had prepared the Japanese eel in two ways, one being grilled with salt, having a crispier skin with its natural flavours, and the other with special unagi sauce, providing a sweeter and more umami notes. There were some Nanohana on the side, with this seasonal vegetable sweet and very tender. The sushi part of the omakase then began. The first piece was Sakura-Dai, the prized spring sea bream. Very soft and delicate, the chef had left the beautiful shiny skin on the pinkish tinged flesh, with a sweet note on taste. It was really good, and no wonder so highly regarded by the Japanese.The second piece was Hotategai, and the chef cut grooves on the surface of the scallop to hold better the soy sauce, and then cut in the middle without breaking in halves, to allow the whole piece to sit perfectly on the shari, revealing the wasabi inside. The scallop was sweet, but the amount of wasabi was a bit over making it too spicy. The third piece was Buri, with the chef cutting the thick cut of the matured Japanese yellowtail on the surface to break any tendon so it was soft and easier to chew. While it was not as fat as the fish would be in winter, so the intensity of the flavours was a bit on the low end, but still it was quite nice overall.The fourth piece was Sakura-Masu, the cherry salmon from Aomori. It got the name because the peak fishing season coincided with cherry blossom. A premium seasonal ingredient, this one had a good fat content and rich in flavours, and not to be mixed up with the common salmon in those inexpensive sushi restaurants. The fifth piece was Botan-Ebi from Hokkaido. Although I did not check with the chef, from the colour of the prawn I believe it had been lightly poached. A bit of a surprise as it was always eaten raw in my experience, the prawn was nice in taste and got a firmer texture than the sashimi version. But I would still prefer for the raw one.The sixth piece was Chutoro, the medium fatty tuna. Even though less premium than otoro, I prefer this cut as it got a more balanced amount of fat, with the nicely soft flesh of the tuna allowed every bite to infuse the mouth with the great flavours of fish oil. The seventh piece was Uni Gunkan, with the chef taking a generous portion from the box and put on the gunkan roll, giving me the impression of a sea urchin double-decker. Sweet and without any weird taste.The last piece of sushi was Toro Temaki. The minced tuna was seasoned well and after making the hand roll the chef also added a bit of sesame on top. A rewarding and fulfilling closure to the sushi section of the omakase.Chef Keith then made three additional pieces for me. The Akami Zuke, or lean tuna marinated in soy sauce, had a rich umami note, and a soft texture. There was a bit of tendon showing that it was probably not the best cut, but still it was tasty and highly enjoyable.Then it was Hobo, and this was the first time I had this sushi, with the red gunnard coming from Shizuoka, having a mild and delicate taste and a firm texture. It had a rather unique look, red in colour and was quite rare. A special piece to try out if you got the opportunity.The final additional piece was Akagai, with the ark shell bouncy in texture but was lacking a bit of the sweetness. Wrapping up on there was the Miso Soup which was good to warm up the stomach, and followed by the Shizuoka Melon which was sweet and juicy. Throughout the meal I had a good talk with Chef Keith, not just because he made me three additional pieces of sushi for free, he was also very friendly and we did have a good chat sharing our visits to different sushiya. The bill was $2,118 and very good value for money in my opinion. Seeing the three chefs happily conversing with the customers, and each having a passion to try different restaurants to learn, it told me clearly this is a good place to enjoy a relaxing meal with good interactions. 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1 2022-06-05
524 瀏覽
$1080+10% service charge服務態度係幾好,但食物質素真係好一般可能因為今年年頭去食,食材可能比較無咁出色?因為我打左幾間評分比較高既omakase餐廳都話日本送貨送唔到黎香港,無得book黎食但呢間又唔係話難食,只係份量食材質素同價錢唔成正比,CP值好低,亦都唔會再想去食甜品亦非常失望,係半粒又唔甜又唔新鮮既士多啤梨,係真係半粒,會唔會cheap得濟?慶祝生日去食,非常失望,唔會再去食! 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 2022-05-29
446 瀏覽
無得返鄉下兩年特別思念故鄉。。。有朋友介紹這家日本餐廳的Omakase,於是中午先來試一次。午餐有兩個Menu,問過詳情後,店員熱烈推介$1080餐單,但我最終還是選擇了$780那款。之後有點兒後悔😅⋯⋯食材很新鮮、份量足夠(男士們卻有機會食唔飽🤭)且師傅製作亦相當用心。如果有不滿意的地方,就是座位排得比較密,有點侷促。比較兩個價目不同的菜單,相對較貴的那個每樣食材都矜貴一點。比方說,海膽的級別就明顯不同了。午市時段除了可以選擇廚師發辦外,還可以點選壽司定食套餐。看起來分量十足、賣相非常吸引🤤。我絕對推薦這家餐廳,性價比很高,有機會可以先來試試它的午餐。 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2 2022-03-17
921 瀏覽
白色情人節同男朋友一齊去食omakase環境好好 現場total 3枱客師傅話疫情多咗人wfh少咗生意🥲去到首先就係食沙律 然後師傅就準備咗啲蜜漬*柚子山藥同牛旁* 好正🤤之後就陸續上菜每首菜都好新鮮!過程中師傅都有逐一介紹食材睇住佢整都好自癒🥰仲會同我地傾下計so chill✔️每位師父都好用心 加分!全部菜式都好鍾意特別個帶子好新鮮 男朋友超中意🥰而我最愛嘅海膽都好出色 so creamyyy最令人驚喜一定係最後嘅熟食個梳子魚真係好正🤤完美! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)