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3
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港鐵香港站 E1 出口, 步行約5分鐘 繼續閱讀
電話號碼
25270811
開飯介紹
東京壽司名店,店內裝修採用日本長野檜木,隱約傳出陣陣木香。食材每日從日本直送,並由壽司師傅在當地市場挑選。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2019-21)
營業時間
今日營業
12:00 - 13:30
18:30 - 22:15
星期一至日
12:00 - 13:30
18:30 - 22:15
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 JCB
座位數目
16
其他資料
酒精飲品
自帶酒水
外賣服務
加一服務費
當面支付
食評 (32)
等級2 2021-05-27
1839 瀏覽
說起壽司之神,不少人會想起「數寄屋橋次郎」的小野二郎,又或者會想起元朗國的「壽司之神」。而「鮨.齋藤」的主理人齋藤孝司,亦被不少人喻為新一代的壽司之神,已過世的世界級名廚Joël Robuchon曾將其形容為全世界最好的鮨店。其東京本店自2009摘下三星後便再沒有缺席過,接連拿下十年的米芝連三星。相信不少人都有聽聞去年「數寄屋橋次郎」被除去三星光環,原因是因為它不再對公眾開放,只接待相熟客人和走介紹制,但其實「鮨.齋藤」亦同樣在去年以同樣原因被除去三星。撇除在吉隆坡的「Taka by Sushi Saito」,作為以本店命名的海外第一間和唯一分店,香港的「鮨.齋藤」選址於香港四季酒店,並用了八個月時間就拿下米芝連兩星的榮譽,絕對對得起東京本店的招牌,更令香港四季酒店成為全球擁有最多米芝連星的酒店,不知道來年能否繼續延續這個八星傳奇,甚至更進一步呢?「鮨.齋藤」的香港店對生客來說也算是一間  ,這次幸得好心人相助,算是輕鬆訂到聖誕節正日的午餐,不然要我每月一號打爆電話相信也很難預約到,始終香港有不少人慕名而來,想一嘗這有名的鮨店,我也有試過打電話預約,的確是十分困難。當天接待我們的是藤本さん,而非之前打理吉隆坡「Taka by Sushi Saito」的大將久保田さん,不少人更喜歡藤本さん接待的原因是他非常平易近人,英文也相當流利,整頓飯下來也聊得開心。他當日以一人之力應付七位客人,一邊切魚握飯一邊把酒聊天,游刃有餘,而且他握壽司的速度之快大概是我在香港見過最快的一位。當然,兩位師傅的實力也是毋庸置疑,無論選擇了哪一位,相信也會滿意這裡的食物。話題跑遠了,回到食物本身,這天吃到的酒肴和壽司質素相當之高,名物如八爪魚、鯖魚棒和太卷等都有送上,只是可能要等到晚市才能見到白子等食材。魚料方面用上了非常傳統、常見的江户前鮨店魚料,和平常見到其他人吃的也大同小異,如小肌、本鮪、馬糞海膽和海鰻等。每道都很好吃,穩打穩紥,但就是感覺缺了點驚喜。這天的本鮪拖羅我相當喜歡,熟成了十日,酸度、口感和油膩感平衡度非常好,而若單以海膽來說,我還是更愛當天在The Araki的那貫。若要拿這兩間店相比,The Araki大概就像轟烈的愛情,Sushi Saito則像細水長流般。而且這裡味道雖好,但價錢確實是不便宜,感覺更多是吃了名氣和租金,還是留待有閒錢再訪。🥢 八爪魚🥢✨ 燒吞拿魚骹🍣 鰆魚🍣🌟 中拖羅🍣 赤身🍣 小肌🍣✨ 鯖魚卷🍣✨ 大拖羅🍣 魷魚🍣 白蝦🍣 馬糞海膽🍣 海鰻🍣✨ 太卷🍣 玉子 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 2021-05-13
2030 瀏覽
知道呢間好難book,聽講book位要早三個月前,之前都想去好耐咁啱朋友識人vip,所以試試一行6人包咗間箱房店員10分有禮貌招呼10分好雖然個日本師傅講日文,但係店員會詳細講解每一件食物Omakase熟練的日本師傅睇見佢手勢真係唔同啲魚肝、柚子八爪魚🐙、魚面珠、白子、白蝦壽司🍣、鯖魚卷、成版海膽、唔同層次嘅拖羅壽司🍣最後仲有蜜瓜甜品🍮大滿足無論食物質素環境服務都一流嘅餐廳難忘的一餐😌食完晏晝難得去到四季酒店可以欣賞無敵靚海景 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
I'm sure all omakase lovers have heard of Sushi Saito from Tokyo, the legendary 3-star Michelin sushi restaurant.  Japan's No. 1 Sushi Restaurant allegedly and one of Asia's Top 50 Best Restaurants.  Impossible to book, I fail to make reservations every time I visit Tokyo. They only take regulars or if you have a connection with the chef or know somebody. So I'm extremely thrilled that Sushi Saito has opened a first branch in Hong Kong. Don't get me wrong. The 2 Michelin star ⭐⭐Hong Kong branch was not easy to book either. But it wasn't "impossible" at least  The trick was booking it through the hotel!  We came one year ago with a staycation at the Four Seasons hotel.  Our lovely meal was initially arranged on Valentine's Day, but due to the seriousness of covid, we had to postpone it to May.  Just to be clear, our hotel package did not include the meal nor had any dining credit to go with it.  The restaurant only served one set of Dinner Omakase with over 20 courses at HK$ 3280 p.p.  Our appetizers included the Monkfish Liver, Firefly Squid and Hokkaido Hairy Crab. Very yummy!  These dishes may vary seasonally.Our nigiris were very classic Edomae style sushi with finest seafood. Ohhh, brought me so much memories of eating omakase in Japan!!My favorite piece was the bafun uni from Hokkaido  and also their special roll. For all the uni lovers, there were actually 2 types of uni sushi in the set! The chef was very friendly and we were chatting with him throughout the evening. He told us Mr. Saito-san still picked fresh ingredients from Tokyo's fish market everyday to be delivered to Hong Kong, despite covid and the fact he could not fly over here with the quarantine restrictions. ✈️With a cosy and friendly ambience, you would definitely get an entirely different feeling eating here than at other similar high-end omakase places in Japan! I could be more relaxed, sociable and cheerful while enjoying my meal over here.  Which would be something very hard to find at any traditional sushi restaurants in Japan.Dinner for 2 people (with a small bottle of sake) was : HK$ 7740Overall, it was an expensive night! 💰💰💰💰  But definitely worth a try for special occasions. It's Sushi Saito, after all! 🍣I would love to try Sushi Saito in Tokyo one day if there's a chance!  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
呢間好耐之前都想去,但無渠道既普通人;要我等嗰一日係咁打電話?我寧願唔食果種。慢慢想逐間鮨店試下就打啦⋯⋯ 一號既十點,打左五十幾個(唔係只專注打電話,一住打一住準備出門口,得閒又盡量打😂)係差唔多十二點正終於通左。得返可預約時間係最後嗰個月嘅兩日,平日既(只想book lunch)。個日仲係剛坐低係今鮨,打得通有少少大聲既激動:打得通我book到呀之類😂😂😂等左好耐好耐先去到;2月1日book,等到4月尾........滿心期望以為呢間係志魂平啲既選擇,點知食落唔係期待咁高😬(另一半每食一件都嘆氣再係咁口upup想食志魂,我仲話佢:體驗每餐啦😑;唔係你點搵到啱口味既)正正路路;期待啲壽司會唔會嘩一聲好味。燒到剛好,但我重口味都覺得太咸😂全部都唔令我覺得係貼近志魂既質素;你話佢唔好咩?又唔係。個人印象係似sushi zo同鮨慎以下咁🥲⋯⋯飯太硬(溫度保持得好好既,但我唔會提及咩舍利呀/人體溫度呀/點入口散呀之類:免費平台口upup手痕無聊既感想only,要認真寫既話要多食多學😂)醋既味道唔係我鍾意既食左二三件到尾都係同樣質素😬,仲等緊會令我嘩一聲既壽司同行人既赤身,我係度係笑佢既根仲大條過我個件,俾我影下照呢件好好:厚肉淋甜化壽司都好夠味,手捲反而唔夠味食左一件,算幾好味 換左同行人個件,我原本個件有個位唔靚,係撞瘀左,有成五蚊銀咁大既位,你係屋企自己食都會切走佢個種?我有少少驚訝咁都拎出黎俾客,或者應該切開嗰忽佢😅。呢啲瓜咪三四百蚊一個......食前再睇,見無咩人放wine list,專登影下照😂🥲對我黎講好貴。另一半食到中間都唔再叫酒,佢話好味先再叫酒黎送壽司😂,痴線。服務方面日本師傅極好。但無職員講返中文介紹,只係日本師傅盡量講多幾粒字既日文英文介紹係咩侍應換茶都好頻密,但手勢比較硬同打擾,一下隊隻手埋黎個種,當日三位都係咁😂我個人覺得好嘅係柔和一啲嘅手勢,唔係要個客次次避你,打側個身俾位你,你仲唔覺打擾到個客個種。總之我以為係近志魂既質素(個人口味,覺得香港暫時志魂最好)食埋呢間既個人排名:(Lunch only)志魂鮨慎Sushi zo呢間(鮨.齋藤)Sushi tokami Sushi hana 志鮨野鮨㐂今鮨鮨幸鮨中本鮨生賢(排名只係我個人&一餐半餐既感想,雖然鮨野已去過五六餐,但係心目中,因味道同價錢會改去志,關注組既好介紹😂)雖然有啲成日想再訪,但食完omakase我次次都肚痾兩三次,因為啲魚太油😂😂😂(平時我食野都片晒湯面既油、印走豬牛雞扒上面既油之類&煮自己食個份野食只落三四滴油。最愛既雞翼手拉麵盡量片油,但仲會有少少&4隻雞中翼既雞皮都會食晒,應該都夠一日基本油脂個種) 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
everything is just so on point🥺♥️the food, sake, service, vibe, simply everything❣️read some comments abt how common the fish choices are and not rare enough comparing to the price. can't disagree on that since most of the fish are used by omakase places with much lower price range - but the quality, freshness and seasoning can't be compared at all so i have no complain!!♥️#omakase #cometomybelly #freshnessmatters #michelinstar #sushiforever #dayoffvibes 🍣sniper fishamberjacksardinemagurochutorootorosurf clamjack mackerelsea urchinroll sushitamago 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)