影片
港鐵中環站 D2 出口, 步行約2分鐘
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開飯介紹
由經驗豐富的日籍師傅，製作正宗江戶前風味的壽司廚師發辦。餐廳走簡潔而高級的木系裝潢，只設有吧檯座位，讓每位客人都能觀賞師傅製作菜式。
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營業時間
星期一至日
12:00 - 16:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
第一次同朋友食Omakase都係random咁揀一間，味道方面唔錯，不過體驗就一般。間店店面唔大，有6個位。由sashimi開始食，味道都唔錯，海膽手卷印象最深刻。不過中途我同朋友傾緊野食慢咗，然後就俾師傅好唔友善咁話我哋。之後師傅一握好件壽司我哋就即刻食，全程好似趕進度咁，越食越有壓力。服務員最初都有介紹魚類，去到中途就已經冇講解，人都唔見埋。我哋食完好空虛，之後去咗landmark再食tea。
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中環壽司日本朋友介紹的壽司Omakase 。來之前很期待，實際吃過後也沒有失望。壽司刺身很新鮮，舎利偏軟，味道、份量剛好，山葵、醤油配搭得非常適宜，壽司的味道很有層次。特別有印象的是岩手県的ムラサキ海胆完整一個的海胆偏甜，海水味很重。第二輪的海胆是北海道馬糞海膽，非常鮮甜，Takenori San 還特別加多了份量！Toro 有大トロ、中トロ跟漬トロ大トロ上面放了黑松露松露香味濃，而トロ入口即溶中トロ跟漬トロ也有水準另外還有稀少部位的吞拿魚面頰肉。有新鮮北寄貝Takenori San 把它握上舎利時還會動。另外特別喜歡鮮甜的イワシ紫菜卷、穴子寿司跟喉黒燒過的喉黒油脂非常香濃，跟舎利一起被紫菜卷著吃完美的最後一道菜。
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知道有間新開業omakase立即黎試晚餐有兩種，我哋選左雅（full experience)整體上食完感覺好滿足💕尤其是黑松露配拖羅，會有一試難忘嘅感覺唯一不足的是生果係一楷橙，不太配餐單的檔次呢間雖然偏貴，但不妨一試!
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This is by far the worst sushi experience for as long as I can remember. For loyals of Sushi Kohaku, do not fall into the trap.Sushi Takenori contacted Sushi Kohaku’s old customers (of which I am one) to offer them 20% off until the end of June (Sushi Kohaku is the old sushiya of the same location). We thought Sushi Kohaku was one of the best sushi places in Hong Kong not only because Chiba-san is amazing, but because a 10-piece $880 lunch set means that the fish pieces are at least one notch above those in the $500 range. So seeing that the menu and prices have remained exactly the same, I enquired about whether Takenori was still run by the same corporation behind Kohaku, and the restaurant affirmed. We decided to give Takenori a try, then, because why not. It might well be just okay, which would be fine for one visit, but we didn’t want to risk missing out a great new place.But it was not okay. And for a host of reasons.Let’s start with the chef, Takenori-san. We discovered about three courses into our meal that about eight out of ten of his fingernails were encircled in dirt (or some other unseemly black thing), which completely put us off. It is a sushiya, and I thought it was completely disrespectful for a chef to be serving raw food with hands that look unclean. Frankly, it was gross, although I tried to ignore that and focus on my food.About the food, apart from some first-class wasabi, half of the items we were served were a miss. While ishigakidai (石垣鯛, spotted knifejaw) was quite a decent piece, the rest either missed the mark or were quite unmemorable, especially in light of the fact that we expected a better meal than the usual $500 lunch omakase meals. Take, for example, the maguro-zuke (marinated tuna), where the balance was off and the fish was rendered overly salty. Nodoguro (blackthroat seaperch) was also a bit less fresh than we had hoped. The sushi rice looked like akashari, but was not mild and deep flavored enough. The acidity was too sharp for a good balance with the neta.And what about all the non-fish seafood? Are they all out of season in June?There seemed to be some attempt to be innovative or different, say, serving raw eggplant as one of the sushi items and a miso soup that was way too sour, or wasabi ice cream, or a steamed egg with no treasures inside. Whether customers appreciate the innovation might be down to personal preferences, but after our meal we spoke to another Kohaku regular who went to Sushi Takenori. The verdict is unanimous: there is no next time.I might also mention that the miso soup that was on the way to our table was spilled from a great height, with the hot soup splashing everywhere. Nobody seemed to have bothered to clean up the spilled soup. I guess these individual events are all tolerable and understandable, but when they come in a package of all negatives, it is a sure sign of amateurism. And amateur food is the only thing we do not tolerate in this context.Hospitality from the servers was mostly excellent, but on this occasion that was not enough to salvage the experience.
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今日是一間喺中環新開嘅日本餐廳呢度嘅前身都係另外一間唔錯嘅日本餐廳由於呢間餐廳新開佢仲未有酒牌所以如果帶酒佢嘅話而家係免開瓶費今日我係嚟食午餐午餐有兩個選擇都係omakase一個就係Tan (HK$880) 另一個就係Gen ($1,380)由於食飯嘅時間比較倉猝我就揀咗少啲嗰個Tan餐廳只有八個位師傅係日本嚟嘅所以服務員同佢講嘢都要用日文感覺好似去咗日本咁餐廳會好貼心咁樣喺早一日send message問你有冇特別食物敏感呢個都係比較少見令我覺得佢呢間餐廳都幾有heart首先係幾個刺身啲魚都好新鮮特別係赤背平時我唔會點叫赤背食但係佢呢個赤背真係好有鮮味而吞拿魚都幾滑又唔會有過分油嘅感覺之後有個蒸蛋個蒸蛋都幾滑同埋好似落左d vinegar有少少酸酸地之後有吾同嘅壽司都係新鮮嘅有別于其他日本餐廳距大部分都會配吾同嘅酸嘅dressing好似lemon或者Lime可能我一向都唔中意食酸野個人就覺得麻麻得之後有個三文魚子嘅手卷三文魚子非常新鮮又唔會太喊tan分量同飯係一比一可是紫菜有d林可能係因為我影相無立即食啦最後有雪糕距比較特別嘅係益力多味都幾得意好似飲緊益力多甘但雪糕居然唔係整到一整球e個位有d扣分總體黎講距食材係新鮮嘅由於係日本師傅比其它日本餐廳更有去日本嘅感覺但我覺得距d dressing有少少搶左d刺身嘅味如果少d酸嘅dressing會好d
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