壽司松島 (已結業)

上星期, 經過銅鑼灣, 才發覺已結束了..心裹不快了幾天, 不知肥老板到那兒再戰江湖..知道地震對他的生意影響好大, 已經多了支持, 還是敵不過呢.. 感到有些可惜..到這裡我吃到人情味呢..還記得最後一次到店..賞了特壽司和天富羅..水準還是很多..魚生鮮味, 天富羅又唔油..已真正日本師傅來說..價錢公道. (比板x..還要平)希望各位食友如果之後有肥老板的消息..請通知.. 繼續閱讀

日本地震海嘯再加上福島核幅射事件，對於香港最大影響莫過於日本食肆。有好多人擔心幅射會影響日本食品而避之則吉，甚至話短期內唔會再食壽司刺身，我就覺得絕對唔駛怕而唔食日本野，一來日本政府會自律加強檢測，確保食物唔會受污染而影響健康，二來又有幾多間餐廳，真係會俾由日本有新鮮入貨嘅魚產呢？位於澳門逸園中心嘅壽司松島，格局跟見城，天膳或者鮨福助很相似。午市有各種唔同壽司套餐，亦有自選壽司定食，價錢定位亦跟同座其他日本食肆差唔多。雖然早已知道食材大部份都唔係日本新鮮到港，但日籍壽司師傅深厚功力，唔係地震海嘯可以摧毀的！呢份特上壽司定食包括八件壽司，一份卷物，茶碗蒸，味噌湯加甜品，索價二百二十大元相對較貴，不過賣相選材總算令我滿意，唯獨欠左Signature玉子壽司蹤影，不過唔理咁多喇，影過相後就起動。拖羅鮮甜肥美，入口充斥魚油嘅感覺甚為精彩，海老大隻又爽口，整體來講所有魚生部份有一定水準。不過壽司飯方面我就略嫌握得較大舊，更有兩舊壽司飯出現鬆散情況，而且山葵亦走左部份出黎，問題雖唔算嚴重，不過賣相就略打折扣了！呢個山葵洩漏事件，我亦覺得唔應該在呢個級數嘅日本食肆出現...就算食材唔係來自日本，在壽司師傅出色刀功下，壽司松島仍可令人感受到果份鮮味，但山葵洩漏事件後加上比較價錢，我覺得樓下嘅鮨福助，甚至樓上嘅今村都係更加好選擇。 繼續閱讀

1-11-2009前一日去了我想食的 Cenacolo (http://www.openrice.com/restaurant/commentdetail.htm?commentid=2040454), 朋友請; 今日嚟到恒和鑽石大廈食佢想食的壽司, 我請 大家都叫了自選壽司定食 ($150), 有 8 件「手握」+ 6 件卷物, 跟漬物, 蒸蛋, 味噌湯及雪糕 / 咖啡:我的 8 件「手握」又係揀了海膽, 三文魚籽, 赤貝, 響螺, 甜蝦, 玉子, 大 toro 及一件 "omakase", 即由師傅話事, 問 waitress 係乜佢又唔肯講, 因為師傅想保持神秘感的「神秘壽司」, 卷物就係蔥吞拿茸... 壽司飯異握得緊致, 食落黏韌, 醋味溫和, 但異常大舊 兩件軍艦的紫菜都唔脆, 但幾香, 海膽新鮮度不錯, 味道既甘且甜; 三文魚籽咬爆後異常水汪汪味又淡, 都唔「醬油漬」的? 感覺麻麻; 赤貝食落爽脆清甜, 比爽至不夠甜的響螺好好多, 都不錯; 玉子係冰凍的, 甜而不香又唔得軟熟, 印象一般; "omakase" 應該係鯛? 肉爽身, 不過食完印象唔深; 甜蝦帶點晶瑩, 夠甜夠鮮, 不過 wasabi 都幾多幾啃, 哈哈; 大 toro 油香度就比預期中低, 不過百幾蚊的 lunch set 嚟講, 都收貨了. 蔥吞拿卷就不論賣相及味道都麻麻, 魚茸色水怪怪的, d 飯糊埋一 pat, 碎蔥落得嚴重唔夠, 食落無喱味道, wtf! 朋友的 8 件壽司就係海膽, 三文魚籽, 玉子, 大 toro, 中 toro, 一件 "omakase", 池魚及油甘魚, 不過佢話海膽「麻麻哋」蒸蛋夠滑, 配料有銀杏, 蟹柳, 冬菇, 面頭塊綠色嘢就原來係枝豆 (?),「湯底」味道我覺得稍鹹, 連帶 d 蛋都稍鹹...味噌湯除咗粒粒豆腐, 仲落了蕃茄 , 飲落清清甜甜又少少酸, 幾清新的感覺.最後來杯咖啡, 呢個好得 --「齋」飲味道甘濃而不苦, 零酸味, 帶點「炭燒」feel; 落 cream 及糖後, 就極香滑順喉, 不比 Cafe Royce (http://www.openrice.com/restaurant/commentdetail.htm?commentid=2030876) 差, 值得試試.朋友食 peach sherbet (亦可選綠茶雪糕), 味道天然清香, 不過打得唔夠幼細, 美中不足.食物不錯, 環境就夠乾淨骨緻企理, 不過服務就一般, 女侍們態度 ok, 但手腳實在太慢又太唔夠 responsive 了 連加一每人 $165, 唔貴, 我覺得樓上「今村」(http://www.openrice.com/restaurant/commentdetail.htm?commentid=2007794) 好食 d, 不過都可以一試的. 繼續閱讀

I've mentioned it before - I tried eating here a few times but Chef Matsushima doesn't really work much. One weekend however I came trying again for 3 separate reasons. 1) For one, I don't give up easily on trying the skills of one of the more respected Sushi Chefs around.... 2) Their Anago Sea Eel is made in house and they have a 10 year+ master stock just for this particular purpose, a rarity in Hong Kong....! 3) Last but equally importantly, I heard that here they serve one of the most 'desired' Autumn fishes.....Although naturally our minds normally associate 秋刀魚 or later on, 鯖 Mackerel for eating in Autumn, in reality its one of the most cheapest fishes available on the Japanese market. No one really treats it with enough seriousness, perhaps unfairly - its culinary status is at best a laymen's fish even at its peak season just like 鰯 Sardines in Summer. Saba, 'Spring' Kohada and Ayu 鮎 I would say are more respected overall! Raw Fish Purists however will enjoy it tremendously regardless, further buoyed by the fact that its ridiculously affordable! (There's so much suppy of Japanese Pacific Sauries during Aug to Oct, they need to be exported in frozen state in order to be digested by the world market. I bought 3 Japanese Imported Frozen 秋刀魚 for HKD $8.9 recently. Now inflated to $9.90. )In other words - I wasn't here for their 秋刀魚. Ask any Japanese fish lovers and they will tell you, the gong for one of the most anticipated fishes during Auturmn, or make that the Whole of the Year must be awarded to the 戻り鰹 - more so than the equally 'poetically' rather than 'culinarily' famous yet less tasty 初鰹 from earlier and definitely more than a 秋刀! Unfortunately these fishes don't carry a full Chinese 漢字 name so just like many food items written in only Japanese alphabets or half-a-Japanese name, these never attract the same amount of local attention as it does in its Homeland of Japan. And Guess what? By the time I came here in Early October, the 戻り鰹 season was already well and truly over due to the very short timeframe... meaning unavailable, too late by a week, stupid!! As a matter of fact 鰹 is normally quite affordable too, but its one of the rare fishes that are highly desired and much more expensive during its peak pre-winter form! You might now be thinking 奢, 咁講嚟做咩 jet, 都無食到 ! But the reason why I brought up this fish here, is because my RESPECT for Chef Matsushima grew another level after learning that he not only treats his Sea Eel Anago very seriously, he also imports the best of the Seasonal Fishes despite many other shops not bothering to do so. It really sorts out the Wheat from the Chaff ...... Besides, I already ate 戻り鰹 2 weeks ago at TATSU 達 anyway, I just wanted to encore it again here but to no avail. So, let's wait til next year again! ()******************** SUSHI 'SELF-SELECTED' LUNCH -The Menu's items and the Really-Big-Tea-Cup at 壽司松島 is reminiscent of 天勺's layout. So is the Fruit and Pickles platter! The DNA relevance is still there between them. However, 松島 is not only cheaper, but the AMOUNT OF FISHES available nearly rivals that of 見城 at lunch. You can even choose 2 pieces of Otoro and 2 Chu-toros and 2 pieces of Sea Urchin if you're boring and greedy and want Value for Money! For only around $150, this surely is too good a deal to be true and puts the limited menu options like Sushi Toku 鮨德's into shame! My Lunch set included from memory, 1 Otoro, 1 Chu-Toro, 1 Urchin, 1 Ikura, 1 Anago, 1 Aji, 1 Iwashi and 1 Snapper, all prepared by Chef Matsushima. Also a Negi-Toro Maki which I deliberately chose over my usual Kappa or Kanpyo-maki as a test of their Negi-toro, which was made decent enough by his local Apprentice.... The fishes were reasonably fresh for lunch. The Anago was excellent but had a slight presence of 'mud' taste, some Purists will actually enjoy this, some won't. The Toro's were great but a bit thin, the Urchin was better than expected and sweet with sea tea and not bitter like Sodeyama's or Sushi U's. The Nigiri Rice under the fish were really gigantic however, much bigger than what one would anticipate - apparently this is only the case during lunch to fill the customer up but reverts back to normal at dinner. Fair Enough but if this was the case at dinner too, I'll be very unhappy - as I thought the Fish to Shari proportion was way off the mark, but u know what? The Rice quality here was so damn good... it reminded me of the top quality rice I had at Sushi U 鮨雄 and Sushi Toku 鮨德. Perfectly cooked and seasoned, not too starchy but sticks just enough together, really tasty rice grain. Somehow, I think I'll order Chirashi Sushi or Negi-toro Don here next time around!To Top if off, the Chawanmushi was done really well here. Its on par with the Best I've had locally - although Sodeyama wins that contest easily. The Soup was also a Clear Broth Type with a Fish Eye and Meat, though it was slightly fishy!*************************************MEAL ENDED WITH A COFFEE FLAVOURED ICE-CREAM, WHICH WAS ALSO QUITE GOOD. IN SUMMARY - THE LUNCH SUSHI'S ARE QUITE FRESH AND REALLY BEST VALUE FOR MONEY CONSIDERING YOU CAN HAVE LOTS OF TORO'S AND URCHINS, BUT THE RICE SIZE MAKES IT WAY TOO FILLING AND UNSATISFYING IN THAT ONE CAN'T TASTE MUCH OF THE SEAFOOD 'NETA'.... HAVING SAID THAT, PERHAPS YOU CAN ASK THE CHEF TO REDUCE THE SHARI SIZE TO SUIT YOU DURING LUNCH? I WILL CERTAINLY COME TO TRY THEIR DINNER SOON AND SEE IF IT IS BETTER THAN THE LUNCH EXPERIENCE! (THOUGH I HAVE A FEELING THIS SHOP WAS NEVER MEANT TO BE A TOP-TIER SUSHI SHOP, ITS AIMED AT THE MID-UPPER LEVEL. SO COME WITH REALISTIC EXPECTATIONS VS THE PRICING.)LUNCH RATING: low '4' but with High Potential. 繼續閱讀

是日晚餐, order 如下:assorted tuna sushi set ($320) - contents as mentioned by KC below, 3 赤身, 3 中 tora and 3 大 toro, with 6 little rolls and 1 japs fried egg. the toro is really nice! very fresh, fat enough and you can feel it melting inside your mouth cavity! egg is nicely marinated also, with just a nice touch of sweet and just right texture without too wet nor too dry. The portion is obviously it's too much for girl but just can't stop finishing them all! lovely!sushi kaiseki ($450) - actually was thinking of 松花堂 but was sold out, we ordered this kaiseki. it includes sashimi of 3 kinds - as fresh as it can! a piece of pan fried fish - can taste its freshness still after frying and it's juicy! tempura - this one is not as gd as i expected, it's too oily and the batter outside is fried very hard (too hard than crispy)! cooked vege bowl - too salty and oily soup in the bowl, not gd! assorted sushi - all fish are nice!!!! no more words to describe it! and finally a dessert, we ordered a white peach sherbet - very strong peach with its naturally sweet, not artificial sweetener i reckon! the set itself is good but i'd prefer the Assorted Tuna Set (as above) more.... maybe just i feel like to more sushi that night than the cooked food?green tea ice-cream ($30) - we were so full but just couldnt resist the temptation of the green tea ice-cream!!!! i think every lovely japs meal should end with a nice green tea dessert, and its didnt disappointed us! very strong green tea inside the green ball and its smooth enough. the taste stayed in my mouth throughout the night.... really lovely memory that it left me!Overall,fish 's fresh! esp the tuna tonight!big portion, makes it reasonable at its price.staff are fairly nice.menu with no chinese, only eng and jap..... i guess most of the ppl could read it but it just can't be more user friendly, more localized? or with eng+jap alone could show they're professional? could show they're an authentic jap restaurant? come on, this is to be proven by the food but not on the menu! i dont understand this concept sry.however we were given a tiny "room", with 2 very noisy groups on both sides, then the whole dinner was spent with the absolute noise!good food, we'll come again. 繼續閱讀