「泓」日本料理

Mizumi
2
0
1
電話號碼
89863663
開飯介紹
供應正宗的日式料理,包括壽司、刺身、鐵板燒及天婦羅。菜譜融會了高級主廚前田典久的傳統日式烹調手法,配合每星期安排三次由日本空運的新鮮食材。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2016-18)
營業時間
今日營業
全日休息
星期一
17:30 - 23:30
星期二
全日休息
星期三至日
17:30 - 23:30
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
124
其他資料
酒精飲品
泊車
電話訂座
加一服務費
前往餐廳網站
http://www.wynnmacau.com/tc/or/mizumi
有關餐廳
「泓」日本料理
「泓」日本料理與三位日本米芝蓮大師合作演繹頂級日式料理包括壽司、天婦羅及鐵板燒的超凡技藝,為賓客帶來前所未有的獨特體驗。餐廳很快贏得了令人羨慕的聲譽,成為澳門唯一一間獲得米芝蓮兩星榮譽的日本餐廳。

餐廳告示
魚躍秋日和風
2018-09-01
肥美的秋刀魚、濃香松茸、顏色鮮艷的甜柿等都是東瀛秋季滋味代表。「泓」日本料理特地從日本嚴選一系列新鮮當季食材,結合頂級和牛,炮製刺身、天婦羅等秋意濃濃的和風滋味。 詳情
招牌菜
特級壽司拼盤 海膽天婦羅 鮑魚天婦羅 海膽炒蛋 日本和牛鐵板燒 蕨餅配黃豆粉及沖繩黑糖雪糕
食評 (4)
米其林2星?咩都整,壽司,天婦羅,鐵板燒。無一樣整得好....大拖羅竟然有肉筋,邊到買番黎?100蚊一塊喎大佬!白墨魚粘口,完全唔似新鮮墨魚。和牛烏冬同味千D質素差唔多,毫無特色可言。炒雜菜我懶得影,連我香港放題D餐廳都炒得好過佢。鐵板燒我都懶得影,簡直不值這個價。除了茶泡飯還似樣,比的上日本普通餐廳水準。最後人均買單1700,簡直垃圾。吃壽司,麻煩去新濠金坂。吃天婦羅,麻煩去新濠鋒天政。服務喺值2星咯,不過其他全部垃圾。Tabelog Log 給分:1/5 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
There are two sister Mizumi Japanese restaurants - one in the original Wynn Macau which we visited and has been awarded 2 Michelin Stars in the 2017 Guide, and also another outlet located within the newer Wynn Palace complex on the Taipa island side. Japanese food aficionados will explain to you that it is the original 2* Mizumi which we ought to visit, since over here the Sushi is well looked after by equally Hokkaido Michelin 2* awarded Sushi Zen's Chef Tsutomu Shimamiya as their head consultant. The Tempura & also Teppanyaki counters meanwhile are also looked after by the teams from 1* Ishigaki Yoshida's Chef Junichi Yoshida, and also 1* Chef Kazuhito Motoyoshi respectively, both also Michelin Star recipients in Tokyo, making this a total of 4 Michelin Stars collaboration project in Macau. We came here for some Sushi Omakase on the recommendation of one of my foodie friends who is a sushi expert himself, and he made the claim that this is probably the best Sushi house in Hong Kong & Macau region. I trust his taste.. Sushi Counter at original Michelin 2* Mizumi, Wynn Macau - The Chefs are trained at Hokkaido's 2 star Sushi Zen. On paper, Mizumi serves Tokyo Edomae style sushi, although the Hokkaido native Chefs will explain to you that whilst many sushi pieces are the Tokyo Edomae style representatives, some of the sushi creations are also uniquely Hokkaido Madai - Sea Bream They use white Komezu rice vinegar here for the shari. The seafood are mostly imported from Hokkaido directly since that is where Sushi Zen can help with sourcing the best ingredients from throughout Japan. Sayori - Half Beak This is a hikarimono shiny silver skin fish, but with white flesh, with a crunchy firmness in the flesh. Sanma - Pacific Saury In Autumn, people expect to eat either Katsuo or fatty Sanma, although in Hong Kong region most people only concentrate on the latter. This year with the long hot weather, I noticed the sanma is in general thin like it's 'sword' namesake. Having said that, this piece of sanma was of enviable quality with some fatty belly meat, it also represents the neta selection from the Hokkaido region. 2 Pieces of Tuna Chutoro & then Otoro Nigiri - We went straight to the fatty spectrum of the Tuna, I suspect because my dining companion is a regular and he prefers it this way. The Bluefin Tuna blocks were shipped fresh to here and unfrozen, and not really aged - yet they had a really good maguro flavour to them, and in this respect it really stood out from the competitors in Hong Kong and Macau. A double-layered Slicing of Marinated Chutoro-zuke - This was presented neatly and due to me being quick on the photo taking, before the temperature of the sushi changes too much, the photo doesn't do its presentation justice. The sharp spike of the soy sauce margination on the outside of the tuna was interesting, as it was quite salty at first, but luckily as mentioned above the Tuna carried enough tuna flavors to balance this out. A lovely piece of Bluefin Tuna, but without sounding like a hypocrite I think we should eat less of, unless it is guaranteed to be Sustainably Farmed - in 2017 thus far only the Kindai tuna is achieving this right globally. Kuruma Ebi - Cooked right before serving, this had the coral and tomalley diced up and then stuffed into the prawn. Perfect texture and served slightly warm. A classic Edomae sushi preparation in the modern Era. Shima Aji - Striped Horsemackerel This looked almost like buri for a shima aji, but the buri wasn't perfect enough to be released yet for another 2-3 weeks from the date of this dinner apparently. This had both oiliness and a crunch. Aburi Kinmedai - Grilled Spledid Alfonsino Usually people group the Kinmedai, Nodoguro & Kinki together. For me the Kinme is usually the most consistent performer, and here it is grilled at the back rather than blow torched, with the oil from the flesh and skin sipping into the rice. It's a decent piece, although not the best Kinmedai we have had, but the other pieces were excellent. Grilled Hokkigai Clam - This is again a Hokkaido style sushi, which is not always served in traditional Edomae omakase. Obviously the Hokkaido suppliers and Chefs think this is performing well, and it was deshelled alive in front of the customers. Thick and bounciful. Kegani Hairy Crab - Another Hokkaido representative, this was also deshelled in front of us, and then the carefully removed sweet crab meat placed on the shari rice, before topped with kani miso crab tomalley. An excellent take on this crab, with the meat intact and not overly loose or shredded, perfectly steamed. Ezo Bafun Uni Sushi - I was debating inside my head whether this piece is classifiable as a Gunkan sushi, since the ingredients are the same, just the proportion is geared towards piling on more Salt Water stored Ezo Bafun urchin from Hokkaido. A super sweet and fresh piece, and I personally found this proportion smart, since you have copious amounts of urchin bite vs the little bit of rice now almost acting like a boat. Akami Zuke - We had most of the Toro pieces above already, and since that came as a trio I did not expect an Akami at this stage, but it did arrived! Good tuna taste and the tsuke marínation wasn't too overpowering salty, just right. Anago 2 Ways - with a Tsume sauce and also Salt & Yuzu Usually you only receive one treatment or another, but the Chef made them both for us to try in smaller sizes this time. These were grilled to be the more crispier type, and sometimes I also love them being all steamed softish too to the bite - a texture which is more found in Sushi ya in Japan itself. Castella Egg Tamago - This was quite full of fish & shrimps taste, with a silky smooth texture from the nagaimo. This time it was more on the savory than sweet side, and apparently the Sushi Chef team preparing this, which takes at least 4 hours to bake, have adjusted the recipe to incorporate more seafood essence and less sugariness these days. Perfect for a guy like me. Minced Tuna Sushi to Finish - Usually, whether it is in Hokkaido or Tokyo, you finish the Omakase with some Maki-mono. This time we opted for a Negi-Toro style nigiri, which uses both scraped fatty meat as well as diced ones by hand. Absolutely gorgeous and despite the melty fat, still carried loads of tuna taste as was the norm this night. I won't carry on about the technical skills to pull off this last piece of sushi for the night, but overall the meal was entirely satisfactory because almost all of the seafood tasted right ! In both HK and Macau region, a lot of Sushi ya seem to carry some seafood which lose their intrinsic natural flavors compared to eating in Japan or Taipei - and although recently there is some apportioning the blame for the fish not being prepared or conditioned properly, including pickling or aging, at the end of the day customers only care about the final taste result and not the processing if it doesn't work. Here, it was impressive indeed and no wonder it has achieved a Michelin 2 Star status. Price: Around MOP $1,600 to $2,000 + Tax & Service Charge Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ Address: 新口岸仙德麗街永利澳門酒店地面層G/F, Wynn Macau, Rua Cidade de Sintra, NAPE,, Porto Exterior Phone: +853 89863668 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 2017-02-04
2451 瀏覽
澳門表妹生日,佢住澳門區又鐘意食日本野。所以一諗就係永利~泓。由於不能進入賭場,而餐廳正門位於賭場內,所以要穿過酒吧再經過好靚景嘅湖畔進入餐廳。進入餐廳,整間餐廳裝修好紅好華麗。餐廳侍應生都有操國語及廣東話,服務也很週到。食品方面,由於想嘗試不同款式,所以叫了套餐先來餐廳免費提供的前菜套餐魚生套餐壽司套餐天婦羅餐廳免費甜品另外3款食品不能成功upload相片:套餐是日精選前菜;套餐美國牛柳鐵板燒及日本A4和牛鐵板燒;套餐靜岡蜜瓜本人對牛不太喜愛,但推介牛柳,因為真的好味。訂位時已表示有生日,但我沒有點選甜品或購買蛋糕,但餐廳很細心,將生日牌放置於蜜瓜上,壽星女當然開心,本人亦感到興奮 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 2012-09-06
944 瀏覽
七月中旬‧晴新廚上陣了好一陣子,店子也改了,來試試菜。好幾味菜式都做得很出色,賣相精緻而味道佳,感覺是對辦而且加入價錢是物有所值的。詳細食評,不在此談。有餚不能沒酒,來一支八海山。這當然是熟口熟面的味道,米香濃而帶微酸,較乾身跟起來感覺清爽,凍喝不錯,恰如其分。是日平日,人客也不少的。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)