The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
湯品🔹麵豉湯，暖一暖胃甜品🔹富良野赤玉瓜🔹沖繩熱情果芝士餅食完好食的壽司，再食充滿日本風味的水果，及芝士餅，三小時嘅美食同埋視覺盛宴已經完成。總結： 呢度坐得好舒服，環境十分cozy，廚師非常健談，每上一道菜之前都會認真同你介紹食物，但係佢見到你傾計又唔會嘈住你，讚…Read More
。同所有omakase嘅餐廳門口一樣，低調又奢華。入到去係典型omakase嘅格局，可以近距離觀賞廚師用心整嘅每一道菜。1.前菜北海道粟米 & 自家醃製菠菜 & 蟹肉絲新鮮北海道粟米非常之清新鮮甜，蟹肉絲有好新鮮嘅咸鮮味。2.北海道紫海膽海膽連半殼上，再加上碎蝦肉、三文魚子、法國魚子醬同埋日本食用銀箔，一路睇住廚師整都係一個好高級嘅視覺感受。北海道紫海膽入口又鮮甜又清新，海水的鮮甜味係個口慢慢滲出。3.西班牙深海紅蝦 深海紅蝦肉質結實鮮美，個杯底有焰燒嘅蝦頭膏做醬汁，將啲蝦肉點落去蝦頭膏到，雙重蝦味令到食慾進一步提升，蝦頭就炸到脆卜卜，可以成個蝦頭食曬佢。4. 生蠔（北海道昆布森） 北海道蠔毫極之鮮甜又creamy有不同風味和口感。蠔上面有店舖自家製嘅醋啫哩可以中和蠔嘅醒味又可以提鮮，再加小小芽蔥，層次又豐富咗。5.關鯖魚鯖魚肉質細嫩，經焰燒之後產生嘅化學反應令到件魚帶獨特嘅香味，再加五色芝麻碎wasabi再用紫菜包住嚟食，好特別！6. 北海道笠貝 北海道粒笠貝肉質扎實鮮甜，加上小小岩鹽及山漬後， 好好味。7. 黑陸魚黑陸魚係好油份的魚，廚師通常會焰燒佢，一至獨特嘅香味出來，之後加紫蘇花、黃色烏魚子及黑松露醬油 ，大大增添了色彩和風味，好似成件藝術品咁擺喺你面前。8. 吞拿魚腦天及拖羅腦天是魚頭兩邊嘅肉，每條魚都係得好少，因此非常矜貴，師傅會用火槍焰燒魚肉令到佢更加香，再配搭嗰一件拖羅及中間加一片紫蘇葉，再用紙菜包住，估唔到入面嘅紫蘇葉又真係加強個層次感之餘又可以減低油膩感。9. 磯煮鮑魚 （店signature)磯煮就係用日式醬油同埋昆布慢火炆煮，咁樣就可以保持鮑魚鮮嫩的肉質，及保持彈牙咬口，再加上鮑魚肝醬，令鮑魚味更加突出。10. 焗吞拿魚下巴及分子料理南瓜湯原來魚嘅下巴可以咁好食，佢嘅形狀雖然有啲奇怪但係呢個部分不單止有肉，又有高油脂，重要條魚夠大先有咁上下大嘅下巴。食壽司食到份子料理又真係有啲驚喜喎，餐廳佢哋都話試咗好耐先掌握到嗰技術，食之前都提我哋個南瓜球要放曬入口先，之後先好咬。如果唔係就成身都係。之後就係食廚師拍板嘅壽司11. 平政魚 - 也稱油甘魚,肉質油脂豐富,是日本料理常用的魚類。12. 拖羅-用上拖羅大腹位置，肥美又夠魚味13. 石垣貝沖繩產的石垣貝肉質軟嫩鮮甜，非常美味。好多時食omakase嘅時候師傅都會表演一下
。不過其實係食材新鮮先至做到呢個效果。14. 深海池魚 用火燒過嘅鐵網喺佢個魚皮度加熱，能產生獨特的化學反應，令到深海池魚更加香同好食。15. 地金目鯛魚 油脂豐厚，魚味濃厚16. 馬糞海膽 廚師一早講明呢個季節嘅馬糞海膽得好少量，現季既馬糞比起紫海膽食落可能會無咁鮮甜。食完覺得兩種味道，都ok~~。17. 極濃魚湯 師父呢度個魚湯係用咗幾十條魚及魚骨製成，只加入普通調味，絕無加味精，配合幼幼嘅秋田烏冬及娃娃菜，大滿足！甜品：靜岡蜜瓜 總的來說,重房的omakase不單只食材新鮮矜貴，一路睇住廚師親手製作的匠人精神，除了食材新鮮好食，更加是視覺上嘅盛宴。…Read More
