Sushi Tokami

營業中

休息中

今年生日男友帶我嚟食📍位於尖沙咀曾連續𝟑年獲得米芝蓮一星嘅𝐎𝐦𝐚𝐤𝐚𝐬𝐞🍣佢地會每日嚴選最新鮮嘅當令食材務求比客人品嚐到最高級嘅正宗日本料理🇯🇵我地分別叫左𝟏𝟑貫同𝟏𝟔貫🍣各款壽司午餐配以下料理：前菜吞拿魚突先手卷玉子魚湯季節水果前菜：縞蝦純菜🦐壽司：真子鰈、障泥烏賊、梭魚、吞拿魚赤身、中吞拿魚腩、大吞拿魚腩、平貝、車海老、真鯒、池魚、金目鯛、車子（瀨尿蝦）、北寄貝、馬糞海膽、赤鯥、海鰻全部刺身都好新鮮😋我自己特別鍾意馬糞海膽🤩足足有成兩層咁多 而且好鮮甜🥰而佢地嘅醋飯比較濃味 同出面嘅會有啲唔同最後仲有生日甜品😋布甸同豆腐雪糕都好好食🍮整體嚟講 食物質素都係水準之上🫶🏻但係咪話好好食 我又覺得未算係🤣希望試到間我覺得真係好好食嘅 再介紹比大家😆不過佢地嘅服務質素真係幾好👍🏻溫馨提示🔔如果想食記得要預早𝐛𝐨𝐨𝐤因為呢間都幾難𝐛𝐨𝐨𝐤 • ─── @𝓱𝓮𝓲.𝓵𝓮𝓽𝓼.𝓯𝓮𝓪𝓼𝓽 ─── •👧🏻｜香港𝟎𝟎後𝐅𝐨𝐨𝐝𝐢𝐞🤤🇭🇰❤️‍🔥｜美食情報💥｜真實食評🫦💰｜尋覓𝐂𝐏值高嘅美食👅𝓝𝓸𝓽𝓱𝓲𝓷𝓰 𝓫𝓻𝓲𝓷𝓰𝓼 𝓹𝓮𝓸𝓹𝓵𝓮 𝓽𝓸𝓰𝓮𝓽𝓱𝓮𝓻 𝓵𝓲𝓴𝓮 𝓰𝓸𝓸𝓭 𝓯𝓸𝓸𝓭👩🏻‍🤝‍👩🏼🍩𝓗𝓮𝓲 𝓛𝓮𝓽’𝓼 𝓕𝓮𝓪𝓼𝓽, 𝓪𝓵𝔀𝓪𝔂𝓼 𝔂𝓸𝓾𝓻 𝓹𝓵𝓪𝓬𝓮💗★ 🥰如果喜歡我嘅分享✨➜ 記得𝐅𝐨𝐥𝐥𝐨𝐰🫶🏻 @hei.lets.feast❤️‍🔥 咁就唔會錯過我嘅最新帖文啦🥳★ 😋如果睇完想去試✨ ➜記得𝐛𝐨𝐨𝐤𝐦𝐚𝐫𝐤🏷 / 𝐬𝐡𝐚𝐫𝐞比朋友仔一齊睇👩🏻‍🤝‍👩🏼 繼續閱讀

朋友生日，本來滿心期待食一餐豪氣嘅omakase，但由訂位開始已經係惡夢一場😮‍💨訂位要收按金每位$600，4位已經$2400。呢個按金令我哋誤以為係同食材新鮮、服務優質、環境舒適掛鉤，但原來，真係談起上🙄由引坐開始，一個細細嘅空間已經坐左一對父婦，我地4個人就係坐响佢哋隔離-冇錯！係元氣壽司中間無縫嗰種bar枱坐法…朋友胃痛，問師傅可唔可以安排熱食，師傅表示大部分係魚生，最多只可以幫佢燒一燒，既然到左，冇辦法啦，但係我哋接受咗佢嘅提議之後，佢半件都冇燒過🙄🙄師傅同嗰對夫婦傾到興起，我哋四個就同茶餐廳搭枱冇分別，都唔夠膽講嘢咁大聲，好似好騷擾佢咁，突然之間，師傅就遞咗一嚿紫菜卷俾我，我唔知點反應好-我嘅愕然係我一時諗唔起用咩去接住呢舊食物🤷🏻‍♀️🤷🏻‍♀️我估係要用手嘅，不過我未試過食Omakase係響零交流底下去做呢件事🙄🙄🙄呢個時候，開始覺得唔夠冷氣，叫佢開大d，佢話已經係最大…到主菜，首先飯係有陣水桶+酸餿味嘅，6款魚生切定放旁邊，食起上黎係水桶+毛巾嘅味道，食到咁上下，師傅建議飽就改魚生，我哋都接受咗，其實係唔想再食佢嗰嚿飯，感覺仍然係一樣，魚生唔夠新鮮；食到尾聲，有一杯好古怪嘅湯，既唔係飲開嘅麵豉湯，亦都唔係日式嘅茶壺湯，係有陣人蔘味+蔥味嘅濃水，當然，亦都係因為冇交流，所以冇人介紹過嗰杯係咩湯。全晚最好食係最尾嗰件水蜜桃，咁我去果欄得啦🙄🙄🙄🙄跟住一定要提下師傅塊多用途萬用布-抹完砧板、抹刀、抹食物碟、抹手…都係同一條布；所以我明白點解佢手握嘅壽司會有水桶+毛巾味🙄🙄🙄🙄🙄如果呢個係米芝蓮嘅世界標準，我真係不敢恭維🤦🏻‍♀️但食完呢餐我好明白點解港人要北上，我都唔想留响呢度俾人折磨今餐埋單$12,000，係有生以來食過最差、體驗最差嘅一間米芝蓮 🙄🙄🙄🙄🙄🙄❌永不錄用❌ 繼續閱讀

Sushi Tokami這是絕，不可錯過的一間Omakase Sushi Tokami📍Sushi Tokami (尖沙咀)尖沙咀廣東道5號海港城海洋中心2樓216A號舖香港的OMAKASE廚師發板這家餐廳就是位於海洋中心的Sushi Tokami在尖沙咀海港城一家令人驚艷的日本料理餐廳，一進入餐廳 我立刻感受到了它獨特的氛圍。它獨有的木質裝潢，營造出寧靜舒適的環境。餐廳內的燈光柔和而溫馨，走進小門，日式擺設餐盤隨處可見，入到店內第一眼感受到日本師傅的熱情接待 恍如真的身處日本凍番茄，鮟鱇魚肝，白只，這個前菜配搭相當之開胃，我的胃位置已經準備好了：要開始好好品嘗 這裏選用最頂級的海鮮 鯛魚，藍鯨吞拿魚及池魚等並以精湛的刀工製作壽司。拖羅，一入口就會輕輕溶化千層海膽，在口中飽滿的感覺，從未試過如此滿足！簡直要用幸福來表達套餐的12貫手握壽司是必試的二用上等的米搭配新鮮的漁産，每件壽司都保留原材既鮮美和口感他們的海膽壽司，是高質的北海道海膽，師傅毫不吝嗇排上滿滿的兩列海膽！我特別鍾意食它們池魚和藍鯨吞拿！我們坐在寬敞的吧台前，可以近距離觀察到師傅們的精湛手藝，他們用純熟的動作鬼斧神工將新鮮的食材轉化成精緻的佳餚藝術品众食完今餐恨不得快點再來！#今天的故事今天发# #米其林餐厅探店# #蓝鳍金枪鱼# #餐厅推荐# #宝藏餐厅分享# #氛围感餐厅# #料理# #用美食表达浪漫# 繼續閱讀

Nestled discreetly on the second floor of Ocean Centre in Tsim Sha Tsui, Sushi Tokami extends an invitation to embark on an exquisite culinary journey. Sushi Tokami in Hong Kong embodies a legacy of excellence. The restaurant's commitment to sourcing the finest ingredients is evident in its boast of exceptional tuna and rice from Niigata prefecture, renowned for producing Japan's finest rice. Chef Taga Satoshi, a master of the Edo-mae sushi tradition, adds his expertise, using red vinegar fermented with sake yeast to infuse a unique aroma into the meticulously prepared rice.The Hong Kong outpost, an 18-seat sanctuary, offers an intimate escape into the world of high-end sushi. Divided into two dining rooms, each adorned with a sushi bar, the serene ambiance, marked by straight wooden edges, warm pooled lighting, and subtle handicraft accents, sets the stage for an unparalleled culinary experience at Sushi Tokami.刺身 - Sashimi:1. 牡丹蝦 (ボタンエビ Botan Ebi):The Botan Ebi set the tone for the sashimi course with its sweet and succulent flavor. A promising start that hinted at the culinary delights to come.2. 石鯛、 象拔蚌、瀨尿蝦 (石鯛Ishidai, ミルガイ Mirugai, シャコMantis Shrimp):The 石鯛 Ishidai, or Striped Beakfish, presented a delicate and mildly sweet flavor. Its firm yet tender texture showcased the freshness of the fish. The chef's precision in slicing the Ishidai highlighted the intricate marbling, and the resulting sashimi offered a subtle taste of the ocean, setting a refined tone for the entire dish.ミルガイ Mirugai, the geoduck clam, added a distinctive touch to the sashimi trio. Renowned for its sweet and crunchy texture, Mirugai provided a delightful contrast, enhancing the overall complexity of the dish. The chef's careful preparation preserved the inherent sweetness of the Mirugai, offering a unique and memorable element to the palate.シャコ Shako - this particular crustacean introduced a bold and savory note to the sashimi composition. The Shako's meaty texture and rich flavor profile added depth to the dish. The intricacies of the Mantis Shrimp, both in taste and appearance, showcased the chef's expertise in working with diverse and challenging seafood.3. 白子、香箱蟹(白子Shirako, セコガニ Seko-gani):The Shirako and Seko-gani showcased the chef's commitment to using premium ingredients. The creamy richness of Shirako and the sweet, delicate taste of hairy crab demonstrated an artful balance of flavors.4.  喜知次 (キチジ Kichiji):This particular fish introduced a robust and succulent flavor to the sashimi combination. Kichiji is known for its tender meat and rich taste, with a hint of sweetness. The chef's skill in working with this distinctive fish showcased a commitment to providing a diverse and memorable dining experience.握り - Nigiri:1. 平目 (ヒラメHirame):The Hirame nigiri showcased the delicate and clean taste of flounder. A refreshing and well-executed palate cleanser before diving into the richer flavors ahead.2. 墨烏賊 (すみ烏賊Sumi Ika):Sumi Ika, or ink squid, provided a unique textural experience. The subtle brininess and firm texture added depth to the nigiri selection.3. 小肌 (Kohada):Kohada is celebrated for its complex taste that dances on the palate. The initial bite reveals a burst of brininess, a characteristic note of the herring family to which gizzard shad belongs. The vinegar-marinated rice complements this briny essence, creating a harmonious balance.4. 北海道 赤身 (Hokkaido Akami):The Hokkaido Akami showcased the region's high-quality tuna. Its lean and clean taste highlighted the freshness and precision in sourcing.5. 北海道 中拖羅(中トロ Hokkaido Chu-toro):Moving up the flavor spectrum, the Hokkaido Chu-toro introduces a luxurious and velvety flavor to the lineup. The sushi showcases the richness of the medium fatty tuna, delivering a mouthful of indulgence. The texture of Hokkaido Chu-toro is buttery and tender, with a luscious melt-in-the-mouth quality. The well-marbled tuna creates a silky sensation that lingers on the palate.6. 北海道 大拖羅 ( 大トロ Hokkaido Otoro):The chef lavished us with the Hokkaido Otoro right after,  indulgence to its peak, offering a sumptuous and mouthwatering experience. The sushi presents the pinnacle of fatty tuna, delivering an unparalleled richness.The marbling of Hokkaido Otoro is a visual masterpiece, showcasing the highest quality fatty tuna. The chef's precise cut ensures an optimal balance between the fatty layers and the accompanying rice.7. 平貝(タイラギ Tairagi):Tairagi, or Pen Shell, provided a refreshing break with its sweet and slightly crunchy texture. A palate-cleansing nigiri that prepared the taste buds for the delights ahead.8. 車海老 (Kuruma Ebi):Kuruma Ebi showcased the sweetness and firmness characteristic of this prawn variety. The nigiri celebrated the natural flavors of the sea.9. 剝皮魚 (皮剥 Kawahagi):Kawahagi, the thread-sail filefish, takes on a new dimension in this preparation. The texture of Kawahagi in this presentation is both tender and slightly chewy, creating a dynamic and enjoyable mouthfeel. Each bite, enriched with the savory sesame and the freshness of spring onions, offers a well-rounded textural experience. The fragrance of natural oils, is a key element in this dish. The inherent richness of the filefish is further emphasized, creating an aromatic delight that adds depth to the dish.10. 海膽 (雲丹 Uni):The Uni tood out as another absolute masterpiece. The type of Sea Urchin used was Bafun Uni from Hokkaido.The creamy, briny goodness of the sea urchin elevated this nigiri to a culinary gem. The texture of this premium Uni is exceptionally velvety, offering a luxurious and melt-in-the-mouth experience. Each bite is a journey into the essence of the sea,11. 赤鯥 (アカムツ Akamutsu):Akamutsu was equally impressive with its bold and robust flavor. The perfect balance of fat and flesh made it an extraordinary nigiri that left a lasting impression. 12. 穴子(Anago):Anago concludes the nigiri selection on a high note. The texture of Anago is tender and delicate, with a pleasing chewiness that adds depth to each bite. The eel is perfectly grilled, enhancing its succulence and creating a memorable textural experience. The sushi features meticulously prepared sea eel with sweet and savory notes that bring a satisfying and comforting end to the culinary journey.In conclusion, this dining experience was a journey through the finest flavors of the sea, with each dish presenting a masterful blend of ingredients and culinary skill! 繼續閱讀

#sushi tokami 年尾食餐好嘅慶祝自己又度過一年呢間omakase係海港城嘅一個小角落的店 座位唔係好多 成個裝修都好靚 細節睇得出全部都係用日本餐具·Lunch set 13貫 ($1000)雖然師傅有講解過係咩魚但我已經忘記晒🥹所以淨係講吓我比較印象深刻前菜嘅魚 非常肥美 而且有海帶整嘅汁同啫喱 再吊起番魚嘅鮮味·全餐飯最中意嘅係鰆魚 佢係用昆布壓住舊魚醃漬 所以有淡淡昆布香味 超好食·沙甸魚都係非常出色 好肥美而且冇腥味 睇得出材料非常新鮮·佢嘅招牌吞拿魚突先手卷 係用吞拿魚頸部嘅肉去整 魚味非常濃郁 ．另外都有大家最鍾意嘅赤身 中拖同埋蛇腹·Ending有玉子燒 魚湯 同埋大大粒士多啤梨收尾🥹 繼續閱讀