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2020-01-18
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今日男朋友話要想試吓啲新嘅嘢,所以就帶咗我黎食刺身。我平時唔係好鍾意食刺身,成日都覺得好腥。佢介紹我食呢間廚師發辦,佢同事話好高質,所以今日帶埋我嚟食。我地約咗七點,入面已經有一對情侶食緊。睇一睇Menu,原來依間餐廳咁貴,男朋友真係有我心。我哋叫咗《見》set ,諗住食得豐富啲。個日本廚師好有氣勢,而且好似咩語言都識,一邊煮一邊向我哋介紹色彩嘅知識,又講下廚師發板嘅由來,幾風趣。第一道上嘅菜係前菜,係魷魚仔黎,配上醬汁都幾開胃的。然後,就送上茶碗蒸。蛋嘅質地滑溜,內裏有冬菇,瑤柱,芫荽等等,味道不錯,用料充足。然後,就到刺身時間。先來一個安康魚肝,師傅用火槍即時燒過,魚油味即刻撲埋黎。魚肝既口感好融化,充滿魚油香。然後就到海膽白子,口感好creamy,唔會腥,好有海既鮮味。之後再嚟三款刺身。分別係池魚、春魚、金目鯛。佢哋肉質厚實,但食落好柔軟,味道都好鮮甜。我個人覺得春魚最好味。然後再嚟一個刺身合體。有帶子同甜蝦,中間包住吞拿魚溝飛魚子,面頭有鮑魚肝醬同金箔。好靚。食落去口感好特別,先有帶子同甜蝦嘅鮮甜,但咬到中間就有吞拿魚嘅鹹味,同埋飛魚子鬆脆嘅口感,啲飛魚只係口係咁爆出黎,令人齒
我地約咗七點,入面已經有一對情侶食緊。睇一睇Menu,原來依間餐廳咁貴,男朋友真係有我心。我哋叫咗《見》set ,諗住食得豐富啲。
個日本廚師好有氣勢,而且好似咩語言都識,一邊煮一邊向我哋介紹色彩嘅知識,又講下廚師發板嘅由來,幾風趣。
第一道上嘅菜係前菜,係魷魚仔黎,配上醬汁都幾開胃的。
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然後,就送上茶碗蒸。蛋嘅質地滑溜,內裏有冬菇,瑤柱,芫荽等等,味道不錯,用料充足。
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然後,就到刺身時間。先來一個安康魚肝,師傅用火槍即時燒過,魚油味即刻撲埋黎。魚肝既口感好融化,充滿魚油香。
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然後就到海膽白子,口感好creamy,唔會腥,好有海既鮮味。
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之後再嚟三款刺身。分別係池魚、春魚、金目鯛。佢哋肉質厚實,但食落好柔軟,味道都好鮮甜。我個人覺得春魚最好味。
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然後再嚟一個刺身合體。有帶子同甜蝦,中間包住吞拿魚溝飛魚子,面頭有鮑魚肝醬同金箔。好靚。食落去口感好特別,先有帶子同甜蝦嘅鮮甜,但咬到中間就有吞拿魚嘅鹹味,同埋飛魚子鬆脆嘅口感,啲飛魚只係口係咁爆出黎,令人齒頰留香。
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師傅都提醒我地食刺身要一口過,先會好食,我都跟左佢意見。
然後師傅整咗一口嘅大拖羅+海膽同吞拿魚,將三樣貴價野放埋一齊特別好食。
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然後師傅俾咗兩隻烏龜仔我哋,係鮑魚配鮑魚醬。鮑魚口感厚實,食落好有嚼勁,配埋個醬不錯。淨低咗啲醬,師傅俾咗比左舊飯我哋撈黎食,幾有風味。
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之後就到六貫壽司:分別有金目雕、池魚、油甘魚、牡丹蝦、赤貝、帶子拖羅。魚類新鮮好味。我自己比較鍾意牡丹蝦果個,因為師傅個擺碟好靚,成隻兔仔咁,好有心思。
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最後仲有個好靚既海膽杯,我鍾意佢隻櫻花匙更,夠Decent。海膽同魚子都好Fresh,一啖海鮮一啖飯真係好正。
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食晒之後,就有湯飲。個湯落左金目雕,一打開已經有陣陣魚香,食完咁多凍野飲濃濃既魚湯,即刻warm晒
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最後食埋閃電蜜瓜作結,超甜。
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我地食左個幾鐘,睇師傅係我地面前表演,都算係一個享受!另外,依餐都改變左對刺身既感覺,原本成日覺得好腥,但其實新鮮既食材會好鮮。
睇黎食刺身,都係揾高質既好~依幾千蚊都抵比!
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