270
5
1
Restaurant: Keisetsu
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
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  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
池魚
2 Recommended
Level4
291
0
銅鑼灣高質的廚師發辦
2023-08-22 759 views
出糧日有咩做？梗係食好嘢啦，朋友約埋我今日嚟幫襯銅鑼灣螢雪，裝修風格都係偏向日本風，簡潔，座位寛敞舒適，餐桌和餐具均乾淨衛生，招呼亦親切有禮，前菜 - 免治雞肉粒&櫻煮八爪魚師傅提醒我們要先食慢煮八爪魚，八爪魚下面墊咗啲海帶，八爪魚鹹鹹甜甜，口感好彈牙，免治雞肉粒個餡有明太子餡，惹味得來不會過鹹，旬之刺身二點，鮫鰈魚&炭燒劍魚腩，鮫鰈魚背脊位薄切，個醬係魚肝做成嘅醬，最底嘅係豆腐雪糕，肝醬同雪糕帶出咗鮫鰈魚刺身嘅鮮味，炭燒劍魚腩刺身炭烤香味濃郁，內裡魚油爆發，呢個做得好出色，脆紫菜包南高梅梅醬&拖羅脆紫菜包住拖羅，配有南高梅梅醬&紫蘇葉，包之前，師傅會拍一拍個紫蘇葉，令到啲味道更加出，同埋會烤一烤塊紫菜令到塊紫菜更加香脆，南高梅梅醬就用蜜糖醃過，紫蘇葉嘅香味，同南高梅醬嘅酸甜，配合拖羅嘅魚油香，同紫菜嘅脆口，味道同口感都超豐富 ，熟成和牛煙燻和牛，和牛熟成咗24日，有圖有真相，外脆內粉嫰，除了和牛的香味外，還有煙燻的香味，和牛一口咬下去，油脂豐富爆發，漬物，食到咁上下，師傅會俾d漬物我地清一清口腔，手握壽司5件北海道帆立貝&墨魚配北海道赤海膽北海道帆立貝上面搽咗啲橘柚汁，口感滑嫩，橘柚
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出糧日有咩做？梗係食好嘢啦，朋友約埋我今日嚟幫襯銅鑼灣螢雪，
6 views
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0 comments
8 views
1 likes
0 comments
 裝修風格都係偏向日本風，簡潔，座位寛敞舒適，餐桌和餐具均乾淨衛生，招呼亦親切有禮，
免治雞肉粒&慢煮八爪魚
4 views
0 likes
0 comments
 前菜 - 免治雞肉粒&櫻煮八爪魚
慢煮八爪魚
3 views
0 likes
0 comments
 師傅提醒我們要先食慢煮八爪魚，八爪魚下面墊咗啲海帶，八爪魚鹹鹹甜甜，口感好彈牙，
免治雞肉粒
15 views
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 免治雞肉粒個餡有明太子餡，惹味得來不會過鹹，
鮫鰈魚&炭燒劍魚腩
20 views
0 likes
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 旬之刺身二點，鮫鰈魚&炭燒劍魚腩，
鮫鰈魚背脊位薄切，個醬係魚肝做成嘅醬，最底嘅係豆腐雪糕，肝醬同雪糕帶出咗鮫鰈魚刺身嘅鮮味，
炭燒劍魚腩刺身炭烤香味濃郁，內裡魚油爆發，呢個做得好出色，
脆紫菜包南高梅梅醬&拖羅
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 脆紫菜包南高梅梅醬&拖羅
脆紫菜包南高梅梅醬&拖羅
1 views
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0 comments
 脆紫菜包住拖羅，配有南高梅梅醬&紫蘇葉，包之前，師傅會拍一拍個紫蘇葉，令到啲味道更加出，
同埋會烤一烤塊紫菜令到塊紫菜更加香脆，南高梅梅醬就用蜜糖醃過，
紫蘇葉嘅香味，同南高梅醬嘅酸甜，配合拖羅嘅魚油香，同紫菜嘅脆口，味道同口感都超豐富 ，
牛油熟成和牛[24日]
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 熟成和牛[24日]
牛油熟成和牛[24日]
13 views
0 likes
0 comments
 煙燻和牛，和牛熟成咗24日，
牛油熟成和牛[24日]
1 views
0 likes
0 comments
 有圖有真相，外脆內粉嫰，除了和牛的香味外，還有煙燻的香味，和牛一口咬下去，油脂豐富爆發，
漬物
5 views
0 likes
0 comments
 漬物，食到咁上下，師傅會俾d漬物我地清一清口腔，


手握壽司5件
北海道帆立貝&墨魚配北海道赤海膽
4 views
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 北海道帆立貝&墨魚配北海道赤海膽
北海道帆立貝上面搽咗啲橘柚汁，口感滑嫩，橘柚汁味道淡，不會搶去帆立貝的鮮味，
墨魚配北海道赤海膽的墨魚非常厚切，赤海膽份量亦很多，味道甘甜， 
池魚
5 views
0 likes
0 comments
 池魚
池魚
11 views
0 likes
0 comments
 池魚掃咗薄豉油，魚肉彈牙，
池魚
14 views
0 likes
0 comments
 魚油不會太over，豉油不會搶味，剛好帶起了池魚的鮮味，
赤身醬油漬
11 views
0 likes
0 comments
 赤身醬油漬
赤身醬油漬
18 views
0 likes
0 comments
 赤身醬油漬上面嘅係黃芥辣，味道不搶， 
赤身醬油漬
9 views
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0 comments
 是醬油漬，但味道不會過鹹，赤身雖然含脂量少，但較有咬口，
深海池魚
1 views
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 深海池魚
深海池魚
2 views
0 likes
0 comments
 刨咗少少柚子皮喺上面，柚子皮好香，
深海池魚
2 views
0 likes
0 comments
 搽咗豉油，油脂較豐富，質感較滑，
大拖羅
3 views
0 likes
0 comments
 大拖羅
大拖羅
2 views
0 likes
0 comments
 炭燒大拖羅，炭燒味香濃，燒出豐富嘅魚油，好香魚油香味，
紫海膽&赤鮑魚
2 views
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 紫海膽&赤鮑魚
師傅會提示我們先食灑有淡雪鹽嘅海膽再食鮑魚，
紫海膽
1 views
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0 comments
 海膽份量多，淡雪鹽是米鹽，除了可以裝飾外，還可帶出赤海膽的鮮甜，
赤鮑魚
1 views
0 likes
0 comments
 赤鮑魚，鮑魚肝醬拌飯，上面係蒸熟咗嘅紫海膽，
鮑魚肉彈牙，厚切大塊，紫海膽味濃，配鮑魚肝醬拌飯剛剛好，
拖羅手捲
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 拖羅手捲
包有紫蘇葉和拖羅蓉，混有生蛋黃，令到整個口感更加滑，
鱧魚唇菜冬瓜湯&日本蜜瓜配椰子雪糕
1 views
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 湯是禮魚唇菜冬瓜湯，是清湯，禮魚即是門鱔，而唇菜滑捋捋的口感好特別，平時香港沒有食過這種口感的菜，
甜品是日本蜜瓜配椰子雪糕，蜜瓜很清甜，椰子雪糕有濃郁椰子味又不會過甜，
為今晚這頓晚飯畫上一個完美的句號。
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總結：餐廳裝修雅緻，食材新鮮又高質，師傅亦處理得宜，很適合情侶拍拖食飯或朋友聚會聊天。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
免治雞肉粒&慢煮八爪魚
慢煮八爪魚
免治雞肉粒
鮫鰈魚&炭燒劍魚腩
脆紫菜包南高梅梅醬&拖羅
脆紫菜包南高梅梅醬&拖羅
牛油熟成和牛[24日]
牛油熟成和牛[24日]
牛油熟成和牛[24日]
漬物
北海道帆立貝&墨魚配北海道赤海膽
池魚
池魚
池魚
赤身醬油漬
赤身醬油漬
赤身醬油漬
深海池魚
深海池魚
深海池魚
大拖羅
大拖羅
紫海膽&赤鮑魚
紫海膽
赤鮑魚
拖羅手捲
鱧魚唇菜冬瓜湯&日本蜜瓜配椰子雪糕
Level4
1.3K
0
「雪不完的感覺：Omakase都要講創意！」
2023-04-17 92 views
創意呢樣野係好需要大膽既假設，小心既求證，菜式設計出黎受唔受歡迎，就要不斷測試、改良…有action自然就有reaction，成唔成功，自然由市埸話返比你。不過所謂情理之內，意料之外，今晚呢間銅鑼灣新開既「螢雪」絕對係漆黑中的螢火蟲一樣，好有驚喜。👇🏻📌シェフのテーブル - ▪️ 八 寸 -▫️「墨魚西京燒」墨魚口感爽彈，燒過外層帶少少焦香。▫️「鵝肝」近乎入口即化，配搭煙鴨胸同埋桃汁，清香減膩。▫️「菜之花」姐係日本菜心，連埋白蘆筍一齊食，特別開胃。▪️ お造り四選 -▫️ 「天然真鯛魚刺身」用左豆乳湯霜做底，配搭海苔酸汁，將成個魚香迫出黎，再夾雜塊豆乳整成既湯葉，口感相當豐富。▫️「平靜魚」來自九洲產物，事先經煙燻處理，味道有種清香既煙燻味，輕輕加少少wasabi魚味更突出。▫️「中拖羅」完全無根，以紫菜包住中拖羅，連埋梅醬、紫蘇葉，肥美甘香。▫️「慢煮鮟鱇魚肝」師傅先將魚肝慢煮過，再整成雪糕，比平時食既更加creamy，面頭再灑上炸過既沙甸魚魚苗，口感非常獨特，好好食。▪️ 和 食 -▫️「牛油炒北寄貝」用黎做間一間埸，北寄貝口感夠哂爽彈，配搭風乾左既魚子醬同埋野菌，份外惹味。▪️ 握り五貫 - ▫️「石
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創意呢樣野係好需要大膽既假設，小心既求證，菜式設計
16 views
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出黎受唔受歡迎，就要不斷測試、改良…有action自然就有reaction，
8 views
0 likes
0 comments
成唔成功，自然由市埸話返比你。不過所謂情理之內，
15 views
0 likes
0 comments
意料之外，今晚呢間銅鑼灣新開既「螢雪」絕對係
6 views
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漆黑中的螢火蟲一樣，好有驚喜。👇🏻
15 views
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📌シェフのテーブル - 
▪️ 八 寸 -
八 寸
3 views
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▫️「墨魚西京燒」墨魚口感爽彈，燒過外層帶少少焦香。
墨魚西京燒
8 views
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▫️「鵝肝」近乎入口即化，配搭煙鴨胸同埋桃汁，清香減膩。
鵝肝
25 views
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▫️「菜之花」姐係日本菜心，連埋白蘆筍一齊食，特別開胃。
菜之花
2 views
0 likes
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▪️ お造り四選 -
▫️ 「天然真鯛魚刺身」用左豆乳湯霜做底，配搭海苔酸汁，將成個魚香迫出黎，
再夾雜塊豆乳整成既湯葉，口感相當豐富。
天然真鯛魚刺身
9 views
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▫️「平靜魚」來自九洲產物，事先經煙燻處理，味道有種清香既煙燻味，
輕輕加少少wasabi魚味更突出。
煙燻平靜魚
9 views
0 likes
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▫️「中拖羅」完全無根，以紫菜包住中拖羅，連埋梅醬、紫蘇葉，肥美甘香。
中拖羅
7 views
0 likes
0 comments
▫️「慢煮鮟鱇魚肝」師傅先將魚肝慢煮過，再整成雪糕，比平時食既更加
creamy，面頭再灑上炸過既沙甸魚魚苗，口感非常獨特，好好食。
慢煮鮟鱇魚肝雪糕
5 views
0 likes
0 comments
▪️ 和 食 -
▫️「牛油炒北寄貝」用黎做間一間埸，北寄貝口感夠哂爽彈，
配搭風乾左既魚子醬同埋野菌，份外惹味。
牛油炒北寄貝
19 views
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▪️ 握り五貫 - 
▫️「石鯛」輕輕刨少少柚子皮係面頭，味道清淡，肉質爽甜。
石鯛
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▫️「池魚」配上兩滴赤醋，帶出魚香韻味。
池魚
14 views
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▫️「螢光魷魚」面頭搭配蒸過既紫海膽，口感滑溜溜，味道鹹香。
螢光魷魚
14 views
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▫️「櫻鱒魚」口感似三文魚，不過油份無咁重，魚味相對更豐富。
櫻鱒魚
9 views
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▫️「赤海膽」來自九州產物，質感上比較乾身，味道會更加濃香，
配搭醋飯一齊食係最好不過。
赤海膽
1 views
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▪️ 本日巻き -
▫️「碎蔥吞拿手卷」吞拿魚腩帶少少油香加埋蔥香，兩者配搭得宜。
碎蔥吞拿手卷
2 views
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▪️ 吸 汁 - 
▫️「九繪魚燉湯」魚肉鮮甜，好有咬口，燉湯入口亦夠清香，唔錯。
九繪魚燉湯
2 views
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▪️ デザート -
▫️「朱古力雪糕」朱古力濃香滑溜，配搭士多啤梨，
完結成個omakase set，呢個價錢性價比甚高，值得一試。
朱古力雪糕
5 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-04-17
Waiting Time
15 Minutes (Dine In)
Spending Per Head
$1080 (Dinner)
Recommended Dishes
八 寸
墨魚西京燒
鵝肝
菜之花
天然真鯛魚刺身
煙燻平靜魚
中拖羅
慢煮鮟鱇魚肝雪糕
牛油炒北寄貝
石鯛
池魚
螢光魷魚
櫻鱒魚
赤海膽
碎蔥吞拿手卷
九繪魚燉湯
朱古力雪糕
  • 平靜魚
  • 女