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櫻花日本料理 (Closed)

Sakura Japanese Cuisine

4.5

4.5

160 Reviews

Taste

Decor

Service

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7348

Central

$401-800

Japanese Teppanyaki Sushi/Sashimi

145

4

4

深海池魚

3 Recommended

Picky Couple

Level4

2.1K

18

We had tried quite a few sushi bars in Central so I had done some research on openrice and saw this relatively new sushi bar. Time to try something new! We had reserved two seats at the sushi counter which wasn't full at all despite lunch hour on Friday. The tableware was very lovely, offering a very good start to the meal beginning with my eyes and lifting my expectations.We decided to order their 12-piece sushi set at $420+10%. The price set was somewhere in the middle between the top sushi ba

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We had tried quite a few sushi bars in Central so I had done some research on openrice and saw this relatively new sushi bar. Time to try something new!

We had reserved two seats at the sushi counter which wasn't full at all despite lunch hour on Friday.

The tableware was very lovely, offering a very good start to the meal beginning with my eyes and lifting my expectations.

We decided to order their 12-piece sushi set at $420+10%. The price set was somewhere in the middle between the top sushi bars and the cheaper ones in Central I must say.

Pickled gingers

Very soon we were welcomed by some pickled gingers. I had to admit that they were pretty bad. They were all well-prepared in advance and they were so thick cut and not particularly yummy. In fact I found them a bit too spicy. Yet I had to eat one piece in between the sushi to clear my mouth to try the next piece. Really disappointing indeed although they were not supposed to be the focus of the meal.

The salad, which was included in the set, was quite fresh and there were quite a lot of veggies. The salad dressing was tasty but it was actually just standard.

The steamed egg, which was also included in the set, looked pretty appealing. There were quite a lot of ingredients and the egg was indeed smooth. The taste was ok with the right degree of saltiness.

The first sushi was 關伊左目 with fresh seaweed on top. The chef introduced to us that the texture was a bit chewy. It was the first time that we heard about and tried this sushi. I actually tried to search for more information on the website about this sashimi but couldn't find much. It was really a bit chewy although I couldn't recall much about the taste afterwards except for the seaweed. The sushi rice was well seasoned although there could have been slightly more wasabi.

深海池魚 almost always appeared as one of the first few sushis of such sushi set. It was fresh indeed but was like other similar sushi out there. No surprise.

I forgot to take a photo of the 3rd sushi which was 昆布漬左口魚. Please excuse me for being unable to recall much about the taste without a photo

The 4th sushi was 鰤魚 which was quite fatty and was pleasing to the tongue! I recalled this one had slightly more wasabi than the previous sushi although I didn't know why.

大溝貝 with lime and yuzu juices had a very interesting texture as it was crispy but not as crispy as those other shells you normally got. It was really refreshing with the lime and yuzu juices added.

I found this one taste a bit like red tuna although my lunch partner didn't agree. It was not particularly pleasing.

明太子甜蝦

Then we waited for a long long time before our next sushi arrived because the chef was very busy preparing the omakase sets for others. It was quite pleasant watching the chef prepare food but unfortunately we still had to work after lunch! 明太子甜蝦 had the typical sticky prawn sashimi texture which I really liked. The 明太子 was ok although I don't like it normally as it is usually too salty. Having said that, I think the quality of the prawn could have been much better, especially at this price.

鱈魚乾 with salad dressing was served to us for free maybe as an apology for having kept us waiting. It was really appreciated. The 鱈魚乾 was very crispy and went well with the salad dressing. Although again we had to wait for quite a long while before our next sushi was served.

Starting from this sushi, the sushi rice started to fall apart when I tried to take it from the sushi plate to my own plate using chopsticks. I suspected that it was all because the chef was in a rush.

It was not fatty nor salty so I wondered why they served this in such an order? It was a bit too plain to me actually. By that time I had already asked for faster serving of sushi because we had to go soon so all the remaining sushi sort of rushed in. The chef did apologize to us.

Toro was good as always but it was not the fattiest of all.

炙燒左口魚邊

This one really melted in my mouth and it was so fatty!

The uni was quite fresh. For some reason, it was better when eaten with the whole thing in my mouth compared with just trying 1 slice of uni from the top.

We had a choice of either miso soup or udon and we both went for the udon. The udon was a bit disappointing given the class of such a sushi restaurant because they could have been much smoother. The soup was ok as it tasted quite good.

Black Sesame ice-cream

We had a choice of coffee or ice-cream and of course we went for the ice-cream. The quality of ice-cream was quite good.

Although my stomach was quite big, I did feel full after finishing everything from the set.

Overall, I would say the quality of the sushi was ok although more special sushi could have been served given the price. Moreover, I was really a bit disappointed by the sushi rice towards the end of the meal. At such a price, I think I would rather top up a little bit to go to those better sushi bars in the same district.

(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

2018-09-28

Dining Method

Dine In

Spending Per Head

$462 (Lunch)

Recommended Dishes

井底龜龜

Level4

206

24

龜龜最近每隔一段時間，都會豪一豪，找家有口碑的鮨店，吃一頓Omakase 日本料理。吃到日本直送的新鮮海產固然是龜龜吃Omakase 目的。此外，在接近兩小時的用餐時間，能聽到師傅講解各種食材的名稱、製法、原產地及時令季節等資訊，亦是龜龜豪一豪的主要目的。席間的兩小時，活像上了一節私人教授的烹飪課。首先向大家介紹當晚為龜龜製作食物的料理師，乃上圖部在中間的一位，他着龜龜稱呼他為阿謙，頗為害羞，每當拍攝到他手握壽司之時，總是表現靦腆。在逐一評價每道菜前，先說說今晚又吸收了甚麼新知識，大家都有吃過或最少聽過何謂Dry Age 吧，Dry Age是一種肉類的熟成方法，把肉直接暴露於0-6c的恒温櫃內，濕度保持於60-80%之間，以數週甚幾個月時間進行熟成。肉在熟成過程中，水份會流失，肉中的酵素會令筋肉軟化，吃的時候肉味更濃，肉質變得少雜筋兼且焾滑。在吃到地金目鯛這貫壽司的時候，謙師傅說地金目鯛經過熟成處理，不過Age 的方法不是Dry Age ，而是Wet Age。我才猛然醒覺原來魚肉刺身，都可以用熟成方式處理。肉味會變得更濃郁，油份更多，肉質亦會更為嫩滑。下圖便是火炙後的地金目鯛，油份充沛

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龜龜最近每隔一段時間，都會豪一豪，找家有口碑的鮨店，吃一頓Omakase 日本料理。吃到日本直送的新鮮海產固然是龜龜吃Omakase 目的。此外，在接近兩小時的用餐時間，能聽到師傅講解各種食材的名稱、製法、原產地及時令季節等資訊，亦是龜龜豪一豪的主要目的。席間的兩小時，活像上了一節私人教授的烹飪課。

首先向大家介紹當晚為龜龜製作食物的料理師，乃上圖部在中間的一位，他着龜龜稱呼他為阿謙，頗為害羞，每當拍攝到他手握壽司之時，總是表現靦腆。

在逐一評價每道菜前，先說說今晚又吸收了甚麼新知識，大家都有吃過或最少聽過何謂Dry Age 吧，Dry Age是一種肉類的熟成方法，把肉直接暴露於0-6c的恒温櫃內，濕度保持於60-80%之間，以數週甚幾個月時間進行熟成。肉在熟成過程中，水份會流失，肉中的酵素會令筋肉軟化，吃的時候肉味更濃，肉質變得少雜筋兼且焾滑。

在吃到地金目鯛這貫壽司的時候，謙師傅說地金目鯛經過熟成處理，不過Age 的方法不是Dry Age ，而是Wet Age。我才猛然醒覺原來魚肉刺身，都可以用熟成方式處理。肉味會變得更濃郁，油份更多，肉質亦會更為嫩滑。下圖便是火炙後的地金目鯛，油份充沛，魚味甚為香濃。

謙師傅還說，除地金目鯛外，還有多種魚類會以熟成方式處理，例如金槍魚腩，會擱在恒温冰箱熟成幾天，方作奉客。兩小時下來的一頓晚飯，龜龜吃到了已往素未謀面的海產，還在謙師傅身上獲得不少知識。

當晚吃的每道菜，龜龜會在下面逐一介紹

鱈魚片

餐前小食，鱈魚片奉客前先行烘脆，沾上蛋黃醬同吃，惹味香口，這道小食，龜龜認為特別適宜佐酒，特意點了一杯梅酒作配襯。

下圖的一杯梅酒，配上比哥爾夫球還大的冰塊，冰慢慢的溶化成水，讓梅酒稀釋，讓濃度降低，喝起來更為柔順，屬筆者最愛的喝梅酒方式。

先付兩字在日本料理店常見，一向我以為先付解作前菜，後來在網上搜了一下，得悉兩字真正解作: 先付上味道較清淡食品，例如豆腐之類的食物。未知是筆者在網上搜索的答案不對，還是香港Omakase 師傅的演䆁跟日本師傅有別，很多時吃到的先付都有魚肉或醬油漬物，並非清淡食物。是晚吃到的先付，便真的如同網上資料所述，為較為清淡的食物，包括有水茄子、新鮮無花果以及花生豆腐。無花果恰如其份的清甜，水茄子令筆者對茄子的印象完全改觀，原來茄子刺身的味道可以那麼清甜，口感清爽，有如吃着水果，常言道茄子是瘦物，中式煮法會加入大量油鹽烹煮，平常吃到的茄子多是既油膩又重味，龜龜根本從未吃過茄子真味，小小兩片份量，令龜龜對茄子的味道，大大改觀。花生豆腐是這裏的自家製品，豆腐帶有花生甘香，兩者味道匹配。

接着是刺身五點，菜牌上寫的是五點刺身，但龜龜卻吃了六道，吃的時候沒有在意，寫食評的時候才察覺吃多了一道，到底那一道才是謙師傅慷慨贈送，便不得而知了。

左口魚片石鯛魚皮卷

左口魚片石鯛魚皮卷

這是筆者給它的名稱，並非謙師傅對它的稱號。左口魚屬白身魚，上菜排序一般較前，謙師傅是晚亦以白身魚先行。左口魚裹著的是石鯛魚皮，皮經過特別處理，灼熟後，以冰水泡浸，再加入鹹味昆布醬油漬之，口感有若順德爽脆鯇魚皮。以左口生魚片捲上魚皮，再從紫蘇枝摘下紫蘇花，一併放進口中咀嚼，口感味道皆豐，魚鮮、鹹鮮、花香三種味道在口腔爆發。

北海道厚岸蠔

北海道厚岸蠔

厚岸蠔身材豐腴，看外型龜龜以為是很Creamy的蠔種，吃的時候卻發現蠔的質感清爽不膩，兼有金屬味道，海苔、紅薑及調味汁為蠔作出了適當的點綴，貢獻了提味的效果，卻沒有影響蠔的本身風味。

象拔蚌

來自日本，體積較我們在火鍋店所吃的加拿大貨細小，只有一條香蕉的長度，切法亦跟港式火鍋店的處理有所不同，日式厚身直切，而火鍋店則橫切。象拔蚌在端上前灑上金箔，外表華貴，食味是一如預料的爽甜，不過可能筆者舌拙，並未覺到來自日本的較加拿大蚌在食味及口感上有大差别。

墊在蚌底的冰菜亦是不能錯過的妙品，味道清新之餘，爽脆之極，兼且自身帶有鹽味，咀嚼時沒有絲毫渣宰。

九州鮑魚

不少鮨店在Omakase 套餐都有供應蒸鮑魚這道美食，吃過這道菜多次，各鮨店製作的鮑魚味道上都大同小異，都是以木魚湯及昆布醬油等的汁水蒸熟，伴以鮑魚肝做的醬汁及壽司飯同吃。

鮑魚味道雷同，但肝醬的調味則各有風格，有鮨店的肝醬清酒味重，有的帶濃郁的牛油味道，有的會加入米醋，肝醬帶酸，而這裏的出品卻偏向無添加，沒有大量的加入調味，盡量保留肝的味，讓客人可以吃到鮑魚的整體原味。

最後一提，他們所用的原隻鮑魚，長度少說都有5到6吋，是龜龜在鮨店吃過最大的一款，質地相當彈牙，十分鮮味。

松葉蟹肉

上菜前，謙師傅已特別提醒今天為龜龜所準備的蟹很靚，應該特別味美，上圖大家可以看到有一條蟹爪肉及來自蟹身的肉，沒有經過特別調味，只是簡單蒸熟後從蟹身拆出後，混入了一些蟹膏，便告完成，只靠蟹本身的天然味道，已成為是晚的冠軍，它有着非筆墨能形容的鮮甜，味道在口腔久久不化，龜龜從未嚐過這麼鮮味的蟹肉呢！

櫻花木煙燻中卜口

櫻花木煙燻中卜口

中拖羅經過煙燻後奉客，他們分兩階段煙燻魚肉，第一回是整塊魚肉燻煙，然後上菜前切成小塊後再煙燻奉客，做法繞具心思，店家希望客人可以吃到有層次的櫻花木煙燻香味，但可惜的是濃稠的煙燻香味把金槍魚的鮮味差不多完全蓋過了頭，只能吃到獨特的櫻花木香，感受不到魚的鮮甜。

六道刺身上過後，未上壽司前，謙師傅奉上一道果茄，作為間場。

之所以有果茄稱號，是因為果茄較一般番茄甜度高出很多，日本人視之為水果而並非蔬菜，灑上淡雪鹽才奉客，茄的甜味更為突顯。果茄甜美，作為Omakase的間場蔬果，甚妙！

壽司八貫

深海池魚壽司

吃Omakase就好像少不了深海池魚壽司，每家鮨店都愛以此魚入饌，道理顯淺，就是它魚肉鮮美，腥味輕兼帶油香，食客容易接受。是夜吃到的，亦跟以往吃到的一致，魚鮮突出。

黑殼壽司

上圓圈着的便是黑殼，又稱為黑或真象拔蚌，產自北海道水域，有着一重看來相當粗糙黝黑的外皮，跟經常吃到的加拿大象拔蚌顏色有着大不同。

根據謙師傅的解說，無論黑殼也好，加拿大象拔蚌也好，在製作刺身前，都先要剝皮，蚌的外皮很粗、嚡、韌，未經處理根本不能下嚥，日式切法會把蚌直身厚切，中式火鍋店會把蚌橫身薄切。

北海道黑殼

北海道黑殼售價貴同樣產自同區的白身象拔蚌不止一倍，味道口感的確甚佳，跟剛才吃過的象拔蚌刺身比較，鮮甜味及爽脆度都優勝，而且腥味很輕，完全體現一分錢一分貨的金科玉律。

地金目鯛壽司

地金目鯛壽司

此魚產自靜崗縣依豆，以Wet Age方便處理，起肉後裝入真空袋三到四天，在真空袋內熟成，水份不會流失。

熟成處理後的地金目鯛果然較一貫吃到的金目鯛味道濃郁，魚油份亦甚高，但龜龜卻未能確認，到底是地金目鯛魚本身較普通金目鯛味美？還是Wet Age 熟成工藝令魚變得食味更佳。

白蝦壽司

白蝦體型很小，光是鋪滿一件壽司飯，便要用上十多二十隻，蝦肉要一隻一隻的從蝦身擠出，很花功夫。

功夫是不會白費的，咀嚼這蝦之時，口腔尤如滿載瓊漿，白蝦並非爽口的蝦類，肉質跟牡丹蝦相似，軟軟懦懦的，輕嚼幾下便全面溶化，鮮甜度遠較平日吃的牡丹蝦優勝。

安康魚肝

這道亦是謙師傅給龜龜的贈品，他說今天的安康魚肝貨靚，拿點給我試試，光看賣相已知是非一般的貨式，有黃油流出，跟已往吃過的都不一樣，把它夾開一看，肝的中間呈現金黃，尤如蟹膏顏色。外貌像蟹膏，甘香味道卻更為濃烈，以清酒蒸熟之故，甘香與酒香在舌尖久久不散，餘韻甚佳。

火炙竹籤魚壽司

火炙竹籤魚壽司

Omakase中常見，亞洲水域都有出現的魚種，雖然普通，但魚肉纖維幼細，脂肪豐腴，略為火炙後魚肉散發出濃濃香氣，單以以香味而言，竹籤魚經過火炙後絶對出衆，謙師傅在魚上灑上岩鹽及柚子味胡椒，魚肉的鮮味更為優化。

火炙赤鯥壽司

首趟吃到赤鯥，曾聞其大名，在日本跟喜之次齊名的靚魚，生於青森縣沿海一帶深海，最大的不過0.4米長，不能人工養殖，因游泳速度快，不易捕獲，所以非常矜貴。看過牠的圖片後方發現該魚的外型跟喜之次有點相似，同樣擁有紅皮及一雙大眼睛，網上文章把牠形容為魚皮滑，肉質鮮甜的刺身極品。

是耶非耶？一吃便知，魚皮經過火炙但卻未有變得粗嚡，的確滑溜，肉的纖維不幼，帶嚼勁，有點像鯛魚，但魚的油份較鯛魚高，鮮味很重，這魚爽口鮮甜又具油香，具備所有靚魚的特質，威名非虛！

腦天拖羅壽司

腦天拖羅壽司

腦天是金槍魚前額一片充滿油份的魚肉，嚐過這部位多次，感覺如一，都是油香魚鮮皆足，沒有任何雜筋的好東西，今趟吃的是火炙腦天，印象中鮨店少有火炙處理這部位，謙師傅以少許切碎的山葵莖伴食火炙腦天，效果不俗，帶少許草青味的莖部中和了魚油的膩，畧有微辛又能把魚鮮放大，這個配撘甚妙，龜龜印象非常深刻。

海膽壽司

用上價值HK$3,000以上一板的生海膽，小小一貫成本價已經超過HK$100，用炭鹽輕輕調味已經無比甘甜，絶對是預期之中。最近在深圳福田亦嚐過生的滋味，跟今回吃的具同樣質素。生海膽較壽司之神常用的羽立白海膽及東澤海膽都要貴，當然有其可取之處，鮮甜味道以及舌上回甘都一等一，但如果硬要龜龜評價它跟羽立及東澤海膽那款最好，有何獨到之處，恕筆者舌拙，真的不懂評價，行點說句：『各有各好吧！

是晚吃的Omakase 套餐只有八貫壽司，但最終吃了9貫，在此又要說一句：多謝謙師傅！

吃過壽司，又是喝汁的時間，汁在日文解作喝的湯。當晚喝的是魚湯，以深海魚骨煮成，膠質重，有着特濃的甜味，在舌上的餘韻久久不散，喝過很多家日本料理的魚湯，只有名店鮨文的魚湯才有可跟它匹敵的質素。

水信玄餅

正統來說，以日本赤石山脈的水加入寒天所製的才可稱作水信玄餅，以炒香的黃豆粉及黑糖漿伴食。香港吃的大都並非該水所製，向謙師傅確認了，這裏造的都是以普通食用水製。沒有吃過日本北杜市出品，未能比較日本正宗跟這份水信玄餅的分別，不過如果跟在香港吃過的比較，水信玄餅的質感大致相同，但是晚吃到的黃豆粉則遠較以往吃過的香口，黑糖亦帶有不俗回甘。吃過它後，不禁心生問題，日本水信玄餅都是以黑糖及黃豆粉伴食，其實濃味配料早把玄餅中的水（一般無味，最多帶點礦物鹹味）及寒天味道蓋過，常吃原產地出品的朋友，真的可以分辨玄餅以赤石山脈水所造？還是普通食水所製？龜龜對此大有問號！

總結：是晚筆者了解到原來刺身魚會以熟成方法處理以及處理後對魚肉的正面影响，又嚐到幾種素未謀面的海產，赤鯥、黑殼及地金目鯛等都讓龜龜大開舌界，水茄子的清新及松葉蟹的甜美，令我對兩種食材有更深體會，二小時的Omakase 體驗龜龜過得異常充實。

(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

2018-06-22

Dining Method

Dine In

Spending Per Head

$1300 (Dinner)

Recommended Dishes

Shokuyoku

Level3

31

0

講到認真地享受一頓美食，我第一時間想到就係Omakase。因為師傅會精挑細選優質、特別的食材，不時不吃，而且烹調技巧和點子都別出心裁，還有最重要的是可以邊吃邊和師傅互動交流，除了味蕾還可以用眼用心感受食材與烹調的細膩，感覺就像談戀愛一樣。朋友介紹我中環有間日本餐廳，Omakase菜色水準很高，開店4個多月，已經有好多捧場客，品嚐過後認為餐廳真的發揮到Omakase的精髓，絶對要分享一下給各位食家。前菜的目的是讓客人的胃口和味蕾熱身，餐廳製作了三個小吃，味道配搭創新:左邊是無花果肉，嫩滑甜美、配上芝麻醬可令味蕾同時感受雙重口味。中間的是日本水茄子配梅子醬，茄子是生的，口感有點像梨，爽口清甜，加上梅子的酸甜味，十分開胃。右邊是花生豆腐，餐廳師傅自創的菜色，外層浸著鰹魚湯，內裏軟滑的豆腐滲出微微的花生醬味，但又不會蓋過大豆味，非常特別。齋睇外型已經無得輸，肉身肥美，肉質嫩滑、鮮甜度爆燈、海水味適中，非同凡響。而且上碟時師傅已經將蠔起了肉、用紫菜、蔥花、紫蘇等材料調好味襯好色，貼心細緻。蚌類海產一向有獨特的鮮味，尤其是象拔蚌特別出眾，肉厚而且爽口，師傅用了黑松露油將入口時那份香味再提升了一個層

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講到認真地享受一頓美食，我第一時間想到就係Omakase。因為師傅會精挑細選優質、特別的食材，不時不吃，而且烹調技巧和點子都別出心裁，還有最重要的是可以邊吃邊和師傅互動交流，除了味蕾還可以用眼用心感受食材與烹調的細膩，感覺就像談戀愛一樣。

朋友介紹我中環有間日本餐廳，Omakase菜色水準很高，開店4個多月，已經有好多捧場客，品嚐過後認為餐廳真的發揮到Omakase的精髓，絶對要分享一下給各位食家。

前菜的目的是讓客人的胃口和味蕾熱身，餐廳製作了三個小吃，味道配搭創新:

左邊是無花果肉，嫩滑甜美、配上芝麻醬可令味蕾同時感受雙重口味。

中間的是日本水茄子配梅子醬，茄子是生的，口感有點像梨，爽口清甜，加上梅子的酸甜味，十分開胃。

右邊是花生豆腐，餐廳師傅自創的菜色，外層浸著鰹魚湯，內裏軟滑的豆腐滲出微微的花生醬味，但又不會蓋過大豆味，非常特別。

北海道生蠔

齋睇外型已經無得輸，肉身肥美，肉質嫩滑、鮮甜度爆燈、海水味適中，非同凡響。而且上碟時師傅已經將蠔起了肉、用紫菜、蔥花、紫蘇等材料調好味襯好色，貼心細緻。

象拔蚌刺身

蚌類海產一向有獨特的鮮味，尤其是象拔蚌特別出眾，肉厚而且爽口，師傅用了黑松露油將入口時那份香味再提升了一個層次，伴碟還有冰菜和勁多金箔，色香味都完美無缺。

日本三大蟹之一，蟹膏特別香醇濃郁入口即溶，肉質鮮甜但由於外形比較細小，所以師傅先將蟹煮好拆肉，再加入毛蟹蟹膏拌勻，齒頰留香，好味到唔想開口講野。

餐廳其中一個講求的細緻度是物盡其用，原汁原味。來自日本的野生鮑魚肉質彈牙、味道濃郁，師傅再取其肝臟製成醬汁，回甘味強而沒有內臓腥味，讚!

安康魚非常矜貴，有人間極品之稱，所以每一個部位都唔可以浪費，呢道菜色師傅用了紅酒和味醂等調味慢煮魚肝，味道絕不輸給法國鵝肝，入口綿化不油膩，甘甜中帶點紅酒的香味。

原本我不太喜歡吃瀬尿蝦膏，因為比較硬，啖啖肉先係王道，不過日本瀬尿蝦就與眾不同，雖然細細隻，但蝦膏竟然爆多而且幼細爽化，味道濃厚但不會蓋過蝦肉的鮮甜。

不用多講，入口即化，油脂香濃鮮味，
今次師傅用了櫻花木稍微煙燻一下，除了吸引眼球和香氣四溢外，更消除了油膩的感覺。

高糖度日本蕃茄

蕃茄！識得食一定食日本品種，日本蔬果出名講究，隨時都貴過肉類，師傅話呢個品牌雖然唔係最高級，但蕃茄甜度已經係一般的5倍，食之前加上一些淡雪鹽，其實幾乎沒有鹹味，不過可以提升蕃茄的鮮甜。

來到壽司菜色，品嚐次序應該是由淡味至濃味，基本上Omakase的菜色師傅已經調好味，不需再沾醬油或芥末。店員還細心準備了抹手巾，提醒我們可以用手指輕輕揑著壽司吃，是傳統的壽司禮儀。

有留意我之前分享的一定知道，銀色的部分並不是皮，而是皮下的油脂，魚要夠鮮、刀工要細緻才做到，所以一睇就知係魚腩，但不同的是深海池魚的腩比較彈牙，沒有想像中化口，魚鮮味也比較淸新。

差點以為係墨魚，要近睇先留意到，原來係好多細細粒的白蝦，日本富山縣特產，香港平時少機會食到，味道和口感像甜蝦，但比甜蝦稀有很多，師傅要逐隻剝殼，少啲心機都唔得。

師傅教路，地金目鯛是屬於品質最高，於特定海域由漁師即日釣起，存放一段時間後才會熟成，地金目鯛油脂分佈較高，肉質鮮嫩，魚鮮味清優，了解更多後品嚐零舍不同，又長知識了。

來自北海道的黑象拔蚌，非常稀少，味道較一般的鮮甜，但相對少了蚌的鮮味，可能對某些人來說那是腥味，但我自己比較喜歡那份獨特的味道。

高級魚料理必吃之選，魚的肉質鮮嫩，白裡透紅，入口軟綿綿，師傅還先用冰水過冷河，令肉質收緊，再輕輕火炙帶出魚油香味，最後放上喜之次魚肝，一口吃盡幾個喜之次味道層次。

拖羅（腦天）

這個拖羅屬於極稀有部位，是吞拿魚的頭頂部份，脂肪多、筋比較少，口感軟滑味道濃郁。這次師傅用了輕量蒜蓉調味，令魚鮮味更加突出，超好食！

北海道馬糞海膽

最濃味一定是海膽了，這個品種顏色較深較細片，但海膽味鮮甜濃郁，師傅還介紹我們下次可以試白海膽，肉身豐膄、味道會再甘甜、價格也是驚人 (師傅你這不是放毒嗎……我心也癢了）

來到尾聲有湯和甜品
一看魚湯顏色奶白就知用料十足，勁多昆布，還有魚油浮面，味噌調味亦恰到好處，入口非常重魚味鮮甜香濃。

而夏天常吃的和式甜品是水玄餅，外形晶瑩剔透、質感跟啫喱一樣但比較水嫩入口易溶，由於本身沒有味道，配以沖繩黑蜜和黃豆粉一起吃，清甜滋潤又健康。

整體來說這次Omakase物有所值，可以吃到時令稀有的食材，師傅和店員的服務都滿分，大家有講有笑，聽講這裡還有自家製梅酒，Sake都比外邊便宜，下次一定要再來發掘新味道!

(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

2018-06-28

Dining Method

Dine In

Spending Per Head

$1280 (Dinner)

Recommended Dishes